With over 20 recipes in an easy pdf download – this is a great place to get started with all our lupin products!
1 tablespoon white chia seeds
¼ cup (60ml) water
½ cup (125ml) maple syrup
¾ cup (70g) rolled oats
¾ cup (70g) toasted protein flakes
1 cup (140g) hazelnuts, finely chopped
½ cup (70g) wholemeal lupin flour
½ cup (40g) desiccated coconut
6 fresh dates (90g), pitted and finely chopped
50g 70% dark chocolate, melted
- Preheat oven to 160°C. Place the chia seeds and water in a large bowl and stir to combine. Set aside for 10 minutes.
- Add the maple syrup, oats, flakes, hazelnut, flour, coconut, cacao nibs and date and stir well to combine. Press the mixture firmly into a lightly greased 20cm square tin lined with non-stick baking paper. Cook for 25–30 minutes or until golden. Set aside in the tin to cool completely.
- Using a serrated knife, slice into 8 bars. Place on a tray lined with non-stick baking paper and drizzle with the chocolate. Place in the fridge for 10 minutes or until set. Serve.
Note: this recipe has been adapted from Donna Hay’s website.
375ml (1 1/2 cups) warm water
Pinch of caster sugar
2 tsp (7g/1 sachet) dried yeast
300g (2 cups) plain flour, plus extra for dusting
300g (2 cups) lupin flour
1 tsp salt
60ml (1/4 cup) olive oil, plus extra for brushing
Combine the water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy. Combine the flours and salt in a large bowl and make a well in the centre. Add the yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until the mixture is combined. Use your hands to bring the dough together in the bowl.
Brush a bowl lightly with oil. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in the prepared bowl and turn to coat in oil. Cover with plastic wrap and set aside in a warm, draught-free place to rise for 30 minutes or until dough doubles in size.
Dust work surface with flour. Knead dough and form into a long cylinder. Divide into thirds. Use a rolling pin to roll each third into a 20cm disc, then add your favourite toppings and bake.
Note: adapted from taste.com.au recipe