Cooking with Kadac

Gut Healing Porridge

Serves 2

Ingredients:

• 1 cup Lotus Rolled Oats • ¼ cup Lotus Quinoa • 2 cups water (or 1 cup milk + 1 cup water) • 1 tsp Lotus Organic Black Chia Seeds • 2 tsp Lotus Linseed (Flaxseed) Meal • ¼ tsp Gourmet Organic Ground Cinnamon • ½ cup fresh berries • 1 tsp Lotus Slippery Elm Bark Powder • pinch of Lotus Sea Salt • 1 tbsp Lotus Pumpkin Seeds (Pepitas) • 3 tbsp yogurt

Method:

Place oats, quinoa, chia seeds, flax seeds, 1 cup water, 1 tbsp yogurt into a pot. Sit covered overnight. In the morning, add remaining 1 cup water, cinnamon, berries, slippery elm, yogurt and sea salt. Bring to a boil then simmer for 5-7 minutes.

Vegan French Toast

Serves 4

Ingredients:

• 1 can Global Organics Coconut Cream • 2 tbsp Lotus Organic Linseed Meal • Pinch Lotus Organic Cinnamon • Pinch Gourmet Organic Herbs Nutmeg • Pinch Gourmet Organic Herbs Turmeric • Gluten free bread of choice • Global Organics Coconut Oil for frying • Coconut yoghurt, Global Organics Maple Syrup and fresh berries to serve

Method:

Whisk to combine the cream, linseed meal and seasonings. Set aside for 10 minutes. Heat 1 tablespoon of coconut oil on a fry pan. Dip bread slices both sides in the linseed meal mixture and place in the hot pan. Cook until golden on both sides. Repeat with the remaining bread. Serve with coconut yoghurt, maple syrup

Filling Breakfast Muffins

Makes 6-8

Ingredients:

• 2 tsp Lotus Tapioca Flour • 1 cup Lotus Fine Oatmeal • 2 tsp Lotus Baking Powder • 1 tsp baking soda • ½ tsp Lotus Fine Sea Salt • ¼ cup Lotus Organic Rapadura Sugar • 1 x 400g can Global Organics Coconut Milk • ¼ cup Global Organics Coconut Oil, melted • ½ cup Organic Dried Cranberries • 1 cup Lotus Organic White Unbleached Flour • 1 serve chia egg*

Method:

Preheat oven to 170oC In a medium-sized bowl, combine oatmeal with coconut milk and let sit for 5 minutes. Combine chia egg, melted coconut oil and dry ingredients in a bowl. Using a tablespoon, scoop mixture into a muffin tray then place into the oven. Bake for 25 minutes or until mixture is cooked through. *1 serve of chia egg: 1 tablespoon of Lotus Organic Black Chia Seeds mixed with ¼ cup of water.

Natural Bircher Muesli

Serves 6-8

Ingredients:

• ½ cup Aloe Vera of Aust. Aloe Vera Juice • ½ cup Lotus Organic Quinoa Flakes • 2 tsp Lotus Organic Chia Seeds • 2 tsp hemp seeds • 1 tbsp Lotus Organic Goji Berries • ½ cup shredded coconut • 1 tbsp lemon zest • 1 granny smith apple, grated • 1½ cups coconut water • 2 tbsp of toasted nuts such as pecans, walnuts or pistachios

To Serve:

• ¾ cup (200g) coconut yogurt • 1 cup of chopped fruit such as apple, pear, peach or berries • 2 tps Lotus Pepitas (Pumpkin Kernels), toasted

Method:

In a large bowl, combine all muesli ingredients, then cover and leave in the fridge overnight. In the morning, stir through the yoghurt and top with fruit and seeds.

Keto Garlic Bread

Makes 8

Ingredients:

• 7g sachet instant dried yeast • 1 tbsp pouring cream • ⅓ cup warm water • 1 ½ cups Lotus Almond Flour Super-Fine • 2 tbsp Lotus Psyllium Husk • 1 tbsp Lotus Linseed (Flaxseed) Meal • 1 tsp Lotus Baking Powder • ½ tsp Lotus Celtic Salt • 3 eggs, lightly whisked • 2 tbsp Global Organics Olive Oil • 2 tsp Nature First Apple Cider Vinegar • 3 garlic cloves, finely chopped • 1 cup shredded mozzarella cheese

Method:

Line a square 20cm cake pan with baking paper. Place the yeast, cream and water in a small bowl. Whisk to combine. Set aside for 10 minutes or until slightly frothy. In a large bowl, whisk together the almond flour, psyllium husk, flax meal, baking powder and salt. Make a well in the middle. Add the yeast mixture, egg, olive oil and vinegar. Whisk well to combine. Transfer to the prepared pan. Cover loosely with plastic wrap and set aside for 1 hour or until the mix has risen slightly. Preheat the oven to 180ºC fan forced. Bake the bread for 15 minutes. Drizzle with olive oil, sprinkle with garlic and scatter with cheese. Bake for a further 10 minutes or until cheese is bubbling. Sprinkle with parsley to serve.

