Author: alexoiuy33

At Lotus, we’ve perfected an All Purpose Gluten Free Flour Mix so you can create go-to gluten free staple recipes with ease. Combine these ingredients to make 3 cups of our Lotus All Purpose GF Flour Mix: 320g Lotus Organic Rice Flour 128g Lotus Organic Potato Flour 40g Lotus Organic Tapioca Flour 1 tsp Lotus Xanthan Gum Ingredients Pastry: 1 ½ cups Lotus All Purpose Gluten Free Flour Mix ½ tsp Lotus Xanthan Gum 1 tsp Lotus Fine Sea Salt 80g Cold butter, chopped 4 tbsp Cold milk 1 Large organic egg Filling: 1 Leek, trimmed and thinly sliced 2 tbsp Extra virgin olive oil 1 cup Kale, chopped finely 3 Organic eggs, lightly whisk 75g Goats cheese 1 cup Parmesan ½ cup Onion relish Salt and pepper Method Pastry: 1. Combine all ingredients in a food processor until it forms a dough. 2. Wrap in glad wrap and let it set in the fridge for 30 mins. Filling: 3. Preheat oven to 170ºC. Heat oil in

Ingredients: 1 cup Lotus Organic Hulled Millet 2 cups water 1 pack rocket or spinach leaves 2 mangoes 1 tablespoon Lotus Organic Apple Cider Vinegar 2 tablespoons Global Organics Extra Virgin Olive Oil Method: Combine millet in a saucepan and cook covered, over medium-high heat. Once simmering reduce the heat to low and cook for 20minutes or until liquid is absorbed. Fluff with a fork and allow to cool. Slice mangoes and toss all the ingredients together. For an indulgent addition, add smoked tofu to this simply irresistible salad.

Ingredients: 50g Brazil nuts 2 tbs Lotus Savoury Yeast Flakes 1/4 tsp Lotus Sea Salt Fine 1 pinch of Paprika Method: Grind the nuts down to a medium fine meal in a food processor or in the mortal & pestle. Add the rest of the ingredients and combine. Adjust seasoning to your taste and store in an airtight jar. Serving suggestion: Sprinkle on pasta for a parmesan cheesy kick.

Ingredients: 1 tbs Lotus Cricket Flour 2 tsp Lotus Gluten Free Baking Powder 1 ½ cups Lotus All Purpose Gluten Free Flour Mix* ½ cup Lotus Organic Rapadura Sugar ¼ tsp Lotus Fine Sea Salt 250g Ricotta cheese 2 tsp Organic vanilla essence 1 Lemon rind and juice 2 Eggs at room temperature Rice bran oil for deep frying Gluten free icing sugar or cinnamon ½ tsp orange extract (optional) Method: 1. Beat ricotta to a creamy consistency. Combine vanilla essence, orange extract, lemon rind and juice, and eggs one at a time. 2. Sift flour, baking powder, salt and sugar. Mix batter until just combined. Let sit for 10 minutes at room temperature. 3. Heat rice bran oil in a deep pan until it reaches 170ºC (use a thermometer if possible). 4. Drop rounded teaspoons of mixture into hot oil and fry for 3 minutes. Be sure not to crowd the pan. Carefully remove doughnuts with

Crucchini slice (Cricket and Zucchini) Ingredients: 3 organic eggs (lightly whisked) 2 tbsp Lotus Organic Black Chia 1 cup gluten free flour 2 tbsp Lotus Cricket Flour 1 medium size onion (chopped and sautéed) 2 medium size Zucchini (grated and drained) 1 carrot (grated) 1 cup parmesan cheese (grated) 1 tbsp coconut oil 1 tsp coriander seed 1 tbsp turmeric powder 1 tsp salt 1 tsp pepper   Method: Preheat oven to 170oC Line and grease a brownie pan Combine all ingredients then pour into the pan Bake for 40 minutes or until cooked through

  Makes: 10 Ingredients 1 can Global Organics Black Beans ½ cup maple syrup ¼ tsp Lotus Fine Sea Salt ½ tsp Lotus Gluten Free Baking Powder ½ cup Lotus Organic Raw Cacao Powder 2 tsp vanilla extract ¾ cup Global Organics Coconut Oil ¼ cup Lotus Black Chia Seeds (let it soak with ½ cup of water for 10 minutes) 1 cup Enjoy Life Dark Chocolate Morsels Method Preheat oven to 180oC. Combine all ingredients except for the dark chocolate, then blend it using a food processor or a high speed blender until all combined. Stir in the dark chocolate and pour into the prepared pan. Bake for 15-20 minutes. Let it cool for ten minutes before removing from the pan. Serving suggestion: serve with cacao nibs and/or desiccated coconut

Serves: 4 Ingredients: 3 medium heads broccoli ½ cup Lotus Organic Pepitas ¼ cup goji berries ¼ cup cranberries 1 red onion, sliced Sauce ingredients: 2 cups cashews (soaked for at least 2 hours) ½ cup Lotus Savory Yeast Flakes 2 tbsp White Miso paste 1 tbsp Lotus Apple Cider Vinegar 1 tbsp lemon juice 2 shallots 1 tsp garlic powder ½ tsp Lotus fine sea salt 1 tsp Dijon mustard 2 tbsp olive oil ½ cup almond milk   Method Remove florets from broccoli stalks. Discard remaining stalk. Place broccoli florets and red onion in a heatproof bowl then pour boiling hot water for 5 minutes Combine all sauce ingredients in a food processor Remove broccoli from the water then place with remaining ingredients in a larger bowl Combine it with the cheesy sauce, mix thoroughly and then place it in the fridge for 2 hours before serving

Ingredients: 2 cups Organic Coconut Cream 1/4 cup Lotus Organic Black Chia Seeds 1 tsp vanilla bean paste 2 tbsp maple syrup 2 cups frozen blueberries Seasonal fruits Method: In a small pan, conbine the coconut cream, chia, vanilla and maple syrup. Stirring with a spoon or whisk over medium heat and bring to a simmer. Take off the heat and leave to cool slightly. Divide half the mixture between 4 small glasses then sprinkle over half the berries. Pour over the rest of the mixture and sprinkle over the rest of the berries and seasonal fruits. Refrigerate until set.

  Ingredients: 2              Organic eggs 1 cup     Lotus Organic Quick Oats 1 cup     Ambrosia Organic Peanut Butter ½ cup    Lotus Organic Rapadura Sugar ¾ cup    Lotus Organic Choc Bits Coarse 1 tsp      Lotus Baking Powder   Method: Preheat oven to 170oC. Whisk egg lightly then combine the rest of the ingredients. Roll dough into balls and place on a prepared tray 1 cm apart and press down slightly. Bake for 10 minutes then cool for 5 mins before transferring on a wire rack.