Get Lucky

Christmas
Recipe
e-Book
Welcome to the
Get Lucky
Christmas
Recipe e-Book
Want to ensure your celebrations are picture perfect and
the stuff memories are made of this Christmas? Get Lucky!
We are proudly Australian and every Lucky pack is filled with
only the tastiest, freshest and highest quality nuts, and that’s
why contributing author Jade from Panaceas Pantry, chooses to
create these recipes with Lucky. Meet her on the next page.
Plus, try some of our tried & tested Legendary Lucky Recipes
and create something fabulously festive!
Because if it’s worth celebrating, it’s worth getting Lucky.
Meet contributing
author, Jade!
Jade is a passionate naturopath, nutritionist,
recipe developer and food photographer
from Melbourne, Victoria. When not being
a full-time mumma to her 3 daughters she is
busy developing wholesome, allergen-friendly
recipes on her blog, Panaceas Pantry,
or working in her veggie garden.
www.panaceaspantryblog.com
What to create?
Sweet
Nut Lovers Rocky Road 4
Peach & Thyme Galette 5
Pistachio, Rose & Berry Pavlova 7
Hazelnut Chocolate Cake 9

Savoury
Beetroot, Walnut & Orange Salad 11
Almond Cheese Platter 12
Parsley Walnut Pesto 13
Hazelnut & Tofu
Stuffed Mushrooms 14

Snack
Pistachio Matcha Bliss Balls 16
Toasted Coconut & Almond
Chocolate Butter 17
Pistachio & Rose Cheesecake Bites 18
 Chrissy
crowd pleaser
Nut Lovers Rocky Road
with Blanched Almonds
SERVES: 16 PREP: 15 mins SETTING: 4 hrs
INGREDIENTS:
400g 70% dark chocolate 1/2 cup flaked coconut
4 Tbsp almond butter 1/2 cup berry lollies of choice
1/2 cup Lucky Nuts Blanched Almonds, chopped 1/2 cup dried strawberries

METHOD:
1. Chop chocolate into very small pieces and add to a heatproof bowl with almond butter.
2. Bring a small saucepan with 2cm water to the boil and set the bowl on top, double boiler style
(the bowl should rest on the rim and not touch the water). Reduce heat to low and slowly melt
the chocolate, stirring frequently. Alternatively use a
microwave, heating in 15 second increments and stirring
between each. Once chocolate is completely melted set
aside to cool for 5 minutes.
3. Meanwhile, line a small baking tin (15 x 15 cm or similar)
and set aside.
4. Once chocolate has cooled add the rest of the
ingredients, reserving a few pieces of each ingredient to
decorate the top. Gently fold through then immediately
scrape into your prepared pan. Scatter the last few
pieces of the nuts, coconut and lollies on top to make
the rocky road then transfer to the fridge to set.
5. Once set use a hot, sharp knife to cut rocky road into 16
small pieces. Store in an airtight container in the fridge
4 for up to 7 days.
 pastry
perfection

Peach & Thyme Galette

with Almond Meal
5
 Peach & Thyme Galette
with Almond Meal
SERVES: 6-8 PREP: 30 mins, plus resting time COOKING: 50 mins

INGREDIENTS:
CRUST FILLING
2 1/2 cups plain flour 4-6 ripe peaches, cut in half and de-stoned
2 Tbsp granulated sugar 2 Tbsp arrowroot starch
1/2 tsp salt 1/2 tsp fine salt
2/3 cup + 2 Tbsp butter 2 Tbsp pure maple syrup
1/2 cup ice cold water 2 tsp lemon juice
A small handful of lemon thymes sprigs,
leaves removed
1/2 cup Lucky Almond Meal
METHOD:
1. Begin by making the galette dough. Add flour, sugar and salt to a food processor and pulse to
combine. Add butter, pulse until small crumbs form then, with the food processor running, stream
in the water and process only until a large ball forms. From when you add the butter to when the
balls come together it should take only 15 seconds.
2. Scrape out dough (a rubber spatula is recommended) and quickly form into a small disc. Wrap
tightly in plastic wrap and set in the fridge for 1+ hours.
3. Meanwhile, make filling. Slice peaches into thin wedges then place into a bowl with remaining
ingredients, except almond meal. Gently combine well. Set aside.
4. After 1 hour, remove dough from the fridge. Place dough between 2 sheets of baking paper, and
carefully roll out to a large circle. Remove the top sheet of baking paper, and place the dough
(still on the bottom piece of baking paper) on a baking tray.
5. Spread almond meal over the dough, leaving a 5 cm border, then layer the peach mixture on top.
6. Fold up the sides of the galette, overlapping each fold. Finally, brush with melted butter and
sprinkle with raw sugar. Set aside in the fridge for 30 minutes+.
7. W
 hen you’re ready to bake preheat oven to 220ºC. Bake galette for 10 minutes, then reduce
heat to 175ºC and bake an extra 40 minutes or until pastry is golden brown.
Serve while hot topped with extra lemon thyme and ice cream, yoghurt or honey – or just as is.

