1/2 cup pecans
1/2 cup kibble – cooked and cooled
2 cups baby spinach
1/4 red onion, sliced
1 chilli, finely sliced
1 nectarine, sliced
Dressing
2 tspn Dijon mustard
6 tspns olive oil
4 tspns apple cider vinegar
Method
Toast pecans in a dry pan until fragrant.
In a bowl put baby spinach leaves, red onion, chilli, kibble, nectarine and pecans.
Mix all of the dressing ingredients and drizzle over salad.
1 eggplant
1 red capsicum
1 field mushroom
2 cups lupin crumb
Small piece feta, crumbled
1/2 can chickpeas, drained
Handful fresh parsley, chopped
1/2 can lentils, drained
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp cinnamon
1/2 tsp paprika
Juice of a lemon
Method
Preheat oven to 200 degrees.
Pour boiling water over lupin crumb until just covered. Put cling wrap over the top, leave for 10 minutes. Gently fluff with a fork.
Cut eggplant and capsicum in half lengthways. Brush all vegies with olive oil and bake for 20 minutes, turn over and bake 15 minutes.
Scoop eggplant flesh out of skin, chop up and mix with lupin crumb.
Mix lentils, chickpeas, parsley, cumin, cinnamon, oregano, paprika, lemon juice, salt and pepper together. Combine with lupin crumb mixture and spoon back into vegetables. Put in oven for 5 minutes.
Drizzle with olive oil and garnish with feta and fresh herbs.
800g butternut pumpkin, peeled, cut into 2cm pieces
1 large red capsicum, deseeded, thinly sliced
1 large red onion, cut into wedges
1½ tbs extra virgin olive oil
2 tsp sumac
1 cup lupin kibble
1½ tbs lemon juice
1½ tsp wholegrain mustard
1 tsp maple syrup
400g beef rump steak
1 bunch fresh continental parsley, leaves picked
OPTIONAL: thinly sliced seeded red chilli; snow peas
METHOD
Preheat oven to 210ᵒC/190ᵒC fan forced. Line 2 baking trays with baking paper. Spread vegies over prepared trays. Drizzle with 1 tbs oil. Sprinkle with sumac. Season. Toss to combine. Roast for 25 minutes or until golden and tender.
Meanwhile, bring a saucepan of water to the boil. Cook kibble in a non-stick frying pan over medium heat, stirring, for 2 minutes or until toasted. Cool for 5 minutes. Add kibble to water. Reduce heat to medium-low. Simmer for 5 minutes or until al dente. Drain. Refresh under cold running water. Spread over a tray lined with paper towel to dry.
Combine juice, mustard, syrup and remaining oil in a bowl. Season.
Heat a chargrill or barbecue on medium-high. Spray steak with oil. Season. Cook, turning, for 3 minutes on medium or until cooked to your liking. Transfer to a place. Rest for 3 minutes. Trim excess fat. Thinly slice.
Combine the vegies, kibble, parsley, steak and half the dressing in a bowl. Toss. Divide among plates. Drizzle with remaining dressing
We love this Ottolenghi favourite in the Lupins for Life team. For some extra depth, we have added a combination of lupin semolina and lupin flour, as well as a dash of chilli for an extra kick! You can find the original recipe on The Guardian website.
210g unsalted butter
210g quick-cook polenta
100g lupin flour
50g lupin semolina
1tsp chilli flakes
1¾ tsp salt
1 tbsp baking powder
⅓ tsp bicarb soda
450g corn kernels (canned corn or fresh corn)
3 tbsp honey
200g Greek-style yoghurt
80ml milk
3 eggs
METHOD
Preheat fan-forced oven to 210°C.
Put the butter in a 28cm-diameter cast-iron saute pan, then put it in the oven for 12-15 minutes, or until melted and browned. Pour all but a tablespoon and a half of the butter into a bowl and set the pan aside.
Meanwhile, in a large bowl, whisk together the polenta, flour, semolina salt, baking powder and bicarb.
Put the corn in a food processor and pulse a few times, until roughly chopped, then tip into a large bowl and add the honey, yoghurt, milk, eggs and chilli. Whisk to combine.
