December 2016

Serves: ­4   Ingredients: 1/3 cup Lotus Coconut Sugar 1 teaspoon Lotus Apple Cider Vinegar 1/3 cup Lotus Xylitol 3 organic egg whites Whipped cream, mint leaves and fresh or defrosted berries to serve   Method: Preheat oven to 120ºC. Using an electric mixer, whisk egg whites and vinegar for 5 minutes or until soft peaks form. Gradually add coconut sugar and xylitol and whisk until the mixture is thick and firm. Scoop large spoonfuls, equivalent to 2 tablespoons of mixture onto a baking paper lined tray. Using a spoon, press down on the centre of the meringue to create a hollow dip. Bake for 1½ hours or until firm to touch. Turn the oven off and allow to cool inside. Store in an airtight container for up to 2 weeks. For festive flair, choose red and green garnishes.

Ingredients: 1 large banana 2 eggs 1 tsp Lotus Matcha Powder 2-3 tbs Coconut Flour (depending on size of banana and eggs will determine how much flour to add to get the desired consistency) Coconut oil for cooking   Method: Combine all ingredients, if consistency is too runny add more coconut flour Cook on low-medium heat   Suggested toppings: Blueberry chia jam (heat up frozen berries and combine with chia seeds) Strawberries Blueberries Desiccated coconut

Serves: 4   Ingredients: 1 tablespoon Lotus Organic Cocoa Powder 1 cup Lotus Organic Rapadura Sugar 1 tablespoon Lotus Organic Choc Bits 3 organic egg whites     Method: Preheat oven to 120ºC. Using an electric mixer, whisk egg whites for 5 minutes or until they form soft peaks. Gradually add sugar and whisk until the mixture is thick and firm. Add cocoa and whisk gently to combine, then fold in choc bits. Scoop large spoonfuls, equivalent to 2 tablespoons of mixture onto a baking paper lined tray. Place meringues into the oven for 1½ hours or until firm to touch. Turn the oven off and allow to cool inside the oven. Store meringues in an airtight container for up to 2 weeks.