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Chicken salt potato balls

Ingredients

  • 1.5kg sebago potatoes, washed
  • 100g grated cheddar
  • 60ml (¼ cup) cream
  • 2 tsp chicken salt, plus extra, to serve
  • 2 eggs
  • 1/2 cup lupin crumb
  • 1/2 cup panko breadcrumbs
  • 40g (¼ cup) lupin flour
  • ¾ cup crushed toasted protein flakes
  • Sunflower or vegetable oil spray
  • Mayonnaise/jalapeno sauce, to serve

Method

  1. Preheat oven to 200°C/180°C fan forced. Place potatoes on a baking tray and roast for 1 hour or until just tender. Allow to cool before peeling and placing in a large bowl. Use a potato masher or ricer to mash until smooth.
  2. Stir in the cheese, cream, half the chicken salt, 1 egg and half the lupin crumb and breadcrumbs until well combined. Line a large baking tray with baking paper.
  3. Use a fork to whisk the remaining egg in a bowl. Place the lupin flour and remaining chicken salt in a shallow bowl. Combine the remaining crumbs and flake crumbs in a large bowl.
  4. Roll a heaped tablespoon of potato mixture into a ball. Roll in the flour mixture, then dip in egg (allowing excess to drip off) and roll in crumbs, pressing gently to coat. Place on the prepared tray. Repeat until all potato mixture is used.
  5. Spray potato balls with oil. Place 9-12 balls in an air fryer, leaving room around each ball so they crisp up nicely. Air fry at 200°C for 10 minutes or until balls are crisp and golden. Repeat with remaining balls.
  6. Serve potato balls sprinkled with extra chicken salt and with mayo on the side for dipping.

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Chickpea and feta burgers

Ingredients

  • 600g canned chickpeas
  • 200g soaked lupin kibble (soaked in water for 30 minutes)
  • 15g parsley
  • 1 garlic clove
  • 150grams feta
  • 1 egg
  • 1tbsp lupin crumb
  • 0.5tsp ground cumin
  • 1tsp paprika
  • 4 buns
  • Salad, burger sauce/chutney & sweet potato wedges (optional sides)

Method

  1. Preheat the oven to 180 degrees celsius. Roughly chop the garlic and parsley. Drain the chickpeas. Place the garlic, chickpeas, kibble, cumin, paprika and parsley in a blender. Blend until the mixture just comes together. Do not overblend as you still want to retain some texture.
  2. Transfer mixture into a large mixing bowl and add the egg, crumble in the feta and add the lupin crumb. Season with a little salt and pepper. Stir or mix well until all the ingredients are combined.
  3. Line and lightly grease a baking tray with a little bit of olive oil. Using your hands, form 4 patties out of the mixture. Pressing firmly to ensure the burgers have a consistent shape.
  4. Transfer the baking tray to your heated oven and cook for 30 minutes until patties are crisp and golden.
  5. Serve with salad and a bun, with a side of sweet potato wedges.

Inspired by Keep It Cleaner recipe.

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Raspberry caramel shortbread slice

Ingredients
Shortbread:

  • 80g peanut butter
  • 70g maple syrup
  • 125g lupin flour
  • 1/2 tsp bicarb soda

Caramel:

  • 300g pitted dates
  • 60g peanut butter
  • 60ml milk
  • 60g lupin flour

Raspberry jam:

  • 300g frozen raspberries
  • 50g maple syrup
  • 20g chia seeds

Topping:

  • 110g dark chocolate

Method

  1. Preheat oven to 170 degrees Celsius and line a square baking tin with baking paper. Add peanut butter and syrup to a medium bowl and whisk until smooth. Add lupin flour and bicarb and mix until a soft crumbly dough has formed. Add the dough to the prepared tin and press into the base evenly. Place in the oven to bake for 10-15mins or until slightly golden.
  2. While the base is cooking, add the dates, peanut butter and milk to a food processor and blend until smooth. Add the lupin flour and blend again until a thick mixture has formed. Set aside.
  3. To make the raspberry jam, add the raspberries and maple syrup to a small pot and cook over a medium heat until the raspberries have defrosted and broken down. Remove from heat and stir through the chia seeds. Place in the fridge for 30mins to thicken.
  4. Once the base has cooled and jam has thickened, add the caramel layer and spread out evenly. Pour the jam over the caramel layer and spread out evenly. Melt the chocolate and then spread out evenly over the raspberry layer. Place in the fridge for 30mins to set.

    This recipe is inspired by @mainlymonica.
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Lemon sour cream biscuits

Ingredients

  • 2 1/2 cups lupin semolina (you can use flour if you like but semolina gives a nice texture)
  • 1 1/3 cups caster sugar
  • 1 1/3 tsp baking powder
  • 125g butter melted, cooled
  • 1/2 cup sour cream
  • 2 eggs, lightly beaten
  • 3 tsp finely grated lemon rind
  • 1/3 cup lemon juice
  • Lemon zest, to serve

Sour cream icing

  • 2 1/2 cups pure icing sugar, sifted
  • 1/3 cup sour cream
  • 1 tbsp lemon juice

Method

  1. Preheat oven to 160C/140C fan-forced. Line 4 large baking trays with baking paper.
  2. Combine semolina, sugar and baking powder in a bowl. Make a well. Add melted butter, sour cream, egg, lemon rind and juice. Mix well to combine (mixture will resemble a thick cake batter). Drop level tablespoons of mixture, 6cm apart, onto prepared trays. Bake, 1 tray at a time, for 12 minutes or until just firm to touch. Stand for 5 minutes. Transfer to a wire rack to cool completely.
  3. Make Sour Cream Icing: Whisk icing sugar, sour cream and lemon juice together until smooth and thick. Working quickly, spread icing onto biscuits. Sprinkle with lemon zest. Stand for 1 hour to set. Serve.
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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
  • Plan powered Protein Chips
  • Savoury crackers
  • Sweet biscuits

Find them here.

loka protein pasta

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

34 cup sugar

14 cup packed brown sugar

12 cup butter, softened

1 large egg

12 teaspoon vanilla extract

12 teaspoon cinnamon

12 teaspoon baking soda

14 teaspoon salt

12 cup plain flour

12 cup lupin flour

34 cup oats

34 cup toasted protein flakes

34 cup dried cranberries

12 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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Lemon semolina cake

Ingredients

  • 125g unsalted butter, softened
  • 1 tbsp finely grated lemon rind
  • 1 cup caster sugar
  • 2 eggs
  • 2/3 cup lupin semolina
  • 1 1/2 cups self-raising flour, sifted
  • 1/2 cup milk

Lemon syrup

  • 1 cup caster sugar
  • 1/2 cup lemon juice, strained
  • 1 small lemon, thinly sliced

Method

  1. Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 20cm round (base) springform cake pan. Line base and side with 2 layers of baking paper.
  2. Using an electric mixer, beat butter, lemon rind and sugar on high speed until pale and creamy. Add eggs, 1 at a time, beating between each addition. Stir in semolina, flour and milk.
  3. Spread mixture into prepared pan. Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean.
  4. Meanwhile, make lemon syrup: Place sugar, lemon juice and 1/2 cup cold water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Add lemon slices. Increase heat to high. Bring to the boil. Boil, without stirring, for 4 to 5 minutes or until mixture thickens.
  5. Transfer lemon slices to a plate. Pour half the syrup over cake. Stand for 15 minutes. Turn out on to a plate. Arrange lemon slices over cake. Serve with remaining syrup.