Thanks to Anna from PBCo for this sweet snack!
100g Protein Flakes
100g roasted salted peanuts
40g flaked almonds
40g shaved coconut
20g sesame seeds
20g low sugar dried cranberries
2 tablespoons honey
100g melted butter
Dark or sugar free chocolate, to drizzle
Combine all dry ingredients in a bowl. Mix honey and butter together and then add to bowl and combine.
Portion Florentines out on a baking tray (approx 10). Bake in 160C oven for 15 minutes.
Chill in fridge before drizzling with chocolate. Keep in fridge.
Thanks to Tina from Simple Spoonful for this one!
1 cup dates (soaked for 2 hours prior then drained)
1/2 cup Lupin crumb
2 tbs Cacao powder
2 tbs Matcha powder
2 tbs Almond butter
1/4 cup Almond milk (as needed)
Blend all ingredients in a food processor then roll in dessicated coconut. You may need to tweak quantities to make the right consistency.
Refrigerate for 2 hours minimum before eating (but let’s be honest we all want to take a quick taste test prior to this!) These make the perfect morning or afternoon tea snack!
Prep and Cook time 35 minutes
1 ½ cups (225g) gluten free self-raising flour
1 1/2 cups caster sugar
1 1/2 cups Lupin Flour
3 tsp baking powder
1 tsp vanilla extract
2 egg, beaten lightly
150g butter, melted
1 teaspoon grated lemon rind
300g mixed berries, fresh or frozen
1 1/3 cups milk
Preheat the oven to moderately hot (200°C/180°C fan-forced). Lightly grease pans of the muffin tray or spray patty pans and place in muffin tin.
Sift flours and baking powder into a large bowl, add the sugar then the combined vanilla, eggs, butter, milk and rind. Stir quickly with a large metal spoon until just combined. Do not overmix. Add the berries and stir through gently.
Divide the muffin mixture among the pans. Bake for about 20 to 25 minutes. Transfer to a wire rack to cool.
Thanks to Hollie for this yummy snack!
175g unsalted butter, chopped
200g dark chocolate, chopped
200g soft brown sugar
1 teaspoon vanilla essence
1 cup (125g) lupin flour
Optional: 3/4 cup fresh or frozen raspberries or blueberries or nuts such as walnuts/hazelnuts/cashews. Note that the berries will make it more moist so it might need a touch more flour. I always make it without the berries.
Place butter and chocolate pieces in a small saucepan (or in microwave safe bowl) melt over low heat until smooth.
Place in a bowl and mix in sugar, vanilla, eggs and sifted flour, then gently fold through berries or nuts (if you are adding them).
Pour mixture into either (a) a greased 18cm square cake tin and bake at 180ºC for 20-30 minutes or until just cooked (test by inserting a skewer into centre), or (b) spoon mixture into cupcake tray and bake at 180ºC for 15 to 20 minutes or until just cooked. I always take the brownies out just before they’re completely cooked and let them sit in the pan for a bit so that they finish cooking while they’re out of the oven. This ensures that they are moist and delicious!
Preparation – 30 mins
Cooking – 35 mins
250g butter, melted
2 cups (40g) firmly packed brown sugar
2 eggs, beaten lightly
2 teaspoons vanilla essence
2 1/2 cups (375g) Lupin Flour
5 tspn baking powder
1 1/2 cups (270g) oats
1 1/2 cups Lupin Toasted Protein Flakes
300g dark chocolate, chopped
395g can sweetened condensed milk
30g butter, chopped
1 cup (120g) chopped pecans (optional)
2 teaspoons vanilla essence
Preheat the oven to moderate (180C/160C fan-forced). Lightly grease two 19cm x 29cm rectangular slice pans; line pans with baking paper to cover base and extend over two opposite sides.
Combine butter, sugar, eggs and essence in a large bowl. Add sifted flour and lupins; mix well. Divide mixture into three equal portions. Press one portion of mixture evenly over base of one prepared pan; repeat with another portion in the second pan. Refrigerate while preparing Filling.
FILLING: Combine chocolate, condensed milk and butter in a small pan; stir over low heat for about 2 minutes or until chocolate is melted. Add nuts and essence; mix well.
Spread Filling evenly over both bases. Crumble remaining mixture over Filling in both pans. Bake in a moderate oven for about 30 minutes or until browned. Cool in pans.
Remove from pans; cover and refrigerate for several hours before cutting into bars.
