Blog : recipe



Almond Cashew Cream (1 batch)*
24 Ladyfinger / Savoiardi Biscuits
100g dark chocolate

1 cup strong coffee
2 tbsp frangelico (optional)
¼ cup honey or rice malt syrup


  1. Prepare the almond cashew cream following the recipe here and including the coconut oil (and ricotta if you wish).
  2. To prepare the syrup add all ingredients into a small saucepan and bring to the boil over medium heat. Reduce heat and allow to simmer for 10 minutes. Remove from the heat and allow to cool. (You may like to prepare ahead)
  3. Assemble either as one cake or in individual glasses. Begin by dipping a sponge finger into the syrup for approximately 10 seconds or until soaked but not soggy. Lay at the bottom of the dish. Repeat until bottom of the dish is covered.
  4. Add a layer of cream on top, approximately 1cm deep and ensuring the sponge fingers are covered.
  5. Grate chocolate on top of the cream.
  6. Then repeat with soaked sponge fingers. Repeat so you have 3 layers of sponge fingers, 3 layers of cream and 2-3 layers of grated dark chocolate..
  7. Decorate with dark chocolate or alternatively a dust of cacao.
  8. Refrigerate for 2-4 hours or until ready to serve.

*For a gluten free option for the cake, try substituting the lady finger biscuits for the cake from our lamington recipe (minus the raspberry). Instead add some coffee powder/flavouring and the alcohol as you will not be able to soak the cake like you can the lady fingers.





Matcha Tiramisu

Matcha Tiramisu

Almond Cashew Cream (1 batch)*
24 Ladyfinger / Savoiardi Biscuits
2 tsp Being Co. Matcha
1 tbsp water

1 cup water
2 tbsp amaretto OR Malibu (optional)
¼ cup honey or rice malt syrup
2 tsp Being Co. Matcha



  1. Prepare the almond cashew cream following the recipe here and including the coconut oil (and ricotta if you wish).
  2. Combine 2 tsp of matcha powder with 1 tbsp water, mix until paste formed. Add matcha paste to almond cashew cream and stir until thoroughly mixed.
  3. To prepare the syrup add all ingredients into a small saucepan and bring to the boil over medium heat. Reduce heat and allow to simmer for 10 minutes. Remove from the heat and allow to cool. (You may like to prepare ahead)
  4. Assemble either as one cake or in individual glasses. Begin by dipping a sponge finger into the syrup for approximately 10 seconds or until soaked but not soggy. Lay at the bottom of the dish. Repeat until bottom of the dish is covered.
  5. Add a layer of cream on top, approximately 1cm deep and ensuring the sponge fingers are covered.
  6. Then repeat with soaked sponge fingers. Repeat so you have 3 layers of sponge fingers and 3 layers of cream.
  7. Decorate the top as you wish, a simply dusting of Matcha powder also looks great!
  8. Refrigerate for 2-4 hours or until ready to serve.

*You can make the almond cream with Luz Matcha and omit the added Matcha in the cream layer





Five Minutes with Being Co. Founder, Stefanie Maras

Five Minutes with Being Co. Founder, Stefanie Maras

1. How and why did you start being co?

SM: “Being Co. has been a little dream since I started business college actually! I’ve always wanted to run my own cafe selling nothing but tasty, healthy options (now known as raw food!). It really started for me in 2014, after the famous Acai berry craze (I love Acai bowls!), where I was researching the many popular health food hangs of New York City. I first stumbled across a Matcha House, yes a cafe that stock a full matcha menu where further research took me to learn of the supreme nutritional value of pure matcha, how incredible it was for you and how little you needed to consume of it. I just had to try! Ordering my first samples of various grades of organic matcha from various tea growers in Japan my dream of building a brand that focuses on affordable, highly natural daily ingredients had began! After 6 months Being Co. is now stocked in over 60 cafes and health food stores Australia wide and will continue to grow and deliver ‘green caffeine’ to your favourite cafes!”

2. What is your favourite way to enjoy Matcha? 

SM: “I must say, Matcha choc mint bliss balls are just an amazing tasty and highly antioxidising snack!”

“And I cannot go past a matcha latte made with frothed almond milk and a dash of maple syrup! Sweet but full of antioxidants!”

3. What sets being co Matcha apart from the rest?

SM: “Being Co. ‘s Organic Pure Ground Matcha Powder is for everyone, it’s simple to use, it’s 100% natural, organic, unblended and involves 1 ingredient. We also provide recipes to customers to get the most out of the product and work with our cafes to provide the best matcha experience for their customers.”

4. What is your favourite health motto?

SM: “You are what you eat- I couldn’t agree more. Food is fuel and you don’t get the kms out of a McDonald’s burger.”

5. What inspires you?

SM: “2 things in life inspire me.

1. The desire to inspire people to live a healthy and active lifestyle through my health journey and experience and to find natural products at affordable prices that help deliver the maximum nutrients we require without costing us loads.

2. My mother, the pinnacle of love and support, all I want to do is go out there and prove to her I have what it takes to build, motivate and inspire people, just like she has done for me. And ofcourse my partner (Mr Being Co.) is the very definition of inspiration, he’s always looking to motivate and inspire me in every space in life, when I fall down, he picks me up, dusts me off and sets me back on my way to try again!”



Find out more about Stefanie and Being Co.

