Lotus Chai Recipes

Spiced Coffee

• Try adding 10ml of Lotus liquid Chai to your Cafe Latte, Cappuccino or Espresso

Iced Chai

• Combine Lotus Chai, milk and honey in the jug s for making a Chai Latte
• Warm slightly with steamer to melt honey through
• Pour over ice and /or icecream
• Add cream, dust with cinnamon and serve

RASPBERRY SAUCE
Mix into paste 2 cup of water and 1 Tbsp of corn flour. Heat 1 Tbsp lemon juice, 1/4 cup Melrose Organic Apple or Pear Juice Concentrate and 600gm fresh or frozen raspberries. When berry mix begins to simmer stir in cornflour mixture. Serve over cake or any other dessert

ORANGE CITRUS SAUCE
2 cups fresh orange juice, 1/2 cup Melrose Organic Apple or Pear Juice Concentrate and the grated zest of an orange and lemon. Heat and when boiled add the following paste. Mix into a paste 1/4 cup orange juice with 2 Tbsps of corn flour.
Serve these sauces over any dessert, such as cake, muffins, icecream or yoghurt.
(from www.melrosehealth.com.au)

Basic Cake Mix - egg free, dairy substitutes   
2 cups wheat flour (or try buckwheat flour or other gluten free flours)
For every cup of flour add 1tsp bicarb soda and 1/2 tsp tartaric acid(creme of tartar)
125ml / 1/2 cup unsalted soft butter /omega spread / margarine
250ml / 1 cup caster sugar / brown sugar / or 170g fructose powder
1 tsp vanilla extract
60ml / 4 tsp yoghurt / sour cream (or 1 tsp Orgran No Egg mixed with 2 tblsp water)
175ml / 3/4 cup milk (plus juice of 1 lemon or 1 tsp vinegar to sour the milk) /or soy milk 
1. Grease the bottom of 20cm pan or ring tin and flour.
2. Beat together butter, sugar, yoghurt and vanilla or substitutes.
3. Combine all dry ingredients.
4.Add 1/4 of the flour mixture to butter mixture and mix until smooth. Add 1/3 of the sour milk until smooth. Continue until all ingredients are used.
5. Spread in the pan and bake 40-45 minutes at 177°C (350°F)
Optional: Ice with Lemon Icing.

Fructose Cookies
2 cups plain flour
1 cup wholemeal flour
2 tsp baking powder
1tsp tartaric acid(creme of tartar)
1 1/3 tsp ground cloves
1/2 tsp cinnamon
1 1/3 tsp nutmeg
1 tsp salt
2 cups shortening (butter,margarine or Melrose omega spread)
1 cup fructose
2 eggs
1 tsp lemon zest
In large mixing bowl, combine flours, baking soda, creme of tartar, cloves, cinnamon, nutmeg, and salt. In another large bowl cream together shortening and fructose, beat in egg, lemon zest and dry ingredients. Mix until well blended. Cover dough and refrigerate for 24 hours. Preheat oven to 180°C. Drop dough by spoonfuls 1 1/2 inches apart onto baking paper- line tray. Bake for 10-12 minutes until lightly coloured. Let cool on wire rack. Makes 60 cookies.le

Recipes Using Flaxseed Meal
Flaxseed meal is an ideal ingredient for many different recipes.
From Strawberry Smoothies to Wholemeal Bread,
you are bound to find a recipe to suit the whole family.

●Add 1 tablespoon to smoothies or milkshakes,

●Add to home-made bread recipes
(substitute 1/2 cup flour with flaxseed meal)

●Add to as many different recipes as you feel such as
muffins, pancakes, damper, slices, biscuits, cakes.

●Add to porridge, cereals and muesli.

●Add to rissoles, meat loaves.

●Sprinkle on fresh fruit.


FLAXMEAL RECIPES ( from www.stoneycreekoil.com.au)

MEAL SCONES
2 Cups S.R. Flour
1/2 Cup Flaxseed Meal ground to Flour
150gr Butter
1 Cup Milk
1/2 teaspoon Baking Powder
Place Flour and ground meal into a bowl.
Mix in Baking Powder.
Rub Butter into flour mixture. Add Milk

Pat out onto floured board, cut to desired shape and bake in very hot 230c oven for approximately 15 minutes.
Serve with butter or jam & cream.
MAKES 8-10 SCONES

CARROT CAKE
1/2 Cup Flaxseed Meal
1 1/3 cups of White Plain Flour
2 eggs
1 cup of Sugar
1 1/2 cups of grated Carrot
3/4 cup Canola Oil
pinch of Salt
1 teaspoon Baking Soda
1 teaspoon of Cinnamon
1/2 cup Sultanas
1 teaspoon grated Orange peel
Lightly grease a 20cm x 25cm baking tin and pre-heat oven to 180 degrees.
Beat oil, eggs and sugar by mixer until creamy.
Put all dry ingredients in a separate bowl and mix, then add to egg mixture.
Beat for 1 minute.
Add all other ingredients and stir well.

