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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.