November 2015

Serves: 6 Ingredients: • 1 1/2 cups Lotus Organic Plain or Spelt Flour • 1 tablespoon Lotus Gluten Free Baking Powder • 1/2 teaspoon Lotus Fine Sea Salt • 1 tablespoon Mexican spice mix • 2 cups Lotus Gluten Free Cornflakes • 1 1/4 cups milk of choice • 1 egg • 1/3 cup oil or melted butter • 1 cup diced vegetables • 1 cup diced or grated cheese Method: For diced vegetables, use a combination of different coloured capsicum, corn kernels, brown or spanish onion, spring onion and coriander leaves - depending on what you have on hand. Use cheddar, pecorino or mozzarella cheese. Sieve together the flour, baking powder, salt and spice. Meanwhile mix the cornflakes and milk. Whisk the egg and oil into the milk and then add the vegetables and cheese to the milk mix. Combine with the flour, stirring to mix well but don’t over mix. Pour into greased muffin tins or patty paper lined tins

Serves: 12 Ingredients: 1 cup Lotus Organic Fine Coconut ½ cup Lotus Organic Raw Almonds ½ cup walnuts 1 tbsp raw coconut oil 12 medjool dates, pitted 2 tbsp Lotus Organic Cocoa Powder 1tsp vanilla Method: In a food processor, process the nuts until they are large crumbly pieces and pour in to a bowl. Place the dates in the food processor and process until they are sliced in to small pieces with a sticky consistency. Add the nuts back in with the dates with the cocoa powder, coconut oil, 2 tbsp of coconut and vanilla. Pulse until combined. Form the mixture in to small bite sized balls and roll the balls over the remaining shredded coconut so it sticks to the outside. Refrigerate and serve. This recipe can also be made in to bars as a snack.

Serves: 1 Ingredients: ½ cup Lotus Organic Traditional Rolled Creamy Style Oats 1 cup milk of choice or water Pinch of cinnamon 1 tsp Lotus Organic Raw Australian Honey Cooked apple and cinnamon to serve Method: Combine all ingredients in a small pan and cook over medium heat while stirring. Cook for 5–10 minutes until tender. Place in a bowl and top with apple and cinnamon.

Serves: 12 Ingredients: 150g Lotus Almond Meal 150g Lotus Organic Puffed Millet 150g Lotus Organic Puffed Quinoa 150g Lotus Organic Buckwheat Flour 150g Lotus Organic Rapadura Sugar 100g Lotus Organic Fine Coconut 1 tbsp Lotus Organic Raw Australian Honey 1 tsp Lotus Gluten Free Baking Soda 2 tbsp of boiling water 125g butter Method: Preheat your over to 170°C or 160°C fan forced and line cookie trays with baking paper. Combine the almond meal, puffed quinoa, puffed millet, flour, sugar and coconut in a bowl. Meanwhile melt the butter and honey and combine the baking soda and water then add to the honey mix. Pour honey mixture over the dry ingredients and mix well. Roll into walnut size balls and press onto your lined cookie trays. Bake for around 15 minutes or until lightly browned. Leave on the cookie tray for 5 minutes and then cool on a rack. For a nut free version: grind