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Passionfruit and coconut muffins

Ingredients

  • 1 cup wholemeal lupin flour
  • 1 cup plain lupin flour
  • 1 tsp baking powder
  • 1/2 tsp bicarb soda
  • 1 cup passionfruit pulp
  • 1/2 cup buttermilk
  • 1/3 cup maple syrup
  • 1 egg
  • 1/4 cup canola oil
  • 1 1/2 tbsp dessicated or shredded coconut

Method

  1. Preheat oven to 180 degrees. Line a 12-hole, 1/3 cup muffin pan with paper cases.
  2. Place the combined flour, baking powder and bicarb in a large bowl. Make a well in the centre.
  3. Whisk the passionfruit pulp, buttermilk, maple syrup and egg in a small bowl until combined. Add to the flour with the oil and fold until the mixture is just combined. Divide the passionfruit mixture evenly among the paper cases. Sprinkle with coconut.
  4. Bake for 25 minutes or so. Turn the muffins onto a wire rack to cool slightly. Serve warm or at room temperature.
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Peanut Butter Cookie Dough Slice

Ingredients
For the Base:
▪️1/2 cup Peanut Butter
▪️1/4 cup Maple Syrup
▪️2 tbs Coconut Oil
▪️1 1/4 cup Lupin Flour
▪️1/4 cup Almond Meal

For the Top:
▪️150g Dark Chocolate
▪️2 tbs Peanut Butter

Method

1. Add peanut butter, maple syrup and coconut oil to a bowl and microwave for 30 seconds. Stir until smooth.
2. Add remaining ingredients and stir until a thick dough is formed.
3. Press into a lined baking tin and set aside in the fridge.
4. Melt dark chocolate with peanut butter and pour over the top of cookie dough.
5. Put back in the fridge to set before slicing.
*store in the fridge for up to 5 days.

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Choc chip banana bread

  • 3 ripe bananas
  • ⅓ cup butter(75 g), melted
  • ½ cup sugar(100 g)
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • salt, to taste
  • 1 ½ cups lupin flour
  • ½ cup chocolate chips

Method

  1. Preheat oven to 350˚F (180˚C).
  2. In a bowl, add the bananas and mash until smooth. Add in the melted butter and stir until well combined.
  3. Add the sugar, egg, vanilla, baking soda, salt, and lupin flour, and stir until the batter is smooth.
  4. Add in the chocolate chips and pour the batter into a greased loaf pan. Top with additional chocolate chips.
  5. Bake for 50 minutes to an hour, or until a toothpick comes out clean.
  6. Cool completely before serving.
  7. Enjoy! (Keeps really well in the fridge for a few days, then toast if you wish!)
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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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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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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.