Lucky Nuts

Did you see our CASHEW CHICKEN CURRY fakeaway recipe this week? We are head-over-heels for this Chinese-takeaway inspired recipe, and it’s not too late to grab everything you need for the weekend.

Are you vegan or vegetarian? Swap out chicken for your favourite plant based ‘meat’, or firm tofu.

Grab the full recipe on our website, or a few posts back on our feed.

We have exciting news! Head to our bio to grab your FREE winter recipe ebook. Filled with fun fakeaways, cosy winter favourites and soul food, this recipe booklet will have you so excited to jump in the kitchen this July.

Did you miss day one of our July fakeaway series? This Thai red curry with cashews comes together in under 30 minutes, and is the perfect remedy for this winter weather.

Thai-inspired red curry with toasted cashews
Serves 2 large meals
Prep time 20 mins
Cooking time 20 mins

Ingredients

1/3 cup red Thai curry paste
2 small sweet potato, cut into 2cm square cubes
1 x 400ml can coconut cream
1 cup water
1 small bunch broccolini, chopped
1 head of Bok Choy, chopped
2/3 cup raw cashews

To finish

1 cup rice, cooked
Chilli and coriander oil (optional)
Fresh coriander and/or Thai basil leaves

Method

1. Heat a medium-large sized saucepan then add curry paste and sweet potato, reducing the
heat to low. Stirring continuously, saute for 2 minutes, or until very fragrant and the sweet
potato is well coated with curry paste.
2. Add coconut cream and water, bring to a boil then reduce to a simmer for 15 minutes, or
until sweet potato is almost tender. Meanwhile, cook rice if you have not already. Heat a
frypan over medium flame, then add cashew nuts. Reduce heat to low and fry for 2 minutes,
tossing regularly, or until toasted and starting to brown. Remove from heat and set aside.
3. Add broccolini and simmer for an extra 5 minutes, or until both the veggies are tender. Add
Bok Choy and cook a further 1 minutes before turning off the heat.
4. To serve, divide rice between 2 bowls and top with red curry. Finish with the toasted
cashews, optional chilli oil and fresh herbs.

We all know how precious dollars are these days, but we’ve got you covered this winter with a collection of irresistible fakeaways. Your favourite takeout, but make it homemade.

Any guesses what’s on the menu today? Stayed tuned for a brand new recipe dropping tomorrow!

Don’t forget to Get Lucky this winter, with our full selection of premium products at your local Woolworths.

Winter means one thing- we are all in need of more cosy baking, to warm us from the inside out. This pistachio, honey banana bread is perfect to share with a friend, a cup of tea or a great book.

Slathering of butter not optional 🧈 😉

You can find the full recipe, plus do many more, on our website.

Day 3 of our HEALTHY EASY SNACKS week, with these almond and date balls.

1 cup dates
1/2 cup almond butter (recipe is on our website)
2 Tbsp coconut oil
1/8 tsp salt

For the choc coating

100g dark chocolate
1 Tbsp coconut oil

Blend everything until even, then use a tablespoon to portion. Roll into balls/logs, and freeze 2 hours.

Melt chocolate and oil, then dip each ball in, setting on a lined tray.

Enjoy!

Have you tried our whole orange and almond cake yet? This gluten and grain free orange cake is made with only a handful of ingredients + is topped with an almond-lovers crumble. Simple, incredibly moist and flavoursome, best accompanied alongside a cup of tea and perfectly in season.

Grab the full recipe on our website, you won’t regret it 🍊 🍰

Eating seasonally is one of the easiest ways to save money on your grocery bills, and right now beetroot and oranges are in season, meaning it’s the perfect time to make this herby beet, orange and walnut salad. Enjoy!