6
 elevate the
classics

Pistachio, Rose
& Berry Pavlova
with Natural Pistachios
7
 Pistachio, Rose
& Berry Pavlova
with Natural Pistachios
SERVES: 8-10 PREP: 25-30 mins COOKING: 1 hr 15 mins

INGREDIENTS:
PAVLOVA TO SERVE
150ml egg white ¼ cup Lucky Natural Pistachios, finely chopped
1 1/4 cups castor sugar Raspberries
1/2 tsp lemon juice Strawberries, sliced
250ml whipping cream Dried rose petals
Optional – 1 tsp rose water

METHOD:
1. Preheat oven to 120ºC. Trace a 20cm circle on a sheet of baking paper, and place the paper
(pencil side facing down) on a large baking sheet. Set aside.
2. Add egg whites to a stand mixer and whisk on low/med for 3-4 minutes or until soft peaks form.
3. Increase the speed to medium and slowly add the castor sugar, 1 Tbsp at a time and leaving 30
seconds between each spoonful of sugar.
4. Once all of the sugar has been added beat for a further 5 minutes, then add the lemon juice and
continue to beat for another 4-5 minutes or until hard peaks have formed. Use a clean finger to
test some of the mixture, rubbing it between thumb and finer. There should be no grains of sugar
noticeable. The mixture should be stiff and glossy and the peaks should hold shape, even when
turned upside down in the bowl.
5. Next, take a spoon and evenly dollop around the circle on your baking paper. You should create
8-9 small circles to make a wreath. Make a small indent in the top of each ball to hold the filling.
6. Bake for 1 hour +15 mins then turn off the oven and open the door. Allow the pavlova to cool in the
oven (with the door open) for 1 hour before removing it.
7. Once pavlova has completely cooled you can move onto a serving plate and the next step.
8. Beat cream and optional rose water until desired thickness.
9. To serve; dollop cream around the wreath, top with berries, pistachio and rose petals. Enjoy!

8
 serve a festive
show stopper

Hazelnut
Chocolate Cake
with Hazelnut Meal
9
 MAKES: a 3 layered 6 inch round cake
INGREDIENTS:
HAZELNUT CAKE CHOCOLATE FROSTING
250g unsalted butter, softened 120g dark chocolate, roughly chopped
225g (1 cup) caster sugar 150g unsalted butter, softened
4 eggs 200g (1 1/3 cups) icing sugar
1 tsp vanilla essence 1 tsp vanilla essence
375g (2 1/2 cups) self-raising flour
100g (1 cup) Lucky Hazelnut Meal HAZELNUT PRALINE
250ml (1 cup) milk 75g (1/3 cup) caster sugar
45g (1/3 cup) Lucky Natural Hazelnuts, 2 tbsp water
roasted and chopped 45g (1/3 cup) Lucky Natural Hazelnuts,
roughly chopped
METHOD:
TO MAKE THE HAZELNUT CAKE
1. Preheat fan-forced oven to 140°C. Grease 3 x 6 inch baking pans and line the bases with baking paper.
2. Using an electric mixer, mix together butter and sugar until fluffy and combined. Add the eggs one
at a time beating well after each addition. Add the vanilla, flour, hazelnut meal and milk and beat till
mixture is smooth.
3. Divide uniformly between prepared pans and bake for 25-30 minutes (or until a skewer inserted
into the middle comes out clean). Remove pans from oven. Leave aside for 10 minutes. Gently
loosen the sides of the cake with a blunt knife and turn onto a wire rack to cool completely.
TO MAKE THE CHOCOLATE FROSTING
1. Melt the chocolate in a heatproof bowl over a pot of simmering water. Remove from heat and let
cool to room temperature, but don’t let it harden.
2. In the bowl of your electric mixer or with a hand mixer, beat the butter till smooth and creamy
(about 1 minute). Add the sugar and beat until light and fluffy (about 2 minutes). Beat in the
vanilla essence. Add the chocolate and beat on low speed until incorporated. Increase the speed to
medium high and beat until frosting is smooth and glossy.
TO MAKE THE HAZELNUT PRALINE
1. Line a large baking tray with baking paper. Place sugar and water in a saucepan and stir over
medium heat until sugar dissolves and starts boiling.
2. Using a pastry brush dipped in water, brush sides of pan to remove any sugar crystals. Increase heat
to medium and boil for 5-6 minutes until caramel starts to form. Stir in hazelnuts, remove from
heat and pour mixture onto the prepared tray. Take extra care as the mixture is extremely hot.
3. Leave aside until cool and hard. Break into pieces and press down on the top of the cake.
ASSEMBLY
1. On a cake plate or stand, place a little frosting in the centre and place one layer of the cake (so the
cake does not move about while frosting).
2. Spread about 1/4 cup of chocolate frosting. Place the second layer. Repeat. Place the last layer
upside down to get a flat top.
3. Spread chocolate frosting on the sides and top of the cake.
4. Decorate with roasted chopped hazelnuts by pressing them with your palm against the sides (lower
half) of the cake. Top with hazelnut praline and chocolate sauce (optional).

