Visit I Don’t Sugar Coat website for the recipe.
Ingredients
2/3 cup Vital Wheat Gluten
1/2 + 1/3 cup Lupin Flour
2 tsp Salt
1/4 tsp Xanthan Gum
1 large Eggs, beaten
1 tbsp Extra Virgin Olive Oil
3 oz Water
Macaroni Pasta
Author: Chris Johnston
ANZAC Slice
Thanks to our resident chef Heather for this easy one!
Ingredients
1 1/4 cups plain flour
3/4 cups rolled oats
3/4 cup lupin flakes
1 cup firmly packed brown sugar
1 cup shredded coconut
150g butter, chopped
2 tablespoons golden syrup
1/2 teaspoon bicarbonate of soda
2 tablespoons boiling water
Method
Preheat oven to 180°C/160°C fan-forced. Grease and line a 3cm-deep, 19cm x 29cm (base) slice pan with baking paper, allowing a 2cm overhang at long ends.
Combine flour, lupin flakes, oats, sugar and coconut in a large bowl. Make a well in the centre.
Place butter and syrup in a saucepan over low heat. Cook, stirring occasionally, for 8 to 10 minutes or until smooth. Combine bicarbonate of soda and boiling water in a jug. Remove butter mixture from heat. Stir in bicarbonate of soda mixture. Add to flour mixture. Stir to combine.
Transfer to prepared pan. Using the back of a spoon, press mixture evenly into pan. Bake for 25 to 30 minutes or until golden. Cool in pan. Cut into squares. Serve.
Lupin Tortilla Chips
Thanks to Sahra for this quick and versatile recipe!
Ingredients
1 cup Lupin Flour
1/4 cup Olive Oil
1/4 cup warm water
1/2 tsp baking powder
1/2 tsp sea salt
1/2 tsp black pepper, coarsest ground
1 tsp Mexican powder or mixed herbs, optional
Method
Preheat oven to 180 degrees.
In a small bowl, mix lupin flour, baking powder, salt, pepper and herbs/spices if using.
Add oil to dry ingredients, mixing with fork until incorporated.
Add warm water and stir until mixed. Mixture will seem a bit runny but as the flour absorbs the water it will drier and slightly crumbly. Form into a bowl with your hands and scrape down the sides of the bowl.
Flatten the dough between two pieces of parchment paper and roll as thinly as possible. I like to flip the parchment and carefully roll it back a few times so that the crackers are not wrinkled. Remove the top piece of parchment and place the bottom piece and dough on an oven tray.
With a sharp knife or pizza cutter, cut into triangles.
Place on middle shelf in oven and bake about 12-15 minutes or until starting to go golden. Remove from oven and move parchment to cooling rack to cool for a few minutes before breaking into triangles.
Spicy Chicken Meatballs
Thanks to Debbie for this recipe – perfect for appetisers!
INGREDIENTS
500g chicken mince
2 spring onions, finely chopped
1/2 teaspoon garlic, crushed
2 tablespoons chilli sauce
1 tablespoon soy sauce
1/4 cup crunchy peanut butter
1/2 cup Lupin Crumb
METHOD
Combine all ingredients in a large mixing bowl.
Roll into bite sized balls.
Place in a shallow baking dish and bake at 200 degrees for 20 minutes, rotating with tongs after 10 minutes.
Serve with satay sauce.
Muesli Slice
Thanks to Tina for this 3.30-itis saviour!
Ingredients
1 cup rolled oats
1/2 cup lupin crumb
1/3 cup sunflower seeds
⅓ cup pumpkin seeds
¼ cup sesame seeds
½ cup dried fruit of choice
2 tbsp chia seeds
⅓ cup coconut flakes or dessicated coconut
¼ cup chopped raw cashews (or nut of your choice)
½ cup rice malt syrup
¼ cup coconut oil
¼ cup boiling water
Method
Preheat oven to 170°C and line a 20cm square tin with baking paper.
Place dry ingredients into a medium bowl.
Melt the rice malt syrup and coconut oil together in microwave.
Pour the liquid mixture onto the dry and mix well.
Add in the boiling water and pinch of salt and stir until the ingredients are evenly combined.
Pour the mixture into the lined tray and smooth out with the back of a spoon.
Bake for 30-35 minutes or until golden brown.
Let it cool on a rack for 10 minutes, before removing it and cutting into 12 bars.
Store in an airtight container. You can even freeze some for later if there are any left!
Lupin Crackers
Ingredients
1/2 cup lupin crumb
1/2 cup ground linseed
2 tbsp chia seeds
1/2 cup water
2-3 tsp dried herbs & spices of choice
1/2 tsp salt (optional)
Method
Preheat oven to 180 C.
Combine all dry ingredients in a mixing bowl.
Gradually add water, stirring to combine mixture. You will end up with a thick “dough.”
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.
Using a sharp knife, deeply score/cut your dough along desired cracker shapes.
Bake in the oven for approximately 30-35 minutes (check to make sure they are not burning).
Remove from oven and allow to cool completely, then break into crackers.
Store in an airtight container for up to two weeks.
Peanut Butter Biscuits
Ingredients
125 g butter
1/2 tsp vanilla essence
1/2 cup caster sugar
1/2 cup brown sugar
1 egg, beaten
1/2 cup peanut butter
1 1/2 cups Lupin Flour
1 tsp bicarb soda
Method
Cream butter, essence and sugars until light and fluffy. Add egg, beating well.
Stir in peanut butter, then sifted dry ingredients. Form mixture into small balls and place onto lightly greased tray. Press down with prongs of fork.
Bake in moderate oven for 10 minutes. Cool on tray for five minutes before transferring to wire rack to cool before keeping in an airtight container to maintain chewiness!
Cookie dough protein slice
Thanks to Jess for this yummy protein packed snack!
70g lupin flour
70g almond meal
80g peanut butter
50g maple syrup
50g malt rice syrup
5g cracked rock salt
5g vanilla extract
30g 70% dark choc, chopped
Method
Combine all ingredients and press into tray, refrigerate until firm . Melt extra chocolate and spread over the top.
Raspberry Jam Drops
Thanks to Aleisha Deane Dietitian for this recipe!
Ingredients
1 1/2 cups homemade muesli (or oats)
1/3 cup rolled oats
3 dates
4 tbsp lupin crumb
1 tsp vanilla essence
2 cups frozen berries
2 tbsp chia seeds
Method
Preheat oven to 180C and line an oven tray with baking paper.
Combine the first five ingredients into a large bowl and mix until evenly combined.
Roll into balls, place on the tray and flatten.
Bake for 10 minutes.
While biscuits are cooking, make the chia jam. Add berries to a saucepan and cook until soft. Once soft, remove from the heat and add the chia seeds. Stir until jam thickens. Set aside.
Add jam to the centre of the biscuits and bake for a further 5 mins or until golden brown.
Tofu Nuggets
Thank you to the brilliant @stephaniebarreca for these easy yet delicious snacks!
1 cup coconut milk
1/4 cup tapioca flour
1 cup lupin crumbs
2 tsp all purpose seasoning
Firm tofu, cut into bite size pieces
METHOD
Combine flour and coconut milk. Coat tofu in batter then roll in the crumb mixture and fry in coconut oil. Serve with Caesar dressing (optional).