Vegan Parmesan

VEGAN PARMESAN

Ingredients:

  • 50g Brazil nuts
  • 2 tbs Lotus Savoury Yeast Flakes
  • 1/4 tsp Lotus Sea Salt Fine
  • 1 pinch of Paprika

Method:

  1. Grind the nuts down to a medium fine meal in a food processor
    or in the mortal & pestle.
  2. Add the rest of the ingredients and combine.
  3. Adjust seasoning to your taste and store in an airtight jar.

Serving suggestion: Sprinkle on pasta for a parmesan cheesy kick.

Zeppole Italian Doughnuts with Cricket Flour

Cricket Donuts

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 a slotted spoon and place on paper towel.
5. Allow to cool and serve with icing sugar.

 

*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

Crucchini Slice

CRUCCHINI

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:

  1. Preheat oven to 170oC
  2. Line and grease a brownie pan
  3. Combine all ingredients then pour into the pan
  4. Bake for 40 minutes or until cooked through

Black Bean Brownie

BlackBeanBrownie_1

 

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

Cheesy Vegan Broccoli Salad

Vegan brocolli cheese sala

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

  1. 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
  2. Combine all sauce ingredients in a food processor
  3. Remove broccoli from the water then place with remaining ingredients in a larger bowl
  4. Combine it with the cheesy sauce, mix thoroughly and then place it in the fridge for 2 hours before serving

Coconut Chia Panna Cotta

Coconut-Chia-Pannacotta-The-Macadames-2

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.

Peanut Butter Choc Chip Cookies

Choc_Chip_PeanutButter_Oat_Cooki_23

 

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.

Raw Anzac Cheesecake

vegan-anzac-cheesecake

Base

1 cup dates
1/2 cup Lotus Organic Traditional Rolled Oats
1/2 cup Lotus Organic Shredded Coconut
1 tsp coconut oil

Filling and topping

¾ cup raw macadamias (soaked in water overnight)
1 tbs lemon juice
2 tbs coconut oil, melted
1/4 cup coconut cream
1/2 cup maple syrup
1/3 Lotus Organic Coconut Chips

 

Base
Blend dates, oats & coconut until it forms a sticky crumble. Set a small handful aside for topping.
Grease your dish with coconut oil, and using a spatula or your hands, press firmly and evenly across the base. Place it in the freezer to set.

To make the filling, drain the nuts well and add them to a food processor with the lemon juice, coconut cream, melted coconut oil, golden syrup and vanilla. Blend until completely smooth. Pour the filling over the base and place into the freezer to set for at least 1 hour.

Meanwhile, toast the coconut in a saucepan over a low-medium heat till golden brown. Allow the coconut to cool.

Serve the cheesecakes straight from the freezer, topped with toasted coconut and remainder of base crumble or allow them to soften for 10-15 minutes.

Lotus Impossible Quiche

Impossible-Quiche-BLOG

Ingredients:
1 cup Lotus Organic Besan Flour
1 tbs Lotus Organic Golden Linseed
½ cup Lotus Savoury Yeast Flakes
1/2 tsp Lotus Sea Salt
1 tsp Lotus Bi-Carb Soda
Pinch each pepper, nutmeg, turmeric
Pinch black salt (optional, makes it taste like egg)
1 cup Hot water
1 can Global Organics Coconut Cream
Lotus Organic Tapioca Flour and Coconut Oil to grease and flour the tin

Fillings:
Choose one, you’ll need about 1 cup in total:
Sliced sautéed mushrooms and capsicum seasoned with smoked paprika
Diced beetroot, Moroccan spice & nut mix and lemon zest
Chopped greens, oiled and sliced zucchini to top

 

Method:
Grease a fluted tart tin with coconut oil or vegan butter and dust with tapioca flour.
Mix dry ingredients, then add coconut cream and hot water while whisking.
Pour into tart tin and top with fillings.
Bake at 180°C for 20 minutes or until just set.

Serve hot, cold or warm. Enjoy with a light side salad.

 

Raw Peanut Butter & Jelly Slice

Raw PB Jelly Slice
Ingredients:
Peanut butter base
  • 2 cups Lotus Organic Traditional Rolled Creamy Style Oats
  • 3/4 cup Lotus Organic Shredded Coconut
  • 1/2 cup Ambrosia Peanut Butter
  • 1/2 cup dates, pitted
  • 1/4 cup Lotus Organic Brown Rice Syrup
  • 2 tsp cinnamon
Chia ‘jelly’ jam
  • 2 cups fresh blueberries or raspberries
  • 2 tbsp Lotus Black Chia Seeds
  • 2 tbsp Lotus Organic Brown Rice Syrup
Peanut butter coating
  • 1/4 cup Ambrosia Peanut Butter
  • 2 tbsp coconut oil, melted
Method:
Base
  1. Place oats, coconut, and cinnamon in a blender or food processor and process until they turn into small pieces.
  2. Add the peanut butter, dates, and brown rice syrup and process until a sticky ball of dough forms.
  3. Press into a loaf pan lined with parchment paper and smooth evenly.
  4. Place in freezer to set.
Chia ‘jelly’ jam
  1. Blend all ingredients together in a blender until well combined.
  2. Transfer jam to a bowl and place in the fridge for 5-10 minutes to thicken.
  3. Remove base from the freezer and spread jam over the base and place back in the freezer.
Peanut butter coating
  1. In a small bowl, mix ingredients together until well combined.
  2. Spread over the jam layer and stick back in the freezer for 30 minutes-1 hour to harden.
  3. Remove from the freezer, let thaw, slice, and enjoy!

Raw Snickers Slice

Raw Snickers Slice

Makes 12

Ingredients:

Base
1 and 1/4 cups Almonds
1/4 cup Lotus Organic Brown Linseed
1/2 cup pitted medjool dates (plus one or 2 extra if needed)
1/2 cup peanuts (dry toasted, optional, as mentioned above)

Caramel layer
1/4 cup organic peanut butter
1/4 cup tahini
1/4 cup melted Global Organics Coconut Oil
1/2 cup maple syrup
Pinch sea salt

Cacao layer
1/2 cup Global Organics Coconut oil, melted
1/4 cup maple syrup
1/4 cup Lotus Organic Raw Cacao Powder

Method:

Melt the coconut oil first so it has time to cool.

Pulse the almonds and Lotus Organic Brown Flaxseeds in a food processor until it resembles coarse breadcrumbs. Add the dates and pulse again until the mixture becomes sticky and comes together.

Line a square cake tin with baking paper and press the mixture into the tin.

Scatter some peanuts over the top of the base and press them in so they’re sitting into the base.

To make the caramel, place all of the caramel ingredients into the food processor and blitz until combined. Ensure your melted coconut oil is cool, or the mix has the potential to split.

Pour your caramel mix over the base you have prepared and spread evenly on top. Set aside.

To make the final layer, mix together the coconut oil, maple syrup and Lotus Organic Raw Cacao in a bowl. Use a whisk and stir until well combined, then pour over your caramel mix.

Smooth over with the back of a spoon until mixture is completely covered and you have a nice even chocolate coating.

Place in the freezer to set for a few hours.

Low Sugar Caramel Berry Nests

caramelberrynests

Serves: ­4

 

Ingredients:

  • 1/3 cup Lotus Coconut Sugar
  • 1 teaspoon Lotus Apple Cider Vinegar
  • 1/3 cup Lotus Xylitol
  • 3 organic egg whites
  • Whipped cream, mint leaves and fresh or defrosted berries to serve

 

Method:

Preheat oven to 120ºC.

Using an electric mixer, whisk egg whites and vinegar for 5 minutes or until soft peaks form. Gradually add coconut sugar and xylitol and whisk until the mixture is thick and firm.

Scoop large spoonfuls, equivalent to 2 tablespoons of mixture onto a baking paper lined tray. Using a spoon, press down on the centre of the meringue to create a hollow dip. Bake for 1½ hours or until firm to touch. Turn the oven off and allow to cool inside.

Store in an airtight container for up to 2 weeks. For festive flair, choose red and green garnishes.

