October 2016

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: Whisk the eggs in a small mixing bowl. Add almond meal, salt, cinnamon, nutmeg, and vanilla Add almond milk and whisk until well combined Heat saucepan to medium-high. 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. Cook for about 2 minutes on the first side, flip, and cook for about 2 minutes on the other side. Remove pancakes from saucepan and top with fresh fruit and coconut yoghurt.

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