RECIPE BOOK luckynuts.com.au facebook.com/luckynutsaustralia instagram.com/lucky.nuts
EASTER IS THE TIME OF YEAR WHEN WE CELEBRATE WITH SWEET TREATS AND DELICIOUS FEASTS. So whether you re catering for family or friends, remember that only Lucky makes perfect. Here's a collection of amazing seasonal recipes perfect for celebrations, straight from the Lucky kitchen to yours at home. Happy Easter! CONTENTS Page 4-5 Hot Cross Buns Page 6-7 Baklava Page 8-9 Egg Custard Tarts Page 10-11 Walnut Brownies Page 12-13 Chocolate Chip Cookies Page 14-15 Chocolate Tart with Sunflower Seed Crust Page 16-17 Chocolate and Cranberry Seed Bars Page 18-19 Cashew Power Balls Page 20-21 Chocolate, Fruit and Nut Slice Page 22-23 Walnut ANZAC Biscuits luckynuts.com.au facebook.com/luckynutsaustralia instagram.com/lucky.nuts
EASTER CLASSICS Hot Cross Buns PREP: 2½ hours (including rest) COOK: 30 minutes MAKES: 8 1 tsp dried yeast 300g (2½ cups) plain flour 2 tbsp caster sugar 1 tsp ground cinnamon ½ tsp ground allspice 80g (⅔ cup) dried currants 40g (⅓ cup) LUCKY SLIVERED ALMONDS 25g unsalted butter 150ml full cream milk 1 large egg 2 tbsp caster sugar 6 tbsp icing sugar 2 tbsp water 1. Combine the yeast, flour, sugar, spices, currants and almonds in a large bowl and mix well. 2. Melt the butter gently in a small saucepan. When melted, add the milk and whisk until the mixture is lukewarm. Take off the heat and beat in the egg. 3. Pour the butter mixture into the dry ingredients and mix with a fork. When too stiff to work, tip the mixture onto a lightly floured bench. Knead for 5 minutes, incorporating any currants or nuts that fall out of the dough back in while kneading. 4. Place the dough in a large, clean bowl, dust it with some flour and cover the bowl with a tea towel. Rest for 1½-2 hours in a warm, draught-free place until the dough has roughly doubled in size. 5. Preheat fan-forced oven to 180 C. 6. Divide dough into 8 equal pieces and roll each into a ball (the dough will deflate - this is fine). Arrange on a lightly greased tray. Cover with a tea towel and rest for a further 20 minutes. 7. Uncover the buns and bake in the preheated oven for 20 minutes, or until golden. They are cooked when a rap of the knuckles on the bottom of a bun makes a hollow sound. 8. While they are cooking, prepare a glaze by combining the sugar and water in a saucepan over a gentle heat until the sugar dissolves. As soon as the buns are removed from the oven, brush them with the hot sugar glaze. 9. Cool on a rack for 10 minutes before mixing the icing sugar with 1 teaspoon of water to make a thick paste. Take a zip-lock bag, fill it with the icing sugar paste and push the mixture to one corner. Snip a small hole in that corner and pipe cross marks on top of each bun. Serve slightly warm. Notes These are best eaten on the day they are made or can be frozen for up to 7 days. HOT CROSS BUNS 5
EASTER CLASSICS Baklava PREP: 8 hours (including chill) COOK: 1¼ hours MAKES: 24 Rose Water Syrup 400g (2 cups) caster sugar 240ml (1 cup) water 1 tbsp lemon juice 80ml (⅓ cup) rose water Baklava Rolls 200g (2 cups) LUCKY ALMOND MEAL 55g (½ cup) LUCKY BLANCHED ALMONDS, roughly chopped 85g (¾ cup) LUCKY NATURAL PISTACHIOS, roughly chopped 60g (½ cup) LUCKY NATURAL CALIFORNIAN WALNUTS, roughly chopped 100g (½ cup) caster sugar 2 tsp ground cardamom 12 filo pastry sheets 180g unsalted butter, melted 1. Preheat fan-forced oven to 140 C. Line two baking trays with baking paper. 