10
 so fresh,
so spesh!

Beetroot, Walnut
& Orange Salad
with Golden Walnuts
SERVES: 4 (as a side) PREP: 20 mins COOKING: 20 mins
INGREDIENTS:
8 small beetroot, trimmed and washed 1/3 cup crumbled goats cheese or feta
3 small handfuls salad, rocket or sorrel, washed 1/2 pack of 110g Lucky Golden Walnuts
(or preferred leafy greens)
20 mint leaves, torn TO SERVE:
Zest from 1 orange Pomegranate molasses (or balsamic vinegar)
2 oranges, skin and pith trimmed off and cut Olive oil
into thin slices

METHOD:
1. Add beets to a large pot of water and bring to a boil.
Simmer for 20 minutes or tender when checked with a
skewer. Drain and allow to cool for 10 minutes, or until
cool enough to handle. Rub skins off the beets, then slice
into wedges and set aside to cool to room temperature.
2. Once beets have cooled to room temperature
assemble the salad. Add rocket or sorrel to a serving
plate or 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) and olive oil.
For an extra festive touch, why not garnish some
11 beautiful edible flowers?
 cheese that’ll
please everyone
Almond Cheese Platter
with Almond Meal
SERVES: 8 PREP: 20 mins (plus setting time) BAKING: 20 mins
INGREDIENTS:
FOR THE ALMOND CHEESE FOR THE PLATTER
160g Lucky Almond Meal 1 box of desired crackers
2 Tbsp olive oil 1 cup Lucky Natural Pistachios
2 Tbsp lemon juice 1 punnet of strawberries, washed
3/4 tsp fine salt 1 punnet blueberries
150ml water Nut Lovers Rocky Road
2 tsp white miso (see recipe in booklet)
Optional; 2 tbsp pesto 2 cucumbers, sliced
(or chopped herbs of choice)

METHOD:
1. Preheat oven to 140ºC 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. Divide the almond cheese mixture between 4 of the
silicone muffin holes. If using the optional pesto add
1/2 Tbsp to each and gently swirl through. 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
12 around the almond cheese and serve immediately.
 pesto
perfection

Parsley Walnut Pesto

with Golden Walnuts
SERVES: 8 PREP: 10 mins
INGREDIENTS:
2 cups firmly packed continental parsley leaves 1/3–1/2 cup extra virgin olive oil
1/2 cup Lucky Golden Walnuts 1/4–1/2 tsp fine salt
Zest and juice of 1 lemon 1/4 tsp freshly cracked black pepper
1 clove garlic
100g parmesan cheese (vegan or dairy) finely grated

METHOD:
1. If you have not done so already, wash your parsley and
remove the leaves from the stem.
2. Add parsley, walnuts and lemon zest to food processor.
Pulse until the herbs are well chopped- you want them
to look finely chopped but not at all pureed.
3. Add garlic and parmesan and pulse about 8 times until
well incorporated.
4. With the food processor running stream in lemon juice
and olive oil. I use the full 1/2 cup olive oil for a more
liquid pesto, however you can use less if you prefer a
thicker dip-like consistency. As soon as the liquid has
been added turn off the food processor.
5. Remove the lid and blade from the food processor.
Add 1/4 tsp salt and black pepper and stir to combine.
Taste, adding extra salt if you prefer. Transfer to a
13 container and set aside.
 impress
your guests

Hazelnut & Tofu

Stuffed Mushrooms
14
with Hazelnuts and Hazelnut Meal
 Hazelnut & Tofu
Stuffed Mushrooms
with Hazelnuts and Hazelnut Meal
SERVES: 6 PREP: 20 mins COOKING: 10 mins
INGREDIENTS:
6 Portobello mushrooms 30g (1/4 cup) Lucky Hazelnut Meal
1 tsp coconut oil 5g nutritional yeast
1/4 onion, finely diced 1 tbsp chopped fresh parsley
3/4 stick celery, finely diced 1 tbsp dried cranberries,
1 shallot / spring onion, finely diced roughly chopped
1 tsp (heaped) minced garlic Salt and pepper to taste
100g extra firm tofu, 40g (1/4 cup) Lucky Natural Hazelnuts,
pressed and crumbled crushed, for topping
1/2 tsp dried mixed herbs