FLAXSEED MEAL BISCUITS
125 gm Butter
1 tablespoon Honey
125 gm Brown Sugar
1 cup Wholemeal S.R. Flour
1 egg
1/2 cup Wholemeal Plain Flour
1/3 cup Flaxseed Meal

Cream butter and sugar. Add the egg and honey then the flour and Flaxseed Meal.
Roll into balls and press with a fork.
Bake in moderate hot oven until golden brown.

FLAX BARS
1 1/4 Cup Wholemeal Plain Flour
3/4 cup Flaxseed Meal
1 Cup rolled Oats
1 Cup Sultanas
1/2 - 1 Cup Apple Juice
50gr Butter + 2 Tablespoons Golden Syrup melted together

Melt Butter and Golden Syrup together over low heat.
Put all ingredients into a bowl and mix well.
Press into tin and bake at 180C for approximately 15 minutes.

FLAXSEED OIL & OMEGA SpREAD RECIPE

Omega 3 Salad Dressing (from www.melrosehealth.com.au )
180ml Melrose Flaxseed Oil
60ml Melrose Apple Cider Vinegar
1 teaspoon Dijon Mustard
2-4 cloves of garlic, finely chopped
1 teaspoon Tamari
6 drops Tabasco
1 dessertspoon fresh basil, chopped
1/4 cup Parmesan cheese, grated
1/2 teaspoon sugar
1/2 teaspoon tomato paste
Blend all ingredients - use within 1 week.

Corn Bread(from www.melrosehealth.com.au )
3/4 cup Four Leaf 100% Wholemeal Flour
1 1/4 cups cornmeal
1 tsp salt
1 tsp baking powder
1 egg
2/3 cup Melrose OmegaCare
1/4 cup Melrose Apple Juice Concentrate
1 cup soy milk
Preheat oven to 200°C Grease 7" x 11" lamington tin. Sift together the flour, cornmeal, salt and baking powder. In a bowl whisk together the egg, OmegaCare, Apple Juice Concentrate and soy milk. Add the dry ingredients, mixing until smooth. Pour into greased tin and bake in the centre of the oven for 25-30mins or until golden brown. Cool in tin before turning out.

PEANUT BUTTER AND FLAX BALLS (from www.stoneycreekoil.com.au)
1 Packet Marie Biscuits
1/2 Cup Flaxseed Meal
1/2 Tin Condensed Milk
2 Tablespoons Peanut Butter
1/2 Cup Coconut
1/3 Cup Mixed nuts
1/4 Cup Carob Powder
1/3 Cup Flaxseed Oil
Coconut to roll in

Crush Marie Biscuits. Put all dry ingredients into a bowl and mix. Add Condensed Milk, Peanut Butter and Flaxseed Oil into bowl and mix thoroughly. Roll into balls and then into coconut.
Makes 20 -25 Balls

Australian Made Melrose Nut Spread Recipes
(by Paula Csuba Home Economist for Melrose Kitchen)

Almond Spread Recipe: Almond Orange Dip
1/4 cup Melrose Almond Spread
1/3 cup freshly squeezed orange juice
1 cup  natural yoghurt
1/4 teaspoon tamari sauce
1/2 teaspoon orange rind
2 tablespoons freshly minced parsley
2 tablespoons freshly minced chives
A pinch of ground ginger
Macrobiotic Sea salt & fresh grind of pepper to taste
Cayenne Pepper (optional )
● Combine Melrose Almond Spread & orange juice, stir until  combined.
● Add all remaining ingredients, whisk mixture well together.
● Season to taste, cover and refrigerate until set.
● Serve with mung bean chips, tamari brown rice crackers or corn chips.

Pistachio Spread Recipe: Pistachio Cheese Crescents
Dough
250g Melrose Omega spread or butter
2 cups Four Leaf light flour
250g cottage cheese

Filling
1/4 cup natural honey
1/2 cup Melrose pistachio spread
1/4 teaspoon cinnamon

To make Dough: use food processor to blend Melrose Omega spread, flour and cheese. Divide the dough into 4 balls. Wrap and refrigerate for one hour.
To make the Filling: blend honey, Melrose Pistachio Spread and cinnamon until combined.

●Roll each ball out to a circle 1/8 inch thick.
●Cut like a pizza in 8 slices.
●Spread approx. 1 teaspoon of filling on each wedge and roll towards the point.
●Place completed crescents on a greased tray.
●Bake in a moderate oven 190ºC for 25 minutes.                 
  Makes 32.

Macadamia Spread Recipe: Delicious Vegies
1 Tblsp Melrose Macadamia Oil
12 baby carrots
12 baby zucchini
1/4 cup Melrose Macadamia Spread
●Heat a large pan over moderate heat
●Add macadamia oil and heat Put in carrots and cook for 4 minutes.
●Add zucchini and macadamia spread, cook for a further 10 minutes, stirring until vegetables are tender.

More Recipes Coming soon!! Or send us your favourite recipe!

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