Instagram, Facebook, Twitter



Rose Water Infused Black Rice

Rose Water Infused Black Rice


2/3 cup black rice

1 red apple grated

¼ cup pistachios, ground of whole

½ punnet chopped strawberries

rose water

arils of ½ pomegranate

honey, rice malt syrup or sweetener of choice

rose petals (optional)

½ cup Luz Almond milk


Rose Water Infused Black Rice with Almond Milk Recipe



  1. Cook black rice according to packet instructions (can be prepared in advance).
  2. Add the apple and stir over low heat for 2 minutes or until the apple is tender.
  3. Add almond milk and simmer for 2-3 minutes.
  4. Divide rice between 2 bowls and sprinkle with rose water to taste.
  5. Top with strawberries, pomegranate, pistachios and rose water.
  6. Serve immediately. Serves 2.

To get the latest almond-rich recipes, subscribe to our monthly newsletter.


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

Warm Chia & Oat Porridge with Mandarin & Raspberry

Warm Chia & Oat Porridge with Mandarin & Raspberry

Serves 1

1 mandarin peeled and separated into segments
¼ – ½ cup raspberries (fresh or frozen, although if frozen allow to defrost)
1 tbsp chia
1/3 cup rolled oats
2/3 cup Luz Almond Original Almond milk
½ cup water
1 tsp vanilla extract
1 tsp rice malt syrup or other sweetener
2 tbsp shredded coconut
pinch of salt


Almond Milk Recipe Warm Chia & Oat Porridge with Mandarin


  1. Place all ingredients EXCEPT mandarin and raspberry in a small saucepan over medium heat. Bring to the boil and reduce heat slightly. Stir continuously for approximately 5 minutes or until thickened and desired consistency achieved.
  2. Serve immediately topped with mandarin and raspberries.
Fig & Almond Porridge

Fig & Almond Porridge

As the weather cools down in Australia, we are embracing the opportunity to have some fun with some hot breakfast options. And while winter weather is coming in, fig season is going out so we thought we would capture the last of this delicious fruit by pairing it with a warming bowl of oat porridge so you can start the day feeling nourished and warm!

Fig & Almond Porridge Recipe 2

Fig & Almond Porridge

Serves 1


1/3 cup rolled oats
½ cup Original Luz Almond milk
½ cup water
1 tbsp almonds, chopped
pinch of salt
1 tsp vanilla extract
½ – 1 tsp cinnamon
2 fresh figs chopped
1 tsp sweetener such as honey, rice malt syrup or maple syrup


  1. Bring rolled oats, salt, water and Luz Almond milk to the boil on medium – high heat. Stir continuously.
  2. Once boiling turn down heat to low and add cinnamon and vanilla. Stir continuously for approximately 3-5 minutes or until desired consistency is reached. You may want to add a little more almond milk or water if it becomes too thick.
  3. Remove the heat, pour into a bowl and stir in chopped figs. Arrange a few remaining fig pieces on top, sprinkle the almonds, add a light dusting of cinnamon and drizzle the honey.
  4. Enjoy immediately!
Waste Not Want Not

Waste Not Want Not

Have you ever noticed that children turn their noses up at the sight of a bruise on a strawberry, a brown bit on an apple or a vegetable which looks less than ‘perfect’? We know as children we did it and having babysat many children over the years, it seems to be just one of those things kids do! The other day I was going through the Luz HQ fridge and I looked at the mango which I had been (for some unknown reason) ignoring for the past week, I am not sure whether it was because I thought my colleague Jade may have been saving it or perhaps it was the other way around, either way what had been a perfectly flawless mango had suddenly seen better days as we both for whatever reason left it sitting untouched.

In the past I too would’ve thrown this now less than perfect looking piece of fruit into the rubbish without a second thought. However on this day I decided I was going to make use of it, ‘waste not, want not’ as my parents used to say. Perhaps it is the fact that living out of home we know we have to buy our own food or the increasing awareness about the immense amount of food wastage (thank you Harris Farm & Woolworths for their ‘Imperfect picks’ campaigns) but I could not let this sad looking mango go to waste. I decided to create a smoothie with it so I didn’t have to deal with the less than desirable texture of the sad mango but still being able to harness the incredible taste which if anything had only improved as it had proceeded to over ripen.

 The finished result was actually so delicious, incase you missed it we will share the recipe with you now:


Mango Smoothie

Serves 2

2 cup Original Luz Almond Milk

2tsp vanilla extract

1 mango peeled, depitted

1/3 cup shredded coconut

¼ cup chopped almonds

4-6 cubes of ice

Blend until smooth! You may want to add two Medjool dates to sweeten slightly, although the mango gives it a delicious sweet flavour already!


Following our experience with our over ripe mango and the delicious smoothie which resulted we were inspired to write a post on a few ways to prevent food wastage when your perishables including your Luz Almond milk are close to use by date.

  1. Use perishables first before buying more – first in first out
  2. Shop locally at fresh food markets – tends to last longer as hasn’t been transported for long periods
  3. Make dishes with fruit & vegetables that are close to turning – Smoothies with fruit, casseroles, overripe bananas are best for banana bread and cake
  4. Be aware of portions when preparing meals, don’t overcook and then leave an overload of leftovers
  5. Clearly label leftovers and leave notes for yourself or others in your house – ‘Eat me… Tuesday’s stirfry’
  6. Don’t shop when you are hungry – as the saying goes your eyes are often bigger than your appetite and you end up with way more than you needed or can get through
  7. Opt for 2 or 3 smaller shops during the week rather than 1 big shop
  8. Freeze food – you can even freeze your Luz Almond milk (make sure you pour out a little as the milk expands on freezing) and defrost when required for use in smoothies & baking
  9. Freeze food in individual portions –  save money by buying in bulk
  10. Freeze your Luz Almond milk in ice cube trays, perfect for throwing into smoothies!
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


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