Lucky Nuts

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Get Lucky nuts and NEW dried fruit for baking, cooking and snacking!

05/10/2026

Have you made our incredible beetroot, walnut and feta pasta yet? Grab this brain-food recipe just down our feed, and don’t forget to get your dose of lucky.nuts walnuts!

27/09/2026

One of our favourite beetroot recipes are these incredible beetroot walnut burgers, made with the most incredible healthy ingredients- all you need is a good processor to blend everything together.

Spring is the perfect time to utilise beetroot in cooking, a seasonal, nutrient-dense powerhouse that often gets over looked. Our crumbled walnuts add a hit of omega 3s into the recipe too.

Grab the recipe via the lucky.nuts website.

25/09/2026

Entertaining this weekend, and need a last-minute sweet treat that everyone will love? Our roast almond and orange fudge is the perfect solution!

If you don’t have any dried oranges, you can swap for dried berries (find them at Woolworths, along with our roast almonds).

Orange and roasted almond fudge
Serves 24
Prep time; 20 minutes
Cooking time; 2-4 hours
Setting time; 6 hours

Ingredients

1 orange, very thinly sliced
350g 70% dark chocolate
300g condensed milk
1 cup lucky.nuts roast almonds, roughly chopped

Method

1. Preheat oven to 90 C. Line a large tray with baking paper, and lay down orange slices. Bake
for 2-4 hours, flipping over every 30 minutes, until completely dry. After this time take 6
slices and cut into small pieces. Set aside.

2. Add 2cm water to a small saucepan and bring to the boil. Grease a small tin (15-20cm
square) and line with baking paper. Set aside.

3. Finely chop the dark chocolate and place into a heat proof bowl (metal works best). The
finer you chop the chocolate the better- you may even grate the chocolate.

4. Pour condensed milk over chocolate and place bowl over the saucepan, so that it is sitting
double boiler style. Reduce heat to a simmer and gently melt the chocolate, stirring the
whole time. Once you have a thick, glossy mixture remove from the heat.

5. Working quickly, add almonds and orange pieces and stir through. Use a spatula to scrap
into the prepared tin, flatten into an even layer and refrigerate for 6+ hours.
6. Use a sharp knife to cut into slices, then store in an airtight container in the fridge.

23/09/2026

It’s spooky season next month 👻 and we’ve got some cute baking recipes that’ll THRILL the kids this Halloween.

Grab them on our website https://luckynuts.com.au.

20/09/2026

Fakeaway is the new takeaway, and our twist on the Korean bibimbap is here! Served with crispy tamari almonds for a little extra CRUNCH and loaded with fibre, this flavour packed meal needs to go into your weekly schedule.

Grab the recipe on https://luckynuts.com.au.

18/09/2026

Our VIRAL almond croissant cookies are made to impress! Almond frangipane stuffed into a vanillekipferl style cookie. They are irresistible and so easy to make.

You can grab this incredible recipe- plus so many more- on our website https://luckynuts.com.au.

14/09/2026

Treat the kiddies with afternoon snacks this week, with the most delicious gluten-free walnut brownies.

Gluten free walnut brownie
Serves 9-12
Prep time: 15 minutes
Cooking time: 30 mins
You’ll need
¾ cup (190g) salted butter, cubed
1 + ½ blocks (150g) 70% dark chocolate, chopped into small pieces
3/4 cup (135g) brown sugar
1 cup (165g) castor sugar
2 large eggs, at room temperature
2 tsp vanilla extract
1 cup (120g) almond meal
½ cup (55g) dutch processed cocoa
1/3 tsp fine salt
1 tsp coffee granules/espresso powder (optional)
110g lucky.nuts crumbled walnuts

1. Preheat oven to 180c. Grease and line a 20cm square tin and set aside.
2. Add butter and chocolate to a large, microwave safe bowl. Using the microwave heat in 15
second increments, stirring between each, until completely melted.
3. Add both sugars to the melted chocolate bowl then whisk to combine.
4. Add eggs and vanilla and whisk vigorously for 2-3 minutes or until thick, glossy and
completely smooth.
5. Now, sift in the almond meal and cocoa, then add the salt, coffee and walnuts. Use a wooden
spoon to combine, only until all dry patches of flour have gone. Transfer the mixture into the
prepared baking tin and bake for 27-30 minutes. The batter should still be gooey in the
centre!
6. Allow brownie to cool completely in the pan, or ideally overnight. Use a hot, sharp knife to
cut into desired serving sizes. Enjoy

07/09/2026

Hey nut-lovers! Did you know our lucky.nuts website is PACKED full of healthy, nut-inspired recipes for every season and occasion? You can find this tuna toastie and so, so much more over there- let us know if you try anything!

04/09/2026

Looking for something fun for after-school snack time? This 6 ingredient banana bark takes 10 minutes to make, and is surprisingly wholesome.

Bananas are layered with gut-healthy yoghurt, walnuts for omega 3s and beetroot powder for antioxidants- the perfect no-fuss snack the kids will look forward to.

Banana, walnut and yoghurt bark

You’ll need

3 large, ripe bananas
1 cup unsweetened Greek yoghurt
2 tsp beetroot powder, optional
1/3 cup lucky.nuts crumbled walnuts
½ cup natural peanut butter
100g dark chocolate
1/3 cup Lucky toasted sliced almonds

Method

1. Line a tray with baking paper. Peel bananas and place on the tray. Top with another layer of
baking paper then use a second tray to flatten bananas into a single layer, around 1cm thick.
Remove the top layer of baking paper.

2. Mix beetroot powder into the yoghurt then spread a layer over the bananas. Top with
walnuts and drizzle with peanut butter. Freezer for 2 hours.

3. Melt the chocolate, stir in the almonds and spread this over the top of the banana bark.
Freeze for 15 minutes then break into pieces and store in an air tight container in the freezer

02/09/2026

Citrus season 🍊 is in full swing and we know just what to do with all those oranges. These soft and fluffy almond, ginger and orange muffins are so delicious and will make the house smell irresistible.

We love adding our premium flaked almonds for a crunch, and they make the muffins look extra special.

Orange, ginger and almond muffins
Makes 8

You’ll need
70g (¾ cup) almond meal
180g (1 +1/2 cups) flour
1 + 1/2 tsp baking powder
2 tsp ground ginger
1/3 fine salt
200g (1 cup) granulated sugar
2 Tbsp orange zest
120g (120ml, 1/2 cup) orange juice
100g (120ml, ½ cup) extra virgin olive oil
2 medium eggs, at room temperature
120g (120ml, ½ cup) Greek yoghurt
Flaked almonds

Method

1. Preheat oven to170C. Line 8 muffin holes with patty pans.
2. Sift almond meal, flour, baking powder and ginger into a bowl. Add salt and mix well. Set
aside.
3. In a seperate bowl add sugar and orange zest. Rub zest into the sugar for 1 minute. Add
orange juice, olive oil, eggs and yoghurt. Whisk until smooth.
4. Pour the orange mixture into the flour bowl. Gently fold the wet and dry mixture together
until almost combined. Sprinkle the top of each muffin with optional raw sugar, then cover
with flaked almonds, very gently pressing into the muffin batter.
5. Scoop into the patty pans, until full. Bake for 20-25 minutes or until the centre is cooked
through when tested with a skewer.
6. Cool for 5 minutes then transfer to a wire rack to cool completely.

Address

21 Kimpton Way
Altona North, VIC
3018

Telephone

+611800832711

Website

http://www.luckynuts.com.au/

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