Blog : luzalmond

Chai Latte

Chai Latte

Ingredients

4 Black Tea Bags

2 cups Luz Almond Original or Date Almond Milk

2 tsp ground cinnamon

1 tsp ground cardamom

½ tsp ground ginger

¼ tsp ground cloves

Grind black pepper

Sweetener to taste

Method

  1. Place all ingredients except sweetener into a small saucepan over medium heat with the tea bags hanging out of the pot.
  2. Bring to the boil then reduce heat and allow to simmer for 10 minutes so flavour infuses.
  3. Squeeze tea bags to release flavour, mix and then taste.
  4. Add sweetener of your choice to taste (we recommend maple syrup or honey).
  5. Serve immediately.
Chocolate-y Easter Tart

Chocolate-y Easter Tart

These delicious tarts make the perfect Easter dessert! For a little fun try decorating with Easter eggs or baby chickens

Serves 6

Ingredients

Pastry

  • 1 1/4 cup almond meal
  • 1 cup coconut flour
  • ¼ cup coconut oil, melted
  • 1/3 cup pure maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp cacao
  • 2-2 1/2 tbsp ice-cold water

Filling

  • 1 ½ cups Luz Almond Medjool Date or Original Almond Milk
  • 2 tsp vanilla extract
  • ½ cup coconut milk
  • 3 tbsp tapioca flour
  • ¼ cup cacao (additional if desired)
  • 3 tbsp pure maple syrup (additional if using Luz Original)
  • 1 tsp cinnamon

 

Method
1. To make the pastry mix together all the dry ingredients (almond meal, coconut flour and cacao) in a bowl then add to a food processor.

2. Combine vanilla, maple syrup, coconut oil and 2 tbs ice cold water. Add to food processor and blend until it forms a dough. You made need to add a little more water if it appears dry.

3. Refrigerate for half an hour then press into 6 individual 10cm diameter tart tins.

4. Blind bake on 150 degrees Celsius for 10 minutes then remove weights and cook uncovered for further ten minutes or until crisp. Remove from oven and allow to cool.

5. To make the filling, put the tapioca flour, cinnamon and cacao in a saucepan. Add vanilla and maple syrup.

6. Whisk to combine over low heat then add almond milk and coconut milk and whisk constantly. Slowly bring the mixture to the boil and continue stirring constantly until thick custard consistency.

7. Pour into tart cases.

8. Refrigerate for 4-6 hours. Gently remove tarts from tins and serve dusted with cacao.

Thyme, Parmesan and Almond Crackers

Thyme, Parmesan and Almond Crackers

Recipe taken from That Sugar Film website

 Ingredients

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)

Method

  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.


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Carrot Cake Muffins

Carrot Cake Muffins

Ingredients

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

Method

  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.

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Coconut & Passionfruit Chia Pudding

Coconut & Passionfruit Chia Pudding

Chia pudding another day, another way! We just can’t get enough of this nourishing healthy treat!

Ingredients
1/3 cup chia seeds
2 cup Original or Medjool Date Luz Almond Milk
1 tsp vanilla extract
Pulp of 3 passionfruit
¼ cup shredded coconut
Honey or maple syrup to taste (particularly if using Luz Original)
Method
  1. Combine chia seeds with almond milk, mix and leave to sit until chia seeds have swollen (10-20mins).
  2. Add vanilla, shredded coconut and two thirds of the passionfruit pulp, mix to combine.
  3. Divide between two glasses, drizzle with remaining passionfruit pulp and a sprinkle of coconut.
  4. Refrigerate preferably overnight.

 

Five reasons why you should be buying local

Five reasons why you should be buying local

Ideally when we say local we mean buying directly from the nearby farm, however this is obviously not always possible so make sure at the very least you are buying Australian grown and Australian made products. Why?

  1. It’s fresher– when you buy local, and more specifically from the farmer, your produce hasn’t had to sit in cold storage and be shipped long distances (be wary of some of the larger supermarkets who keep their ‘fresh’ produce in cold storage for days, weeks and even months)
  2. It’s cheaper – If it is not in season in Australia, you are going to pay a premium for an overseas import. Produce in season will be in abundant supply ultimately meaning lower costs to consumers so watch for the specials at your local green grocer!
  3. It boosts the Australian economy – By supporting our local farmers we are keeping money in Australia and creating jobs from the associated industries such as packing, transport etc
  4. It helps create a healthier environment – buying local means reducing our carbon footprint, improving air quality and reducing pollution which helps us and our future generations.
  5. It tastes better – Particularly farm fresh produce is left to ripen for longer on the vines before being picked and then sent directly to markets so the consumer has it within 24 hours of being picked!
Spiced Chia Pudding

Spiced Chia Pudding

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

Serves 1
Ingredients
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)
Method
  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.

 

 

 

Vanilla Porridge with Blueberry Compote

Vanilla Porridge with Blueberry Compote

Ingredients

⅓ cup rolled oats

½ cup Luz Original Cold Pressed Almond Milk

½ cup water

½ tsp vanilla powder

1 tsp vanilla extract

1 cup frozen blueberries

1 tbsp maple syrup

 

Method

1. Heat oats, water, Luz Original, vanilla powder/extract and pinch of salt in small saucepan over medium heat. Bring to the boil then turn down to low and stir continuously for approximately 5 minutes or until oats are tender and porridge reaches desired consistency. Remove from heat.

2. In the meantime to prepare the blueberry compote, place frozen blueberries and maple syrup in small saucepan over medium heat. Bring to the boil and stir consistently for 10 minutes, until blueberries have completely defrosted and syrup has formed.

3. To serve pour porridge into a bowl, spoon out blueberries on top and then pour desired amount of syrup. You may like to reserve some of the syrup (as there is often a fair amount) for using on top of other dishes such as our berry chia pudding.

Berry Chia Trifle

Berry Chia Trifle

Serve as a delicious nourishing breakfast or a healthy dessert!

Ingredients
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
Method
  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

Ingredients

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.

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