January 2016

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.

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.

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.