Matcha Coconut Pancakes

matchacoconutpancakes

Ingredients:

  • 1 large banana
  • 2 eggs
  • 1 tsp Lotus Matcha Powder
  • 2-3 tbs Coconut Flour (depending on size of banana and eggs will determine how much flour to add to get the desired consistency)
  • Coconut oil for cooking

 

Method:

Combine all ingredients, if consistency is too runny add more coconut flour

Cook on low-medium heat

 

Suggested toppings:

Blueberry chia jam (heat up frozen berries and combine with chia seeds)

Strawberries

Blueberries

Desiccated coconut

Indulgent Chocolate Fudge Meringue

meringue

Serves: 4

 

Ingredients:

  • 1 tablespoon Lotus Organic Cocoa Powder
  • 1 cup Lotus Organic Rapadura Sugar
  • 1 tablespoon Lotus Organic Choc Bits
  • 3 organic egg whites

 

 

Method:

Preheat oven to 120ºC.

Using an electric mixer, whisk egg whites for 5 minutes or until they form soft peaks. Gradually add sugar and whisk until the mixture is thick and firm. Add cocoa and whisk gently to combine, then fold in choc bits.

Scoop large spoonfuls, equivalent to 2 tablespoons of mixture onto a baking paper lined tray. Place meringues into the oven for 1½ hours or until firm to touch. Turn the oven off and allow to cool inside the oven.

Store meringues in an airtight container for up to 2 weeks.

 

Thermomix Vegan Cheese Sauce

vegancheese

Serves: 3 cups

 

Ingredients:

  • ⅓ cup Lotus Savoury Yeast Flakes (or a touch more if you like the flavour)
  • 2 large white potatoes (peeled and diced into chunks)
  • 1 large carrot (peeled and diced into chunks)
  • 1 clove of garlic
  • ½ white onion
  • ⅓ cup of water
  • ¼ cup of olive oil + extra tablespoon for sautéing
  • Pinch of paprika (if desired)
  • 5 tsp salt
  • Pepper to taste
  • 1 Tbsp lemon juice

 

Method:

  1. Prepare Thermomix bowl with enough water for steaming (usually 2 cups)
  2. Place potato and carrot chunks into the Thermomix steamer and steam on Varoma setting for 15 minutes or until tender. Set aside and dry out the Thermomix bowl.
  3. Blitz the garlic glove by dropping into Thermomix bowl while running at Speed 8. Add onion and blitz further for a few seconds. Scrape down.
  4. Add one tablespoon of olive oil to the bowl and sauté garlic and onion with 100C, Speed 1 for 5 minutes. Onion should be transparent
  5. Add potato, carrot, water, olive oil, salt, pepper, paprika, yeast flake and lemon juice in bowl. Blitz content for 30 seconds on Speed 10 until mixture is super smooth
  6. Taste the sauce. If it lacks a ‘bite’, try adding another squeeze of lemon or ½ teaspoon of salt
  7. Use sauce immediately or store in fridge for up to a week

 

Source: Thermomix

Raw Chocolate Mousse

mousse

Ingredients

  • 2 large avocados (peeled, pitted and halved)
  • 1/3 cup Lotus Organic Raw Honey
  • ½ cup Lotus Cacao Powder Raw Organic
  • ¼ cup Coconut Milk
  • 1/8 tsp Lotus Sea Salt Fine

Instructions

  1. Add all of food processor or blender and process until completely smooth
  2. Transfer to a sealable container and refrigerate at least 1 hour, or until ready to serve
  3. Serve with grated dark chocolate and/or coconut whipped cream

Matcha Vanilla Icy Poles

matchaicypole

Ingredients

  • 2 cups Vanilla Unsweetened Almond Milk
  • 1 ripe avocado (peeled, pitted and chopped)
  • ¼ cup maple syrup
  • 2 tsp Lotus Matcha Powder
  • 1 tsp vanilla bean powder or 2 tsp of pure vanilla extract

Method:

  1. In a blender, puree all ingredients until smooth
  2. Pour the mixture into your icypole moulds to freeze. Tap the moulds on the countertop a handful of times once they are full, to try to get rid of all the air bubbles
  3. Insert wooden icypole sticks. Freeze until icypoles are solid and totally frozen (4-6 hours or preferably overnight)
  4. Just before serving, briefly run moulds under hot water to release icypoles

Paleo Pancakes

almondmealpancakes

Ingredients:

  • 1 ¾ cup Lotus Almond Meal
  • 2 eggs (whisked)
  • ½ tsp Lotus Sea Salt Fine
  • 1 tsp vanilla
  • ½ tsp cinnamon
  • ¼ tsp Nutmeg
  • ⅔ cup Almond Milk or Coconut Milk

 

Method:

  1. Whisk the eggs in a small mixing bowl. Add almond meal, salt, cinnamon, nutmeg, and vanilla
  2. Add almond milk and whisk until well combined
  3. Heat saucepan to medium-high.
  4. Scoop 1-2 tbsp (depending on preference of pancake size) of the batter at a time onto saucepan, leaving enough space between pancakes to flip them.
  5. Cook for about 2 minutes on the first side, flip, and cook for about 2 minutes on the other side.
  6. Remove pancakes from saucepan and top with fresh fruit and coconut yoghurt.

Carob, Coconut & Date Bliss Balls

blissballs

Ingredients:

  • 12 Medjool dates
  • 1 cup almond meal
  • 1/2 cup shredded coconut, plus 1/3 cup extra for rolling
  • 1/3 cup coconut oil
  • 1/3 cup carob powder
  • 1 tablespoon chia seeds

Method:

  1. Place dates in a medium bowl and cover with warm water. Stand for 1 hour. Drain and discard seeds.
  2. Process dates, almond meal, shredded coconut, coconut oil, carob powder and chia seeds until mixture comes together in a food processor.
  3. Place remaining coconut in a shallow dish.
  4. Roll level tablespoons of mixture into balls.
  5. Roll in coconut to coat.
  6. Refrigerate until set (approx. 2-3 hours).

Iced Matcha Latte

IcedMatcha

Ingredients:

  • 1 tsp Lotus Organic Matcha Powder
  • 250mL soy milk
  • Ice cubes (to serve)
  • Boiling water
  • ½ tsp Lotus Agave Light Syrup

 

Method:

  1. Sift matcha into a glass and dissolve with a bit of warm water and sweetener
  2. Fill the glass with ice cubes
  3. Pour in soy milk
  4. Stir until combined and enjoy

Couscous Stuffed Capsicum

StuffedCapsicum

Ingredients:

  • 1 cup Lotus Organic Couscous
  • 1/2 cup dried cranberries
  • 1 cup boiling water
  • 2 tablespoons fresh lime juice
  • 100g feta, crumbled
  • 2 shallots (ends trimmed and thinly sliced)
  • 1/3 cup pistachio kernels (coarsely chopped)
  • 1/3 cup chopped fresh continental parsley
  • 1/4 cup chopped fresh mint
  • 4 red capsicums (halved lengthways and seeded)
  • 2 tablespoons olive oil
  • Tzatziki (to serve)
  • Fresh mint leaves (to serve)

 

Method:

  1. Preheat oven to 200°C
  2. Place the couscous and dried cranberries in a heatproof bowl. Pour over both the water and lime juice
  3. Cover and set aside for five minutes or until the liquid is absorbed. Use a fork to separate the grains
  4. Add the feta, shallot, pistachio, parsley and mint to the couscous and stir until well combined
  5. Divide the couscous mixture among capsicum halves
  6. Place in a large roasting pan and drizzle over the oil
  7. Bake for 30-35 minutes or until the capsicum is tender
  8. Top each capsicum half with tzatziki and mint leaves and serve

Coconut Flour Bread

Coconut Flour Bread

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:

  1. Preheat oven to 175 degrees
  2. Using a mixer blend the room temperature butter until creamed. Add sugar and cream until well blended
  3. In another bowl mix together the eggs, egg whites, and apple cider vinegar. Add into the mixer, and blend well
  4. In a large bowl, mix together the coconut flour, baking powder, baking soda and salt
  5. Slowly add the dry ingredients to the mixer and mix until well combined
  6. Butter a bread pan and add the batter
  7. Place in the oven and bake for approx 45 minutes or until cooked through

Green Banana Flour Coconut Brownie

GreenBananaFlourBrownie

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:

  1. Preheat oven to 160oC (fan forced)
  2. Grease brownie pan and line with baking paper
  3. Warm butter and rice syrup together
  4. Lightly beat the eggs, adding banana flour until all combined
  5. Combine the rest of the ingredients including the warm butter and rice syrup until all even
  6. Pour into the pan and bake for approx. 15-20 minutes
  7. Cool before cutting

Vegan Alfredo Pasta Sauce

AlfredoPasta

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:

  1. Cook the minced garlic with olive oil until golden brown (about 3-4 minutes).
  2. Add the almond milk and bring it to boil.
  3. Add the salt, pepper, chopped cauliflower and cook until soft (about 7 minutes).
  4. Transfer to a blender and add the Lotus Pantry Savoury Yeast Flakes and lemon juice. Blend until smooth.
  5. Cook the pasta al dente according to package directions.
  6. Drain the pasta and pour it into the pan with the sauce.
  7. Stir, transfer to 2 bowls and serve.

