Lucky Nuts, 21 Kimpton Way, Altona North (2026)

09/06/2026

The VIRAL almond croissant cookies that you’ll absolutely make time and again. They taste like an almost croissant, but wrapped up in a shortbread style vanilla cookie, and topped with our premium flakes almonds.

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) 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 comments

05/06/2026

Nourishing winter salads have a firm place on our table, and this Pumpkin, quinoa and seedy salad is the perfect way to get a winters hit of vitamins and minerals.

Pumpkin, pine nut and quinoa salad
Serves 4
You’ll need

500g de-seeded J*p or Queensland blue pumpkin, diced into 1-2cm cubes
150g cauliflower, cut into florets
1 Tbsp extra virgin olive oil
2 tsp maple syrup
½ tsp smoked paprika
½ tsp ground cumin
½ cup quinoa
1 cup water or broth
1 red onion, peeled and finely diced
2 handfuls or roquette or baby spinach
1/3 cup .nuts seed mix with pine nuts
1/3 cup flaked almonds
¼ cup sliced pickled cucumbers

Dressing

¼ cup extra virgin olive oil
2 Tbsp fresh lemon juice
1 Tbsp hulled tahini
1 tsp dijon mustard
salt and pepper, to taste
Method
1. Preheat the oven to 180c and set aside a large baking tray.
2. Add pumpkin and cauliflower to a large mixing bowl. In a small bowl combine the 1 Tbsp
oil, maple syrup, smoked paprika and cumin. Combine then pour into the pumpkin mixture
and mix well to really coat the veggies. Transfer to the baking tray, and bake for 35mins or
until veggies are tender.
3. In the meantime rinse quinoa throughly. Add to a saucepan with water/broth and, with the
lid on, bring to a simmer. Reduce heat and simmer until all the water has been absorbed
(around 10 minutes). Turn off heat and stand for 5 minutes (lid on).
4. Add all of the dressing ingredients to a small bowl and whisk well, set aside.
5. Assemble the salad. On a large platter spread roquette and top with cooked vegetables,
quinoa and then remaining ingredients; onion, pine nuts, flaked almonds and pickles.
6. When you are ready to serve pour over the dressing, toss through and enjoy

01/06/2026

Almonds are one of our favourite nuts for making quick, easy and nutritious snacks. Whether you’re snacking on roast almonds, or blending them into a yummy morsel, almonds are such a great wholefood snack!

We love blending roast almonds with dates, rolling into balls and dipping in melted dark choc. It’s chef kiss!

20/05/2026

Stop buying store-bought nut butters, because making your own is SO much cheaper. No need for any added oils, all you’ll need is almonds, salt and a good processor 👏

Home-made roast almond butter

Buying your own almond butter can get costly but did you know it is SO easy (and much cheaper)
to make you own? Here is how.
You’ll need
3 cups natural almonds
½ tsp fine salt
1. Preheat oven to 180c and set aside a large baking tray.
2. Roast almonds for 10 minutes, tossing at the halfway mark (after 5 minutes). Be careful to
keep an eye on the nuts- you do not want to burn them, so check that your oven is not
running hot (using an oven thermometer if possible).
3. Allow nuts to cool for 5-10 minutes before moving onto the next step. Do not skip this
step.
4. Add nuts and salt to a high-speed food processor and blend for 10 minutes. You will need to
stop the food processor many times and, suing a spatula or butter knife, scrape down the
sides. It is best not to walk away for this process.
5. Once you have a creamy, runny nut butter you are done! Transfer to clean glass jars and
store in the pantry for up to 6 months.

15/05/2026

Hitting your protein goals was never easier with these lip-smacking tuna salad jars. Each jar packs 30g of protein (which you can easily bulk up to 35-40g by adding 1-2 boiled eggs to each) and will take you 10 minutes to throw together.

Let’s make lunch prep a breeze this year by being prepared 💪.

Don’t forget to add a serve of .nuts to your jars for crunch, plant protein and lots of minerals. We choose flaked almonds.

High protein cottage cheese and tuna salad jars (30g protein per serve).

1 can chickpeans, drained and rinsed
½ red onion, finely diced
2 cucumbers, trimmed and finely diced
125g tuna, drained and flaked
½ cup dried currants
½ cup flaked almonds
½ cup chopped herbs- we used mint and parsley

Cottage cheese dressing

250g cottage cheese
1 tsp lemon zest
¼ cup lemon juice
¼ cup olive oil
1 Tbsp dijon mustard
½ tsp ground black pepper
1/3 tsp fine salt
1 clove garlic, crushed

1. Add all of the salad ingredients to a large bowl and mix well. Set aside.
2. In a seperate bowl add the cottage cheese dressing ingredients and whisk until smooth.
3. Spoon 1/3 cottage cheese mix into the bottom of 3 large glass jars. Top each with the tuna
salad mix and secure lids. Store in the fridge until you’re ready to eat, then transfer into a
bowl, mix well and enjoy. You can add a handful of fresh greens to each when you are ready
to serve, if you like!