Beetroot, walnut and orange salad
Prep time: 20 minutes
Cooking time: 20 minutes
Serves: 4 (as a side)

2 medium beetroot, trimmed and washed
3 small handfuls salad, roquette or sorrel
20 mint leaves, torn
Zest from 1 orange
2 oranges, skin and pith trimmed off and cut into thin slices
1/3 cup crumbled goats cheese or feta
1/2 pack of 110g golden walnuts
To serve: pomegranate molasses (or balsamic vinegar) and olive oil

1. Add beets to a large pot of water and bring to a boil. Simmer for 20mins or tender when
checked with a skewer. Drain and allow to cool for 10mins, or until cool enough to handle.
Using your hands rub skins off the beets (this should be very easy) and chop off any
remaining parts of the root or tip (any fibrous parts), then slice into wedges and set aside
to cool to room temperature.

2. Once beets have cooled to room temperature assemble the salad. Add Sorell or greens
to a serving plate of bowl, then top with cooled beets, mint, zest, orange slices, goats
cheese and golden walnuts. Toss, then serve with a drizzle of pomegranate molasses (or
balsamic vinegar) + olive oil.

Hungry for takeaway, but need a fakeaway? We got you covered! Let’s do burgers, but with walnut beetroot patties, made with under 10 ingredients.

Why walnuts? Did you know walnuts are one of the only omega-3 rich nuts? They’re a brain + heart healthy food, loaded with minerals AND they can be chopped and cooked to mimic a ‘meaty’ texture in vegetarian meals.

Have we convinced you? Find out for yourself. The full recipe is in our website.

Hit us with your favourite food emoji if you want the recipe to this SNICKERS OVERNIGHT OATS recipe. Easily made vegan, refined sugar free and can be gluten free, this scrumptious, filling and addictive breaky is high on rotation in the Lucky Kitchen.

The best part? It doesn’t just taste amazing, it’s also loaded full of minerals, fibre, protein and whole grains.



Overnight oats

Hit SAVE to make this seedy bababa bread loaf for the weekend. Packed full of wholesome seeds, sweetened with bananas and coconut sugar and easily dairy-free, this wholesome loaf will be a crowd pleaser!



Seedy banana bread
Prep time; 10 mins
Serves 8
Ingredients
1 ¼ cups mashed, ripe banana
2 medium sized eggs, at room temperature
½ cup light olive oil
¾ cup coconut sugar
½ cup milk of choice (full fat dairy or alternative)
2 cups plain flour
1 tsp ground cinnamon
2 tsp baking powder
½ tsp fine salt
1 cup .nuts Natural Seed Mix with Pine Nuts
2 Tbsp .nuts Toasted Sliced Almonds or extra Natural Seed Mix with Pine Nuts
Method
1. Preheat oven to 180 C and grease and line a standard loaf tin. Set aside.
2. In a large bowl add banana, eggs, oil, sugar and milk. Use an immersion blender to blend
until smooth, or alternatively place ingredients into a blender and blend until smooth before
transferring to a bowl.
3. Sift in flour, cinnamon and baking powder and add salt. Use a wooden spoon to gently fold
together until almost all of the dry pockets off flour are gone, then add the 1 cup of Natural
Seed Mix and fold through only until the batter is uniform. Sprinkle with Toasted Almond
Slices or extra Natural Seed Mix with Pine Nuts.
4. Place into the hot oven and bake for 50-55 minutes or until cooked through when tested with
a skewer.
5. Allow to cool for 5 minutes before gently removing the banana bread from the tin and
transferring ti a wire rack to cool completely.

When the outside temperature drops on the thermometer it only means one thing: it’s time to warm the belly from the inside out. Enter porridge season!

Creamy bowls of steaming hot oats are the perfect base for our selection of premium nuts and dried fruit. Flaked almond, blood orange and yoghurt is the flavour of the day.

Grab your bestie for the evening + cosy up with a big bowl of this herbed rice, root veggie + almond salad. Packed full of flavour, nourishing, filling + a perfect accompaniment to an evening of Autumn chill, you’ll love this hearty salad.

Herbed brown rice, roasted root veg and almond salad.

