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Lupin Crackers (plant-based)

Ingredients

  • 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

Method

  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 doctorsfornutrition.org

  • 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

Salsa

  • 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

Method

  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)

Ingredients

  • 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)

Method

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!

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Fluffy Pancakes

Ingredients

  • 40 g lupin flour 
  • 10 g almond flour
  • 2 teaspoons erythritol or 1/8 tsp pure monkfruit extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon xanthan gum
  • 1/4 teaspoon kosher salt
  • 2 eggs
  • 2 teaspoons melted butter coconut oil or ghee
  • 1/2 teaspoon vanilla extract
  • 4-6 tablespoons unsweetened almond milk

Method

  • Mix lupin flour, almond flour, sweetener, baking powder, xanthan gum and salt in a small bowl. Set aside.
  • Whisk thoroughly together in a medium bowl the eggs, butter and vanilla extract. Whisk in the dry ingredients followed by the milk, a tablespoon at a time. You can play with the thickness a bit, but I found the best consistency to be with 4 TBSP (the batter is thicker than with regular pancakes, but will spread easily into a round). Allow the batter to rest for 10 minutes while you heat up a skillet or pan.
  • Add a little butter to the pan, pour in about 1/4 cup of batter, spreading it slightly to help it form a nice round (you can use a wet spoon or spatula). Cook over medium heat until the top begins to darken, flip and cook for 2-3 minutes more. Serve right away with toppings of choice.
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Lupin Pasta

Ingredients

  • 2/3 cup Vital Wheat Gluten
  • 1/2 + 1/3 cup (82g) Lupin Flour
  • 2 tsp Salt
  • 1/2 tsp Xanthan Gum
  • 1 large Eggs, beaten
  • 1 tbsp Extra Virgin Olive Oil
  • 3 oz (85g) Water

Method

  1. Put all the dry ingredients: vital wheat gluten, lupin flour, salt, and xanthan gum in a bowl then whisk together. Beat 1 egg in a bowl and set aside. In a cup, mix the oil and water. Transfer the dry ingredients into the bowl of the stand mixer. Using the paddle attachment turn the mixer on to speed 2 then pour in the beaten eggs and oil-water mixture.
  2. When all the ingredients are well incorporated a dough has formed, switch to the dough hook, and knead the dough for 7 minutes. You may need to reform the dough into a ball during the first few minutes of kneading before the dough will stay in that form.
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Passionfruit and coconut muffins

Ingredients

  • 1 cup wholemeal lupin flour
  • 1 cup plain lupin flour
  • 1 tsp baking powder
  • 1/2 tsp bicarb soda
  • 1 cup passionfruit pulp
  • 1/2 cup buttermilk
  • 1/3 cup maple syrup
  • 1 egg
  • 1/4 cup canola oil
  • 1 1/2 tbsp dessicated or shredded coconut

Method

  1. Preheat oven to 180 degrees. Line a 12-hole, 1/3 cup muffin pan with paper cases.
  2. Place the combined flour, baking powder and bicarb in a large bowl. Make a well in the centre.
  3. Whisk the passionfruit pulp, buttermilk, maple syrup and egg in a small bowl until combined. Add to the flour with the oil and fold until the mixture is just combined. Divide the passionfruit mixture evenly among the paper cases. Sprinkle with coconut.
  4. Bake for 25 minutes or so. Turn the muffins onto a wire rack to cool slightly. Serve warm or at room temperature.
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Peanut Butter Cookie Dough Slice

Ingredients
For the Base:
▪️1/2 cup Peanut Butter
▪️1/4 cup Maple Syrup
▪️2 tbs Coconut Oil
▪️1 1/4 cup Lupin Flour
▪️1/4 cup Almond Meal

For the Top:
▪️150g Dark Chocolate
▪️2 tbs Peanut Butter

Method

1. Add peanut butter, maple syrup and coconut oil to a bowl and microwave for 30 seconds. Stir until smooth.
2. Add remaining ingredients and stir until a thick dough is formed.
3. Press into a lined baking tin and set aside in the fridge.
4. Melt dark chocolate with peanut butter and pour over the top of cookie dough.
5. Put back in the fridge to set before slicing.
*store in the fridge for up to 5 days.

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Edamame Dip Salad

Ingredients
Edamame & chickpea dip

  • 100g frozen shelled edamame
  • 400g tin chickpeas
  • 50ml olive oil
  • 50ml milk
  • 1 tablespoon peanut or almond butter
  • 1 tablespoon tahini
  • 1 small clove of garlic
  • pinch of salt
    Salad
  • Handful of spinach leaves
  • Chopped cherry tomatoes
  • Blend of quinoa and lupin crumb
  • Chopped red onion
  • Lime
  • Dressing of maple syrup, tamari sauce, olive oil

Method

  1. For the dip: defrost the edamame by placing in a small bowl and cover in boiling water, leave until softened for 3-5 minutes. Drain and discard the water.
    Add the edamame to a high-speed food processor or blender with all the remaining ingredients (you may need a splash more liquid if you’re using a blender), blend until smooth and creamy. Season to taste. Store in an airtight container in the fridge for up to 1 week.
  2. Place all salad ingredients in a bowl with a dollop of dip and drizzle dressing over.
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Choc chip banana bread

  • 3 ripe bananas
  • ⅓ cup butter(75 g), melted
  • ½ cup sugar(100 g)
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • salt, to taste
  • 1 ½ cups lupin flour
  • ½ cup chocolate chips

Method

  1. Preheat oven to 350˚F (180˚C).
  2. In a bowl, add the bananas and mash until smooth. Add in the melted butter and stir until well combined.
  3. Add the sugar, egg, vanilla, baking soda, salt, and lupin flour, and stir until the batter is smooth.
  4. Add in the chocolate chips and pour the batter into a greased loaf pan. Top with additional chocolate chips.
  5. Bake for 50 minutes to an hour, or until a toothpick comes out clean.
  6. Cool completely before serving.
  7. Enjoy! (Keeps really well in the fridge for a few days, then toast if you wish!)
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Baking with lupin

Lupin products can be used in both sweet and savoury recipes, but we know a lot of our customers especially love to bake with lupin. Here’s some of their tips about how to perfect substituting lupin into their traditional recipes!

  1. Replace 1 cup self-raising flour with 1 cup lupin flour + 1 tsp baking powder. This will make sure the cake/biscuit rises the same amount.
  2. You can usually use the same ratio of lupin flour to wet ingredients as you would for plain flour. In bigger batches, you might like to add 5% more wet ingredients.
  3. Lupin flour is great for making recipes especially dense – ideal to substitute in for your brownies, biscuits and cakes to get the chewy texture.