Blog : australia

Matcha Almond Pancakes

Matcha Almond Pancakes


1/3 – ½ cup Luz Matcha Almond Milk

1 egg, lightly beaten

½ cup almond meal

1 tsp Being Co Matcha powder

½ tsp vanilla extract

½ tsp baking powder

coconut oil for cooking

fresh fruit, for serving

honeycomb (optional)


1. Combine egg, almond meal, matcha and baking powder in a bowl.

2. Slowly add the Luz Matcha Almond Milk, starting with a third of a cup and adding more if required to thin out the mixture.

3. Heat a small fry pan over medium heat and add a teaspoon of coconut oil.

4. Add ½ cup matcha mixture and allow to cook for 2-3 minutes per side or until set.

5. Repeat with remaining mixture.

6. Serve with fresh fruit, honey comb and for an extra treat why not top with a delicious scoop of Luz Almond Burnt Toffee and Macadamia Frozen Dessert!

Spiced Chia Pudding

Spiced Chia Pudding

So simple, yet so delicious! Made with our Delicious Date Almond Milk

Serves 1
2tbs chia seeds
1 cup Date Luz Almond Milk
1 tsp cinnamon
1 tbsp flaked almonds, toasted
3 baby Iranian figs in spiced syrup (we used Tar 10 Sticky Fig) (optional)
  1. Combine chia seeds with Date Luz Almond milk and cinnamon mix and leave to sit until chia seeds have swollen (10-20mins).
  2. Refrigerate preferably overnight.
  3. Serve topped with figs (if using) and flaked almonds.




Why the high price tag?

Why the high price tag?

As producers of almond based products, it should come as no surprise that the cost of our products is largely dictated by that of almonds.

So what is with the rising almond prices?

In the mid to early 90s, nuts and almonds were not hailed the healthy heroes they are today, in fact they were considered somewhat unhealthy due to their high fat and kilojoule content! Increasing research and evidence in the past 5 or so years has resulted in changing attitudes with increasing recognition of the nutritional value of nuts, in particular almonds. The growing popularity of almonds has seen the value of almonds rise, with the boom in business for almond farmers being called a modern day gold rush.

However it is not just the growing appeal of almonds which has created this price inflation. Over the past 3 years, California, the producer of approximately 85% of the global supply of almonds has experienced what has been deemed the worst drought in 1200 years. With almonds requiring a steady water supply, this severe drought has heavily impacted California’s supply capacity, with reservoir levels continuing to drop. As demand continues to grow, supply is limited.

Screenshot 2015-08-28 15.50.56Figure 1: Taken from Almond Investors Limited,, August 2015

The reduced capacity of California to fulfill the growing global demand for almonds has also resulted in increased demand for Australian almonds which are considered world competitive in quality and cost. However while this may be the case many almond milk producers do not use Australian almonds and hide behind labeling loopholes to avoid having to disclose where their almonds are actually from. If unsure you should always contact the manufacturer to clarify!

As an Australia company Luz Almond wants to support its own farmers, to not only boost the Australian economy but also to decrease the environmental footstep from producing our almond milk. By choosing to use Australian almonds, not only have they travelled a shorter distance, less gas has been used to get them to our factory to produce the almond milk.

There must be some other reasons…

Well yes, you are right! At Luz Almond we only use high quality almonds. Why? We need to use the best quality to guarantee better shelf life. One of the reasons Luz Almond is the world leader in natural almond milk shelf life extension is for this reason! On top of this, the almonds are visually inspected to check for any unusual colouring or characteristics. Even a few bad almonds can contaminate a batch and substantially reduce the shelf life. Being so meticulous takes a little extra time but we believe it is worth it.