Combine the corn mixture, the bowl of browned butter and the dry ingredients. Don’t overmix.
Transfer the mixture to the buttered pan you used earlier, smoothing out the top with the back of a spoon, and bake for 25 minutes, or until the bread is golden and brown around the edges, and a skewer comes out clean from the centre. Leave to cool in the pan for at least 45 minutes before serving.
We recommend serving for breakfast with greek yoghurt and honey, or with a poached egg, and a tomato, avocado, lime and red onion salsa!
If you’re not a huge fan of chilli, go for some cracked pepper and about 2 teaspoons of fresh thyme instead. You might be surprised to hear it, but thyme and honey make a delicious combination!
1 cup lupin flour
1/3 cup coconut oil
1/2 cup brown sugar (or coconut sugar)
2 eggs
1/4 tsp baking powder
1 tsp vanilla essence
1 tsp ground cinnamon
2 tbs shredded coconut
1 tbs chia seeds
1 tbs pepitas
1 tbs flaxseed
Method
Mix all ingredients into a bowl.
Melt the coconut oil in microwave, and add to ingredients.
Once combined, make 50 cent-sized balls and place on lined baking tray. Flatten with a fork.
Bake for 15 mins on 180 degrees fan-forced.
Thanks to Jacqueline from Better Than Bread for this one!
40grams Lupin flour
2 whole eggs
2 tablespoons of nutritional yeast
A few tablespoons of water for the mixture
And spices(cumin, paprika, turmeric)
Method
Mix all ingredients together and cook in a pan with a little bit of grass fed ghee.
Thanks to Tina for this yummy brekky!
1 cup gluten-free rolled oats
½ cup lupin kibble
1 cup water
½ cup almond milk
2 tsp cinnamon
¼ dates finely sliced
1 banana
Optional:
Fresh berries
Chia seeds
Ground linseed
Dessicated coconut
Sweetener: honey (if not vegan), rice malt syrup or maple syrup
Method
Heat water over stove until boiling. Turn to medium heat.
Add lupin kibble and rolled oats. Allow to boil for 5-7 minutes stirring frequently. If the mixture starts to stick to the bottom of the pot you may need to add more water.
Once almost cooked through. Add almond milk and cinnamon and stir to combine.
Remove from heat and stir through dates and chopped banana
Serve with optional extras of choice!
200gms Oats
50gms Lupin Kibble
Fruit
Nuts
Seeds
Yoghurt
Honey
Sprinkle of Cinnamon
Toasted protein flakes, to crumb over
METHOD
Mix oats and kibble with yoghurt, apple juice, almonds and sultanas.
Let stand overnight and in the morning top with remaining ingredients.
Enjoy!
Thanks to Cath for this quick brekky idea!
2 small bananas, mashed
2 eggs
1/4 cup Lupin Flour
1/4 cup Greek yoghurt
1 scoop chocolate protein powder
Method
Combine everything in a bowl.
Heat fry pan and melt butter, ladle out batter and cook until bubbles form, the flip.
Enjoy with sliced bananas and maple syrup on top!
Grains:
2 cups oats
3/4 cup lupin crumb
2 cups rice puffs
Nuts & seeds:
1/2 cup cashews
1/2 cup almonds
1/4 cup pecans
1/4 cup walnuts
1/2 cup sunflower seeds
1/4 cup pepitas (pumpkin seeds)
1/4 cup crushed linseed – 1/4 cup chia seeds
Dried fruit:
1/4 cup raisins
1/4 cup dried apricots finely chopped
1/4 cup dried mango finely chopped
1/4 cup dried cranberries
Toppings:
2 tbs rice malt syrup
Method
Place oats, nuts, pepitas and sunflower seeds on baking trays and toast in oven until lightly golden (approx. 5-7 minutes)
Combine toasted ingredients with all other ingredients in a bowl and drizzle over rice malt syrup (slightly melted so its easier to pour). Mix until combined and well mixed through.
Serve with nut milk or coconut yogurt!