10/05/2026

This decadent chocolate brownie is stuffed with an almond butter filling and is also gluten free, dairy free and absolutely TO DIE FOR 😱 😋

Almond butter stuffed chocolate brownies
Serves 9-16
Ingredients
Almond filling
¾ cup (185g) almond butter
1 cup (120g) icing sugar
2 tbsp milk

Brownie

1 cup (280g) almond butter
2 eggs, at room temperature
½ cup (160g) maple syrup
¼ cup (45g) brown sugar
1 tsp vanilla extract
½ cup (55g) dutch processed cocoa
¼ cup (30g) hazelnut meal
1 tsp baking soda
½ tsp salt
¼ cup Lucky flaked almonds

Method

1. To make your own almond butter look up our recipe on the Lucky website.
2. Grease and line a 20cm square baking tin.
3. Add the almond filling ingredients to a bowl and mix well. Pour into the lined tin and flatten
the filling to make a thin, even layer. Place in the freezer for 1 hour.
4. Preheat the oven to 180C.
5. In a large mixing bowl add the almond butter, eggs, maple syrup, brown sugar and vanilla.
Whisk until thick and glossy.
6. Sift in the cocoa, hazelnut meal and baking soda. Add salt. Fold together until uniform.
7. Remove the cake tin from the freezer and take out the frozen almond filling (leaving the
baking paper in the tin). Set aside. Add half of the brownie butter. Smooth out until even.
Add the almond filling sheet on top of the batter and gently press down. Now top with the
remaining brownie batter and smooth out again. Sprinkle with flaked almonds.
8. Bake for 35 minutes, or until the brownie is just cooked. The edges should be puffed and
feel firm, but the centre will still be quite soft. Use a skewer to test the centre- there should
be lots of very moist crumbs but no runny batter.
9. Cool for 10 minutes in the pan then carefully transfer to a wire rack to cool completely.

04/05/2026

When you need a seriously delicious dinner but only have 20 minutes to prep, these Thai beef noodles with oven roasted almonds are it!

Our ready-to-go oven roasted almonds add the perfect crunch to any meal, and double as the most delicious snack to have hiding in your handbag.

One pot Thai beef noodles
Serves 2 large meals
Prep time 20 minutes
Ingredients

1 Tbsp sesame oil
3 cloves garlic, peeled and minced
2cm piece ginger, minced
1 tsp turmeric powder
250g beef mince
½ red capsicum, finely diced
2 heaping Tbsp red curry paste
2 tsp tamari
1 cup water
1 tsp salt
1 portion udon noodles
2 handfuls greens beans, trimmed and chopped
1 cup coconut milk
1 Tbsp tahini
2 tsp lime juice
½ cup Lucky roasted almonds, chopped
Chilli oil
¼ cup chopped chives

Method

1. Heat a large skillet. Add oil and heat 30 seconds, then add garlic and ginger. Turn heat to
low, and saute for 1 minute or until the garlic is lightly golden brown and fragrant.
2. Add turmeric, capsicum and mince. Turn heat to medium then fry, using a wooden spoon to
chop and stir the mince, until the meat is browned.
3. Add curry paste and tamari, then stir until browned (1 minute).
4. Pour in water and salt, then bring to a boil. Add noddles and cook as per packet instructions,
adding the green beans once the noodles have 2 minutes to go.
5. Add coconut milk and continue simmer and stir until the sauce has thickened and become
glossy. Turn off heat. Add lime juice and tahini, stir through, then immediately serve
between 2 bowls. Top generously with almonds, chilli oil and herbs.

01/05/2026

If these goats cheese, apricot and walnut pinwheels don’t have you drooling- we don’t know what will! Our premium, buttery crumbled walnuts are the perfect pair to sweet apricots and creamy goats cheese, and we just love this recipe by . Don’t forget to tag us in your delicious .nuts creations.