2 cups brown rice, soaked overnight.
12 baby carrots, whole (or sliced if half of on the larger side)
6 small baby beets, trimmed and quartered
6 small parsnips, quartered
1/4 cup extra virgin olive oil
1 1/2 tsp salt
1 bunch parsley, leaves only and finely chopped
1 medium bunch dill, fronds only and finely chopped
1 Tbsp lemon juice
1/2 cup roasted almonds
1/2 cup pumpkin seeds
100 g vegan feta (optional) cub into cubes.
1. Preheat the oven to 200 C, fan forced . Drain and rinse rice, then add to a saucepan with 3
cups water.l (4 cups if you didn’t soak it). Bring to the boil, reduce to a simmer and cook until
water has evaporated. Once all the water has evaporated turn off heat, fluff with a fork then add
a lid to the saucepan and set aside for 10 mins. This final step (the lid on) steams the rice,
making it extra fluffy. After 10 mins take off the lid to allow it to naturally cool.
2. Meanwhile, toss the veggies with half theamount of olive oil and the salt. Spread out on 1-2
trays, taking time to ensure the veggies are not touching. Bake in the preheated oven for 25-30
mins, or until tender.
3. Assemble the salad. Transfer the rice to a serving tray and toss with remaining olive oil,
lemon juice, almonds, pumpkin seeds, feta and herbs. Top with freshly baked veg.
Enjoy warm or cool.

Easter may be officially over, but we see no reason to stop baking chocolate-filled goodies. Do you? Gluten free biscuits with filled chocolate + avocado cream. Recipe below.

Grain free vanilla cookies.

You’ll need:
1 cup .nuts almond flour
1 cup buckwheat flour
4 Tbsp tapioca flour
1/2 cup coconut sugar
1 tsp baking soda
1/2 tsp salt
2 tsp pure vanilla extract
3/4 cup butter
1 Tbsp chia seeds, ground
3 Tbsp water
Method.
1. Preheat oven to 190 degrees C. Line a cookie sheet, and set aside. Add chia seeds to water
in a small bowl, and whisk together . Set aside for 5 mins (this will be your chia egg).
2. Add butter, sugar and vanilla to a large mixing bowl, and beat with electric beaters until pale
and creamy. Add chia egg and beat again, until incorporated.
3. Add all the remaining ingredients and, using your hands, form a dough- you’ll need to kneed it
together, and it will be dry to begin. Roll into balls about 2 Tbsp in size (around 45g each), then
place on the lined cookie sheet. Bake for 10-12 mins, then allow cookies to cool for 5 mins
before turning onto a wire rack. .
Healthy chocolate cream filling:
3/4 cup avocado flesh
1/4 cup coconut oil
1/4 cup cacao powder
1/4 cup pure maple syrup
1/2 tsp pure vanilla extract
1. Gently melt coconut oil over a low flame. Turn off heat and set aside.
2. Add avocado, cacao, maple and vanilla to a blender and blitz till smooth. With the blender
running, drizzle in melted + cooled coconut oil. Scrape down blender sides as needed.
3. Generously fill completely-cooled cookies, and enjoy immediately!

POV: it’s the school holidays, your kids have already asked for 25 snacks and its only 11am. Insert you need to make these carrot cake easter muffins stat. Trust us, you won’t regret it! Packed with almond meal and walnuts, these carrot cake muffins are moist and delicious 🐰🐰

Walnut carrot cakes with maple cream cheese frosting
Makes 12
Prep time: 10 mins
Baking time: 25 mins
Ingredients
1 cup almond meal
1 cup plain flour
2 tsp baking powder
½ tsp fine salt
3 tsp ground cinnamon
1 tsp ground nutmeg
1 cup coconut sugar
2 large eggs, lightly whisked
2 cups packed, finely grated carrot
¾ cup milk
¼ cup olive oil
1 cups golden walnuts, roughly chopped
Cream cheese frosting
250g cream cheese, at room temperature
¼ cup Greek Yoghurt
¼ cup maple syrup
1 Tbsp lemon juice
Method
1.
Preheat oven to 180 C. Line a 12 large hole muffin tray with patty pans, or lightly grease.
Set aside.
2.
Sift almond meal, flour, baking powder, salt, spices and sugar into a large mixing bowl then
mix until uniform. Add the remaining ingredients and, using a wooden spoon, fold together
until you have an even, moist batter.
3.
Evenly spoon the batter between the 12 muffin holes and place into the preheated oven.
Bake for 25 minutes or until cooked through when tested with a skewer. Allow to cool for
10 minutes in the pan before gently transferring to a wire rack to cool completely.
4.
While the carrot cakes cool prepare the cream cheese frosting. Add all ingredients to a bowl
and use mixers to beat for 3-4 minutes or until smooth and glossy. Transfer to the fridge to
firm up while the cakes cool.
5.
Once the carrot cakes have cooled completely (this will take a 3+ hours) spoon or pipe on
the frosting. Decorate with mini chocolate eggs or extra chopped walnuts. Enjoy straight
away, storing any leftovers in an airtight container in the fridge for up to 3 days.

