Blog : gluten free

Thyme, Parmesan and Almond Crackers

Thyme, Parmesan and Almond Crackers

Recipe taken from That Sugar Film website


2 cups almond meal

½ – 1 tsp rock salt flakes

1 egg

1 egg white

2 tsp chopped thyme leaves

½ cup freshly grated parmesan cheese (optional)


  1. Preheat oven to 180 degrees Celsius.
  2. Combine almond meal, salt, thyme and parmesan (if using) in a bowl and stir to combine. Make a well in the centre.
  3. Lightly beat the egg and egg white. Pour into the well.
  4. Using a spoon or knife stir the mixture until it comes together to form a ball.
  5. Place dough ball between two large sheets of baking paper and roll out until very thin (approx. 2-3 mm).
  6. Take the top piece of baking paper off and transfer to a baking tray. Cook for 10 minutes or until golden brown (oops yes we burnt ours around the edges!)
  7. Remove from oven and cut into squares while still warm.
  8. Store in an airtight container in a dark, cool, place.


Carrot Cake Muffins

Carrot Cake Muffins


1 cup rice flour

½ cup almond meal

1 tsp xanthan gum

2 tsp baking powder

½ tsp baking soda

½ tsp cinnamon

sea salt

1 cup grated carrots

½ cup pitted medjool dates

½ cup chopped walnuts

½ cup honey / rice malt syrup

½ cup Luz Date Almond Milk

2 eggs

¼ cup light extra virgin olive oil or macadamia nut oil


  1. Preheat oven to 180 degrees celsius.
  2. Sift rice flour, almond meal, baking powder/soda and salt and mix evenly.
  3. Melt the honey in a small saucepan on low heat.
  4. Use a hand blender to combine the eggs, Luz Date Almond milk and oil. Then add the melted honey.
  5. Keep the mixer running gradually add the flour/almond meal mix until well combined.
  6. Fold in the carrots, dates and walnuts.
  7. Pour mixture into well-greased muffin tins, and bake for about 25 minutes or until cooked through when tested with a skewer.


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.




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.

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Quinoa Porridge topped with Panfried Cinnamon Pear

Quinoa Porridge topped with Panfried Cinnamon Pear

Serves 1


¼ cup uncooked quinoa, rinsed

2/4-1 cup water

½ cup Luz Almond Cold Pressed Almond Milk with Medjool Dates

½ fresh pear, thinly sliced

1 tbsp coconut oil

1 tsp ground cinnamon plus extra for dusting

Quinoa Porridge topped with Panfried Cinnamon Pear Recipe with Almond Milk

1. Combine water, quinoa, cinnamon and vanilla in a saucepan on medium to high heat. Bring to the boil then reduce heat to low and cover for 10 minutes, stirring occasionally.

2. Add Luz Almond Milk then cover for a further 10 minutes, stirring occasionally.

3. In the meantime, heat coconut oil over medium heat in small frypan. Place pear in pan and sprinkle with cinnamon, cook for 2 minutes each side or until golden.

4. Serve quinoa in bowl topped with pear and serve immediately.

NB: You may like to add a tsp of honey or maple syrup to sweeten.

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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


Rosewater Almond Cream Tarts

Rosewater Almond Cream Tarts

We created these little delights just in time for Valentines Day …not only do they look gorgeous but they taste divine as well!

FullSizeRender-5Makes 8 individual 10cm tarts



Tart shell

1 cup almond meal

1.5 cups rice flour

1/3 cup maple syrup

¼ cup coconut oil

1 tsp vanilla extract



1 sachet Jel-it-in

1 tbsp tapioca / corn flour

750mL (3 cups) Luz Almond Original Almond Milk

5 dates, pitted (soaked for 15 mins in hot water to soften)

1 tsp vanilla bean paste or powder

2-3 tsp rose water

pinch rock salt




Rose petals






  1. To prepare tart shells: combine almond and rice flour in medium mixing bowl and combine.
  2. Heat maple syrup, vanilla and coconut oil over low heat and stir until combined then pour into dry mixture. Mix and then use your fingers to form a dough.
  3. Press dough (do not roll) into 8 x 10cm individual non-stick tart tins.
  4. Blind bake in preheated 180 degree celsius oven for 10 minutes then remove weights and baking paper and bake for a further 10 minutes or until golden and crisp. Remove from oven and set aside to cool.
  5. To prepare filling: place 625mL (2 ½ cups) Luz Almond milk, vanilla and sachet of jel-it-in in a medium saucepan. Stir to combine and bring gently to the boil over medium heat. Reduce to low and simmer for 10 minutes.
  6. In the meantime combine remaining 125mL (½ cup) of almond milk with tapioca. Blend with the dates until smooth.
  7. Add date mixture, rose water and salt to milk stirring constantly as it comes to the boil. Remove from the heat and allow to cool for 5 minutes.
  8. Pour into tart shells and allow to set in the fridge for an hour.
  9. Decorate as your heart desires, using the above suggestions or anything that takes your fancy! Refrigerate until ready to serve!


