- 1 large brown onion cut into rings
- ¾ cup lupin flour
- ½ cup corn flour
- 2 teaspoons baking powder
- 1 cup beer
- 1/2 cup breadcrumbs
- 1/2 cup lupin crumb
- ¼ teaspoon pepper
- 1 teaspoon salt
- ¼ teaspoon garlic powder
- 1 egg
- Cooking spray
- Get two shallow bowls. In the first one combine flours, baking powder, and salt. Dredge the onion rings through the mixture and set aside. Add the beer and egg and stir together using a whisk. Dredge the onion rings in the mixture making sure it is fully coated. Set on a wire rack that is over a cookie sheet and let the excess mixture drain. In the second pie plate combine the crumbs, pepper and garlic salt. Dredge the onion rings in the breadcrumb mixture covering them fully. Shake excess off and set aside.
2. Heat the air fryer to 200 degrees and place the rings in the air fryer basket that has been sprayed with cooking spray. Do not overlap. Spray the top of the onion rings with cooking spray to help with browning. Cook for 2-4 minutes per side flipping once.
3. Serve with your favourite dipping sauce.
3⁄4 cup sugar
1⁄4 cup packed brown sugar
1⁄2 cup butter, softened
1 large egg
1⁄2 teaspoon vanilla extract
1⁄2 teaspoon cinnamon
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
1⁄2 cup plain flour
1⁄2 cup lupin flour
3⁄4 cup oats
3⁄4 cup toasted protein flakes
3⁄4 cup dried cranberries
1⁄2 cup white chocolate chips
Preheat oven to 180°C.
In a large bowl using an electric mixer combine the sugar, brown sugar and butter; mix well to cream together.
Add in egg and vanilla extract and mix until combined.
Add the cinnamon, baking soda, salt and flours and mix well.
Fold in the oats, flakes, dried cranberries and white chocolate chips- making sure that all ingredients are uniformly distributed.
Roll dough into 1-inch balls and place 3 inches apart onto baking paper on tray and bake at for 10-12 minutes, just until the edges are lightly golden.
Remove from oven and let cool for 2-3 minutes on the tray, then transfer cookies to cooling rack.
2 frozen bananas
1 tablespoon lupin flour
1 tablespoon peanut butter
2 tablespoons milk, or as much as you need
Pop everything in a strong blender/food processor and blitz. You may need to pause and scrape down sides/add more milk. Then serve with desired toppings.
1 cup granola of choice
1/2 cup protein flakes
1/4 cup maple syrup
1/4 cup peanut butter
Mix all in one bowl and make into bowls with hands or ice cream scoop. Refrigerate until firm and optionally drizzle melted chocolate over.
3 banana ripe
3/4 cup sugar
2 tbs milk
1 tsp baking powder
1/4 tsp salt
3/4 cup self raising flour
3/4 cup lupin flour
1/2 cup chocolate chips (white, milk or dark)
Melt the butter and set aside to cool.
Peel and mash the bananas in a separate mixing bowl. Add the sugar, mixing to combine.
Lightly beat together butter, egg and milk. Add the banana mixture and add sifted dry ingredients.
Mix lightly with a fork to just combine. Stir in chocolate chips.
Bake in deep muffin tins at 190C for 15-20 minutes.
– 40g frozen raspberries, microwaved and mashed
– 30g 5-Grain Goodness muesli
– 10g toasted protein flakes
– 5g chia seeds
– 70g plain yogurt
– 1/2 scoop vegan vanilla protein
– Toppings: more Lupin flakes, raspberries, pepitas and runny peanut butter
1. Combine the mashed raspberries, oats, Lupin flakes, chia seeds, yogurt and 1 cup liquid (I used pistachio milk!). Pour into a container and store overnight
2. In the morning, transfer the overnight oats to a bowl and top with all your yummy toppings of choice!
Thanks to Bianca from @_thedailyfoodfeed for this creation!