Carrot cake with a twist! This spicy twist on an Easter fave will have you hopping and jumping, we think even the Easter bunny would approve. Want more Easter recipe ideas? Follow the link in our bio to download our free Easter recipe e-book!

This beautiful and delicious pistachio and honey banana bread is an excellent tag along to your festive Easter weekend. A delicious snack on its own, sliced up and placed on your platter or your Sunday morning breaky spread! Want the recipe? Follow the link in our bio to download our free Easter recipe e-book!

Hot cross buns are the key to Easter, if you’re looking for an easy way to throw together a morning breaky spread we’ve got you covered. All the components to this can prepped in advance making this grazing platter a 10/10 in our opinion!

Easter grazing platter with almond cheese
Prep time; 20 minutes (plus setting time)
Baking time: 20 minutes
Serves 8
For the almond cheese
160g almond meal
2 Tbsp olive oil
2 Tbsp lemon juice
3/4 tsp fine salt
150ml water
2 tsp white miso
½ tsp smoked paprika
¼ tsp freshly ground black pepper
For the platter
6 hot cross buns
1/2 cup Lucky Nuts Natural Pistachios
½ cup Lucky Nuts Oven Roasted Almonds
1 punnet of blueberries
1 punnet blueberries
1 punnet raspberries
1 small box crackers of choice
1 block of dark chocolate, broken into pieces
1 packet mini easter eggs of choice
Method
1.
Preheat oven to 140C and set aside a large sized silicone muffin tray
2.
Blend all of the almond cheese ingredients until smooth and creamy, around 1 minute.
3.
Divine the almond cheese mixture between 4 of the silicone muffin holes. Place in the hot
oven and bake for 20 minutes. After 20 minutes remove from the oven and place into the
fridge to cool for 2 hours.
4.
Pop set almond cheese out of the silicone moulds and place onto a serving platter. Arrange
remaining ingredients around the almond cheese and serve immediately.

You better believe it, this cinnamon, raisin, and orange loaf is the best thing you’ll eat this Easter! Tag your friends or send it to a loved one & tell them how much you’ll love them when you come home to the smell of freshly baked deliciousness 🍞🍇🍊

Cinnamon, raisin and orange loaf
Makes 1 large loaf
Prep time 20 minutes
Resting time 2 hours
Baking time 35-40 minutes
Ingredients
125ml/g (½ cup) milk
65ml/g (¼ cup) orange juice
2 Tbsp honey
375g (2 + ½ cups) strong bread flour, plus extra
1 ½ tsp instant dried yeast
2 eggs, at room temperature
½ tsp salt
1 tsp ground cinnamon
85g (1/3 cup) butter, at room temperature
Cinnamon raisin swirl
85-125g (1/3-1/2 cup) butter, at room temperature
110g (½ cup) coconut or brown sugar
1 Tbsp orange zest
1 Tbsp ground cinnamon
1 cup Lucky Nuts raisins

Method in the comments 🐣🐣

Get Lucky this Easter with your chance to WIN the ultimate Lucky & Mason Cash baking prize pack! Plus three more Lucky prize packs up for grabs.
TO ENTER: Tag a friend and comment down below what you’re going to create with Lucky this Easter. Good luck!
PLUS download the FREE Easter recipe e-book as our gift to you and start creating!
*Terms and Conditions: Entries close Thursday 21st March 2024 at 11.59pm AEST. Winners will be contacted directly via DM by Monday 25th of March 2024. This competition is open to Australian Residents only. There is one major prize to be won valued at $450. Major prize includes a Mason Cash In the Forrest set (includes 2 mixing bowls, 1 pie dish, set of measuring cups, set of prep bowls and set of utensils) and Lucky prize pack. Three additional Lucky prize packs valued at $50 each are also available to win. Lucky is not responsible for any damages that may occur in postage. This promotion is in no way sponsored, endorsed, administered by or associated with Facebook or Instagram.

