May 2016

Serves: 4 Ingredients: 1/2 cup Lotus Organic White Quinoa 1/2 tsp Lotus Fine Sea Salt 1 litre vegetable stock 2 tbsp olive oil 1 red capsicum, diced 2 tomatoes, diced 1 small onion, finely diced 1 cup corn kernels, frozen Method: Heat a pot with oil and saute the onion. Add the capsicum and tomatoes and stir until softened. Add the remaining ingredients and cook for 20 minutes until the quinoa is cooked through. Garnish with fresh herbs and serve immediately.

Serves: 6-8 Ingredients: 1 cup Lotus Organic Raw Almonds 1/4 cup brazil nuts 1/4 cup tahini 1/4 cup dates, softened ¼ cup Lotus Organic Sultanas ½ cup Lotus Organic Desiccated Coconut 2 tbsp coconut nectar 1 tsp Lotus Organic Maca Powder 4 tsp Lotus Organic Raw Cacao Powder ½ tsp cinnamon 2 tsp Lotus Organic Baobab Powder Method: Add nuts to a food processor and process until they break down slightly. Add other ingredients and process until mixture is combined. You may need to stop the food processor and scrap the sides to ensure it mixes evenly. Form the mixture into balls. Can be stored in the fridge for up to a week.

Serves: 6-8 Ingredients: 1 cup Lotus Organic Purple Corn Flour 1 cup butter, slightly melted 1 egg ½ cup Lotus Organic Rapadura Sugar 1 tsp Lotus Baking Powder 1/4 cup milk 1 tsp vanilla essence Method: Preheat oven to 170⁰C. Beat vanilla, butter and sugar until well combined. Add the egg and continue beating until creamy consistency. Mix in the corn flour and baking powder. Slowly add the milk and mix until combined. Pour into lined cake tray and bake for 20 minutes or until a skewer comes out clean. Leave to cool for 5 minutes before removing from tray.

Serves: 12 cupcakes Ingredients: 200g raw chocolate 125g butter 4 eggs 200g Lotus Organic Rapadura Sugar 100g Lotus Almond Meal Method: Preheat oven to 180⁰C. Melt chocolate and butter slowly in a double boiler. Leave aside to cool. Whisk in 4 egg yolks. Add in sugar and almond meal and stir until well combined. In a separate bowl, whisk 4 egg whites until soft peaks form. Add 3 tbsp egg whites mixture to chocolate mixture and stir until combined. Add the remaining egg white mixture. Pour into lined cake tin and bake for 40 minutes. Leave to cool and serve with cream and strawberries.

Serves: 12 cupcakes Ingredients: 1 1/2 cups Lotus Organic Purple Corn Flour 1 cup Lotus Organic Tapioca Flour 1 tbsp Lotus Fine Sea Salt 1 cup hot water Method:   Preheat oven to 220⁰C. In a bowl, combine purple corn flour and water and stir until well combined. Leave to rest for 10 minutes. Add tapioca flour and salt and mix well. Flour the board and knead the dough for 5 minutes. Divide into 10 balls and thinly roll out each ball. Bake for 3 minutes each side.