Ingredients
100g high cocoa (at least 70% – I used 90%) dark choc
1/3 cup lupin flakes (40g)
4 dried figs (40g), chopped
1/4 cup (30g) pecans, chopped
Method
Melt the chocolate in a glass bowl over a pan of boiling water. Alternatively, you can melt in the microwave. Add the other ingredients and mix to coat. Spread out on baking paper & pop into fridge to set. Break into chunks to serve.
Ingredients
500mls water
3 x 60g eggs
2 tablespoons olive oil
1 tsp vinegar
4 cups GF flour (I use 1 cup each of buckwheat, wholemeal Lupin, chickpea and polenta)
3 tablespoons mixed seeds (I use poppy seeds, pine nuts, pumpkin seeds, sunflower seeds, sesame seeds, linseed)
1 tbsp xanthan gum
2 tablespoons sugar
1 1/2 tsp salt
2 tsp yeast
Method
Put ingredients in pan in the order above.
Place in bread maker.
Choose gluten free programme.
Select dark crust.
Select 1 kg loaf size (if you don’t have a size selection on your machine that’s fine)
Press start. Scrape sides of tin down after 5/10 mins to encourage all ingredients to be mixed properly.
Cook about 2.5 hrs.
This is very much a mix and match recipe as far as flours go. If I can’t find what I want I use other flours such as brown rice or tapioca. I have never used spelt but some people may like to use it.
I also add some Lupin kibble to my flour mix, the amount varies but about half a cup to my container, in which I mix all my flours.
Thanks to Anna from PBCo for this sweet snack!
Ingredients
100g Protein Flakes
100g roasted salted peanuts
40g flaked almonds
40g shaved coconut
20g sesame seeds
20g pepitas
20g low sugar dried cranberries
2 tablespoons honey
100g melted butter
Dark or sugar free chocolate, to drizzle
Method
Combine all dry ingredients in a bowl. Mix honey and butter together and then add to bowl and combine.
Portion Florentines out on a baking tray (approx 10). Bake in 160C oven for 15 minutes.
Chill in fridge before drizzling with chocolate. Keep in fridge.
Thanks to Tina from Simple Spoonful for this one!
Ingredients
1 cup dates (soaked for 2 hours prior then drained)
1/2 cup Lupin crumb
2 tbs Cacao powder
2 tbs Matcha powder
2 tbs Almond butter
1/4 cup Almond milk (as needed)
Method
Blend all ingredients in a food processor then roll in dessicated coconut. You may need to tweak quantities to make the right consistency.
Refrigerate for 2 hours minimum before eating (but let’s be honest we all want to take a quick taste test prior to this!) These make the perfect morning or afternoon tea snack!
From I Don’t Sugar Coat, find more recipes here.
Ingredients
1/2 cup Lupin Flour
1/4 cup Wheat Protein Isolate 8000
1/4 cup Chickpea Flour
1 tbsp Baking Powder
1 tsp Salt
1/4 tsp Ascorbic Acid (optional)
2 tbsp Leaf Lard or Bacon Grease
cold 3-5 tbsp Water
1/4 tsp Sweet Corn Extract (optional)
Makes 8
Prep and Cook time 35 minutes
Ingredients
1 ½ cups (225g) gluten free self-raising flour
1 1/2 cups caster sugar
1 1/2 cups Lupin Flour
3 tsp baking powder
1 tsp vanilla extract
2 egg, beaten lightly
150g butter, melted
1 teaspoon grated lemon rind
300g mixed berries, fresh or frozen
1 1/3 cups milk
Method
Preheat the oven to moderately hot (200°C/180°C fan-forced). Lightly grease pans of the muffin tray or spray patty pans and place in muffin tin.
Sift flours and baking powder into a large bowl, add the sugar then the combined vanilla, eggs, butter, milk and rind. Stir quickly with a large metal spoon until just combined. Do not overmix. Add the berries and stir through gently.
Divide the muffin mixture among the pans. Bake for about 20 to 25 minutes. Transfer to a wire rack to cool.
Another awesome recipe from I Don’t Sugar Coat.
Ingredients
70g Lupin Flour
30g Lupin Semolina
70g Water
5g Avocado Oil
1-2 tsp Salt
1/2 tsp Baking Powder
1/2 tsp Amoretti Sweet Corn Extract
Refined Coconut Oil to fry the chips
Thanks to Hollie for this yummy snack!
Ingredients
175g unsalted butter, chopped
200g dark chocolate, chopped
200g soft brown sugar
1 teaspoon vanilla essence
2 eggs
1 cup (125g) lupin flour
Optional: 3/4 cup fresh or frozen raspberries or blueberries or nuts such as walnuts/hazelnuts/cashews. Note that the berries will make it more moist so it might need a touch more flour. I always make it without the berries.
Method
Place butter and chocolate pieces in a small saucepan (or in microwave safe bowl) melt over low heat until smooth.
Place in a bowl and mix in sugar, vanilla, eggs and sifted flour, then gently fold through berries or nuts (if you are adding them).
Pour mixture into either (a) a greased 18cm square cake tin and bake at 180ºC for 20-30 minutes or until just cooked (test by inserting a skewer into centre), or (b) spoon mixture into cupcake tray and bake at 180ºC for 15 to 20 minutes or until just cooked. I always take the brownies out just before they’re completely cooked and let them sit in the pan for a bit so that they finish cooking while they’re out of the oven. This ensures that they are moist and delicious!
Preparation – 30 mins
Cooking – 35 mins
Ingredients
250g butter, melted
2 cups (40g) firmly packed brown sugar
2 eggs, beaten lightly
2 teaspoons vanilla essence
2 1/2 cups (375g) Lupin Flour
5 tspn baking powder
1 1/2 cups (270g) oats
1 1/2 cups Lupin Toasted Protein Flakes
FILLING
300g dark chocolate, chopped
395g can sweetened condensed milk
30g butter, chopped
1 cup (120g) chopped pecans (optional)
2 teaspoons vanilla essence
Method
Preheat the oven to moderate (180C/160C fan-forced). Lightly grease two 19cm x 29cm rectangular slice pans; line pans with baking paper to cover base and extend over two opposite sides.
Combine butter, sugar, eggs and essence in a large bowl. Add sifted flour and lupins; mix well. Divide mixture into three equal portions. Press one portion of mixture evenly over base of one prepared pan; repeat with another portion in the second pan. Refrigerate while preparing Filling.
FILLING: Combine chocolate, condensed milk and butter in a small pan; stir over low heat for about 2 minutes or until chocolate is melted. Add nuts and essence; mix well.
Spread Filling evenly over both bases. Crumble remaining mixture over Filling in both pans. Bake in a moderate oven for about 30 minutes or until browned. Cool in pans.
Remove from pans; cover and refrigerate for several hours before cutting into bars.
Thanks to Jess for this handy snack!
Ingredients
Makes 10-12 balls
60g lupin crumb
60g almond meal
15g raw cacao
90g rice malt syrup
100g peanut butter
10g coconut oil
Method
Combine all ingredients in a medium sized bowl.
Roll into balls.
Tips:
