Month: April 2021

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Lupin Crackers

Ingredients

1/2 cup lupin crumb  

1/2 cup ground linseed

2 tbsp chia seeds

1/2 cup water

2-3 tsp dried herbs & spices of choice

1/2 tsp salt (optional)

Method

Preheat oven to 180 C.

Combine all dry ingredients in a mixing bowl.

Gradually add water, stirring to combine mixture. You will end up with a thick “dough.”

Spread mixture out on to a lined baking tray. Using fingertips or back of a spoon, press and smooth the mixture out so it is no more than 5mm thick.

Using a sharp knife, deeply score/cut your dough along desired cracker shapes.

Bake in the oven for approximately 30-35 minutes (check to make sure they are not burning).

Remove from oven and allow to cool completely, then break into crackers.

Store in an airtight container for up to two weeks.

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Peanut Butter Biscuits

Ingredients

125 g butter

1/2 tsp vanilla essence

1/2 cup caster sugar

1/2 cup brown sugar

1 egg, beaten

1/2 cup peanut butter

1 1/2 cups Lupin Flour

1 tsp bicarb soda

Method

Cream butter, essence and sugars until light and fluffy. Add egg, beating well.

Stir in peanut butter, then sifted dry ingredients. Form mixture into small balls and place onto lightly greased tray. Press down with prongs of fork.

Bake in moderate oven for 10 minutes. Cool on tray for five minutes before transferring to wire rack to cool before keeping in an airtight container to maintain chewiness!

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Raspberry Jam Drops

Jam drops

Thanks to Aleisha Deane Dietitian for this recipe!

Ingredients

1 1/2 cups homemade muesli (or oats)

1/3 cup rolled oats

3 dates

4 tbsp lupin crumb

1 tsp vanilla essence

2 cups frozen berries

2 tbsp chia seeds

Method

Preheat oven to 180C and line an oven tray with baking paper.

Combine the first five ingredients into a large bowl and mix until evenly combined.

Roll into balls, place on the tray and flatten.

Bake for 10 minutes.

While biscuits are cooking, make the chia jam. Add berries to a saucepan and cook until soft. Once soft, remove from the heat and add the chia seeds. Stir until jam thickens. Set aside.

Add jam to the centre of the biscuits and bake for a further 5 mins or until golden brown.

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Tofu Nuggets

Tofu Nuggets

Thank you to the brilliant @stephaniebarreca for these easy yet delicious snacks!

1 cup coconut milk

1/4 cup tapioca flour

1 cup lupin crumbs

2 tsp all purpose seasoning

Firm tofu, cut into bite size pieces

METHOD

Combine flour and coconut milk. Coat tofu in batter then roll in the crumb mixture and fry in coconut oil. Serve with Caesar dressing (optional).

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Pumpkin Bread

pumpkin bread

Thanks to Clare for this one!

450 grams grated raw pumpkin

4 large eggs

1/2 teaspoon salt

Pinch nutmeg

1/3 cup extra virgin olive oil

2 teaspoons baking powder

1 tablespoon lemon juice

2 1/2 cups lupin flour

1 tablespoon honey (optional)

Pumpkin seeds to sprinkle on top

Line a loaf tin with baking paper. Pre heat oven 150*C fan forced oven

Mix pumpkin, eggs, salt, nutmeg and oil together in a bowl.

Add lupin flour and baking powder and mix well. Spoon mixture into loaf tin and sprinkle top with pumpkin seeds.

Bake for 1 hour, but depending on your ovens temp, may need 1 1/2 hours so
check.

Rest for an hour before removing from tin. Let cool completely before cutting.

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Snickers Caramel Slice

Snickers slice

Crust:

1 cup Lupin flour

1/2 tsp cinnamon

1/4 cup maple syrup

1-2 tablespoons milk/non dairy milk

pinch sea salt

Caramel ingredients:

1 heaping cup pitted and soaked Medjool dates

1/4 cup peanut butter

1/4 cup milk

Topping:

1/2 cup chocolate chips

METHOD

In a small bowl, add in all base ingredients and mix until a dough forms. Add in more flour or milk if you need a different consistency. It should hold together when pressed but not be too mushy.

Press the crust evenly into a slice pan.

In a food processor add in caramel ingredients and blend until smooth.

Add the caramel layer on top of the base and pop in the freezer.

Melt chocolate chips and pour over the top of caramel. Place in fridge/freezer. Once set, dip a knife in hot water and cut into small squares.

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Chocolate & Orange Cookies

Choc orange cookie

Adapted from Deliciously Ella recipe.

200g Lupin Flour

1 teaspoon bicarbonate soda

75g caster sugar

1 tablespoon cacao powder

1 handful dark chocolate melts

2 tablespoons milk/milk alternative

2 tablespoons sunflower oil

Zest of 1 orange

Juice of half an orange

METHOD

Preheat oven to 180 degrees fan forced ovens.

Place all of the ingredients in a large batter and mix well until a thick batter forms.

Take six balls of the dough from the mixture and use your hands to shape into cookies.

Place the cookies onto a baking tray and cook for 10 minutes or until baked through.

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Lupin & Roasted Nut Bar

Roasted nut bar

These toasted protein flake bars are made all the more delicious by roasting the nuts and, you guessed it, dipping them in chocolate! 
This recipe is based on one posted in the Don’t Call Me Brunch series by SBS Food.

100g Lupins for Life Toasted Protein Flakes 

100g raw almonds

50 g raw pistachios 

1 tbsp almond meal

1 tbsp chia seeds

⅓ cup crunchy peanut butter

¼ cup honey

175 g pitted dried dates

200 g 70% cocoa dark chocolate 

1 tbsp coconut oil

METHOD

Preheat oven to 180°C. Line a 20 cm x 10 cm baking tray with baking paper.

Spread the Toasted Protein Flakes evenly onto a baking tray. These are already toasted, so you only need to pop them into the preheated oven for 5 minutes or until slightly more golden but not browned. Remove from oven and allow to cool.

Spread almonds and pistachios evenly onto a separate baking tray and bake for 10-12 minutes or until lightly golden. Remove from oven and allow to cool.

Place almonds and pistachios into a food processor and pulse until coarsely chopped. Combine Toasted Protein Flakes, almonds, pistachios, almond meal and chia seeds into a large mixing bowl, mix well.

Place peanut butter and honey into a small saucepan. Stir over low heat until peanut butter melts. Mix well and remove from heat and allow to cool for 5 minutes. 

Place dates into a food processor and process until a thick paste forms.

Add dates and honey mixture to dry ingredients. Mix with a wooden spoon until well combined. Press mixture into prepared tin. Use the back of a dessert spoon to press themixture firmly into the baking tray. Refrigerate for 1 hour or until firm. 

Break up the chocolate into chunks, and add it and the coconut oil to a non-stick saucepan. Stir over low heat until melted. Do not stop stirring or you’ll have a good excuse to eat the chocolate straight out of the saucepan! 

Lift the bars out of the tray with baking paper, cut the bars down the length of the tray, and then cut into 14 bars.

Pour the melted chocolate into a flat container or tray, and dip each bar length-ways into the chocolate. 

Store in the fridge. If they last long enough to store.