Apart from the quality of the almonds, the percentage of almonds obviously plays a huge part in the cost of the end product. At Luz Almond we use 12% almonds in our premium range of almond milks, the highest known percentage in commercially produced almond milks. Most commercially available products use 2-3%. To put this into perspective your average tetra pak almond milk available at the supermarket contains 2% almonds and retails for approx. $3.30 per litre. So while Luz does come with a higher price tag it also comes with approximately 6 times the nutritional value of these cheaper brands. With two dietitians on the Luz Almond team, we are well aware that one of the main concerns when using milk alternatives is the protein content, as milk provides a significant portion of protein requirements. The 2% almond milk varieties contain just over 1g of protein per 250mL serve while Luz contains almost 6g per 250mL serving. With 6 times more almonds, it is also a fair assumption that Luz is naturally 6 times higher in other nutrients such as vitamin E and fibre which is ultimately what you are paying for.

We are not here to give you a business lesson but this question often comes up so we just thought we would explain it in simple terms. Of course we could reduce costs by using plastic packaging, reducing the percentage of almonds, substituting with fillers and additives but then it wouldn’t be Luz Almond. We have built a brand and company that people love and trust, through hard work and sticking to our roots and we are not willing to sacrifice that – we believe in quality without compromise and that is a promise we intend to keep!

At Luz Almond we believe in being 100% transparency and so we encourage you to make sure you know everything you can about the foods and beverages you are consuming – what is in them? Where were they made? How were they produced?

If you take nothing else away from this, take this one piece of advice, become a label reader and always ask questions.

Here are a few additional related resources that we through you may find interesting:




Berry Chia Trifle

Berry Chia Trifle

Serve as a delicious nourishing breakfast or a healthy dessert!

1/3 cup chia seeds
2 cups Original or Medjool Date Luz Almond Milk
1 tsp vanilla extract
honey or maple syrup to taste (optional)
¼ cup almond meal or LSA
¼ cup coconut flakes
1 cup fresh or frozen berries
Arils from ½ pomegranate
  1. Combine chia seeds with almond milk, mix and leave to sit until chia seeds have swollen (10-20mins).
  2. Add vanilla, almond meal and coconut flakes, mix to combine.
  3. Fill two glasses about 3cm of the way up with the chia mix, then sprinkle with frozen berries and pomegranate arils, then repeat with remaining chia mix, berries and pomegranate arils.
  4. Refrigerate preferably overnight.

To learn more almond-based recipes, subscribe to our monthly newsletter.

Help us bring dairy free, vegan friendly almond yoghurt to Australia. Support our Kickstarter campaign by clicking the button below!

Support our Kickstarter campaign for a yoghurt machine

Molten Chocolate Lava Cakes

Molten Chocolate Lava Cakes

by guest contributor Samara aka @fithealthyproject

Screenshot 2015-03-10 16.31.12

“Hi there! My name’s Samara and i’m the 19 year old girl behind the instagram ‘fithealthyproject’. I started posting around a year and a half ago, after deciding to take charge and make a change in my life. Long story short, I’ve battled severe depression and anxiety for a number of years. After hitting rock bottom in late 2013, I began researching holistic ways of overcoming these conditions. I stumbled across the benefits of a plant based diet, and consequently the lack of ethics behind much of the meat, dairy and other animal based industries. I decided to give it a shot, as at that point I had nothing to lose. I honestly cannot express how much that decision has changed my life… I became healthier, both mentally and physically. I was more positive, I had more energy, I began to be able to approach situations in a more calm manner. I’ve rediscovered how exciting and amazing life actually is, and now try to make the most of each day, rather than resenting each minute. Some of my hobbies/passions would be… baking (of course haha!), reading, jogging, doing yoga, playing soccer and touch football, chasing my kitten around the house and making her cuddle me … the list goes on. I love sharing my recipes with others and helping inspire people to start their own healthy lifestyle, since doing so has literally saved my life! ”

 Enjoy the recipe!


