Month: April 2021

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Cherry Ripe Protein Balls

Adapted from Leah Itsines Bare recipes, thanks for the inspiration Leah!

Ingredients

8 Medjool dates, pitted

1/2 cup Lupin Crumb

1/2 cup desiccated coconut

1/4 cup Lupin Flakes

1/4 cup rolled oats

1 tablespoon cocoa powder

10 fresh cherries, pitted

1 tablespoon white chia seeds

1 tablespoon honey

1/4 teaspoon cinnamon

150g dark chocolate

Method

Melt chocolate over the stove or in the microwave.

Add dates, cherries, coconut, crumb, flakes, oats, cocoa powder, honey and cinnamon into a food processor and blend. Add 1 teaspoon of water to bind. If it looks like it needs more, add 1 teaspoon at a time.

Fold through chia seeds and mix well.

Roll into small bite sized balls.

Dip the ball into the dark chocolate and place into a lined baking tray. Repeat with the entire mixture.

Place in the fridge to set.

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Easy apple crumble

Thanks to Michelle for sending this one in!

3 diced apples

3 tablespoons water

1 tsp cinnamon

1 tsp stevia

50gms melted butter

1 tsp nutmeg

1 tbsp honey

3/4 cup Lupin Crumb

METHOD

Cooked off apples in water in a pot to soften.

Put in a baking dish and add cinnamon and stevia.

Mixed melted butter, nutmeg and honey into the lupins crumb and sprinkle on top of apple mixture.

Bake for 30 mins on 180 degrees.

Served with some cream.

YUM! And easy and quick!!

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Lemon Cheesecake Slice

Ingredients

1 ½ cups lupin flour   

1 egg

½   cup  pure icing sugar gluten free                   

1 tab sp grated lemon rind

155 g butter melted                                 

½  cup lemon juice

400g can condensed milk                       

2 tablespoons lupin flour, extra

1 teaspoons baking powder gluten free

Method

Preheat oven to 180°C and line a 18cm x 28cm lamington pan.

Combine lupin flour, butter and icing sugar, mix well and press into pan. Bake for 15 minutes.

Place Condensed milk and egg in a large bowl, beat well. Add lemon rind, lemon juice, extra lupin flour and baking powder and beat until combined. Pour over base. Return to the oven and bake for a further 25- 30 minutes or until topping is set.

Allow to cool in the pan, refrigerate. Cut into squares and sprinkle with icing sugar before serving.

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Green Vegie Salad

1 Avocado

1 head of Broccoli

1/3 cup Lupin Kibble

Feta (quantity up to you)

2/3 cup Tri Colour Quinoa

2 cups water

1 cup frozen peas

Mustard cream vinegarette

1 Cucumber

handful torn Basil

Mixed salad bag

Method

Combine quinoa and kibble with water and cook until water is absorbed quinoa is fluffy.

Cut broccoli into florets and steam with a little water. Add peas in at the end to steam too.

Slice cucumber, avocado and begin to arrange on top of mixed salad and basil. Top with quinoa and kibble, feta, broccoli, peas and drizzle with vinaigrette.

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Chocolate Flake Bars

Thanks to our resident athlete Alyson who assured us these are a great post-run snack!

1 cup peanut butter

1/3 cup coconut oil

1/4 cup maple/agave syrup

1.5 cups Lupin Protein Flakes, crushed

1.5 cups cornflakes, crushed

200g dark chocolate, melted

sprinkle of sea salt in mix and on top

METHOD

Mix the first three ingredients in a large bowl.

Add in Protein Flakes, cornflakes and salt.

Press the mixture firmly into a prepared loaf tin.

Refrigerate for 30 mins, until firm. Pour the melted chocolate over the top and a sprinkle of salt.

Refrigerate until firm, then slice into bars and enjoy!

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Lupin Kibble with Kale

Thanks to Dorothy for this delicious recipe!

Serves 2-4

1 cup lupin kibble

Olive oil, about 1 tablespoon

2 medium red onions, diced

1 small red capsicum, cut into small dice

2 teaspoons Spanish smoked paprika

1 bunch kale, stems removed, washed and finely shredded

Chicken stock, or 2 teaspoons stock powder and hot water

Dried basil

Optional: a couple of splashes of Maggi Seasoning (the one in the bottle)

Shaved Parmesan Cheese and Sliced Kalamata olives to serve

 

Method

Soak the kibble in about 4 cups of cold water for 3 to 4 hours.

Heat olive oil in a large, deep frying pan. 

Add onion, stir a bit, then add red capsicum. When the flavours are beginning to combine, add the well drained lupin kibble and stir to combine for about 30 seconds to 1 minute.

Add paprika

Add hot stock (or hot water and stock cubes) to cover.  (This is a bit like cooking risotto). Cook for a few minutes to get the kibble cooking, all the while topping up the liquid.

Add the shredded kale. Continue to cook gently until the lupin is sufficiently softened and the kale is cooked.  This does take a while, and the kibble will remain slightly crunchy.  Sometime during this cooking, add more liquid as required. Add the Maggi Seasoning if using.

Keep the liquid covering the ingredients until nearly done, when the liquid can be mostly evaporated off.

Add the dried basil a few minutes before the end of cooking.

Serve with shaved parmesan and olives on top.

Note: This is easily made into a vegan dish by using vegetable stock and not adding the parmesan cheese.
It is possible to make this without pre-soaking the kibble, but the cooking will be a little longer.