Say it with us ‘Almond Croissant Cookies’ — you need these, we need these, let’s be honest everyone needs these 🥐🥐🥐

Almond croissant cookies
makes 8
Prep time 30 mins
Baking time 20 minutes
You’ll need
For the almond filling
1 small egg
45g (¼ cup) granulated sugar
30g (1 ½ Tbsp) butter, melted
1 tsp vanilla extract
¼ tsp almond extract
150g (1 + ¼ cups) Luckynuts almond meal
For the vanilla cookie
250g (1 cup) butter, at room temperature
120g (2/3 cup) granulated sugar
2 tsp vanilla extract
½ tsp almond extract
300g (2 cups) plain flour
150g (1 + ¼ cups) almond meal
¼ tsp salt
Lucky nuts flaked almonds, to decorate
Optional: icing sugar, to dust

Method in the comments 🐣🐣

Can you believe we are halfway through March, two weeks into Autumn and two and a half weeks away from Easter? These carrot cake muffins are the perfect way to ease yourself into the Easter spirit.

Walnut carrot cakes with maple cream cheese frosting
Makes 12
Prep time: 10 mins
Baking time: 25 mins
Ingredients
1 cup almond meal
1 cup plain flour
2 tsp baking powder
½ tsp fine salt
3 tsp ground cinnamon
1 tsp ground nutmeg
1 cup coconut sugar
2 large eggs, lightly whisked
2 cups packed, finely grated carrot
¾ cup milk
¼ cup olive oil
1 cups golden walnuts, roughly chopped
Cream cheese frosting
250g cream cheese, at room temperature
¼ cup Greek Yoghurt
¼ cup maple syrup
1 Tbsp lemon juice
Method
1.
Preheat oven to 180 C. Line a 12 large hole muffin tray with patty pans, or lightly grease.
Set aside.
2.
Sift almond meal, flour, baking powder, salt, spices and sugar into a large mixing bowl then
mix until uniform. Add the remaining ingredients and, using a wooden spoon, fold together
until you have an even, moist batter.
3.
Evenly spoon the batter between the 12 muffin holes and place into the preheated oven.
Bake for 25 minutes or until cooked through when tested with a skewer. Allow to cool for
10 minutes in the pan before gently transferring to a wire rack to cool completely.
4.
While the carrot cakes cool prepare the cream cheese frosting. Add all ingredients to a bowl
and use mixers to beat for 3-4 minutes or until smooth and glossy. Transfer to the fridge to
firm up while the cakes cool.
5.
Once the carrot cakes have cooled completely (this will take a 3+ hours) spoon or pipe on
the frosting. Decorate with mini chocolate eggs or extra chopped walnuts. Enjoy straight
away, storing any leftovers in an airtight container in the fridge for up to 3 days.

Experience breakfast bliss with our Ricotta Pancakes – fluffy, light, and oh-so-delectable. Made with creamy ricotta cheese for a rich texture and delightful flavor. These pancakes are not only a breakfast delight but also low carb and gluten-free. Elevate your morning with a stack of these heavenly pancakes. 🥞✨

