Lotus Organic Brown Rice Flour is a fine, naturally gluten free flour, high in fibre. It is perfect for use in sauces, cereals, desserts, or to coat food, creating a perfect crumbly effect whilst baking.Features
Naturally gluten free
High in fibre
Creates a crumbly effect when baking
Made from organic milled brown rice grain
Lotus Organic Quinoa Flakes are a nutritious and versatile addition to your diet. Retain all the nutrients and benefits of the whole grain and boost the nutrition of your cereals and porridge. These flakes can also be eaten raw.Features
Retain all the nutrients and benefits of the whole grain
Add to cereals and porridge
Boost nutrition
Create creamy hot cereals
Can be eaten raw
Lotus Raw Pepitas are nutritious pumpkin seeds with a mild, nutty flavour. An excellent source of plant-based protein and dietary fibre, they are a versatile ingredient perfect for snacking, baking, or adding a healthy crunch to salads, cereals, and breads.Features
Good source of protein and fibre
Gluten free
Vegan and vegetarian friendly
Non GMO
Free from artificial colours, flavours, and preservatives
Packaged in a re-sealable oxygen barrier bag to preserve freshness
How To Use
Enjoy as a healthy snack on their own.
Sprinkle over cereals, yogurt, or salads.
Incorporate into bread, muffin, or cookie recipes.
WarningsMay contain traces of tree nuts and sesame seeds.IngredientsRaw Pepitas (Pumpkin Seeds) (100%).
Lotus White Spelt Flour is a versatile, non-GMO alternative to traditional wheat flour, milled from the ancient grain of spelt. With its unique, nutty flavour, it is ideal for creating light and airy baked goods such as cakes, biscuits, and bread. This flour can be used as a direct substitute for regular wheat flour in your favourite recipes.Features
Non-GMO
Vegetarian
Alternative to wheat flour
Packed in Australia from local or imported ingredients
How To UseUse as a 1:1 substitute for regular wheat flour in baking.ContainsGluten.WarningsMay be present: Tree nuts and sesame seeds.Ingredients100% White Spelt Flour.