Matcha Pancakes

MatchaPancakes

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:

  1. Mix flour, sugar, baking powder, matcha powder and salt in a medium mixing bowl
  2. In separate bowl, add milk, egg, oil and mix well.
  3. Pour wet ingredients into bowl of dry ingredients and stir to combine.
  4. Fold in chocolate chips.
  5. Scoop about 1/4 cup batter to lightly oiled saucepan over medium-high heat.
  6. Brown on both sides.
  7. Top with more chocolate chips, fresh berries or drizzle with maple syrup and serve immediately.

Lotus Matcha & Coconut Raw Slice

Matcha_Coconut_Slice BLOG

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.

Lotus Green Banana Flour Pancakes

Green Banana Pancake BLOG

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.

Lotus Buckwheat Chocolate Cups

Buckwheat chocolate BLOG

Serves: 6-8 cups

Ingredients:

  • 1 cup activated Lotus Organic Buckwheat Kernals
  • 2 tbsp coconut oil, melted
  • 2 tbsp Lotus Organic Cacao Powder
  • 1-2 tbsp maple syrup
  • 2 tbsp almond butter

Method:

In a large bowl, combine all ingredients and mix until well combined. Spoon into silicone cupcake moulds and freeze overnight.

Lotus Green Banana Flour Cookies

Green Banana Cookies BLOG

Serves: 10 cookies

Ingredients:

  • 1 1/2 cups Lotus Green Banana Flour
  • 1/2 cup Lotus Almond Meal
  • 1/4 tsp Lotus Baking Powder
  • Pinch of Lotus Fine Himalayan Sea Salt
  • 1/4 cup cinnamon
  • 6 tbsp butter, melted
  • 1 egg
  • 1/4 cup Lotus Organic Coconut sugar
  • 1/2 cup maple syrup
  • 1/2 cup Lotus Coarse Choc Bits

Method:

Preheat oven to 180⁰C. In a large bowl, combine green banana flour, almond meal, salt, baking powder, cinnamon and choc bits and whisk to combine. In a separate bowl, mix the butter, egg, coconut sugar and maple syrup until combined. Add the wet ingredients to the dry ingredients and mix well. Divide mixture into 10 and roll into balls. Place on lined baking tray and bake for 10 minutes. Transfer to a wire rack to cool.

Lotus Matcha Mousse

Matcha Mousse BLOG

Serves: 2

Ingredients:

  • 2 tsp Lotus Organic Matcha Powder
  • 3 tbsp Lotus Organic Brown Rice Syrup
  • ¼ tsp Lotus Fine Himalayan Salt
  • 400g can coconut cream
  • 1 tbsp coconut oil
  • 1 tsp vanilla powder

Method:

Place coconut cream in the fridge the night before. Using a spoon, only use the cream of the coconut and leave the water behind. Using a mixer, blend the cream for 2 minutes or until smooth. Add the coconut oil, rice syrup, matcha, vanilla powder and salt in the mixture. Once the mixture is smooth, pour into 2 glasses and leave to chill for 2 hours prior to serving.

Lotus Matcha Bliss Balls

Matcha Bliss Balls BLOG

Serves: 12

Ingredients:

  • 2 tbsp Lotus Organic Fine Coconut
  • 1/2 cup Lotus Organic Raw Almonds
  • 1/2 cup walnuts
  • 1 tbsp coconut oil
  • 12 medjool dates, pitted
  • 2 tbsp Lotus Organic Matcha Powder
  • 1 tsp vanilla

Method:

In a food processor, process the nuts until they are large crumbly pieces and pour in to a bowl. Place the dates in the food processor and process until they are sliced in to small pieces with a sticky consistency. Add the nuts back in with the dates with the matcha powder, coconut oil, shredded coconut and vanilla. Pulse until combined. Form the mixture in to small bite sized balls and roll the balls with matcha powder so it sticks to the outside. Alternatively, they can be rolled with more Lotus Organic Fine Coconut.  Refrigerate and serve.

Lotus Vegan Beetroot & Bean Burger

Vegan Burger BLOG

Serves: 6-8

Ingredients:

  • 1 tbsp Lotus Chia Flour
  • 1 1/2 cups Lotus Organic Besan Flour
  • 1/2 cup Lotus Organic Currants
  • 1/2 cup Lotus Sunflower Kernels, toasted
  • 1 x 400g red kidney beans, drained and rinsed
  • 1 tbsp coconut oil
  • 4-5 medium cooked beetroots, grated
  • 1 medium red onion, grated
  • 1 tbsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp Lotus Fine Sea Salt

Method:

Place all ingredients in a blender and blend until smooth. Roll into round burger shapes. In a pan on medium heat, cook for 1 minute on each side then serve.

Lotus Quinoa Puff Choc Crackles

Quinoa Crackle BLOG

Serves: 6-8

Ingredients:

  • 2 cups Lotus Organic Puffed Quinoa
  • 1/3 cup Lotus Organic Raw Cacao Powder
  • 3 tbsp Lotus Organic Light Agave
  • 5 tbsp coconut oil
  • 3 tbsp almond butter

Method:

In a saucepan, combine the coconut oil, agave, cacao powder and almond butter. Heat on a low heat until well combined and a smooth texture. In a large bowl, combine mixture with quinoa puffs and stir until combined. Scoop the mixture into cupcake holders and place them in the freezer for one hour.

Lotus Blueberry Teff Muffins

Teff and Blueberry muffin BLOG

Serves: 12

Ingredients:

  • 1 tsp Lotus Chia Flour
  • 1 1/2 cups Lotus Organic Rapadura Sugar
  • 2 cups Lotus Organic Quinoa Flour
  • 1 cup Lotus Organic White Teff Flour
  • 2 tsp Lotus Gluten Free Baking Powder
  • 1 tsp Lotus Bicarb Soda (Aluminium Free)
  • 1/4 tsp Lotus Fine Sea Salt
  • 1 cup coconut milk
  • 125ml rice bran oil
  • 1 tsp vanilla powder
  • 1/2 cup water
  • 1 cup fresh or frozen blueberries

Method:

Preheat oven to 180⁰C and line a 12 inch muffin tray. Whisk chia flour, water, oil and coconut milk and set aside. Sieve quinoa flour, teff flour, baking powder, bicarb soda, salt and vanilla into the wet mixture and mix through. Add blueberries and mix well. Spoon mixture evenly into muffin pan and bake for 12 minutes.

Lotus Orange Immune Smoothie

Orang Drink BLOG

Serves: 2

Ingredients:

  • 2 tbsp Lotus Organic Freeze Dried Rosehip Powder
  • 2 cups 100% pure coconut water
  • 2 oranges, freshly squeezed
  • 1 banana, frozen

Method:

Combine all ingredients in a blender and process for 30 seconds or until smooth. Divide smoothie into 2 cups and serve chilled with ice.

Peanut Butter Chia Protein Ball

chia-peanut-butter-protein-balls BLOG

Serves: 6-8

Ingredients:

  • 1/4 cup natural 100% peanut butter
  • 1 tbsp Lotus Organic Brown Rice Syrup
  • 1 tbsp Lotus Black Chia Seeds
  • Pinch Lotus Fine Himalayan Sea Salt
  • 1/2 cup Lotus Organic Coconut Flour
  • 1/2 cup Lotus Organic Quinoa Flakes
  • 1/2 cup coconut cream
  • 3 tbsp coconut oil, melted

Method:

In a large bowl, combine wet ingredients and mix until combined. Add dry ingredients to mixture and mix well to form a dough. Add an extra teaspoon of coconut cream if the mixture is too dry. Roll into six to eight balls. Store in an airtight container in the fridge for up to 5 days.

