Recipes

Serves: 2 Ingredients: 1 tbsp Lotus Organic Baobab Powder 1 cup coconut milk 1 cup pineapple, diced 1 peach, diced 1 navel orange, peeled and sliced 1 cup ice Method: Combine all ingredients in a blender and process until smooth. Pour into a glass and top with crushed ice.

Serves: 2 Ingredients: 2 tbsp Lotus Black Chia Seeds 1 tbsp Lotus Organic Raw Cacao Powder 1 tsp Lotus Organic Light Agave 1 cup almond milk Method: Combine all ingredients into a bowl and mix until well combined. Divide mixture into 2 individual serves and refrigerate overnight. Serve with fresh strawberries.

Serves: 2 Ingredients: 1 cup Lotus Organic Buckwheat Flour 1 tsp Lotus Gluten Free Baking Powder 2 tbsp Lotus Organic Raw Sugar ½ tsp Lotus Fine Sea Salt 1 egg, beaten 1 cup milk 2 tbsp melted butter Method: Preheat large pan and grease lightly with butter. Mix dry ingredients together and add the egg, milk and butter, beating well after each addition. Pour ¼ cup batter for each pancake onto the hot pan. Cook 1 to 1½ minutes, turning when edges look cooked and bubbles begin to break on the surface. Continue to cook for 1 to 1½ minutes or until golden brown. Serve immediately. To serve, top with fresh berries and Lotus Raw Organic Honey.

Serves: 4 Ingredients: 1 tbsp Global Organics Raw Coconut Oil 1 onion, peeled and finely chopped 1 garlic clove, crushed 25cm piece of ginger, peeled 750g sweet potato, peeled diced 1 tbsp lemongrass, chopped 600ml low sodium vegetable stock 600ml Global Organics Coconut Cream Lotus Fine Himalayan Salt, to season Lotus Pepitas, to serve Method: Heat oil in a large saucepan and gently fry the onion, garlic and ginger for about 5 minutes. Add the sweet potato and lemongrass and cook for further 5 minutes. Add the stock and bring to the boil. Reduce the heat and simmer, covered, for 20 minutes until the vegetables are tender. Cool the soup slightly, then place in a blender with half of the coconut cream and process until smooth. Return soup to your saucepan and add remaining coconut cream. Heat the soup to just before boiling point and add lime juice and salt and pepper to taste.

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.

Serves: 12 cupcakes Ingredients: 1/4 cup Lotus Organic Buckwheat Flour 1/4 cup Lotus Organic Brown Rice Syrup 1/2 cup Lotus Almond Meal 3/4 tsp Lotus Organic Apple Cider Vinegar 1/4 tsp Lotus Fine Sea Salt 1/3 cup Lotus Organic Rapadura Sugar 1 1/2 tsp Lotus Bicarb Soda 1/4 cup coconut oil, melted 1/2 cup almond milk 3 medium beetroots 2 organic eggs 3/4 cup gluten free flour Method: Individually wrap 3 medium sized beetroots in foil and roast in oven 180°C  for approximately 20 minutes, or until knife can slide easily into the skin. Set aside and allow to cool. In a bowl, combine almond milk, apple cider vinegar and bicarb soda. The mixture will sizzle and froth, however, this is normal. Whisk remaining liquids into the milk and apple cider vinegar mixture, set aside. In a food processor, blend beetroots and add to the liquid mixture. Combine all dry ingredients mix well. Add liquid ingredients