RECIPE BOOK

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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 4-5Hot Cross Buns

Page 6-7Baklava

Page 8-9Egg Custard Tarts

Page 10-11Walnut Brownies

Page 12-13Chocolate Chip Cookies

Page 14-15Chocolate Tart with Sunflower Seed Crust

Page 16-17Chocolate and Cranberry Seed Bars

Page 18-19Cashew Power Balls

Page 20-21Chocolate, Fruit and Nut Slice

Page 22-23Walnut ANZAC Biscuits

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5

HOT CROSS BUNS

EASTER CLASSICS

Hot Cross Buns

1 tsp dried yeast300g (2½ cups) plain flour2 tbsp caster sugar1 tsp ground cinnamon½ tsp ground allspice80g (⅔ cup) dried currants40g (⅓ cup) LUCKY SLIVERED ALMONDS

25g unsalted butter150ml full cream milk1 large egg2 tbsp caster sugar6 tbsp icing sugar2 tbsp water

PREP: 2½ hours (including rest) COOK: 30 minutes MAKES: 8

METHOD 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.

7

BAKLAVA

EASTER CLASSICS

Rose Water Syrup400g (2 cups) caster sugar240ml (1 cup) water1 tbsp lemon juice80ml (⅓ cup) rose water

Baklava Rolls200g (2 cups) LUCKY ALMOND MEAL55g (½ cup) LUCKY BLANCHED ALMONDS, roughly chopped

85g (¾ cup) LUCKY NATURAL PISTACHIOS, roughly chopped60g (½ cup) LUCKY NATURAL CALIFORNIAN WALNUTS, roughly chopped100g (½ cup) caster sugar2 tsp ground cardamom12 filo pastry sheets180g unsalted butter, melted

Baklava

METHOD 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.

PREP: 8 hours (including chill) COOK: 1¼ hours MAKES: 24

9

EGG CUSTARD TARTS

PREP: 30 minutes COOK: 1 hour MAKES: 8

EASTER CLASSICS

Egg Custard Tarts

METHOD1. 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.

Tart Shells

150g (1½ cups) LUCKY ALMOND MEAL3 tbsp extra virgin olive oil1 tbsp maple syrup1 tbsp water½ tsp sea salt

Custard Filling

200g (1 cup) caster sugar160ml (⅔ cup) water1 tsp vanilla extract310ml (1¼ cups) full cream milk60g (½ cup) plain flour6 egg yolks

11

WALNUT BROWNIES

CHOCOLATE DECADENCE

METHOD1. 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.

120g good quality 70% dark chocolate, roughly chopped90g (¾ cup) plain flour100g (1 cup) LUCKY ALMOND MEAL40g (½ cup) cocoa powder35g (⅓ cup) LUCKY NATURAL GOLDEN WALNUTS, roughly chopped

140g (⅔ cup) raw sugar½ tsp bicarbonate of soda2 large eggs½ tsp vanilla extract60ml (¼ cup) vegetable oil60ml (¼ cup) milk

PREP: 20 minutes COOK: 40 minutes MAKES: 16

Walnut Brownies

13

CHOCOLATE CHIP COOKIES

PREP: 15 minutes COOK: 15 minutes MAKES: 24

CHOCOLATE DECADENCE

Chocolate Chip Cookies

170g butter100g (½ cup) caster sugar2 eggs¼ tsp sea salt300g (3 cups) LUCKY ALMOND MEAL200g (1 cup) dark chocolate chips60g (½ cup) LUCKY NATURAL CALIFORNIAN WALNUTS, roughly chopped

METHOD1. 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.

15

CHOCOLATE TART WITH SUNFLOWER SEED CRUST

METHOD1. 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.

Sunflower Seed Crust200g (1½ cups) LUCKY NATURAL SUNFLOWER KERNELS45g (½ cup) oat flour60ml (¼ cup) coconut oil45ml maple syrup¼ tsp salt

Chocolate Cream Filling200ml thickened cream200g good quality 70% dark chocolate100g baked sweet potato, puréed1 tsp vanilla extract¼ tsp salt

PREP: 2¼ hours (including chill) COOK: 15 minutes SERVES: 8

Chocolate Tart with Sunflower Seed Crust

CHOCOLATE DECADENCE

17

CHOCOLATE AND CRANBERRY SEED BARS

METHOD1. 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.

125g (1 cup) dried cranberries200g (1½ cups) LUCKY NATURAL SEED MIX WITH PINE NUTS10g (½ cup) puffed brown rice2 tbsp maple syrup¼ tsp salt200g good quality 70% dark chocolate

PREP: 6½ hours (including chill) COOK: 5 minutes MAKES: 8

HEALTHIER OPTIONS

Chocolate and Cranberry Seed Bars

19

CASHEW POWER BALLS

METHOD1. 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.

200g (1½ cups) LUCKY NATURAL CASHEWS45g (¼ cup) LUCKY NATURAL PEPITAS2½ tbsp raw cocoa powder2 tsp ground cinnamon¼ tsp sea salt

150g (1 cup) dried apricots150g (1 cup) pitted fresh dates2½ tbsp honey50g (½ cup) desiccated coconut

PREP: 1½ hours (including chill) COOK: N/A MAKES: 24

Cashew Power Balls

HEALTHIER OPTIONS

21

CHOCOLATE, FRUIT AND NUT SLICE

METHOD1. 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.

110g (1 cup) LUCKY SLIVERED ALMONDS85g (½ cup) LUCKY NATURAL PISTACHIOS 60g (½ cup) dried cranberries60g (½ cup) dried cherries200g good quality 70% dark chocolate

100g unsalted butter60ml (¼ cup) double cream60ml (¼ cup) black coffee½ tsp ground cardamom100g (1 cup) LUCKY ALMOND MEAL

PREP: 4¼ hours (including chill) COOK: 10 minutes MAKES: 16

Chocolate, Fruit and Nut Slice

HEALTHIER OPTIONS

23

WALNUT ANZAC BISCUITS

METHOD1. 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.

45g (½ cup) rolled oats50g (½ cup) desiccated coconut120g (1 cup) plain flour, sifted170g (¾ cup) caster sugar100g (1 cup) LUCKY NATURAL CALIFORNIAN WALNUTS, roughly chopped

125g unsalted butter1 tbsp golden syrup1½ tsp bicarbonate of soda2 tbsp boiling water

ANZAC EXCLUSIVE

PREP: 30 minutes COOK: 20 minutes MAKES: 35-40

Walnut ANZAC Biscuits

24

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