Lotus Quinoa & Vegetable Soup

Lotus Quinoa and Veg Soup BLOG

Serves: 2

Ingredients:

  • 1 tablespoon coconut oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 400g chopped tomatoes
  • 1 red capsicum, chopped
  • 1 large leek, chopped
  • 1/2 cup Lotus Organic White Quinoa
  • 4 cups low-sodium vegetable stock
  • 1/2 teaspoon Lotus Fine Sea Salt
  • 2 tablespoons chopped fresh parsley

Method:

In a large stockpot, heat oil over medium-high heat until melted. Add onion and garlic and cook for 6 to 8 minutes or until golden and soft. Stir in tomatoes, capsicum, leek, quinoa, stock, 1 cup water and salt. Bring to a boil over high heat. Reduce heat to medium-low, cover and cook 20 minutes or until quinoa is cooked and vegetables are tender. Stir in parsley. Serve and enjoy.

Lotus Chili-Cheese Cornbread

Chilli-Cheese Cornbread BLOG

Serves: 2

Ingredients:

  • 1 cup Lotus Polenta
  • 2 tbsp sunflower oil
  • 2 tsp Lotus Baking Powder
  • 1 tsp Lotus Fine Sea Salt
  • 1 tbsp Lotus Organic Raw Honey
  • 1 cup buttermilk
  • 2 large eggs
  • 1 small red chili, finely diced
  • 1 cup diced tasty cheese

Method:

Preheat the oven to 180⁰C. Grease a baking dish with oil and place in oven to warm. Combine the dry ingredients together including the chili but not the cheese. Using a wooden spoon combine the wet and dry ingredients together to form a batter then add the cheese. Carefully pour into the hot baking dish and return to the oven. Bake for 30-40 minutes or until set in the middle. Allow to cool for 5-10 minutes before slicing. Serve with salsa.

Lotus Baobab Pina Colada

Lotus Baobab Pina Colada BLOG

Serves: 2

Ingredients:

  • 1 tbsp Lotus Organic Baobab Powder
  • 1 cup coconut milk
  • 1 cup pineapple, diced
  • 1 peach, diced
  • 1 navel orange, peeled and sliced
  • 1 cup ice

Method:

Combine all ingredients in a blender and process until smooth. Pour into a glass and top with crushed ice.

Lotus Cacao Chia Pudding

Chia Pudding Edited BLOG

Serves: 2

Ingredients:

  • 2 tbsp Lotus Black Chia Seeds
  • 1 tbsp Lotus Organic Raw Cacao Powder
  • 1 tsp Lotus Organic Light Agave
  • 1 cup almond milk

Method:

Combine all ingredients into a bowl and mix until well combined. Divide mixture into 2 individual serves and refrigerate overnight. Serve with fresh strawberries.

Buckwheat Pancakes

Buckwheat Pancake BLOG

Serves: 2

Ingredients:

  • 1 cup Lotus Organic Buckwheat Flour
  • 1 tsp Lotus Gluten Free Baking Powder
  • 2 tbsp Lotus Organic Raw Sugar
  • ½ tsp Lotus Fine Sea Salt
  • 1 egg, beaten
  • 1 cup milk
  • 2 tbsp melted butter

Method:

Preheat large pan and grease lightly with butter. Mix dry ingredients together and add the egg, milk and butter, beating well after each addition. Pour ¼ cup batter for each pancake onto the hot pan. Cook 1 to 1½ minutes, turning when edges look cooked and bubbles begin to break on the surface. Continue to cook for 1 to 1½ minutes or until golden brown. Serve immediately. To serve, top with fresh berries and Lotus Raw Organic Honey.

Sweet Potato & Coconut Cream Soup

Pumpkin Soup BLOG

Serves: 4

Ingredients:

  • 1 tbsp Global Organics Raw Coconut Oil
  • 1 onion, peeled and finely chopped
  • 1 garlic clove, crushed
  • 25cm piece of ginger, peeled
  • 750g sweet potato, peeled diced
  • 1 tbsp lemongrass, chopped
  • 600ml low sodium vegetable stock
  • 600ml Global Organics Coconut Cream
  • Lotus Fine Himalayan Salt, to season
  • Lotus Pepitas, to serve

Method:

Heat oil in a large saucepan and gently fry the onion, garlic and ginger for about 5 minutes. Add the sweet potato and lemongrass and cook for further 5 minutes. Add the stock and bring to the boil. Reduce the heat and simmer, covered, for 20 minutes until the vegetables are tender. Cool the soup slightly, then place in a blender with half of the coconut cream and process until smooth. Return soup to your saucepan and add remaining coconut cream. Heat the soup to just before boiling point and add lime juice and salt and pepper to taste. Garnish with Lotus Pepitas and fresh basil.

Lotus Quinoa & Corn Soup

Quinoa Soup BLOG

Serves: 4

Ingredients:

  • 1/2 cup Lotus Organic White Quinoa
  • 1/2 tsp Lotus Fine Sea Salt
  • 1 litre vegetable stock
  • 2 tbsp olive oil
  • 1 red capsicum, diced
  • 2 tomatoes, diced
  • 1 small onion, finely diced
  • 1 cup corn kernels, frozen

Method:

Heat a pot with oil and saute the onion. Add the capsicum and tomatoes and stir until softened. Add the remaining ingredients and cook for 20 minutes until the quinoa is cooked through. Garnish with fresh herbs and serve immediately.

Lotus Chocolate Baobab Bliss Balls

baobab bliss balls BLOG

Serves: 6-8

Ingredients:

  • 1 cup Lotus Organic Raw Almonds
  • 1/4 cup brazil nuts
  • 1/4 cup tahini
  • 1/4 cup dates, softened
  • ¼ cup Lotus Organic Sultanas
  • ½ cup Lotus Organic Desiccated Coconut
  • 2 tbsp coconut nectar
  • 1 tsp Lotus Organic Maca Powder
  • 4 tsp Lotus Organic Raw Cacao Powder
  • ½ tsp cinnamon
  • 2 tsp Lotus Organic Baobab Powder

Method:

Add nuts to a food processor and process until they break down slightly. Add other ingredients and process until mixture is combined. You may need to stop the food processor and scrap the sides to ensure it mixes evenly. Form the mixture into balls. Can be stored in the fridge for up to a week.

Lotus Purple Corn Flour Cake

purple corn cake' BLOG

Serves: 6-8

Ingredients:

  • 1 cup Lotus Organic Purple Corn Flour
  • 1 cup butter, slightly melted
  • 1 egg
  • ½ cup Lotus Organic Rapadura Sugar
  • 1 tsp Lotus Baking Powder
  • 1/4 cup milk
  • 1 tsp vanilla essence

Method:

Preheat oven to 170⁰C. Beat vanilla, butter and sugar until well combined. Add the egg and continue beating until creamy consistency. Mix in the corn flour and baking powder. Slowly add the milk and mix until combined. Pour into lined cake tray and bake for 20 minutes or until a skewer comes out clean. Leave to cool for 5 minutes before removing from tray.

Lotus Chocolate Cake

Nikki A Cake BLOG

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.

Purple Corn Flour Tortillas

purple corn BLOG

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.

Choc Beetroot Cupcakes

BeetrootCupcakeBLOG

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 into the dry mixture, stir until combined. Spoon mixture into cupcake shells and place in a muffin tray. Bake on 180°C for 25-30 minutes. Serve warm, cool or frozen with your favourite frosting.

Lotus Honey Garlic Chicken Wings

Chicken Wings BLOG

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.

Grain Free Anzac Day Cookies

Grain Free Anzacs BLOG

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.

Vegan Bolognese Sauce

VeganBolBLOG

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.

Teff Brownie

Teff Brownie BLOG

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.

Matcha & Coconut Teff Pancakes

Matcha and Coconut Teff Pancakes BLOG

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.

Gluten Free Teff Burger

Teff Beef Burger BLOG

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.

Lotus Watermelon Coconut Smoothie

Watermelon smoothie BLOG

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.

Tamari Sesame Dressing

Tamari Dressing BLOG

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.

Lotus Sweet Potato Pancakes

sweet potato pancakes BLOG

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.

Lotus Chocolate Mousse

Chocolate Mousse BLOG

Serves: 2-4

Ingredients:

  • 4 medium, ripe avocados
  • 1/3 cup coconut nectar
  • 1/2 cup Lotus Organic Raw Cacao Powder
  • 1 tsp vanilla extract
  • Pinch of salt

Method:

Blend avocado in a food processor until smooth. Add the rest of the ingredients and blend until mixture is combined. Chill in the fridge for 2 hours. Garnish with crumbled pieces of chocolate.

