Recipes

Ingredients: 1 cup Lotus Organic Besan Flour 1 tbs Lotus Organic Golden Linseed ½ cup Lotus Savoury Yeast Flakes 1/2 tsp Lotus Sea Salt 1 tsp Lotus Bi-Carb Soda Pinch each pepper, nutmeg, turmeric Pinch black salt (optional, makes it taste like egg) 1 cup Hot water 1 can Global Organics Coconut Cream Lotus Organic Tapioca Flour and Coconut Oil to grease and flour the tin Fillings: Choose one, you'll need about 1 cup in total: Sliced sautéed mushrooms and capsicum seasoned with smoked paprika Diced beetroot, Moroccan spice & nut mix and lemon zest Chopped greens, oiled and sliced zucchini to top   Method: Grease a fluted tart tin with coconut oil or vegan butter and dust with tapioca flour. Mix dry ingredients, then add coconut cream and hot water while whisking. Pour into tart tin and top with fillings. Bake at 180°C for 20 minutes or until just set. Serve hot, cold or warm. Enjoy with a light side salad.  

Ingredients: Peanut butter base 2 cups Lotus Organic Traditional Rolled Creamy Style Oats 3/4 cup Lotus Organic Shredded Coconut 1/2 cup Ambrosia Peanut Butter 1/2 cup dates, pitted 1/4 cup Lotus Organic Brown Rice Syrup 2 tsp cinnamon Chia 'jelly' jam 2 cups fresh blueberries or raspberries 2 tbsp Lotus Black Chia Seeds 2 tbsp Lotus Organic Brown Rice Syrup Peanut butter coating 1/4 cup Ambrosia Peanut Butter 2 tbsp coconut oil, melted Method: Base Place oats, coconut, and cinnamon in a blender or food processor and process until they turn into small pieces. Add the peanut butter, dates, and brown rice syrup and process until a sticky ball of dough forms. Press into a loaf pan lined with parchment paper and smooth evenly. Place in freezer to set. Chia 'jelly' jam Blend all ingredients together in a blender until well combined. Transfer jam to a bowl and place in the fridge for 5-10 minutes to thicken. Remove base from the freezer and spread jam

Makes 12 Ingredients: Base 1 and 1/4 cups Almonds 1/4 cup Lotus Organic Brown Linseed 1/2 cup pitted medjool dates (plus one or 2 extra if needed) 1/2 cup peanuts (dry toasted, optional, as mentioned above) Caramel layer 1/4 cup organic peanut butter 1/4 cup tahini 1/4 cup melted Global Organics Coconut Oil 1/2 cup maple syrup Pinch sea salt Cacao layer 1/2 cup Global Organics Coconut oil, melted 1/4 cup maple syrup 1/4 cup Lotus Organic Raw Cacao Powder Method: Melt the coconut oil first so it has time to cool. Pulse the almonds and Lotus Organic Brown Flaxseeds in a food processor until it resembles coarse breadcrumbs. Add the dates and pulse again until the mixture becomes sticky and comes together. Line a square cake tin with baking paper and press the mixture into the tin. Scatter some peanuts over the top of the base and press them in so they’re sitting into the base. To make the caramel, place all of

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.  

Serves: 3 cups   Ingredients: ⅓ cup Lotus Savoury Yeast Flakes (or a touch more if you like the flavour) 2 large white potatoes (peeled and diced into chunks) 1 large carrot (peeled and diced into chunks) 1 clove of garlic ½ white onion ⅓ cup of water ¼ cup of olive oil + extra tablespoon for sautéing Pinch of paprika (if desired) 5 tsp salt Pepper to taste 1 Tbsp lemon juice   Method: Prepare Thermomix bowl with enough water for steaming (usually 2 cups) Place potato and carrot chunks into the Thermomix steamer and steam on Varoma setting for 15 minutes or until tender. Set aside and dry out the Thermomix bowl. Blitz the garlic glove by dropping into Thermomix bowl while running at Speed 8. Add onion and blitz further for a few seconds. Scrape down. Add one tablespoon of olive oil to the bowl and sauté garlic and onion with 100C, Speed 1 for 5

Ingredients 2 large avocados (peeled, pitted and halved) 1/3 cup Lotus Organic Raw Honey ½ cup Lotus Cacao Powder Raw Organic ¼ cup Coconut Milk 1/8 tsp Lotus Sea Salt Fine Instructions Add all of food processor or blender and process until completely smooth Transfer to a sealable container and refrigerate at least 1 hour, or until ready to serve Serve with grated dark chocolate and/or coconut whipped cream

Ingredients 2 cups Vanilla Unsweetened Almond Milk 1 ripe avocado (peeled, pitted and chopped) ¼ cup maple syrup 2 tsp Lotus Matcha Powder 1 tsp vanilla bean powder or 2 tsp of pure vanilla extract Method: In a blender, puree all ingredients until smooth Pour the mixture into your icypole moulds to freeze. Tap the moulds on the countertop a handful of times once they are full, to try to get rid of all the air bubbles Insert wooden icypole sticks. Freeze until icypoles are solid and totally frozen (4-6 hours or preferably overnight) Just before serving, briefly run moulds under hot water to release icypoles

Ingredients: 1 ¾ cup Lotus Almond Meal 2 eggs (whisked) ½ tsp Lotus Sea Salt Fine 1 tsp vanilla ½ tsp cinnamon ¼ tsp Nutmeg ⅔ cup Almond Milk or Coconut Milk   Method: Whisk the eggs in a small mixing bowl. Add almond meal, salt, cinnamon, nutmeg, and vanilla Add almond milk and whisk until well combined Heat saucepan to medium-high. Scoop 1-2 tbsp (depending on preference of pancake size) of the batter at a time onto saucepan, leaving enough space between pancakes to flip them. Cook for about 2 minutes on the first side, flip, and cook for about 2 minutes on the other side. Remove pancakes from saucepan and top with fresh fruit and coconut yoghurt.