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Lupin Crackers (plant-based)


  • ½ cup lupin crumb
  • ½ cup ground linseed
  • 2 tbsp chia seeds
  • ½ cup water
  • 2-3 tsp dried herbs & spices of choice
  • ½ tsp salt (optional)
lupin crackers with lupin hommus


  1. Preheat oven to 180°C
  2. Combine all dry ingredients in a mixing bowl.
  3. Gradually add water, stirring to combine mixture. You will end up with a thick “dough”.
  4. 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.
  5. Using a sharp knife, deeply score/cut your dough into desired cracker shapes.
  6. Bake in oven for approximately 30-35 minutes (check to make sure they are not burning).
  7. Remove from oven and allow to cool completely, then break into crackers.
  8. Store in an airtight container for up to 2 weeks.
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Baked Zucchini & Carrot Fritters (plant-based)

Recipe adapted from

  • 2 medium zucchinis
  • 2 medium carrots, peeled
  • 1 ½ cups lupin flour
  • ¼ cup nutritional yeast
  • 1 tbsp ground flax seeds
  • 1 tbsp ground sage (or herbs and spices of choice)
  • 1 tbsp garlic powder
  • 1 tsp ground chilli powder
  • 1 tsp baking powder
  • 150g leafy greens to serve, such as rocket or baby spinach
  • balsamic vinegar


  • 2 tomatoes, diced
  • ½ capsicum, diced
  • ½ small red onion, finely diced
  • 1 small bunch coriander, chopped
  • 1 clove garlic, finely chopped
  • 1 lime, juiced


  1. Peheat oven to 180°C. Line 2 baking trays with baking paper.
  2. Use a food processor or hand-held grater to grate the zucchinis and carrots. A fine-medium grater is ideal.
  3. Add the grated vegetables and remainder of the fritter ingredients to a large bowl. Mix until well combined.
  4. Scoop about 2 heaped tablespoons of the mixture and shape into a circular fritter (try gently squeezing the mix between your palms to help them stick together, then shape the edges with your fingers). Place on a lined baking tray and repeat until all mixture is used.
  5. Bake the fritters for 15 minutes. Remove them from the oven, carefully flip each fritter and return them to the oven. Bake the fritters for another 5 minutes or until they are golden brown on both sides.
  6. Whilst the fritters bake, dice the salsa ingredients and mix together in a bowl.
  7. Serve the fritters warm with salsa and a side of greens, drizzled with balsamic vinegar.
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Chocolate Protein Balls (plant-based)


  • 1 cup dates (soaked for 2 hours prior, then drained)
  • ½ cup lupin crumb
  • 2 tbs cacao powder
  • 2 tbs matcha powder
  • 2 tbs almond butter
  • ¼ cup almond milk (as needed)


Blend all ingredients in a food processor.
Roll into balls, then in desiccated coconut. You may need to tweak quantities to make the right consistency.
Refrigerate for 2 hours minimum before eating.
These make the perfect morning or afternoon tea snack!