Author: bpivac

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).

Ingredients: 1 tsp Lotus Organic Matcha Powder 250mL soy milk Ice cubes (to serve) Boiling water ½ tsp Lotus Agave Light Syrup   Method: Sift matcha into a glass and dissolve with a bit of warm water and sweetener Fill the glass with ice cubes Pour in soy milk Stir until combined and enjoy

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

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

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

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

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

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.

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.

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.