Serves: 12 cupcakes Ingredients: 200g raw chocolate 125g butter 4 eggs 200g Lotus Organic Rapadura Sugar 100g Lotus Almond Meal Method: Preheat oven to 180⁰C. Melt chocolate and butter slowly in a double boiler. Leave aside to cool. Whisk in 4 egg yolks. Add in sugar and almond meal and stir until well combined. In a separate bowl, whisk 4 egg whites until soft peaks form. Add 3 tbsp egg whites mixture to chocolate mixture and stir until combined. Add the remaining egg white mixture. Pour into lined cake tin and bake for 40 minutes. Leave to cool and serve with cream and strawberries.

Serves: 12 cupcakes Ingredients: 1 1/2 cups Lotus Organic Purple Corn Flour 1 cup Lotus Organic Tapioca Flour 1 tbsp Lotus Fine Sea Salt 1 cup hot water Method:   Preheat oven to 220⁰C. In a bowl, combine purple corn flour and water and stir until well combined. Leave to rest for 10 minutes. Add tapioca flour and salt and mix well. Flour the board and knead the dough for 5 minutes. Divide into 10 balls and thinly roll out each ball. Bake for 3 minutes each side.

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.