Ingredients: ½ cup Lotus Coconut Flour 4 large eggs + 2 egg whites ½ cup unsalted butter (room temp) 1 tsp baking powder ½ tsp baking soda ½ tsp apple cider vinegar ½ tsp salt 1 tbsp Lotus Coconut Sugar   Method: Preheat oven to 175 degrees Using a mixer blend the room temperature butter until creamed. Add sugar and cream until well blended In another bowl mix together the eggs, egg whites, and apple cider vinegar. Add into the mixer, and blend well In a large bowl, mix together the coconut flour, baking powder, baking soda and salt Slowly add the dry ingredients to the mixer and mix until well combined Butter a bread pan and add the batter Place in the oven and bake for approx 45 minutes or until cooked through

Ingredients: ½ cup Lotus Green Banana Flour 2 tbsp Lotus Rice Syrup ½ cup Lotus Almond Flour 1 cup Lotus Rapadura Sugar ½ cup Lotus Coconut Chips 125g Lotus Coarse Choc Drops ½ cup Lotus Almond (chopped) ½ cup Lotus Cacao Powder 1 tsp Lotus Baobab Powder 1 tsp Lotus gluten free Baking powder 1 tsp organic vanilla extract 150g Organic butter 3 Organic eggs   Method: Preheat oven to 160oC (fan forced) Grease brownie pan and line with baking paper Warm butter and rice syrup together Lightly beat the eggs, adding banana flour until all combined Combine the rest of the ingredients including the warm butter and rice syrup until all even Pour into the pan and bake for approx. 15-20 minutes Cool before cutting

Ingredients: 1 clove of garlic 1 teaspoon extra virgin olive oil 1 cup cauliflower ¾ cup almond milk Salt and freshly ground pepper, to taste 1 tablespoon Lotus Pantry Savoury Yeast Flakes ½ tablespoon lemon juice 120g spaghetti   Method: Cook the minced garlic with olive oil until golden brown (about 3-4 minutes). Add the almond milk and bring it to boil. Add the salt, pepper, chopped cauliflower and cook until soft (about 7 minutes). Transfer to a blender and add the Lotus Pantry Savoury Yeast Flakes and lemon juice. Blend until smooth. Cook the pasta al dente according to package directions. Drain the pasta and pour it into the pan with the sauce. Stir, transfer to 2 bowls and serve.

Ingredients: 1 cup Lotus Pantry Flour White Unbleached Organic 1 tbsp Lotus Pantry Rapadura Sugar 2 tsp baking powder 1/4 tsp salt 1 cup almond milk 1 egg 1 tbsp oil 1 1/2 tsp Lotus Pantry Matcha Powder 1/3 cup white chocolate chips (optional)   Method: Mix flour, sugar, baking powder, matcha powder and salt in a medium mixing bowl In separate bowl, add milk, egg, oil and mix well. Pour wet ingredients into bowl of dry ingredients and stir to combine. Fold in chocolate chips. Scoop about 1/4 cup batter to lightly oiled saucepan over medium-high heat. Brown on both sides. Top with more chocolate chips, fresh berries or drizzle with maple syrup and serve immediately.

Serves: 6 Ingredients: Base 1 cup Lotus Organic Shredded Coconut 1 tbsp coconut oil 10 fresh dates, pitted Filling 1 tsp Lotus Organic Matcha Powder 1 cup coconut cream 5 fresh dates, pitted 1 tsp vanilla powder pinch Lotus Fine Sea Salt Method: Combine all the base ingredients in a food processor and divide mixture into 6 muffin tins. Using the back of a teaspoon or your thumb, press mixture down to make it compact. Using a food processor, blend dates to a smooth consistency, then add the remaining ingredients. Divide mixture in a baking tray and allow to set in the fridge for at least 2 hours, or overnight.

Serves: 4-8 pancakes Ingredients: 1 cup Lotus Green Banana Flour 1/2 cup Lotus Organic Buckwheat Flour 1 tsp Lotus Baking Powder 4 large eggs 1 tbsp Lotus Light Agave 1 tsp vanilla extract 1/2 cup unsweetened almond milk Coconut oil, for frying Method: In a large bowl, combine all ingredients and whisk for 2 minutes, or until well combined. Heat coconut oil on a fry pan. Scoop ¼ cup batter onto hot pan and cook for 2 minutes. Flip and cook for an additional minute or until cooked through. Serve with Lotus Shredded Coconut, Lotus Chia Seeds, fresh fruit and maple syrup.