METHOD:
1. Preheat fan-forced oven to 160°C
2. Remove the stems from the mushrooms and chop them finely. Set stems aside.
3. Place the whole Portobello mushrooms in a non-stick pan and sauté them in some coconut oil
for a couple of minutes each side, to soften. Remove from pan and set aside.
4. In the same pan cook the chopped mushroom stems, onion, celery, shallots, and garlic for a
couple of minutes.
5. Add the crumbled tofu and mixed herbs and cook for another couple of minutes.
6. Add the hazelnut meal, nutritional yeast, parsley, cranberries, salt and pepper. Stir well and
remove from heat.
7. I n a glass baking dish oiled with coconut oil, add the Portobello mushrooms, and fill with the
tofu mix. Bake for 10 minutes.
8. Once cooked, sprinkle with crushed raw hazelnuts and serve immediately.

Recipe created by @healthyeating_jo

15
 little spheres
of satisfaction
Pistachio Matcha
Bliss Balls with Natural Pistachios
SERVES: 12 PREP: 15 mins SETTING: 2 hrs
INGREDIENTS:
1/2 cup Lucky Natural Pistachios, diced 2 tsp matcha powder
1/2 cup sunflower seeds 2 Tbsp coconut oil
1/2 cup shredded coconut 1/4 cup Lucky Natural Pistachios,
10 fresh dates, pitted diced

METHOD:
1. Place all ingredients except the diced pistachio into
your food processor and blend well. You will need to
stop half way and scrape down the sides so you don’t
miss any bits. Once everything is chopped finely and
the mix feels moist roll into balls around 1 Tbsp each
in size.
2. Place diced Pistachio into a shallow dish. Roll each
ball in the nuts, pressing to help stick.
3. Store in an air tight container in the fridge (up to 5
days) or freezer (up to 3 months). In colder weather
these store well for a 1-2 days in the pantry or in a
lunch box.
16
 create the
perfect KK gift
Toasted Coconut &
Almond Chocolate Butter
with Natural Almonds
SERVES: 12 PREP: 20 mins, plus resting time COOKING: 10 mins
INGREDIENTS:
2 cups Lucky Natural Almonds 2 tbsp cacao powder
1 cup shredded coconut 1 Tbsp powdered sugar (optional)
1/4 tsp salt

METHOD:
1. Preheat oven to 180°C.
2. Add almonds to a large baking tray and roast for 8
minutes. Remove from oven and add coconut, roasting
for a further 4 minutes. To ensure you don’t burn your
coconut we recommend checking the coconut at
2 minutes, then again at 3 minutes – every oven runs
differently and overcooking the coconut (or almonds)
will ruin the nut butter.
3. Allow to cool for a full 10 minutes before transferring
to a high food processor and blending for 3-5 minutes.
You will need to stop the machine and scrape down
the sides regularly, and if you have a low-speed food
processor this may take up to 10 minutes - in which
case, it is a good idea to give the food processor breaks
to avoid overheating.
4. Once you have a smooth, drippy nut butter add salt,
17 cacao and sweetener and blend until combined.
 as delicious as
they are beautiful

Pistachio & Rose

Cheesecake Bites
with Natural Pistachios
SERVES: 12 PREP: 20 mins SETTING: 6 hrs
INGREDIENTS:
BASE FILLING
10 dates 1 1/2 cup Lucky Natural Cashews
1/2 cup Lucky Natural Pistachios, diced 1/2 - 1 tsp rosewater essence (less or more to taste)
1/4 cup Lucky Natural Almonds 1/3 cup maple syrup
1/3 cup coconut oil, melted
METHOD: 1/2 cup coconut milk
1. Line a 22cm cake tin with a removable bottom
(a cheesecake tin or flan tin) with baking paper neatly.
2. In a food processor, place base ingredients and
combine until they are a dough consistency. Press
dough into bake pan and place into the freezer while
you make the filling.
3. Into a high-speed blender, place all filling ingredients
and process until silky smooth. Taste batter to see if
you’d like more rosewater essence, adjust and blend
again if required.
4. Pour batter on top of the base and replace back into
the freezer for at least 6 hours. Once completely
cold and very firm, remove from tin and slice into
bite-size slices. Top with pistachios and rose petals
18 and serve straight away.
 Get Lucky
this Christmas
and get the best
out of your kitchen
creations... enjoy!

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