  • 1/3-1/2 cup GF flour mix (I used my go-to blend that I keep on hand which is 1 cup brown rice flour, 1 cup sorghum flour, 1/2 cup arrowroot, 1/2 cup potato starch)
  • 4 tbsp coconut sugar
  • 1 heaped tsp flaxseed meal + 3 tsp warm water, mixed and left to sit for 10 mins
  • 1/3 cup Luz Almond Cacao milk + 1/2 tsp apple cider vinegar/lemon juice (left to sit for 10 mins)
  • 1 scant tbsp cacao powder
  • 3 tbsp melted coconut oil
  • 1/2 tsp baking powder
  • pinch Himalayan sea salt
  • 1/2 tsp pure vanilla extract
  • For filling: 6 squares LE coconut milk chocolate (or 6 squares of your vegan chocolate of choice)

Screenshot 2015-03-10 16.30.34


  1. Grease two normal size muffin tins with coconut oil. Preheat oven to 180 degrees celcius.
  2. In a small ramekin, mix the flaxseed meal and warm water together and place aside.
  3. In another small ramekin, mix the Luz Almond milk and vinegar and set aside.
  4. In a mixing bowl, whisk together your GF flour, baking powder, sugar, cacao powder and sea salt. Create a well in the centre of this mix.
  5. Pour the flax egg, almond milk, coconut oil and vanilla into the well. Using a wooden spoon, stir until just combined – be careful not to overstir!
  6. Spoon the mixture into the first greased muffin spot, filling to halfway. Layer three of your chocolate squares, then cover completely with more mixture. Do the same for the second muffin spot.
  7. Bake for 8-10 minutes, or until a skewer comes out relatively (considering you have melted chocolate in there haha!) clean.
  8. Let rest in the pan for 5 minutes. Tilt your pan to help ease the cakes out gently. Transfer carefully to serving plates, and top with whatever your heart desires (my tummy recommends Luz Almond cacao fudge vegan icecream, more melted chocolate, fresh fruit)!

Screenshot 2015-03-10 16.30.05


We Luz Australia

We Luz Australia


With Australia Day just a week away we asked our team at Luz HQ to think about what they love most about Australia. With over half our team being born and growing up in other countries it was particularly interesting to get their perspective on the country we all now call home.

Here we have compiled a list of what we love most about Australia:

Julie-Anne (born & bred Ireland, now calls Brisbane home) LOVES:

  1. Sunshine at 6am!
  2. Lightning storms that light up the sky
  3. Use of the line “No worries”
  4. Sitting outside in a café on a Saturday morning, sun on your back and breakfast with avocado
  5. Avocados
  6. Some of the most friendly people
  7. Hemsworth brothers (who DOESN’T agree with this one :))
  8. How multicultural this place is – At times some people may disagree, but compared to other countries, Australia is very good I think
  9. Fresh food at farmers markets! Again much harder to find in cooler countries
  10. Having swimming pools in the ocean, it’s weird, but great!
  11. Not needing to wear a coat!


Dermot (born & bred Ireland, now calls Brisbane home) LOVES:

  1. The people and their diversity, yeah there are good and bad ones here too but life’s too short to waste time with the bad apples.
  2. How most Aussies don’t get too hung up about religion, politics or that sort of thing.
  3. Sport and how Australians go crazy about it, why I’ve even watched cricket and rugby league games many years ago without even knowing the rules, I guess it must be rubbing off on me too as I now enjoy drinking beer and watching other people play the sport!
  4. The wild weather is sometimes to like, great lightning shows, rain on a tin roof, I can only ever recall hearing rain on a tin roof in Ireland whilst inside a barn as our houses have slate or tile on the roofs back home. I’m not mad on the wild winds we get here as it interferes with my enjoyment of bike riding, but having just experienced what my mates back home  were doing on their bikes on the roads there in mid winter I can safely say that we’re blessed here.  At least when it rains here it usually gets it over and done with and doesn’t drizzle for days on end like back in the old country, I hate that. And the rain in Queensland is warm anyway for most of the year!
  5. The nature, so many unspoilt areas and green tree frogs here, I guess that’s why so many of my friends call me Kermie. (Dermot the Kermot :))


Jade (born & bred Australia, calls Sydney home) LOVES:

