Blog : sweet

Sweet & Spicy Almonds

Sweet & Spicy Almonds

The perfect solution to that mid afternoon snack attack!


  • 2 cups raw almonds
  • 20g butter
  • 2 tsp olive oil
  • 1 tbsp cinnamon
  • 1-2 tbsp coconut sugar OR honey
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp sea salt
  • Chilli flakes (optional)


  1. Melt butter in large frypan over medium heat. Add olive oil then add almonds.
  2. Toss almonds to coat then add seasoning ingredients, stirring regularly to coat and allow to roast without burning.
  3. Once covered and lightly browned removed from heat and pour onto baking paper lined tray.
  4. Allow to cool.
  5. Enjoy by the handful!


Almond Cashew Cream

Almond Cashew Cream

In the Luz Almond kitchen we keep coming back to this awesome recipe creation which is so versatile you can use it in anything from sweet tarts, cakes and desserts to savoury tart fillings or as a delicious spread!

See the variations below:

Almond Cashew Cream Base
2 cups cashews, soaked for 4 hours, drained
1 cup Luz Almond Original (or Date milk for a sweeter filling)
1/3 cup coconut oil, melted (optional)

Sweet filling
¼ cup maple syrup (or other sweetener to taste, you may need or more or less depending on desired sweetness)
1 tsp vanilla extract
Cinnamon and/ or cardamom to taste

Savoury filling (add any of the following to taste)
Salt and pepper
Herbs – fresh or dried
Fresh garlic, diced
Lemon juice


  1. Blend cashews and almond milk in a high speed blender until smooth.
  2. Add coconut oil in steady stream if using (makes the cream set slightly more).
  3. Add sweet or savoury ingredients depending on how you are using it.

Screenshot 2015-07-16 16.36.47


NB: For those of you who are not avoiding dairy, you might like to try this recipe with ricotta. Simply add 500g ricotta to the blender after step 1.


Spiced Pumpkin Pie

Spiced Pumpkin Pie

 This is our Luzcious twist on an amazing recipe by the very lovely Ksenia of Breakfast Criminals…check out the original recipe here!

Serves 8

Pumpkin Pie3



4 cups baked pumpkin (we used butternut pumpkin, peeled and baked on 180 degrees celsius for about an hour, or until soft)

400mL Luz Original Almond Milk

3 tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground allspice

¼ tsp ground nutmeg

1 tsp maca powder

¼ cup rolled oats* (opt for gluten free if available)

¼ – ⅓ cup honey/maple syrup/rice malt syrup (depending how sweet your pumpkin is)

½ tsp himalayan sea salt

1 tsp vanilla extract


Gluten Free Shell

¾ cup buckwheat flour

¾ cup rice flour

¼ cup rolled oats *

1 tsp salt

⅓ cup coconut oil melted (you may need slightly more but start with ⅓ cup)

⅓ cup honey/maple syrup/rice malt syrup

1 tsp cinnamon

4 tbsp water



1. Combine crust ingredients in a bowl until dough consistency, you may need to add a little more coconut oil so it all comes together. Then press into greased pie tins. You can use one large tin or we used 8 individual tins (10cm diameter, removable base). Bake for 15 minutes in moderate oven, until golden brown.

2. For the filling, blend together until smoothie consistency then pour into crust. Bake for 30 minutes, allow to cool then refrigerate and set or eat warm.

 Pumpkin Pie2

* While rolled oats are naturally gluten free, in Australia the crop is rotated with other gluten containing crops and therefore Australian oats are exposed to cross contamination. You are able to buy gluten free oats at specialty food stores where they will be clearly labelled as ‘Gluten Free’ otherwise normal oats are fine as long as you are not coeliac/ or have an intolerance/allergy to oats/gluten. Everything else in this dish is gluten free.