Lotus Chocolate Coconut Cups

chocolate recipe BLOG

Serves: 2-4

Ingredients:

  • 1/4 cup organic coconut oil, melted
  • 3 tbsp Lotus Organic Dark Agave
  • 1/4 cup Lotus Organic Raw Cocao Powder
  • 1/4 cup Lotus Organic Fine Coconut
  • 1/4 cup Lotus Organic Course Choc Bits

Method:

Combine coconut oil and agave in a bowl and stir. Add in cocoa powder and stir unil mixture is thick. If thinner chocolate is desired, add 1 tbsp of water and stir. Mix in coconut and choc bits. Pour into moulds and freeze until solid. Store in freezer in a zip lock bag.

Lotus Spiced Quince & Quinoa Crumble

Spiced Quince & Qunioa Crumble BLOG

Serves: 2-4

Ingredients:

  • 1 cup Lotus Organic Quinoa Flakes
  • 1/2 cup Lotus Organic Quinoa Flour
  • 1 tbsp Lotus Organic Brown Rice Syrup
  • 1 tsp Lotus Baking Powder
  • 1 tsp Lotus Organic Cinnamon Powder
  • 4 cloves
  • 1 cup orange or apple juice
  • 2-3 quinces
  • 50g butter
  • 2 tbsp iced water

Method:

Preheat the oven to 160⁰C. In an oven proof dish combine peeled, cored and sliced quince and spices. Drizzle over the syrup and either orange juice or apple juice. Cover dish with foil and bake for 4 hours. Mix the rest of the ingredients in a bowl to make the crumble topping. Remove whole cloves and top with crumble mixture. Bake at 180⁰C for 20-30 minutes or until crumble is golden.

Russian Beetroot & Quinoa Salad

Russian Beetroot and Quinoa Salad BLOG

Serves: 2-4

Ingredients:

  • 1 cup Lotus Organic Tri-Colour Quinoa
  • 2 tbsp lemon juice
  • 2 medium beetroots, diced
  • 1/2 butternut pumpkin diced
  • 2 tbsp fresh dill, chopped
  • 1 packet rocket leaves
  • 1/2 lemon, zest
  • 1/2 block of goats feta
  • Salt and pepper to taste

Method:

Pour quinoa in a pot with 2 cups of water and cook over medium heat for 15 minutes. Once cooked, strain and allow to cool. Season with salt and pepper. Roast beetroots and pumpkin at 180⁰C for 30-45 minutes or until cooked through. Mix dill, lemon zest and juice together to make a dressing. Arrange rocket leaves, quinoa, beetroot, pumpkin, crumbled feta in a bowl. Drizzle dressing over the top and serve.

Grain Free Hot Cross Buns

hot cross bun BLOG

Serves: 10

Ingredients:

  • 220g Lotus Organic Wholemeal Spelt Flour
  • 50g Lotus Organic Unstabillised Rolled Oats
  • 1 tsp cinnamon powder
  • 1 tbsp dried yeast
  • Pinch Lotus Fine Sea Salt
  • 125ml milk of your choice
  • 1 tbsp Lotus Organic Raw Australian Honey
  • 1 tsp vanilla bean extract
  • 60ml macadamia nut oil
  • 1 egg
  • 80g Lotus Organic Currants

Method:

Mix the flour, oats, cinnamon, yeast and salt in a mixing bowl. Heat the milk, vanilla and honey on the stove until slightly warmed. Pour into the mixing bowl along with the egg and oil. Mix the dough for 6 minutes or until smooth and elastic. Add the currents and mix through. Cover the bowl with glad wrap and leave in a warm place for an hour. Knead the dough and shape into 10 balls. Cover with a tea towel and allow to rise for 30 minutes or until double in size. Preheat oven to 160⁰C. Bake for 20 minutes or until golden. Cool and add a cross made from piping chocolate on top.

Lotus Teff Pancakes

Pancake on white background

Serves: 1

Ingredients:

  • 2 cups Lotus Organic Brown Teff Flour
  • 1 tbsp Lotus Gluten Free Baking Powder
  • 1 tbsp Lotus Arrowroot
  • 1/2 tsp Lotus Fine Sea Salt
  • 1 cup milk of your choice
  • 1 tbsp vanilla extract
  • Plain yoghurt
  • Raspberries, fresh or frozen

Method:

In a large mixing bowl combine flour, baking powder, arrowroot and sea salt. Add vanilla and milk to the mixture and stir well. Place the pan on medium heat and spray with cooking oil. Using a large spoon, scoop the mixture and pour it on the hot pan. Cook pancakes until you see tiny bubbles on the top of the pancakes. Flip them over and cook for another few minutes. Top with fresh berries and yoghurt.

High-Fibre Green Smoothie

green smoothie blog

Serves: 1

Ingredients:

  • 2 kale leaves, stalk removed
  • 1 banana
  • 1 tbsp Lotus Psyllium Husks
  • 1 tsp Lotus Black Chia Seeds
  • 1 orange, peeled
  • ½ cup coconut water
  • ½ cup ice

Method:

Combine all ingredients in a high speed blender and blend until smooth.

Lotus Baobab Coconut Frappe

Lotus Baobab Coconut Frappe BLOG

Serves: 1

Ingredients:

  • 1 tsp Lotus Organic Baobab Powder
  • 1 tsp Lotus Organic Cacao Powder
  • 1 cup coconut cream
  • 2 frozen bananas, peeled and sliced
  • 1 tsp vanilla powder
  • 1 cup Ice

Method:

Combine all ingredients in a blender and blend until smooth. Pour frappe mixture into a tall glass and sprinkle with baobab powder and serve.

Lotus Oatmeal Pancakes

Pancake Day BLOG

Serves: 1 (4 small pancakes)

Ingredients:

  • 1 ripe banana
  • 1 tsp Lotus Gluten Free Baking Powder
  • 1 egg
  • Pinch Lotus Fine Sea Salt
  • 1/2 tsp vanilla extract
  • 1 tbsp coconut oil
  • 3 tbsp almond milk
  • 2 tbsp Lotus Organic Choc Chips
  • 1/2 cup Lotus Organic Unstabilised Rolled Oats
  • 1/4 cup Lotus Organic Unbleached White Flour
  • Maple Syrup to serve

Method:

Preheat pan to medium heat. Mash the banana with baking powder and add in eggs, salt, vanilla, coconut oil and milk, stir. Add oats, flour and choc chips until just combined. Scoop 4 spoonful’s of mixture onto the lightly greased pan to make 4 small pancakes. Cook for 2-4 minutes on each side or until golden brown. Top with maple syrup and serve immediately.

Lotus Turkey & Quinoa Stuffed Capsicum

Turkey Stuffed Capsicum BLOG

Serves: 4

Ingredients:

  • ½ cup uncooked Lotus Organic White Quinoa
  • 1 cup water + pinch of Lotus Fine Sea Salt
  • 1 tbsp olive oil
  • 2 small yellow onions, chopped
  • 2-3 garlic cloves, minced
  • 600g ground turkey
  • 2 tsp Italian herbs
  • 250ml tomato passata
  • 60g baby spinach
  • 4 capsicums, halved with seeds and membranes removed
  • Fresh basil, chopped
  • Lotus Savoury Yeast Flakes

Method:

Preheat oven to 180⁰C. Rinse the quinoa in a fine mesh strainer until the water runs clear. In a small saucepan, combine the quinoa and water with a pinch of salt. Bring to boil, then cover and simmer for 15 minutes. Remove the lid and cook for 2-3 more minutes until any remaining water has evaporated. In a large sauté pan, heat the oil over medium to high heat. Add in the onion and garlic and sauté for about 5 minutes until translucent. Add in the turkey and Italian seasoning, and cook until no longer pink. Stir in tomato sauce and spinach. In a large bowl, combine the quinoa and turkey mixture. Spoon into 8 capsicum halves. Top the capsicum with yeast flakes. Bake for 30 minutes until the capsicum is tender. Sprinkle with fresh basil prior to serving.

Lotus Matcha & Mango Smoothie

matcha smoothie BLOG

Serves: 2

Ingredients:

  • 1 tsp Lotus Organic Matcha Powder
  • 1 tsp Lotus Organic Brown Rice Syrup
  • 1 cup frozen mango pieces
  • 2 tbsp coconut yoghurt
  • 2 frozen bananas, peeled and sliced
  • 1 cup coconut water
  • 1 cup of ice

Method:

Combine ingredients in a blender and blend until smooth. Serve immediately.