Thanks to Jess for this handy snack!
Makes 10-12 balls
60g lupin crumb
60g almond meal
15g raw cacao
90g rice malt syrup
100g peanut butter
10g coconut oil
Combine all ingredients in a medium sized bowl.
Roll into balls.
- You can roll your balls in raw cacao, lupin crumb or chopped peanuts. As this takes time, I usually just leave them plain or put those ingredients into the actual mixture.
- Make sure you adjust the sweetener (rice malt syrup) to your liking.
- The mixture needs to be wet enough to hold together. If it is not wet enough, you can’t form a ball.
Thanks to our resident chef Heather for this easy one!
1 1/4 cups plain flour
3/4 cups rolled oats
3/4 cup lupin flakes
1 cup firmly packed brown sugar
1 cup shredded coconut
150g butter, chopped
2 tablespoons golden syrup
1/2 teaspoon bicarbonate of soda
2 tablespoons boiling water
Preheat oven to 180°C/160°C fan-forced. Grease and line a 3cm-deep, 19cm x 29cm (base) slice pan with baking paper, allowing a 2cm overhang at long ends.
Combine flour, lupin flakes, oats, sugar and coconut in a large bowl. Make a well in the centre.
Place butter and syrup in a saucepan over low heat. Cook, stirring occasionally, for 8 to 10 minutes or until smooth. Combine bicarbonate of soda and boiling water in a jug. Remove butter mixture from heat. Stir in bicarbonate of soda mixture. Add to flour mixture. Stir to combine.
Transfer to prepared pan. Using the back of a spoon, press mixture evenly into pan. Bake for 25 to 30 minutes or until golden. Cool in pan. Cut into squares. Serve.
Thanks to Sahra for this quick and versatile recipe!
1 cup Lupin Flour
1/4 cup Olive Oil
1/4 cup warm water
1/2 tsp baking powder
1/2 tsp sea salt
1/2 tsp black pepper, coarsest ground
1 tsp Mexican powder or mixed herbs, optional
Preheat oven to 180 degrees.
In a small bowl, mix lupin flour, baking powder, salt, pepper and herbs/spices if using.
Add oil to dry ingredients, mixing with fork until incorporated.
Add warm water and stir until mixed. Mixture will seem a bit runny but as the flour absorbs the water it will drier and slightly crumbly. Form into a bowl with your hands and scrape down the sides of the bowl.
Flatten the dough between two pieces of parchment paper and roll as thinly as possible. I like to flip the parchment and carefully roll it back a few times so that the crackers are not wrinkled. Remove the top piece of parchment and place the bottom piece and dough on an oven tray.
With a sharp knife or pizza cutter, cut into triangles.
Place on middle shelf in oven and bake about 12-15 minutes or until starting to go golden. Remove from oven and move parchment to cooling rack to cool for a few minutes before breaking into triangles.
Thanks to Debbie for this recipe – perfect for appetisers!
500g chicken mince
2 spring onions, finely chopped
1/2 teaspoon garlic, crushed
2 tablespoons chilli sauce
1 tablespoon soy sauce
1/4 cup crunchy peanut butter
1/2 cup Lupin Crumb
Combine all ingredients in a large mixing bowl.
Roll into bite sized balls.
Place in a shallow baking dish and bake at 200 degrees for 20 minutes, rotating with tongs after 10 minutes.
Serve with satay sauce.
Thanks to Tina for this 3.30-itis saviour!
1 cup rolled oats
1/2 cup lupin crumb
1/3 cup sunflower seeds
⅓ cup pumpkin seeds
¼ cup sesame seeds
½ cup dried fruit of choice
2 tbsp chia seeds
⅓ cup coconut flakes or dessicated coconut
¼ cup chopped raw cashews (or nut of your choice)
½ cup rice malt syrup
¼ cup coconut oil
¼ cup boiling water
Preheat oven to 170°C and line a 20cm square tin with baking paper.
Place dry ingredients into a medium bowl.
Melt the rice malt syrup and coconut oil together in microwave.
Pour the liquid mixture onto the dry and mix well.
Add in the boiling water and pinch of salt and stir until the ingredients are evenly combined.
Pour the mixture into the lined tray and smooth out with the back of a spoon.
Bake for 30-35 minutes or until golden brown.
Let it cool on a rack for 10 minutes, before removing it and cutting into 12 bars.
Store in an airtight container. You can even freeze some for later if there are any left!