Recipes

Serves: 10 cookies Ingredients: 1 1/2 cups Lotus Green Banana Flour 1/2 cup Lotus Almond Meal 1/4 tsp Lotus Baking Powder Pinch of Lotus Fine Himalayan Sea Salt 1/4 cup cinnamon 6 tbsp butter, melted 1 egg 1/4 cup Lotus Organic Coconut sugar 1/2 cup maple syrup 1/2 cup Lotus Coarse Choc Bits Method: Preheat oven to 180⁰C. In a large bowl, combine green banana flour, almond meal, salt, baking powder, cinnamon and choc bits and whisk to combine. In a separate bowl, mix the butter, egg, coconut sugar and maple syrup until combined. Add the wet ingredients to the dry ingredients and mix well. Divide mixture into 10 and roll into balls. Place on lined baking tray and bake for 10 minutes. Transfer to a wire rack to cool.

Serves: 2 Ingredients: 2 tsp Lotus Organic Matcha Powder 3 tbsp Lotus Organic Brown Rice Syrup ¼ tsp Lotus Fine Himalayan Salt 400g can coconut cream 1 tbsp coconut oil 1 tsp vanilla powder Method: Place coconut cream in the fridge the night before. Using a spoon, only use the cream of the coconut and leave the water behind. Using a mixer, blend the cream for 2 minutes or until smooth. Add the coconut oil, rice syrup, matcha, vanilla powder and salt in the mixture. Once the mixture is smooth, pour into 2 glasses and leave to chill for 2 hours prior to serving.

Serves: 12 Ingredients: 2 tbsp Lotus Organic Fine Coconut 1/2 cup Lotus Organic Raw Almonds 1/2 cup walnuts 1 tbsp coconut oil 12 medjool dates, pitted 2 tbsp Lotus Organic Matcha Powder 1 tsp 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 matcha powder, coconut oil, shredded coconut and vanilla. Pulse until combined. Form the mixture in to small bite sized balls and roll the balls with matcha powder so it sticks to the outside. Alternatively, they can be rolled with more Lotus Organic Fine Coconut.  Refrigerate and serve.

Serves: 6-8 Ingredients: 1 tbsp Lotus Chia Flour 1 1/2 cups Lotus Organic Besan Flour 1/2 cup Lotus Organic Currants 1/2 cup Lotus Sunflower Kernels, toasted 1 x 400g red kidney beans, drained and rinsed 1 tbsp coconut oil 4-5 medium cooked beetroots, grated 1 medium red onion, grated 1 tbsp garlic powder 1 tsp ground cumin 1 tsp paprika 1/2 tsp Lotus Fine Sea Salt Method: Place all ingredients in a blender and blend until smooth. Roll into round burger shapes. In a pan on medium heat, cook for 1 minute on each side then serve.

Serves: 6-8 Ingredients: 2 cups Lotus Organic Puffed Quinoa 1/3 cup Lotus Organic Raw Cacao Powder 3 tbsp Lotus Organic Light Agave 5 tbsp coconut oil 3 tbsp almond butter Method: In a saucepan, combine the coconut oil, agave, cacao powder and almond butter. Heat on a low heat until well combined and a smooth texture. In a large bowl, combine mixture with quinoa puffs and stir until combined. Scoop the mixture into cupcake holders and place them in the freezer for one hour.

Serves: 12 Ingredients: 1 tsp Lotus Chia Flour 1 1/2 cups Lotus Organic Rapadura Sugar 2 cups Lotus Organic Quinoa Flour 1 cup Lotus Organic White Teff Flour 2 tsp Lotus Gluten Free Baking Powder 1 tsp Lotus Bicarb Soda (Aluminium Free) 1/4 tsp Lotus Fine Sea Salt 1 cup coconut milk 125ml rice bran oil 1 tsp vanilla powder 1/2 cup water 1 cup fresh or frozen blueberries Method: Preheat oven to 180⁰C and line a 12 inch muffin tray. Whisk chia flour, water, oil and coconut milk and set aside. Sieve quinoa flour, teff flour, baking powder, bicarb soda, salt and vanilla into the wet mixture and mix through. Add blueberries and mix well. Spoon mixture evenly into muffin pan and bake for 12 minutes.

Serves: 2 Ingredients: 2 tbsp Lotus Organic Freeze Dried Rosehip Powder 2 cups 100% pure coconut water 2 oranges, freshly squeezed 1 banana, frozen Method: Combine all ingredients in a blender and process for 30 seconds or until smooth. Divide smoothie into 2 cups and serve chilled with ice.

Serves: 6-8 Ingredients: 1/4 cup natural 100% peanut butter 1 tbsp Lotus Organic Brown Rice Syrup 1 tbsp Lotus Black Chia Seeds Pinch Lotus Fine Himalayan Sea Salt 1/2 cup Lotus Organic Coconut Flour 1/2 cup Lotus Organic Quinoa Flakes 1/2 cup coconut cream 3 tbsp coconut oil, melted Method: In a large bowl, combine wet ingredients and mix until combined. Add dry ingredients to mixture and mix well to form a dough. Add an extra teaspoon of coconut cream if the mixture is too dry. Roll into six to eight balls. Store in an airtight container in the fridge for up to 5 days.

Serves: 2 Ingredients: 1 tablespoon coconut oil 1 medium onion, finely chopped 2 cloves garlic, minced 400g chopped tomatoes 1 red capsicum, chopped 1 large leek, chopped 1/2 cup Lotus Organic White Quinoa 4 cups low-sodium vegetable stock 1/2 teaspoon Lotus Fine Sea Salt 2 tablespoons chopped fresh parsley Method: In a large stockpot, heat oil over medium-high heat until melted. Add onion and garlic and cook for 6 to 8 minutes or until golden and soft. Stir in tomatoes, capsicum, leek, quinoa, stock, 1 cup water and salt. Bring to a boil over high heat. Reduce heat to medium-low, cover and cook 20 minutes or until quinoa is cooked and vegetables are tender. Stir in parsley. Serve and enjoy.

Serves: 2 Ingredients: 1 cup Lotus Polenta 2 tbsp sunflower oil 2 tsp Lotus Baking Powder 1 tsp Lotus Fine Sea Salt 1 tbsp Lotus Organic Raw Honey 1 cup buttermilk 2 large eggs 1 small red chili, finely diced 1 cup diced tasty cheese Method: Preheat the oven to 180⁰C. Grease a baking dish with oil and place in oven to warm. Combine the dry ingredients together including the chili but not the cheese. Using a wooden spoon combine the wet and dry ingredients together to form a batter then add the cheese. Carefully pour into the hot baking dish and return to the oven. Bake for 30-40 minutes or until set in the middle. Allow to cool for 5-10 minutes before slicing. Serve with salsa.