Valentine’s Day Strawberries & Cream Chia Pudding

valentines BLOG

Serves: 6-8

Ingredients:

  • 400g Coconut Milk
  • ¼ cup Lotus Organic Rapadura Sugar
  • ¼ cup Lotus White Chia Seeds
  • 250g punnet strawberries
  • 1 tbsp lime juice
  • 1 tsp vanilla
  • ¼ cup mint leaves
  • ¼ cup Lotus Organic Coarse Choc Bits

Method:

Mix the coconut milk with the chia seeds, lime juice, sugar and vanilla. Spoon into glasses and fill ¼ full. Puree the strawberries and mint and pour this over the chia pudding. Chill for 4 hours or overnight to set. Serve with choc bits.

Lotus Acai Icy Poles

Acai Icy Pole BLOG

Serves: 6

Ingredients:

  • 1 cup cranberry juice
  • Handful of mixed berries, fresh or frozen
  • 2 tbsp Lotus Organic Freeze Dried Acai Powder

Method:

Combine ingredients in a blender and blend until smooth. Fill icy pole moulds with mixture and top with fresh or frozen berries. Freeze and enjoy.

Lotus German Gingerbread

Lotus German Gingerbread BLOG

Serves: 10

Ingredients:

  • 2 tbsp Lotus Organic Linseed Meal
  • 1 cup Lotus Organic Millet Flour
  • 1 cup Lotus Organic Quinoa Flour
  • 1/4 cup Lotus Potato Flour
  • 1 tsp Lotus Gluten Free Baking Powder
  • 1 tsp ground cinnamon
  • 1 tbsp ground ginger
  • 1/4 tsp Lotus Fine Sea Salt
  • 1 cup Lotus Organic Rapadura Sugar
  • 1/2 cup Lotus Organic Blackstrap Molasses
  • 1/3 cup coconut oil
  • 6 tbsp warm water
  • 1/4 tsp ground cloves
  • 1 tsp baking soda
  • 1 cup unsweetened apple sauce

Method:

Preheat oven to 180°C. Line a medium sized baking dish with parchment paper. In a small bowl, stir together the linseed and warm water until the mixture is thick and creamy. Set aside for at least 10 minutes. Sift the dry ingredients (except the sugar) into a large mixing bowl. In another mixing bowl, combine the sugar, molasses, coconut oil, apple sauce, and linseed mixture; whisk until well blended. Add to the dry ingredients to the wet and blend further. Pour the batter into the prepared baking dish. Bake for 35 minutes or until set in the middle (when checked with a skewer, it should come out clean). Leave to cool in the pan then turn out and slice. Serve buttered with your choice of spread.

Lotus Pear & Amaranth Almond Crumble

BLOG Pear & Raspberry Amaranth-Almond Crumble

Serves: 6-8

Ingredients:

  • 2 tbsp Lotus Organic Rapadura Sugar
  • 1 tsp Lotus Baking Powder
  • 1/2 cup Lotus Organic Amaranth Flakes Rolled
  • 1/2 cup Lotus Organic Millet Flour
  • 50g coconut oil
  • 1 tsp vanilla extract
  • 1/2 cup flaked almonds
  • 3-4 large pears
  • 1 cup frozen raspberries
  • 2 tbsp iced water

Method:

Peel, core and slice the pears and arrange in a baking dish. Mix vanilla extract with raspberries and sprinkle over pears. Combine remaining ingredients to make crumble topping. Bake for 20-30 minutes or until crumble is golden and cooked through.

Lotus Gluten Free Pancakes

GF Pancakes

Serves: 1

Ingredients:

  • 1 cup Lotus Organic Buckwheat Flour
  • 1 tsp Lotus Baking Powder Gluten Free
  • 2 tbsp Lotus Organic Raw Sugar
  • 1/2 tsp Lotus Fine Sea Salt
  • 1 egg
  • 1 cup milk
  • 2 tbsp melted butter

Method:

Preheat large pan and grease lightly with butter. Mix dry ingredients together and add the egg, milk and butter, beating well after each addition. Pour 1/4 cup batter for each pancake onto the hot pan. Cook for 1 to 1 1/2 minutes, turning when edges look cook and bubbles begin to break onto the surface. Continue to cook for 1 to 1 1/2 minutes or until golden brown. To serve, top with fresh berries and Lotus Organic Raw Honey.

Lotus Toasted Barley Granola

Toasted Barley Granola

Serves: 2

Ingredients:

  • 1/3 cup maple syrup
  • 2 tbsp Lotus Organic Rapadura Sugar
  • 2 tbsp canola oil
  • 1 tsp ground cinnamon
  • 1/4 tsp Lotus Fine Sea Salt
  • 1/8 tsp ground cardamom
  • 1/4 cup Lotus Stabilised Wheat Germ
  • 2 cups Lotus Rolled Barley Flakes

Method:

Preheat oven to 160°C for 5 minutes. Combine maple syrup, sugar, canola oil, cinnamon, sea salt and cardamom in a medium bowl. Stir in barley and wheat germ. Spread barley mixture in a single layer on a baking tray lined with baking paper. Bake for 25 minutes or until lightly browned, stirring every 10 minutes. Remove from oven; cool granola on tray. Store in an airtight container.

Lotus Shortbread Stars

Shortbread Stars

Serves: 24

Ingredients:

 

  • 1 cup Lotus Organic Brown Rice Flour
  • ½ cup Lotus Organic Sucanet Sugar
  • ¼ teaspoon Lotus Sea Salt Fine
  • ¼ teaspoon Lotus Xanthan Gum
  • ½ cup cold pressed coconut oil
  • 1 teaspoon vanilla
  • ¼ cup cornstarch
  • ¼ teaspoon each of ground cinnamon, nutmeg, all spice and ginger
  • Star-shaped cutter

 

Method:

Preheat oven at 160°C. Beat sugar and oil together then allow the mixture to rest for 5 minutes. With a wooden spoon, stir the mixture to form a smooth dough and allow it to rest in the fridge. Roll dough out on a cornstarch-floured surface and cut out stars with a star-shaped cutter. Bake star cookies for 20 minutes or until cooked through. Ice with a drizzle icing, melted white chocolate or serve the star cookies plain.

 

 

 

Quinoa Apple Pie

apple-pie-quinoa-salad

Serves: 2

Ingredients:

  • 1 cup Granny Smith apples, sliced
  • 2 tbsp Lotus Organic Raw Sugar
  • 1/2 tsp cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 1 – 2 cups Lotus Organic White Quinoa
  • 2 tbsp dried cranberries
  • Lotus Fine Sea Salt, pinch

Method:

A great snack packed full of protein that can be served hot or cold. Peel and core apples and cut into thin slices. Place in a microwave safe bowl and toss with the sugar, cinnamon, nutmeg and ginger.

Microwave apple mixture for 2 minutes, stir and microwave for an additional 2-4 minutes or until apples soften and start to release juice.

Pour the juice in a bowl or mug and set aside. Mix the quinoa and cranberries and slowly add the juice until desired sweetness and consistency is reached.

Lotus Quinoa and Tuna Salad

Lotus Quinoa & Tuna Salad

Serves: 5

Ingredients:

  • 1 cup Lotus Organic Royal White Quinoa
  • 2 cups water
  • 3 cans of tuna
  • 1 jar of pesto
  • 1 tbsp flat leaf parsley
  • 1 cup of frozen peas
  • 100g semi dried tomatoes
  • Handful of basil leaf
  • Fresh cracked black pepper, to taste

Method:

Combine the quinoa, water and salt in a medium saucepan. Bring the water to a boil, then reduce a simmer and cover for 15 minutes. Remove from the heat, keeping the pan covered and let it stand for 5 minutes, or until the remaining water is absorbed. Remove the lid and gently fluff the quinoa

In a large pan with medium heat, toss together the quinoa, pesto, frozen peas and the tuna for few minutes, then mix the rest of the ingredients. Season with salt and black pepper, to taste.

Serve warm.

