March 2016

Serves: 2-4 Ingredients: 4 medium, ripe avocados 1/3 cup coconut nectar 1/2 cup Lotus Organic Raw Cacao Powder 1 tsp vanilla extract Pinch of salt Method: Blend avocado in a food processor until smooth. Add the rest of the ingredients and blend until mixture is combined. Chill in the fridge for 2 hours. Garnish with crumbled pieces of chocolate.

Serves: 2-4 Ingredients: 1/4 cup organic coconut oil, melted 3 tbsp Lotus Organic Dark Agave 1/4 cup Lotus Organic Raw Cocao Powder 1/4 cup Lotus Organic Fine Coconut 1/4 cup Lotus Organic Course Choc Bits Method: Combine coconut oil and agave in a bowl and stir. Add in cocoa powder and stir unil mixture is thick. If thinner chocolate is desired, add 1 tbsp of water and stir. Mix in coconut and choc bits. Pour into moulds and freeze until solid. Store in freezer in a zip lock bag.

Serves: 2-4 Ingredients: 1 cup Lotus Organic Quinoa Flakes 1/2 cup Lotus Organic Quinoa Flour 1 tbsp Lotus Organic Brown Rice Syrup 1 tsp Lotus Baking Powder 1 tsp Lotus Organic Cinnamon Powder 4 cloves 1 cup orange or apple juice 2-3 quinces 50g butter 2 tbsp iced water Method: Preheat the oven to 160⁰C. In an oven proof dish combine peeled, cored and sliced quince and spices. Drizzle over the syrup and either orange juice or apple juice. Cover dish with foil and bake for 4 hours. Mix the rest of the ingredients in a bowl to make the crumble topping. Remove whole cloves and top with crumble mixture. Bake at 180⁰C for 20-30 minutes or until crumble is golden.

Serves: 2-4 Ingredients: 1 cup Lotus Organic Tri-Colour Quinoa 2 tbsp lemon juice 2 medium beetroots, diced 1/2 butternut pumpkin diced 2 tbsp fresh dill, chopped 1 packet rocket leaves 1/2 lemon, zest 1/2 block of goats feta Salt and pepper to taste Method: Pour quinoa in a pot with 2 cups of water and cook over medium heat for 15 minutes. Once cooked, strain and allow to cool. Season with salt and pepper. Roast beetroots and pumpkin at 180⁰C for 30-45 minutes or until cooked through. Mix dill, lemon zest and juice together to make a dressing. Arrange rocket leaves, quinoa, beetroot, pumpkin, crumbled feta in a bowl. Drizzle dressing over the top and serve.

Serves: 10 Ingredients: 220g Lotus Organic Wholemeal Spelt Flour 50g Lotus Organic Unstabillised Rolled Oats 1 tsp cinnamon powder 1 tbsp dried yeast Pinch Lotus Fine Sea Salt 125ml milk of your choice 1 tbsp Lotus Organic Raw Australian Honey 1 tsp vanilla bean extract 60ml macadamia nut oil 1 egg 80g Lotus Organic Currants Method: Mix the flour, oats, cinnamon, yeast and salt in a mixing bowl. Heat the milk, vanilla and honey on the stove until slightly warmed. Pour into the mixing bowl along with the egg and oil. Mix the dough for 6 minutes or until smooth and elastic. Add the currents and mix through. Cover the bowl with glad wrap and leave in a warm place for an hour. Knead the dough and shape into 10 balls. Cover with a tea towel and allow to rise for 30 minutes or until double in size. Preheat oven to 160⁰C. Bake for 20

Serves: 1 Ingredients: 2 cups Lotus Organic Brown Teff Flour 1 tbsp Lotus Gluten Free Baking Powder 1 tbsp Lotus Arrowroot 1/2 tsp Lotus Fine Sea Salt 1 cup milk of your choice 1 tbsp vanilla extract Plain yoghurt Raspberries, fresh or frozen Method: In a large mixing bowl combine flour, baking powder, arrowroot and sea salt. Add vanilla and milk to the mixture and stir well. Place the pan on medium heat and spray with cooking oil. Using a large spoon, scoop the mixture and pour it on the hot pan. Cook pancakes until you see tiny bubbles on the top of the pancakes. Flip them over and cook for another few minutes. Top with fresh berries and yoghurt.