April 2017

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

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.  

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 Place oats, coconut, and cinnamon in a blender or food processor and process until they turn into small pieces. Add the peanut butter, dates, and brown rice syrup and process until a sticky ball of dough forms. Press into a loaf pan lined with parchment paper and smooth evenly. Place in freezer to set. Chia 'jelly' jam Blend all ingredients together in a blender until well combined. Transfer jam to a bowl and place in the fridge for 5-10 minutes to thicken. Remove base from the freezer and spread jam