Lotus Smokey Roast Turkey

Roast turkey

Serves: 4

Ingredients:

  • 1 free range or organic turkey

Herb butter

  • 100g butter
  • 1 Tbsp chopped fresh sage or tarragon
  • 1 tsp smoked paprika
  • 1 lemon, zest and juice

Stuffing

  • 1kg diced pumpkin
  • 2 tbsp sunflower oil
  • 1 tsp Lotus Sea Salt
  • ½ loaf sourdough or 1 loaf gluten free bread
  • 2 free range or organic eggs
  • ½ cup Lotus Pepitas
  • 1/4 Lotus Australian honey
  • 1/4 cup parsley
  • 1/4 cup thyme leaves or sage
  • 1 tbsp smoked paprika
  • 1 tablespoon freshly ground black pepper

Method:

Combine the ingredients for the herb butter, except the lemon juice and set aside. Toss the diced pumpkin with the oil and sea salt. Roast in the oven for 20 minutes or until just cooked through. Take the crusts off the bread and dice into 1cm cubes. Chop the herbs and whisk the eggs. Combine the pumpkin with the rest of the stuffing ingredients and mix well. Stuff into your turkey and tie its legs. Leftover stuffing can be wrapped in foil and baked in the dish with the turkey.

Spread the herb butter under the skin of the turkey and rub over it. Drizzle with the lemon juice and sprinkle with a little extra salt and cook as per the directions on the turkeys packaging, depending on its weight. But, start it out breast side down for ⅔ of the time then turn over to cook breast side up for the last ⅓.

Lotus Vegetarian Koftas

Besan Flour Koftas

Serves: 4

Ingredients:

  • 4 cups grated vegetables
  • 1 cup Lotus Organic Besan Flour
  • 1 tsp grated ginger
  • 1/2 cup chopped coriander
  • Chili powder and curry paste to taste

Method:

Use a mix of onion, carrot, zucchini, cauliflower, potato and green beans. Grate the vegetables finely then mix with other ingredients. Add enough besan flour to form a stiff dough that you can form into small balls. Shallow fry in ghee or vegetable oil until crisp and finish them in the oven if required. Serve with rice and salad.

You can replace some of the vegetables for paneer, a firm Indian cottage style cheese.

Lotus Rudolph Red Quinoa Salad

Rudolf Quinoa Salad

Serves: 4

Ingredients:

  • 2 cups Lotus Organic Red Quinoa
  • 1 pomegranate
  • 1 red lettuce – raddichio, oak leaf or red fancy
  • ½ cup fresh mint leaves or 1 tsp dry mint
  • ¼ cup Lotus Organic Apple Cider Vinegar
  • ½ cup olive oil
  • 1 tbsp dijon or wholegrain mustard
  • Lotus Sea Salt and pepper to season

Method:

Cook the Lotus Quinoa to the pack directions and set aside to cool. De-seed the pomegranate and combine with the quinoa.. This can be kept in the fridge until ready to serve for up to 2 days. Wash the lettuce and cut or tear into bite size pieces, arrange on a large platter and scatter over the quinoa mix. Chop the mint then mix with the vinegar, oil, mustard and seasoning. Drizzle over the salad just before serving.

Lotus Peachy Pork Skewers

Pork Skewers

Serves: 6

Ingredients:

  • 1 tablespoon Lotus Organic Apple Cider Vinegar
  • 2 tablespoons sunflower oil
  • 1 tablespoon lemon juice
  • 500g pork, diced
  • 1 zucchini, diced
  • 1 red capsicum, diced
  • 1 red onion, peeled and diced
  • 1 medium brown onion, peeled and sliced
  • 2 ripe peaches, sliced
  • 1 teaspoon mild curry powder
  • Handful of dried apricots
  • Lotus Fine Sea Salt, pinch
  • 6 BBQ wooden skewers

Method:

Soak wooden BBQ skewers in water for 30 minutes. This will help to eliminate charred skewers during the cooking process.

To make the marinade, sauté the brown onion with 1 tablespoon of sunflower oil and pinch of salt until soft, then add diced peaches and turn off the heat. In a blender, puree the brown onion and peach mixture with vinegar and curry powder. Alternate between the meat and veggies or dried apricot and thread each piece on skewers. Place skewers in a deep tray and pour marinade over them. Leave skewers to marinade for 4 – 8 hours in the refrigerator.

BBQ skewers on medium heat until cooked through and serve with a green salad, drizzle with lemon juice and sunflower oil.

Lotus Quinoa, Corn & Black Bean Enchiladas

Lotus Quinoa, Corn, Blacm Bean Enchiladas

Serves: 5

Ingredients:
• 1 x 400g black beans, drained
• 1 x 400g chopped tomatoes
• 1 x 225g quinoa wraps
• ½ cup Lotus Organic White Quinoa
• 3 tablespoons chilli sauce
• 2 cups frozen corn
• 2 cups grated cheese
• 1 capsicum, diced
• 1 bunch coriander
• Lotus Sea Salt Fine, pinch
• Lotus Organic Hulled Sesame Seeds, sprinkle

Method:
Cook quinoa in 2 cups of water over medium heat for 15 minutes or until tender, then drain and set aside. Lightly mash beans with a fork, then finely chop washed coriander stalks and roughly chop leaves. Mix cooked quinoa with the beans, corn, capsicum, 1 tablespoon chilli sauce, half the coriander leaves, pinch of salt and grated cheese. Divide this mixture between the wraps, roll up tightly and arrange in a casserole dish. Combine chopped coriander stalks and tomatoes with 2 tablespoons of chilli sauce and pour over the wraps. Sprinkle over the remaining grated cheese, sesame seeds and bake at 180 degrees celsius for 20-30 minutes. Garnish with the remaining coriander leaves and serve with a big green salad.

Lotus Salmon & Sweet Potato Balls

Salmon and Sweet Potato Balls or Patties

Serves: 8 balls

Ingredients:
• 500g sweet potato
• 1 teaspoon vegetable stock
• 1 tin tuna
• 2 tablespoon Lotus Organic Millet Flour
• 2 tablespoon Lotus Organic Tapioca Flour
• 2 tablespoon Lotus White Chia Seeds
• 1 egg

Method:
Steam the sweet potato until tender. Place all ingredients except chia seeds in a blender and pulse until combined. Roll mixture into balls and coat in chia seeds. Bake on a lined baking sheet for 20 minutes at 180’C.
These can be rolled very small for little bite size snacks or larger to have in a roll with salad and sauce.

For an egg free version: add 1 tablespoon Lotus White Chia Seeds to 2 tablespoons of water and leave to soak while the sweet potato steams, then add to the mix in place of the egg.

Lotus Kiwi Matcha Pudding

Kiwi Matcha Chia Pudding

Serves: 6

Ingredients:
• 1 teaspoon Lotus Organic Matcha Powder
• 1 can Global Organics Coconut Cream
• 3-4 tablespoons Global Organics Coconut Sugar
• ¼ cup Lotus Organic Black Chia Seeds
• St Dalfour Organic Strawberry Sauce
• 4 kiwi fruits

Method:
Warm the coconut cream in a small pan over a low heat and add the coconut sugar, matcha and chia seeds. Whisk well then refrigerate until cool and set. Whisking eliminates any possible lumps in the coconut cream and speeds up the setting of the pudding. Puree kiwi fruits and divide between 6 glasses then freeze for 20-30 minutes to set. Divide the pudding between the glasses and squeeze over the strawberry sauce. Enjoy.

Lotus Vegetable Cornbread Muffins

vegetable cornbread muffins

Serves: 6

Ingredients:
• 1 1/2 cups Lotus Organic Plain or Spelt Flour
• 1 tablespoon Lotus Gluten Free Baking Powder
• 1/2 teaspoon Lotus Fine Sea Salt
• 1 tablespoon Mexican spice mix
• 2 cups Lotus Gluten Free Cornflakes
• 1 1/4 cups milk of choice
• 1 egg
• 1/3 cup oil or melted butter
• 1 cup diced vegetables
• 1 cup diced or grated cheese

Method:
For diced vegetables, use a combination of different coloured capsicum, corn kernels, brown or spanish onion, spring onion and coriander leaves – depending on what you have on hand. Use cheddar, pecorino or mozzarella cheese. Sieve together the flour, baking powder, salt and spice. Meanwhile mix the cornflakes and milk. Whisk the egg and oil into the milk and then add the vegetables and cheese to the milk mix. Combine with the flour, stirring to mix well but don’t over mix. Pour into greased muffin tins or patty paper lined tins and bake at 180’C for 20 minutes, or until golden and cooked through. Serve warm or cold, plain or with butter. Can also be baked as a loaf, it will take 30-40 minutes to cook and can be enjoyed sliced.
For an egg free version: use 1 tablespoon Lotus Chia Seeds mixed with 2 tablespoons of water to replace the eggs.