  1. How the sky can be such a bright blue
  2. Coffee, good coffee
  3. ​Cafe culture
  4. Australian Open (it’s tennis season!)
  5. Beautiful seafood
  6. Bright, fresh food
  7. How the landscape is so varied from rainforests, beaches, desserts, bushland…I think it’s got everything (minus proper snow!)
  8. Australian native flowers e.g. flannel flowers
  9. The colours and calls of Australian birds
  10. Wine regions


Liv (born England, bred Australia, calls Sydney home) LOVES:

  1.  Coming home to Sydney
  2. The harbour views and lights – “the beauty is something I will never get over”
  3. The lifestyle – “I find Sydney to be the perfect combination of chilled and fast paced, you can be at work in the city and 15 minutes later be down at Bondi Beach”
  4. Sydney summer; everywhere just bustles and everyone is happy
  5. The food, the salads, the fresh produce and the creativity
  6. The coffee
  7. Walking spots like Bondi to Bronte, hermitage walk, Gap walk
  8. Sydney CBD – I find it very inspiring!
  9. The New Years eve fireworks


Wayne (born & bred New Zealand, now calls Brisbane home) came here for the ​​​land of great opportunity (both countries a lot closer now)​ and LOVES:

  1. The golden beaches​
  2. 9 mths of summer and 3 mths of winter​
  3. Warm days in winter
  4. Great coffee and beer​​
  5. I would say the Wallaby’s but being a kiwi I still support the All Blacks​!

What do YOU love most about Australia? Tell us in the comments 🙂

Gwinganna Top Three Highlights – A Review by Sami Bloom

Gwinganna Top Three Highlights – A Review by Sami Bloom

Recently, I was fortunate enough to spend five days at Gwinganna Lifestyle Retreat. It is a gluten, dairy and sugar free organic health retreat located on the Gold Coast. What an experience! It completely exceeded my expectations, and believe me, they were high! Why you might ask? What can a health retreat possibly offer that is so amazing? Well, it wasn’t just the luxury, the beautiful natural surroundings, the delicious and innovative food, the plethora of activities and the pristine facilities. It was so much more. What really impressed me was the incredible amounts of valuable information, real-life experiences shared by the over-qualified staff, and well-formulated seminars on offer, aimed at helping you understand health on all levels – mind, body and spirit. As a nutrition student I truly think this information was presented in such an accessible way for people from all walks of life, and it was heart-warming to watch my fellow retreaters eyes open up in such a gentle way. They were learning, understanding and most importantly they were being inspired! It is Gwinganna’s true intention to ensure you not only leave feeling reviltalised but that you are equipped with the tools to implement your new-found knowledge and appreciation into your everyday life, wherever home is. It is a true investment into your health and wellbeing. I could go on and on, but I will summarise my experience by outlining three highlights during my stay at Gwinganna. All the activities are optional, but these, in my opinion, are must-do’s…


  1. Wake up every morning with the group and with the sunrise – a 5:30am knock on your door (again, optional) ensures you are up in time for 6am lemon water and Qi Gong. Qi Gong is an ancient Chinese practice of gentle exercise aimed at balancing and harmonising our vital energy, reducing stress, increasing overall health and building awareness of mind and body. A gorgeous start to the day!
  2. Sharon Kolkka’s seminar on reframing your brain. So informative! And full of good stories and great laughs. A look at the physical implications of mental health as well as assessing our thought patterns and making positive changes. Extremely uplifting and fascinating. A must!
  3. Spend some time with Shelly, resident organic gardener and former chef, she is so full of knowledge on all things nature-related and is truly inspiring. She can teach you everything from how to make your own Aloe Vera juice to what herb to take when, and how to grow it.


Overall, a life-altering experience that I couldn’t recommend higher, if not just for the glorious food, the majority of which is grown on the property! Another highlight, if I can just sneak it in, was the people, both staff and guests. If you go, make sure you interact with those around you. It sounds simple, and perhaps intimidating for some, however it was so refreshing to be around people from all walks of life who have made this commitment to their health! They all have a story to tell and they all want to hear yours. Over the five days we became a little community and it was so wonderful to share the activities and experience with them. Be open and willing, and you will be beyond rewarded!