2 frozen bananas
1 tablespoon lupin flour
1 tablespoon peanut butter
2 tablespoons milk, or as much as you need
Pop everything in a strong blender/food processor and blitz. You may need to pause and scrape down sides/add more milk. Then serve with desired toppings.
– 40g frozen raspberries, microwaved and mashed
– 30g 5-Grain Goodness muesli
– 10g toasted protein flakes
– 5g chia seeds
– 70g plain yogurt
– 1/2 scoop vegan vanilla protein
– Toppings: more Lupin flakes, raspberries, pepitas and runny peanut butter
1. Combine the mashed raspberries, oats, Lupin flakes, chia seeds, yogurt and 1 cup liquid (I used pistachio milk!). Pour into a container and store overnight
2. In the morning, transfer the overnight oats to a bowl and top with all your yummy toppings of choice!
Thanks to Bianca from @_thedailyfoodfeed for this creation!
1 cup toasted protein flakes
2 cups rolled oats
2 tablespoons raisins
2 tablespoons goji berries
2 tablespoons dried strawberries
1 tablespoon sunflower seeds
½ cup rice puffs
Greek yoghurt, to serve
Mix all ingredients together, adding more or less of ingredients as you prefer. Store in airtight container.
Serve with yoghurt and fresh or frozen berries (defrosted).
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
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 Tina for this 3.30-itis saviour!
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 tbp 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
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!
Thank you to Clare for this quick and easy recipe!
1 cup frozen mixed berries
1 cup milk
3 tablespoons Lupin Kibble, Flour or Flakes (Depending on the texture you prefer!)
1 tablespoon honey (optional)
5 tablespoons Greek yoghurt
Blend it all together until smooth. Pour into to glasses and enjoy!
1 cup lupin flour
1/3 cup coconut oil
1/2 cup brown sugar (or coconut sugar)
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
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)
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
Sweetener: honey (if not vegan), rice malt syrup or maple syrup
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!
50gms Lupin Kibble
Sprinkle of Cinnamon
Toasted protein flakes, to crumb over
Mix oats and kibble with yoghurt, apple juice, almonds and sultanas.
Let stand overnight and in the morning top with remaining ingredients.