Lotus Raw Bliss Balls

Raw Coconut Choc Balls

Serves: 12

Ingredients:

  • 1 cup Lotus Organic Fine Coconut
  • ½ cup Lotus Organic Raw Almonds
  • ½ cup walnuts
  • 1 tbsp raw coconut oil
  • 12 medjool dates, pitted
  • 2 tbsp Lotus Organic Cocoa Powder
  • 1tsp vanilla

Method:
In a food processor, process the nuts until they are large crumbly pieces and pour in to a bowl. Place the dates in the food processor and process until they are sliced in to small pieces with a sticky consistency. Add the nuts back in with the dates with the cocoa powder, coconut oil, 2 tbsp of coconut and vanilla. Pulse until combined. Form the mixture in to small bite sized balls and roll the balls over the remaining shredded coconut so it sticks to the outside. Refrigerate and serve.

This recipe can also be made in to bars as a snack.

Lotus Apple Oats

Lotus Apple Oats

Serves: 1

Ingredients:

  • ½ cup Lotus Organic Traditional Rolled Creamy Style Oats
  • 1 cup milk of choice or water
  • Pinch of cinnamon
  • 1 tsp Lotus Organic Raw Australian Honey
  • Cooked apple and cinnamon to serve

Method:

Combine all ingredients in a small pan and cook over medium heat while stirring. Cook for 5–10 minutes until tender. Place in a bowl and top with apple and cinnamon.

Lotus Grain Free Anzac Biscuits

Lotus Grain Free Anzacs

Serves: 12

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 170°C or 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.

For a nut free version: grind 150g Lotus Organic Sunflower Kernels in a blender until it forms a meal. Use this in place of the almond meal.

Lotus Marshmallow Rice Puff Bars

Marshmallowy Rice Puff Bars

Serves: 12

Ingredients:
175g Lotus Organic Rice Puffs
4 tsp powdered gelatine
1 cup water (two half cups)
1 cup Lotus Organic Raw Honey
1 tsp vanilla extract
½ cup Lotus Cornflour, to dust

Method:
Mix the gelatine with half a cup of water in a large heat proof bowl. Leave to soften. Meanwhile mix the other half a cup of water and the honey in a small saucepan. Bring to a boil and simmer while stirring for 8 minutes or until it reaches 116°C on a candy thermometer. With the mixer on medium speed, slowly and carefully pour in the hot honey mix over the gelatine.

When all the honey is in, turn the mixer to high and beat for another 10-15 minutes or until gentle peaks form and the bowl has cooled almost to room temperature. Add the vanilla a few seconds before you stop beating then quickly fold the rice puffs through.

Pour into a greased dish of about 50cm square with tall sides, or into patty pans or greased muffin tins. Cover and leave to set for 4 hours or overnight. Turn out and cut with an oiled knife. Dust with cornflour so the bars don’t stick to each other.

Store sealed at room temperature for up to three weeks.

 

Lotus Quinoa Porridge

quinoa porridge

Serves: 4

Ingredients:

  • cup Lotus Organic Royal White Quinoa
  • cup water
  • 1 cup milk of choice
  • tbsp Lotus Organic Light Agave Nectar
  • 1/4 tsp Lotus Fine Sea Salt
  • 1/2 tsp cinnamon 
  • 1/2 cup pitted dates
  • 1/4 cup slivered almonds

Method:

Combine washed quinoa with agave nectar, salt, cinnamon, milk and water in a pot until it boils. Reduce heat and let the contents simmer until the quinoa is light and fluffy. Remove from the heat and gently stir with a fork. Once cool, top with slivered almonds and chopped pitted dates.

 

Lotus Italian Buckwheat Salad

Italian Freekeh Salad

Serves: 4-6

Ingredients:
• 1 cup Lotus Organic Buckwheat Kernels
• 1 head of broccoli, in florets
• 1 x 250g bocconcini
• 1 x 250g cherry tomatoes
• ½ bunch basil, leaves picked and washed
• ¼ cup black olives
• Pinch of chilli flakes
• Herb Vinaigrette to dress

Method:
Cook buckwheat kernels and blanch broccoli florets. Halve the bocconcini and cherry tomatoes. Toss all the salad ingredients together and serve. Serve on its own as a light meal or as a side to lamb, chicken or fish. Silken Tofu can be used in place of the bocconcini.

 

Lotus Chocolate Chia Pudding – Two Ways

Lotus Chia Chocolate Pudding

Serves: 4

Ingredients:

  • ½ cup Louts Organic Black Chia
  • ¼ cup Lotus Organic Cocoa Powder
  • ½ cup Lotus Organic Rapadura Sugar
  • 2 cups almond milk (or milk of choice)
  • 1 tbsp vanilla extract
  • Pinch of Lotus Sea Salt
  • Fresh seasonal berries to serve

Method:
You can make this pudding two ways: either like a sago or tapioca pudding with texture from the whole chia seeds  or blended into a smooth and creamy mousse like pudding.

For the sago/tapioca texture: combine all ingredients except the berries in a bowl and stir well. Refrigerate for at least two hours or overnight to set.

For the smooth mousse: in a high speed blender like a combine  all ingredients except the berries. Blend on high for 1-2 minutes or until smooth. Pour into a serving dish and refrigerate for at least two hours or overnight.

Serve your delectable pudding with fresh berries for a wonderful treat that is healthy enough to have for breakfast!

 

 

Lotus Middle Eastern Jewelled Millet

Middle Eastern Jewelled Millet

Serves: 4-6

Ingredients:
• 1 cup Lotus Organic Hulled Millet
• ¼ cup Lotus Organic Currants
• ¼ cup Lotus Organic Goji Berries
• ½ cup pistachios or almonds, roasted and roughly chopped
• ½ bunch mint leaves
• 1 orange, sliced and diced
• 1 pomegranate, using only the seeds
• Herb vinaigrette to dress

Method:
Cook the hulled millet for 15-20 minutes in 2 cups of water or until tender, then refrigerate to cool. Toss the cooled millet with the rest of the ingredients and drizzle herb vinaigrette to your taste. Serve as a light meal on its own, with a tagine, grilled lamb or vegetables. Millet makes a great gluten free alternative to couscous.

 

Lotus Vegan Meatballs

Vegan Meatballs 1

Serves: 4

Ingredients:
• ½ cup Lotus Organic Besan Flour
• ¼ cup Lotus Organic Sunflower Kernels
• ½ tsp fennel seed
• ¼ tsp paprika
• Pinch of chilli flakes
• ½ teaspoon oregano
• ½ teaspoon sage
• ½ tsp Lotus Fine Sea Salt
• ½ teaspoon cracked black pepper
• 2 tablespoon Lotus Savoury Yeast Flakes
• ½ onion, chopped
• 2 cloves garlic
• 2 tablespoon fresh lemon juice
• Handful of fresh dill or basil
• Sprinkle of cashew nuts
• ¼ cup of water (as needed)

Method:
Preheat the oven to 200°C. Line a baking sheet with parchment paper. Put all of the ingredients and half the water in a food processor or blender. Pulse until smooth, but still a little rough. If the batter is too thick to process, add more water as needed. Form the batter into balls with wet hands, and place them evenly on baking sheet. Bake for about 10-15 minutes, until the balls are crispy and slightly browned around the outside. Cool for a minute or two before removing from the sheet, and then serve.

 

Lotus Fibre Cleanse Smoothie

Berry smoothie RGB logo WEBSITE

Serves: 1

Ingredients:

  • 1 cup milk of choice
  • 1/2 cup yoghurt
  • 1 banana
  • 1/2 cup frozen berries
  • 1 tbsp. Lotus Psyllium Husk

Method:
Blend all ingredients until smooth. Enjoy right away or wait until it thickens from the psyllium. This high fibre, gluten free smoothie will also expand in your stomach, keeping you fuller for longer.

Lotus French Quinoa Salad

French Quinoa Salad RGB logo WEBSITE

Serves: 4-6

Ingredients:

  • 1 cup Lotus Organic Red Quinoa
  • 2 cups baby kale or spinach leaves
  • 2 figs, sliced
  • ½ cup walnuts
  • ½ block brie, sliced
  • Herb vinaigrette to dress

Method:

Pour quinoa into a pot with 2 cups of water and cook over a medium heat for 15 minutes. Drain the quinoa and dress with a small amount of herb vinaigrette then refrigerate to cool. Toss the cooled quinoa with the rest of the ingredients and enjoy as a meal on its own or with grilled chicken or fish.

Smoked Tofu can be used in place of brie.