Author: bpivac

At Lotus, we’ve perfected an All Purpose Gluten Free Flour Mix so you can create go-to gluten free staple recipes with ease. 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 Ingredients Pastry: 1 ½ cups Lotus All Purpose Gluten Free Flour Mix ½ tsp Lotus Xanthan Gum 1 tsp Lotus Fine Sea Salt 80g Cold butter, chopped 4 tbsp Cold milk 1 Large organic egg Filling: 1 Leek, trimmed and thinly sliced 2 tbsp Extra virgin olive oil 1 cup Kale, chopped finely 3 Organic eggs, lightly whisk 75g Goats cheese 1 cup Parmesan ½ cup Onion relish Salt and pepper Method Pastry: 1. Combine all ingredients in a food processor until it forms a dough. 2. Wrap in glad wrap and let it set in the fridge for 30 mins. Filling: 3. Preheat oven to 170ºC. Heat oil in

Ingredients: 1 cup Lotus Organic Hulled Millet 2 cups water 1 pack rocket or spinach leaves 2 mangoes 1 tablespoon Lotus Organic Apple Cider Vinegar 2 tablespoons Global Organics Extra Virgin Olive Oil Method: Combine millet in a saucepan and cook covered, over medium-high heat. Once simmering reduce the heat to low and cook for 20minutes or until liquid is absorbed. Fluff with a fork and allow to cool. Slice mangoes and toss all the ingredients together. For an indulgent addition, add smoked tofu to this simply irresistible salad.

Ingredients: 50g Brazil nuts 2 tbs Lotus Savoury Yeast Flakes 1/4 tsp Lotus Sea Salt Fine 1 pinch of Paprika Method: Grind the nuts down to a medium fine meal in a food processor or in the mortal & pestle. Add the rest of the ingredients and combine. Adjust seasoning to your taste and store in an airtight jar. Serving suggestion: Sprinkle on pasta for a parmesan cheesy kick.

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

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

  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

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

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.

  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.

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