2. To make the syrup, place the sugar and water in a medium saucepan and stir over a medium heat until sugar is dissolved before bringing to the boil. Add the lemon juice, reduce heat and simmer for 10 minutes without stirring. Add the rose water and simmer a further 2 minutes. Remove from the heat and cool. Refrigerate until chilled. 3. To assemble the Baklava, combine all the nuts, sugar and cardamom in a bowl. Take 1 sheet of filo pastry and brush lightly with melted butter, before folding into thirds lengthwise (same as folding an A4 letter or brochure). Brush with melted butter and spread about ¼ cup of the nut mixture evenly over the filo, leaving a 1cm clean edge along one end to seal. Starting from the opposite end, roll up the pastry like a Swiss Roll and seal end with extra melted butter. Repeat process until complete. 4. Place rolls on baking trays and brush tops with melted butter. Bake for 10-15 minutes until lightly golden brown. Reduce temperature to 120 C fan-forced and continue baking for 30 minutes. Set aside to cool completely. 5. Cut the rolls on the diagonal into 3cm lengths. Transfer to a large ceramic dish with a cut side facing up. Pour the cold syrup evenly over the rolls and leave to soak 6 hours or overnight. Notes While working with the filo pastry and Baklava rolls, cover with a damp tea towel to avoid it drying out. Baklava can be stored in an airtight container for 4 days in a cool place (do not refrigerate). The crispness will gradually decrease. BAKLAVA 7
EASTER CLASSICS Egg Custard Tarts PREP: 30 minutes COOK: 1 hour MAKES: 8 Tart Shells 150g (1½ cups) LUCKY ALMOND MEAL 3 tbsp extra virgin olive oil 1 tbsp maple syrup 1 tbsp water ½ tsp sea salt Custard Filling 200g (1 cup) caster sugar 160ml (⅔ cup) water 1 tsp vanilla extract 310ml (1¼ cups) full cream milk 60g (½ cup) plain flour 6 egg yolks 1. Preheat fan-forced oven to 160 C 2. To make tart shells, place all base ingredients into a bowl and combine until mixture forms a firm dough. 3. Divide the mixture into 8 equal portions and press each into a silicone muffin mould, ensuring the dough is even on the bottom and sides to create a tart case. Prick a fork into the bottom of the tart cases a couple of times then bake for 5-7 minutes. Set aside. 4. To make filling, in a saucepan on low heat, combine caster sugar, water and vanilla until melted. Once melted, increase heat to high and boil for 1 minute. Set aside. 5. In another saucepan, heat 1 cup of milk until frothy and hot, but not boiling. Set aside. 6. In a large bowl, mix flour and remaining ¼ cup of milk with a whisk until combined. Add hot milk to the mixture and carefully whisk until smooth and combined before adding sugar syrup to the bowl and whisk again. Pour whole mixture into a large saucepan and return to the stove on medium heat, whisking for 10 minutes, until thickened to pancake batter consistency. 7. Remove from heat and add egg yolks, whisking quickly until well combined. Carefully spoon custard into tart cases and bake for 35 minutes, or until the custard is browning on top. 8. Cool completely in muffin moulds before carefully turning out. Enjoy warm or cold. EGG CUSTARD TARTS 9
CHOCOLATE DECADENCE Walnut Brownies PREP: 20 minutes COOK: 40 minutes MAKES: 16 120g good quality 70% dark chocolate, roughly chopped 90g (¾ cup) plain flour 100g (1 cup) LUCKY ALMOND MEAL 40g (½ cup) cocoa powder 35g (⅓ cup) LUCKY NATURAL GOLDEN WALNUTS, roughly chopped 140g (⅔ cup) raw sugar ½ tsp bicarbonate of soda 2 large eggs ½ tsp vanilla extract 60ml (¼ cup) vegetable oil 60ml (¼ cup) milk 1. Preheat fan-forced oven to 160 C. Line a square baking tin with baking paper. 