Month: August 2021

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Chocolate Coconut Slice

Ingredients

  • 1/2 cup rolled oats
  • 1/2 cup toasted protein flakes
  • 1 cup desiccated coconut, plus extra for sprinkling on top
  • 4 medjool dates, pitted
  • 3 tablespoons cocoa powder
  • 2 tablespoons rice malt Syrup
  • ⅓ cup coconut oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons water, optional

Method

  1. Line square baking tin with baking paper (8 x 8 inch or 20cm x 20cm).
  2. Pop all ingredients in a food processor and blitz until finely chopped.  If the mixture isn’t combining well pop a tablespoon or two of water at a time into the food processor and continue to blitz.  
  3. Pour mixture into baking tray and flatten with your hands for consistency.  Sprinkle with coconut (optional) and pop in the fridge for an hour until set.  Slice into squares.
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Onion rings

Ingredients

  • 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

Method

  1. 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.

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Lupins For Life partners

LOKA Foods

Loka use our lupins for their snack and pasta range. It is included in:

  • Ultra Low Carb Protein Pasta
  • Plant powered Protein Chips
  • Savoury crackers
  • Sweet biscuits

Find them here.

Skinnybik

Skinnybik

Skinnybik’s founder Dr Kouris has been using lupin in her biscuits to make them low carb and hunger busting!

Find them here.

PBCo

PBCo were our first major partner many years ago!

You might have tried lupin amidst their diverse range:

  • Baking mixes
  • Low carb crumb
  • Rice blends

Find them here.

Bisque Tempeh

Handmade in Bellingen, NSW – Bisque Tempeh is a sustainable business producing flavoursome and unique food.

Find them here. 

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Cranberry and white chocolate cookies

White choc cranberry cookie

Ingredients

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

Method

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.

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Banana and chocolate muffins

Ingredients

3 banana ripe
3/4 cup sugar
100g butter
1 egg
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)

Method

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.

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Raspberry and lupin overnight oats

Ingredients
– 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

Method

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!