Pan-Fried Chickpea Pizza

Serves 6

Ingredients:

• 2 cups Lotus Chickpea Flour (Besan) • 1 cup Lotus White Flour Organic • 2 eggs • 300ml Global Organics Coconut Cream • ¼ cup Global Organics Olive Oil, • 2 tsp Gourmet Organic Oregano

Topping:

• Broccolini • Sundried tomatoes • Prosciutto, thinly sliced • Basil pesto • Garlic cloves • Kale leaves

Method:

Whisk the chickpea flour, white flour, eggs, cream, oil, oregano and 2 cups water together in a bowl until a smooth batter the consistency of runny cream. Preheat the oven to 150°C. Brush a 22cm nonstick fry pan with a little oil and place over medium heat. Using ½ cup (125ml) batter for each pizza, coat the base of the pan, swirling to distribute evenly. Cook for 1-2 minutes, then turn and cook for a further 1 minute or until golden. Repeat with remaining batter, brushing pan with more oil as needed, to make 6 pizzas. Assemble the pizzas using the toppings or choose your own. Put in the oven for 12-15 minutes or until cooked.

Sweet & Sour Chicken

Serves 1

Ingredients:

• ½ cup Nature First Apple Cider Vinegar • ¼ cup Lotus Organic Rapadura Sugar • 1 teaspoon Lotus Fine Himalayan Salt • ¼ cup Global Organics Tomato Sauce (Ketchup) • 1 tablespoon Global Organics Tamari Sauce • 1 cup all-purpose gluten free flour* • 500g organic chicken thigh, diced • 2 cloves garlic, minced • 3 organic eggs, lightly whisked

Method:

Preheat oven to 170oC. Combine apple cider vinegar, tomato sauce, tamari and rapadura sugar in a bowl. Stir well then set aside. Combine flour, garlic and salt in a bowl. Add chicken and cover with flour mixture. Next, add chicken to egg mixture and cover well. Heat oil in a non-stick frying pan over high heat. When the pan is almost smoking, add chicken and cook till brown on both sides. It doesn’t need to be cooked through, as long as the batter is cooked Combine chicken with the prepared sauce. Mix well and place it onto a non-stick baking tray and bake for 30 minutes. Serve with rice.

Vegan TVP Stuffed Capsicum

Serves 4

Ingredients:

• 1 cup Lotus Textured Vegetable Protein (TVP) • 1 tbsp Global Organics Olive Oil • ½ cup chopped onion • 2 cloves garlic, minced • 2 tbsp taco seasoning • 400g Global Organics Chopped Tomatoes • 1 cup cooked brown rice • 400g Global Organics Black Beans • 2 tbsp Global Organics Tomato Paste • 1 cup vegan cheese • 4 capsicums, halved

Method:

Preheat the oven to 180ºC. Add TVP to a bowl and cover with 1¼ cup hot water. Let sit for 5-7 minutes until water is absorbed. In a large fry pan, add the olive oil and onion. Sauté over medium-high heat. Add the garlic and taco seasoning and cook for 1 minute. Add the tomatoes, rice, beans, tomato paste, and TVP. Bring to a simmer for 5 minutes allowing any excess moisture to cook off. Stir in ½ cup of the cheese and cook until melted. Arrange halved capsicums in a baking dish. Divide filling between capsicums. Cover with foil and bake for 15 minutes. Sprinkle with remaining cheese and bake for another 15 minutes.

Chocolate Fudge Meringues

Serves 1

Ingredients:

• 1 tbsp Lotus Organic Cocoa Powder • 1 cup Lotus Organic Rapadura Sugar • 1 tbsp Lotus Organic Choc Bits • 3 organic, free range egg whites

Method:

Preheat oven to 120ºC. Using an electric mixer, whisk egg whites for 5 minutes or until they form soft peaks. Gradually add sugar and whisk until the mixture is thick and firm. Add cocoa and whisk gently to combine, then fold in choc bits. Scoop large spoonfuls, equivalent to 2 tablespoons of mixture onto a baking paper lined tray. Place meringues into the oven for 1½ hours or until firm to touch. Turn the oven off and allow to cool inside the oven.

Salted Caramel Nicecream

Serves 6-8

Ingredients:

• 1 can Global Organics Coconut Cream • ½ cup Lotus Rapadura Sugar • 1 kilo frozen, diced, bananas • Lotus Celtic Salt to taste

Method:

In a blender, combine cream, sugar and bananas. Blend until smooth, scraping down as needed. Sprinkle with salt to taste when serving.

gluten-free baking

Truth in labelling and ethical and sustainable sourcing are, and always have been, part of the Lotus philosophy. Packed in Melbourne in allergen friendly production facilities, the Lotus range includes organic and premium ingredients that taste just as nature intended.

“simply what it says it is”

LOTUS BANANA OAT SLICE

2 cups whole-nut almond flour 2 cups oat flour 2 very ripe bananas 2 eggs (or chia eggs for vegan) ½ cup almond milk 2-3 tbsp almond butter 2 tbsp brown rice syrup 1 tsp baking powder 100g choc bits

Preheat oven to 180°C. Blend whole-nut almond flour, oat flour, and baking powder in a food processor until smooth. Add in 1 banana, eggs, almond milk, almond butter and brown rice syrup then bend. Stir through chocolate pieces, transfer to a lined baking tin. Slice the other banana and place on top to decorate. Sprinkle more chocolate chips and drizzle almond butter. Bake in the oven for 25-30 mins until golden and cooked through.