2. Place chocolate in a heatproof bowl set over a small saucepan of gently simmering water and stir until melted, then put aside. 3. In a large mixing bowl, combine the flour, almond meal, cocoa powder, walnuts, raw sugar and bicarbonate of soda. 4. In another bowl, mix the eggs, vanilla extract, oil and milk, before pouring into the first mixing bowl along with the melted chocolate. Stir mixture until just combined and transfer into baking tin, smoothing the top. 5. Bake brownie mix for 30 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool in the tin before removing and slicing. WALNUT BROWNIES 11
CHOCOLATE DECADENCE Chocolate Chip Cookies PREP: 15 minutes COOK: 15 minutes MAKES: 24 170g butter 100g (½ cup) caster sugar 2 eggs ¼ tsp sea salt 300g (3 cups) LUCKY ALMOND MEAL 200g (1 cup) dark chocolate chips 60g (½ cup) LUCKY NATURAL CALIFORNIAN WALNUTS, roughly chopped 1. Preheat fan-forced oven to 170 C. Line two baking trays with baking paper. 2. In a stand mixer fitted with paddle beater, cream together butter and sugar until pale and creamy, before adding eggs and salt and combining well. 3. Add almond meal to the mixture and combine until a soft dough forms, then add chocolate chips and walnuts and mix until well distributed. Do not over mix the dough. 4. Roll tablespoon-sized balls of cookie dough and place on baking trays, gently flattening each ball. Leave 2-3cm between each cookie. 5. Bake for 13-15 minutes, or until golden. Cool on baking tray before serving. CHOCOLATE CHIP COOKIES 13
CHOCOLATE DECADENCE Chocolate Tart with Sunflower Seed Crust PREP: 2¼ hours (including chill) COOK: 15 minutes SERVES: 8 Sunflower Seed Crust 200g (1½ cups) LUCKY NATURAL SUNFLOWER KERNELS 45g (½ cup) oat flour 60ml (¼ cup) coconut oil 45ml maple syrup ¼ tsp salt Chocolate Cream Filling 200ml thickened cream 200g good quality 70% dark chocolate 100g baked sweet potato, puréed 1 tsp vanilla extract ¼ tsp salt 1. Preheat fan-forced oven to 160 C. Lightly grease a pie dish or quiche tin. 2. In a food processor, grind the sunflower kernels to a fine meal. Add the oat flour, coconut oil, maple syrup and salt and mix until a dough forms. 3. Press firmly into the pie tin with your fingers. Bake for 10 minutes or until lightly golden before removing and allow to cool in the tin. 4. For the filling, add all ingredients to a saucepan and cook over low heat, stirring gently until chocolate is melted. 5. Pour chocolate cream filling into base and chill for 2 hours until set. Serve topped with fresh berries and cream. Notes Thickened cream can be substituted with coconut cream, for vegan alternative. Sliced berries can be layered on the bottom of the cooked tart base for a fruitier option. CHOCOLATE TART WITH SUNFLOWER SEED CRUST 15
HEALTHIER OPTIONS Chocolate and Cranberry Seed Bars PREP: 6½ hours (including chill) COOK: 5 minutes MAKES: 8 125g (1 cup) dried cranberries 200g (1½ cups) LUCKY NATURAL SEED MIX WITH PINE NUTS 10g (½ cup) puffed brown rice 2 tbsp maple syrup ¼ tsp salt 200g good quality 70% dark chocolate 1. Place dried cranberries in a small bowl and cover with boiling water for 15 minutes, then drain. 2. Put cranberries, seed mix, puffed rice, maple syrup and salt into a food processor and combine until the mixture holds together when pressed. Press cranberry mixture into a lined square baking tin and put aside. 3. Place chocolate in a heatproof bowl set over a small saucepan of gently simmering water and stir until melted. Remove chocolate from the heat and pour over cranberry mixture. Smooth chocolate until evenly distributed and place in freezer until set. 4. To serve, cut into rectangles using a hot knife. Store excess slices in an airtight container in the freezer until required. Notes Maple syrup can be replaced with rice malt syrup, if preferred. CHOCOLATE AND CRANBERRY SEED BARS 17