Low carb ricotta pancakes
4 eggs
200g ricotta
65ml coconut milk
1 tsp vanilla extract
100g almond meal
20g coconut flour
1 tsp baking powder
Pinch salt
1 tsp cinnamon
Optional- 2 Tbsp honey or 1 Tbsp granulated sweetener of choice (can be sugar free, like monk
fruit)
To serve
Yoghurt of choice
toasted pistachios
Fruit
Honey
Method
1.
Add eggs, ricotta, milk and vanilla into a bowl and whisk well. Sift in almond meal, flour,
baking powder, salt and cinnamon and fold together. Add in optional sweetener if you like,
mixing through.
2.
Heat a medium skillet over medium flame. Once hot add butter, ghee or coconut oil. Add ¼
cup bater into the pan to make the first pancake, then as many more as you can. Cook 3
mins, flip and cook a further 3 minutes. Cook until all batter is finished up.
3.
Serve immediately with yoghurt, toasted pistachios, raspberries and a drizzle of honey

Does anyone else see pinwheels and immediately get transported back to their childhood or is that just us? Our inner children are squeeling right now with the delight of cheesey and buttery pastry!

Recipe in the comments ⭐️⭐️

Love a dish that’s super easy to throw together & full of colour. This Bibimbap is BOTH of those things. Almonds are packed full of protein & all those veggies will bring a whole lot of fibre 🌈

Recipe in the comments 🧚

 

Satisfy your sweet cravings with our Gluten-Free Jam Drops! 🍓✨ These delightful bites are not only delicious but also perfect for those with gluten sensitivities. These delightful treats offer a nutty twist, combining the rich flavor of almond butter with the fruity burst of chia jam.

Gluten free jam drops
1 cup almond meal
1 cup buckwheat flour
1/4 cup tapioca flour
1/2 tsp salt
2 tsp vanila paste
1/2 cuppure maple syrup
1/2 cuproasted almond butter (the runny type)
2 Tbsp preferred milk
Chia jam
3/4 cup raspberries or blackberries
2 tsp chia seeds
1 Tbsp lemon juice
Splash water

1. Preheat oven to 180C and line a cookie sheet with paper/silicone.
2. Make chia jam by adding berries, lemon juice and water to a saucepan. Heat over medium
flame for
2 mins, then add chia seeds. Cook for 5 mins, stirring frequently. Turn off heat and set
aside to thicken.
3. Make cookies. Add almond meal, buckwheat, tapioca and salt to a mixing bowl. Combine
well, then add in remaining ingredients. At first the mix w
ill be dry keep mixing, it’ll come together!
4. Using damp hands, roll mixture into balls. I weighed mine, and made 18 x 35g balls. Place
balls on prepared tray, and fflatten down a litrke with your palm. Create a indent with your
thumb, then fill with chia jam. Bake cookies for 12 - 15 mins. When ready, you should see that
the surface has a few little cracks in it, like in the picture.

Need a delicious dinner that will totally brighten your day — look no further! a tasty trio packed with goodness. Almonds, rich in antioxidants and healthy fats, add a boost of nutrition. Simple, fresh, and bursting with flavor. 🌞🌞

Serves 2
Prep time: 10 mins
Cooking time: 20 mins
2 Tbsp extra virgin olive oil
400g (approx 16) Brussel sprouts
Large handful Tuscan kale, destemmed and roughly chopped
1/2 cup roast almonds, chopped
1/3 cup dried cranberries
1/3 cup pomegranate arils (or extra cranberries)
Large handful flat leaf parsley, leaves only and roughly chopped
Juice from 1/2 lemon
Salt and pepper

1. Bring a medicine pot of water to the boil. Fill a bowl with iced water, set aside. Chop the bottom off the sprouts and cut in half. Peel off any loose outer leaves and reserve. Place chopped sprouts in boiling water for 2 minutes. Immediately drain + transfer to iced water for 2 mins. Drain, then
pat dry.
2. Heat a deep skillet of medium heat. Add oil, and heat until shimmering (approx 20s). Place sprouts cut side down. Reduce heat to low, and cook for 8 minutes (don’t touch sprouts at this stage). Check the bittom of the sprouts now you want lots of colour, so if they’re not yet golden
cook a few more minutes like this. Season, and kale, toss and fry for a further 5 minutes or until tender. Turn off heat. Add almonds, tossing for 2 minutes.
3. Transfer sprout mix to a serving bowl. Add the remaining ingredients and combine. Taste, add extra seasoning or lemon if desired. Serve immediately