Goat Cheese, Apricot, and Walnut Pinwheels

Ingredients:
4 sheets puff pastry, thawed (gluten-free optional)
½ cup apricot jam / conserve
1 cup (300g) goat cheese
¾ cup (100g) Lucky Nuts Crumbed Walnuts
¼ cup fresh thyme leaves
1 egg (whisked with 1 tablespoon of water)
Serve with either:
Honey, for drizzling as a balanced flavour option
Sweet chilli, for dipping as a bolder flavour option
Note: You may need to slightly vary the amount of each ingredient depending on the size
of your puff pastry sheets, as some puff pastry sheets are smaller than others.
Instructions:

1. Preheat the oven: Set your oven to 210°C (410°F) and lightly grease 24–30 muffin tin
holes with olive oil.
2. Prepare the pastry: Lay each puff pastry sheet on a flat surface. Spread ¼ of the
apricot jam evenly across each sheet, leaving a 2 cm border at the top edge. Dot ¼ of
the goat cheese over the jam and spread it gently with a butter knife. Sprinkle ¼ of
the chopped walnuts and thyme leaves on top.
3. Roll and slice: Starting from the bottom edge, tightly roll each pastry sheet into a log.
Using a sharp knife, slice each log into 2–3 cm thick pinwheels.
4. Arrange and bake: Place the pinwheels in the prepared muffin tin and brush each with
the egg wash. Bake for 25 minutes or until golden and puffed.
5. Serve: Allow the pinwheels to cool slightly. For a balanced flavour, drizzle with honey
and garnish with fresh thyme. For a bolder option, serve with sweet chilli sauce on
the side

29/04/2026

Struggling to meet your protein goals? Switch up your breakfast routine with our protein rich breakfast cheesecakes. You’ll need 5 minutes to meal prep for the week and breakfast protein is sorted ✅

High protein breakfast cheesecake with flaked almonds

3 serves
Prep time 5 minutes
baking time 40 minutes

You’ll need
1 cup cottage cheesecake
1/2 cup Vanilla Greek yoghurt
2 eggs
¼ cup maple syrup
2 Tablespoons vanilla whey protein
Berries
Lucky Australian Flaked Almonds

1. Preheat the oven to 170C and set aside 3 individual serve ramekins.
2. Whisk or blend the cottage cheese, yoghurt, eggs, maple syrup and protein powder until
smooth. Pour between the 3 ramekins.
3. Add 6-8 berries to each, then cover with flaked almonds.
4. Bake for 40-45 minutes or until the top has become golden brown and firm on the edges.
You can test the middle with a skewer- it should be thick and still wet, but not watery or
runny.
5. Allow to cool for 5 minutes before enjoying.

19/04/2026

STOP- Because these spinach, goats cheese and walnut pinwheels and these perfect lunch box filler this week, and they’ve got a extra secret healthy ingredient… Our premium walnuts are the perfect brain-healthy extra to add into your little ones diet, and THIS is how.

Ingredients

1 Tbsp olive oil
1 brown onion, finely diced
2 cloves garlic, peeled and crushed
200g (around 6 cubes) frozen spinach, thawed
100g pack goats cheese or feta
¼ cup finely chopped parsley
½ tsp salt
¼ tsp freshly ground black pepper
1 egg
1/3 cup .nuts Crumbled Walnuts
2 sheets all butter puff pastry
Parmesan cheese

1. Heat a frypan over medium heat. Heat oil, then reduce heat to low. Add onion and fry for 5
minutes, or until translucent and beginning to brown, then add garlic and fry a further 30
seconds. Turn off heat and set aside to cool.

2. Strain thawed spinach, then squeeze out all the excess water that you can. Use a very sharp
knife to chop the spinach into smaller pieces this will help with slicing your pinwheels later
on. Transfer to a mixing bowl, along with the goats cheese, parsley, salt, pepper, egg and
walnuts. Once onions have cooled, add these too. Mix well.
3. Remove one sheet of pastry from the freezer, then spread half the spinach mix on top,
ensuring you leave a 2cm boarder on one side of the square. Finely grate a thin layer of
parmesan cheese oven the surface. Starting on the opposite edge to the boarder, roll into a
log. Use a sharp knife to cut into slices, about 1.5-2cm thick. Tip: if you are having trouble
slicing the log, place into the freezer for 10 minutes to firm up. The log should feel quite
firm for slicing, so if its not then pop it into the freezer. If its hot, you need to work quickly!
A very sharp knife works best.
4. Place slices onto a baking tray, cut slice facing down, then transfer to freezer while you
preheat the oven to 180 C, fan forced. Repeat for the second sheet of pastry.
5. Place pinwheels into a preheated oven and bake for 20 minutes, swapping trays half way, or
until lightly golden brown.
6. Serve while warm with tomato chutney, relish or your preferred dipping sauce.

Lucky Nuts

09/06/2026

05/06/2026

01/06/2026

20/05/2026

15/05/2026

10/05/2026

04/05/2026

01/05/2026

29/04/2026

19/04/2026

Address

Telephone

Website

Alerts

Contact The Business

Shortcuts

Share

Category