Happy Valentines Day Friends xxx

FullSizeRender-12FullSizeRender-8FullSizeRender-1 FullSizeRender-7 FullSizeRender-6

Chocolate Salted Caramel Tart

Chocolate Salted Caramel Tart


Tart base

8 medjool dates

¾ cup almond meal

½ cup toasted coconut flakes

2 tbsp gluten free rolled oats

1 ½ tbsp cacao powder

pinch of salt

1 ½ tsp vanilla extract

2 tbsp Luz Almond Original or Medjool Date milk

1 tbsp maple syrup

 Salted caramel filling

½ cup Luz Almond Medjool Date Milk

2 tsbp coconut oil

2 tbsp almond butter

¼ tsp fine sea salt (or to taste)

10 pitted medjool dates (soaked in hot water for 15 minutes)

Chocolate top layer

½ cup Luz Almond Original or Medjool Date milk

50g dark chocolate (70-80%) (alternatively you can replace the chocolate by doubling the cacao, coconut oil & maple syrup)

1 tbsp cacao

¼ cup coconut oil

2 tsbp almond butter

2 tsp vanilla extract

2 tbsp maple syrup

1 tsp corn flour or tapioca starch



  1. To prepare the tart base combine the almond meal and dates and process in food processor until dates have become paste – like. Then add the coconut, cacao, rolled oats and salt and process until well incorporated.
  2. Add almond milk, maple syrup and vanilla extract and process until dough formed. Add more almond milk / maple syrup if required. Press dough into a 23cm round tart tin lined with baking paper (ideally use a tin with a removable base). Place in the freezer while you make the caramel filling.Screenshot 2015-02-03 14.25.40
  3. To make the salted caramel filling combine all the filling ingredients, except the salt in a blender. Blend until smooth puree formed.
  4. Add half the salt, blend and taste. Depending on your desired level of saltiness add the remaining salt and blend to combine. Spread over tart base and place back in freezer while you prepare the chocolate layer.Screenshot 2015-02-03 14.20.05
  5. To prepare the chocolate layer place almond milk and corn starch in a small saucepan and whisk until combined. Then add remaining ingredients and place over low heat. Stir regularly to ensure smooth consistency. Bring to the boil then remove from the heat. Allow to cool for 5-10 minutes before pouring over the tart, tilt the pan to spread evenly.
  6. Return to freezer to set for approximately 2 hours or until ready to serve. Serve straight from the freezer as it will start to soften once out.Screenshot 2015-02-03 14.19.32
Lovely Lamingtons

Lovely Lamingtons

With Australia day fever in the air, we couldn’t think of a better recipe to reinvent than the humble lamington. Inspired by Theresa Cutter and Kate Doyle of Honest to Goodness, we have created these gluten free, dairy free, refined sugar free lamingtons which taste even better than the real thing. Please note credit for the sponge recipe goes to Kate Doyle, with the addition of raspberries inspired by Theresa Cutter’s recipe. The chocolate glaze however is entirely our own!!



3 eggs

⅔ cup coconut oil

⅓ cup rice malt syrup

1 tsp organic vanilla extract

2 tsp baking powder

½ cup arrowroot powder/tapioca

¾ cup almond meal

1 cup frozen raspberries

½ cup Henry Jones & Co Raspberry Fruit & Chia (or other raspberry jam of your choice)



2 tbsp cacao

¼ cup coconut oil

¼ cup rice malt syrup

2 tsp nut butter

½ cup Luz Almond Original almond milk

1 tsp corn flour/tapioca / arrowroot

1 cup shredded coconut



1. Preheat oven to 160 degrees celsius. Line lamington / slab tin with baking paper.

2. Combine the coconut oil, rice malt syrup and vanilla in a small saucepan, over low heat, stirring occasionally until combined.

3. Beat the eggs until thick and creamy, approximately 5 minutes. As you continue to beat, add the coconut oil mixture in a steady stream.

4. Add the almond meal, baking powder and arrowroot flour. Fold until combined.

5. Pour into lined tray and sprinkle with frozen raspberries. Bake in the oven for 20 minutes or until skewer comes out clean. You may need to cover with foil half way through if it begins to brown too much. lamington1

6. Remove from tin and allow to cool then cut into equal sized squares (we would suggest cutting into 20 pieces to make 10 lamingtons).

lamington27. Sandwich two squares together with a little of the raspberry jam. Repeat with remaining squares.

8. To make the glaze combine all ingredients, except the shredded coconut in a small saucepan over low heat. Whisk continuously until thick glaze is formed. Remove from heat and allow to cool/thicken for a few minutes. Then spread onto each side of the lamington and roll in shredded coconut.

9. Refrigerate until ready to serve!


WARNING: These are messy to make but the end result is well worth it!!

Cacao Truffles

Cacao Truffles

A delicious and healthy cacao truffle which makes the perfect not – so – naughty treat at this time of year!



1/3 cup purple skinned sweet potato puree (see step 1)

15 pitted Medjool dates

1 1/2 cups walnuts

1/2 cup raw cacao

1 tsp cinnamon

1 tbsp chia seeds

1 tbsp coconut oil (optional)

1/2 cup slivered almonds, toasted



1. Heat oven to 250 degrees celcius (or very hot) and bake the sweet potato for 1 hour or until soft when pierced with a fork. Allow to cool and then scoop out flesh from the skin (discard skin). Puree flesh in food processor (Mash can be made in advance and kept in the refrigerator).

2. Chop 1/4 cup of walnuts roughly and set aside. In food processor grind remaining walnuts until fine, then add dates and mashed sweet potato. Blend until mixture sticks together.

3. Add raw cacao, chia seeds and cinnamon and blend until incorporated. Add coconut oil (optional).

4. Remove from food processor and fold in chopped walnuts evenly.

5. Roll teaspoon sized amounts into balls and roll in almonds.

6. Place on tray and refrigerate until set (1 hour +). Enjoy as you please!



–        try other coatings to mix it up – chopped goji berries, cacao powder

–        to make the truffles that extra bit special dab them with gold leaf (see below)