August 2016

Ingredients: ½ cup Lotus Green Banana Flour 2 tbsp Lotus Rice Syrup ½ cup Lotus Almond Flour 1 cup Lotus Rapadura Sugar ½ cup Lotus Coconut Chips 125g Lotus Coarse Choc Drops ½ cup Lotus Almond (chopped) ½ cup Lotus Cacao Powder 1 tsp Lotus Baobab Powder 1 tsp Lotus gluten free Baking powder 1 tsp organic vanilla extract 150g Organic butter 3 Organic eggs   Method: Preheat oven to 160oC (fan forced) Grease brownie pan and line with baking paper Warm butter and rice syrup together Lightly beat the eggs, adding banana flour until all combined Combine the rest of the ingredients including the warm butter and rice syrup until all even Pour into the pan and bake for approx. 15-20 minutes Cool before cutting

Ingredients: 1 clove of garlic 1 teaspoon extra virgin olive oil 1 cup cauliflower ¾ cup almond milk Salt and freshly ground pepper, to taste 1 tablespoon Lotus Pantry Savoury Yeast Flakes ½ tablespoon lemon juice 120g spaghetti   Method: Cook the minced garlic with olive oil until golden brown (about 3-4 minutes). Add the almond milk and bring it to boil. Add the salt, pepper, chopped cauliflower and cook until soft (about 7 minutes). Transfer to a blender and add the Lotus Pantry Savoury Yeast Flakes and lemon juice. Blend until smooth. Cook the pasta al dente according to package directions. Drain the pasta and pour it into the pan with the sauce. Stir, transfer to 2 bowls and serve.

Ingredients: 1 cup Lotus Pantry Flour White Unbleached Organic 1 tbsp Lotus Pantry Rapadura Sugar 2 tsp baking powder 1/4 tsp salt 1 cup almond milk 1 egg 1 tbsp oil 1 1/2 tsp Lotus Pantry Matcha Powder 1/3 cup white chocolate chips (optional)   Method: Mix flour, sugar, baking powder, matcha powder and salt in a medium mixing bowl In separate bowl, add milk, egg, oil and mix well. Pour wet ingredients into bowl of dry ingredients and stir to combine. Fold in chocolate chips. Scoop about 1/4 cup batter to lightly oiled saucepan over medium-high heat. Brown on both sides. Top with more chocolate chips, fresh berries or drizzle with maple syrup and serve immediately.