April 2016

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

Serves: 4 Ingredients: 1 kg chicken wings 1/3 cup Lotus Organic Raw Honey 1/4 cup lemon juice 1/4 cup water 2 tbsp Lotus Organic Tamari 2 tbsp Lotus Organic Apple Cider Vinegar 2 tsp garlic powder ¾ tsp ginger, ground Method: Heat honey, lemon juice, water, soy sauce, vinegar, garlic and ginger in a small pan over medium heat. Turn heat down to low once it starts to simmer and leave for 5 minutes. Remove from heat and leave to cool. On a tray, pour marinade over chicken wings and leave in the fridge for at least 2 hours. Place chicken wings in a greased baking dish and bake at 200⁰C for 1 hour, turning once.

Serves: 8 Ingredients: 150g Lotus Almond Meal 150g Lotus Organic Puffed Millet 150g Lotus Organic Puffed Quinoa 150g Lotus Organic Buckwheat Flour 150g Lotus Organic Rapadura Sugar 100g Lotus Organic Fine Coconut 1 tbsp Lotus Organic Raw Australian Honey 1 tsp Lotus Gluten Free Baking Soda 2 tbsp of boiling water 125g butter Method: Preheat your over to 160°C fan forced and line cookie trays with baking paper. Combine the almond meal, puffed quinoa, puffed millet, flour, sugar and coconut in a bowl. Meanwhile melt the butter and honey and combine the baking soda and water then add to the honey mix. Pour honey mixture over the dry ingredients and mix well. Roll into walnut size balls and press onto your lined cookie trays. Bake for around 15 minutes or until lightly browned. Leave on the cookie tray for 5 minutes and then cool on a rack.

Serves: 4 Ingredients: 1 large onion, diced 2 tomatoes, diced 1 1/2 cups tomato passata 1 cup Lotus Textured Soy Protein (TVP) Oil, for cooking Method: In a large pan, heat the oil over medium heat. Sauté the onions for 2 minutes or until slightly golden. Add in the tomatoes and cover to continue cooking for another 2 minutes. Season with salt, pepper and desired herbs. Add the textured soy protein and pasta sauce, stir well until combined. If the sauce looks too dry (TVP absorbs a lot of liquid), add 1/4 cup of hot water at a time, until the desired consistency. Cover and leave to rest for 2 minutes. Serve with fresh pasta, basil and Lotus Savoury Yeast Flakes.

Serves: 6 Ingredients: 1 cup Lotus Organic White Teff Flour 1 cup Lotus Organic Rapadura Sugar 1/2 cup Lotus Organic Coarse Choc Bits 1/4 tsp Lotus Fine Himalayan Salt 1/2 tsp Lotus Gluten Free Baking Powder 3/4 cup Lotus Organic Raw Cacao Powder 1 cup coconut oil 1 tsp vanilla powder 3 large organic eggs Method: Preheat oven to 180⁰C. Sift teff flour, salt, baking powder, cacao powder and vanilla powder into a mixing bowl. Whisk the eggs then pour into the dry mixture. Add the remaining ingredients and mix well with a wooden spoon. Pour the batter into a brownie pan and bake for 20-25 minutes. The batter will result in a slightly gooey-texture, however, once left to rest for 10 minutes the brownies will set.

Serves: 6 Ingredients: 1 tbsp Lotus Chia Flour ½ cup Lotus Organic White Teff Flour 1 tbsp Lotus Arrowroot Flour ½ tbsp Gluten Free Baking Powder 1/8 tsp Lotus Fine Sea Salt ½ tsp vanilla 1 tsp Lotus Organic Matcha Powder 3 tbsp Lotus Organic Shredded Coconut 1 tbsp Lotus Organic Brown Rice Syrup 1 cup rice milk Maple syrup and yoghurt to serve Method: Combine all dry ingredients and whisk until combined. Pour in rice milk then mix again. Heat the pan on a medium low then pour in a sixth of the pancake mix. Cook for 3 minutes each side. Serve with maple syrup and yoghurt.

Serves: 8 Ingredients: 1 brown onion, finely diced 1 tbsp dijon mustard 1 tbsp garlic powder ½ tsp nutmeg 1 tsp Lotus Fine Sea Salt 1 tsp white pepper 500g organic beef mince 2 eggs, lightly whisked 1 tbsp chives, finely chopped 1 cup Lotus Organic White Teff Flour Oil for frying 8 gluten free buns Garnish: 1 red onion, finely sliced Tomato relish Dijon mustard Ricotta cheese Method: Mix all ingredients together, then divide mince into 8 even portions and shape each portion into a patty. Heat a large frying pan over low medium heat, add the meat patties to the pan and cook for 4 minutes each side. Construct your burger inside the buns and serve.

Serves: 2 Ingredients: 2 tsp Lotus Organic Freeze Dried Rosehip 3 cups coconut water 3 cups watermelon, cut into 1″ cubes 3 tbsp lime juice, freshly squeezed 1 tbsp packed mint leaves, optional Method: Combine all ingredients in a blender and process for 30 seconds or until smooth. Force mixture through a fine mesh sieve into a pitcher and discard the pulp. Serve chilled, with ice or extra watermelon ice cubes. To make watermelon ice cubes, place cubes of melon on a parchment-lined baking sheet and freeze in a single layer. Once frozen, transfer to a zip-top freezer bag.

Ingredients: 1/8 cup lemon juice 1/4 cup rice vinegar 2 tbsp Lotus Organic Tamari 1 tbsp toasted sesame oil 1 tbsp Lotus Organic Raw Honey 1 tsp fresh ginger, finely grated Method: Whisk lemon juice, vinegar, tamari, oil, honey and ginger in a small bowl until the honey has combined. Transfer to a jar and store in the fridge for up to 7 days.

Serves: 2-4 pancakes Ingredients: 1/2 cup Lotus Organic Unbleached White Flour 1/4 cup Lotus Sweet Potato Flour 1/2 tbsp Lotus Baking Powder 1/2 cup buttermilk 1 large egg, whisked 2 tbsp coconut oil, melted Plain yoghurt Maple syrup Walnuts Method: Stir together all the dry ingredients and set aside. Whisk all the wet ingredients and add the wet ingredients to dry ingredients, stir to combine. Scoop 2 tablespoons into a medium heat non-stick pan and cook until bubbles start to appear on the surface. Flip and cook for an extra minute and serve with maple syrup, yoghurt and walnuts.