HEALTHIER OPTIONS Cashew Power Balls PREP: 1½ hours (including chill) COOK: N/A MAKES: 24 200g (1½ cups) LUCKY NATURAL CASHEWS 45g (¼ cup) LUCKY NATURAL PEPITAS 2½ tbsp raw cocoa powder 2 tsp ground cinnamon ¼ tsp sea salt 150g (1 cup) dried apricots 150g (1 cup) pitted fresh dates 2½ tbsp honey 50g (½ cup) desiccated coconut 1. Place cashews into a food processor and blend until a powder starts to form (do not over-blend). 2. Add pepitas, cocoa, cinnamon and salt into the cashew meal. Blend until mixture resembles coarse breadcrumbs. 3. Add the apricots and dates and blend until finely chopped. Add the honey and blend until mixture is well combined and begins to form a ball around the blade. 4. Using moistened hands, divide and roll mixture into balls, about 3cm in diameter. Roll in coconut to coat evenly. Place in refrigerator for 1 hour to firm up before eating. Notes Raw cocoa powder can be substituted with Dutch cocoa powder, if unavailable. Balls can be stored in an airtight container in the refrigerator for up to two weeks. CASHEW POWER BALLS 19
HEALTHIER OPTIONS Chocolate, Fruit and Nut Slice PREP: 4¼ hours (including chill) COOK: 10 minutes MAKES: 16 110g (1 cup) LUCKY SLIVERED ALMONDS 85g (½ cup) LUCKY NATURAL PISTACHIOS 60g (½ cup) dried cranberries 60g (½ cup) dried cherries 200g good quality 70% dark chocolate 100g unsalted butter 60ml (¼ cup) double cream 60ml (¼ cup) black coffee ½ tsp ground cardamom 100g (1 cup) LUCKY ALMOND MEAL 1. Preheat fan-forced oven to 170 C. Line an 18cm square baking tin with baking paper. 2. Spread slivered almonds over a baking tray and bake for 5 minutes, or until nuts are lightly golden. Remove from oven and allow to cool completely. 3. Combine the slivered almonds, pistachios and dried fruit in a medium bowl and set aside. 4. Place chocolate, butter and cream in a heatproof bowl set over a small saucepan of gently simmering water and stir until ingredients are melted and combined. Add coffee, cardamom and almond meal and mix. 5. Pour the melted chocolate mixture over the fruit and nut mixture and stir to combine. Spoon into the prepared tin and tap on bench to settle all ingredients. Place in refrigerator to set, about 4 hours. 6. To serve, turn out onto a cutting board and divide into 16 individual squares. CHOCOLATE, FRUIT AND NUT SLICE 21
ANZAC EXCLUSIVE Walnut ANZAC Biscuits PREP: 30 minutes COOK: 20 minutes MAKES: 35-40 45g (½ cup) rolled oats 50g (½ cup) desiccated coconut 120g (1 cup) plain flour, sifted 170g (¾ cup) caster sugar 100g (1 cup) LUCKY NATURAL CALIFORNIAN WALNUTS, roughly chopped 125g unsalted butter 1 tbsp golden syrup 1½ tsp bicarbonate of soda 2 tbsp boiling water 1. Preheat fan-forced oven to 160 C. Line two baking trays with baking paper. 2. In a large mixing bowl, combine oats, coconut, flour, sugar and 50g of walnuts. 3. In a small saucepan, melt the butter and golden syrup. In a separate bowl, mix the bicarbonate of soda with boiling water before adding to the butter mixture. Once combined, pour into dry ingredients. 4. Using your hands, combine the mixture together before shaping into teaspoon-sized balls. Roll balls in remaining walnuts to coat and place at intervals on baking trays. 5. Bake for 15 minutes, or until golden. Remove from oven and allow to cool slightly before transferring biscuits to wire racks. WALNUT ANZAC BISCUITS 23
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