Recipes

Serves: 2 Ingredients: 1 tsp Lotus Organic Matcha Powder 1 tsp Lotus Organic Brown Rice Syrup 1 cup frozen mango pieces 2 tbsp coconut yoghurt 2 frozen bananas, peeled and sliced 1 cup coconut water 1 cup of ice Method: Combine ingredients in a blender and blend until smooth. Serve immediately.

Serves: 6-8 Ingredients: 400g Coconut Milk ¼ cup Lotus Organic Rapadura Sugar ¼ cup Lotus White Chia Seeds 250g punnet strawberries 1 tbsp lime juice 1 tsp vanilla ¼ cup mint leaves ¼ cup Lotus Organic Coarse Choc Bits Method: Mix the coconut milk with the chia seeds, lime juice, sugar and vanilla. Spoon into glasses and fill ¼ full. Puree the strawberries and mint and pour this over the chia pudding. Chill for 4 hours or overnight to set. Serve with choc bits.

Serves: 6 Ingredients: 1 cup cranberry juice Handful of mixed berries, fresh or frozen 2 tbsp Lotus Organic Freeze Dried Acai Powder Method: Combine ingredients in a blender and blend until smooth. Fill icy pole moulds with mixture and top with fresh or frozen berries. Freeze and enjoy.

Serves: 10 Ingredients: 2 tbsp Lotus Organic Linseed Meal 1 cup Lotus Organic Millet Flour 1 cup Lotus Organic Quinoa Flour 1/4 cup Lotus Potato Flour 1 tsp Lotus Gluten Free Baking Powder 1 tsp ground cinnamon 1 tbsp ground ginger 1/4 tsp Lotus Fine Sea Salt 1 cup Lotus Organic Rapadura Sugar 1/2 cup Lotus Organic Blackstrap Molasses 1/3 cup coconut oil 6 tbsp warm water 1/4 tsp ground cloves 1 tsp baking soda 1 cup unsweetened apple sauce Method: Preheat oven to 180°C. Line a medium sized baking dish with parchment paper. In a small bowl, stir together the linseed and warm water until the mixture is thick and creamy. Set aside for at least 10 minutes. Sift the dry ingredients (except the sugar) into a large mixing bowl. In another mixing bowl, combine the sugar, molasses, coconut oil, apple sauce, and linseed mixture; whisk until well blended. Add to the dry ingredients to the wet and

Serves: 6-8 Ingredients: 2 tbsp Lotus Organic Rapadura Sugar 1 tsp Lotus Baking Powder 1/2 cup Lotus Organic Amaranth Flakes Rolled 1/2 cup Lotus Organic Millet Flour 50g coconut oil 1 tsp vanilla extract 1/2 cup flaked almonds 3-4 large pears 1 cup frozen raspberries 2 tbsp iced water Method: Peel, core and slice the pears and arrange in a baking dish. Mix vanilla extract with raspberries and sprinkle over pears. Combine remaining ingredients to make crumble topping. Bake for 20-30 minutes or until crumble is golden and cooked through.

Serves: 1 Ingredients: 1 cup Lotus Organic Buckwheat Flour 1 tsp Lotus Baking Powder Gluten Free 2 tbsp Lotus Organic Raw Sugar 1/2 tsp Lotus Fine Sea Salt 1 egg 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 1/4 cup batter for each pancake onto the hot pan. Cook for 1 to 1 1/2 minutes, turning when edges look cook and bubbles begin to break onto the surface. Continue to cook for 1 to 1 1/2 minutes or until golden brown. To serve, top with fresh berries and Lotus Organic Raw Honey.

Serves: 2 Ingredients: 1/3 cup maple syrup 2 tbsp Lotus Organic Rapadura Sugar 2 tbsp canola oil 1 tsp ground cinnamon 1/4 tsp Lotus Fine Sea Salt 1/8 tsp ground cardamom 1/4 cup Lotus Stabilised Wheat Germ 2 cups Lotus Rolled Barley Flakes Method: Preheat oven to 160°C for 5 minutes. Combine maple syrup, sugar, canola oil, cinnamon, sea salt and cardamom in a medium bowl. Stir in barley and wheat germ. Spread barley mixture in a single layer on a baking tray lined with baking paper. Bake for 25 minutes or until lightly browned, stirring every 10 minutes. Remove from oven; cool granola on tray. Store in an airtight container.

Serves: 24 Ingredients:   1 cup Lotus Organic Brown Rice Flour ½ cup Lotus Organic Sucanet Sugar ¼ teaspoon Lotus Sea Salt Fine ¼ teaspoon Lotus Xanthan Gum ½ cup cold pressed coconut oil 1 teaspoon vanilla ¼ cup cornstarch ¼ teaspoon each of ground cinnamon, nutmeg, all spice and ginger Star-shaped cutter   Method: Preheat oven at 160°C. Beat sugar and oil together then allow the mixture to rest for 5 minutes. With a wooden spoon, stir the mixture to form a smooth dough and allow it to rest in the fridge. Roll dough out on a cornstarch-floured surface and cut out stars with a star-shaped cutter. Bake star cookies for 20 minutes or until cooked through. Ice with a drizzle icing, melted white chocolate or serve the star cookies plain.      

Serves: 2 Ingredients: 1 cup Granny Smith apples, sliced 2 tbsp Lotus Organic Raw Sugar 1/2 tsp cinnamon 1/8 tsp ground nutmeg 1/8 tsp ground ginger 1 - 2 cups Lotus Organic White Quinoa 2 tbsp dried cranberries Lotus Fine Sea Salt, pinch Method: A great snack packed full of protein that can be served hot or cold. Peel and core apples and cut into thin slices. Place in a microwave safe bowl and toss with the sugar, cinnamon, nutmeg and ginger. Microwave apple mixture for 2 minutes, stir and microwave for an additional 2-4 minutes or until apples soften and start to release juice. Pour the juice in a bowl or mug and set aside. Mix the quinoa and cranberries and slowly add the juice until desired sweetness and consistency is reached.

Serves: 5 Ingredients: 1 cup Lotus Organic Royal White Quinoa 2 cups water 3 cans of tuna 1 jar of pesto 1 tbsp flat leaf parsley 1 cup of frozen peas 100g semi dried tomatoes Handful of basil leaf Fresh cracked black pepper, to taste Method: Combine the quinoa, water and salt in a medium saucepan. Bring the water to a boil, then reduce a simmer and cover for 15 minutes. Remove from the heat, keeping the pan covered and let it stand for 5 minutes, or until the remaining water is absorbed. Remove the lid and gently fluff the quinoa In a large pan with medium heat, toss together the quinoa, pesto, frozen peas and the tuna for few minutes, then mix the rest of the ingredients. Season with salt and black pepper, to taste. Serve warm.