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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.

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Banana and chocolate muffins

Ingredients

3 banana ripe
3/4 cup sugar
100g butter
1 egg
2 tbs milk
1 tsp baking powder
1/4 tsp salt
3/4 cup self raising flour
3/4 cup lupin flour
1/2 cup chocolate chips (white, milk or dark)

Method

Melt the butter and set aside to cool.

Peel and mash the bananas in a separate mixing bowl. Add the sugar, mixing to combine.

Lightly beat together butter, egg and milk. Add the banana mixture and add sifted dry ingredients.

Mix lightly with a fork to just combine. Stir in chocolate chips.

Bake in deep muffin tins at 190C for 15-20 minutes.

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Hazelnut and chocolate muesli bars

1 tablespoon white chia seeds

¼ cup (60ml) water

½ cup (125ml) maple syrup

¾ cup (70g) rolled oats

¾ cup (70g) toasted protein flakes

1 cup (140g) hazelnuts, finely chopped

½ cup (70g) wholemeal lupin flour

½ cup (40g) desiccated coconut

6 fresh dates (90g), pitted and finely chopped

50g 70% dark chocolate, melted

  1. Preheat oven to 160°C. Place the chia seeds and water in a large bowl and stir to combine. Set aside for 10 minutes. 
  2. Add the maple syrup, oats, flakes, hazelnut, flour, coconut, cacao nibs and date and stir well to combine. Press the mixture firmly into a lightly greased 20cm square tin lined with non-stick baking paper. Cook for 25–30 minutes or until golden. Set aside in the tin to cool completely. 
  3. Using a serrated knife, slice into 8 bars. Place on a tray lined with non-stick baking paper and drizzle with the chocolate. Place in the fridge for 10 minutes or until set. Serve.

Note: this recipe has been adapted from Donna Hay’s website.

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Giant chocolate chip cookie

Ingredients

  • 5og lupin flour
  • 15g Greek yoghurt
  • 5g butter, softened
  • 1 egg
  • Chunks of chocolate
  • 1/2 tsp baking powder
  • 1/2 tsp sugar

Method

  1. Mix dry ingredients, then add in yoghurt, butter and egg. Combine, then add chopped up chocolate.
  2. Mould into 1-3 big cookie dough balls and place on oven tray.
  3. Bake in 180C oven for 10-15 minutes. Let cool on tray slightly before transferring to a wire rack.
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Joanna McMillan’s Lupin Chicken Nuggets

Joanna McMillan Lupin Chicken Nuggets Video

Ingredients 

1/2 cup lupin flour

1 tsp salt & good grind of black pepper

1 tsp sweet paprika

1/2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp ground cardamom 

1 egg 

1 cup lupin crumb 

2 chicken breast fillets

Extra virgin olive oil to fry 

Method

In one bowl combine the lupin flour with the salt, pepper, paprika, cumin, coriander and cardamom. 

In a second bowl whisk the egg with 1 tbs water.

Place the lupin crumb in a third bowl. 

Dice the chicken into desired nugget size. (You can also dice small to make chicken popcorn). Toss the chicken cubes in the flour mixture, then the egg and finally the crumb. This can be done ahead of time and kept in the fridge.

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Joanna McMillan’s Dark Choc Lupin & Fig Bark

Joanna McMillan Lupin Fig Bark Video

Ingredients

100g high cocoa (at least 70% – I used 90%) dark choc 

1/3 cup lupin flakes (40g)

4 dried figs (40g), chopped

1/4 cup (30g) pecans, chopped 

Method

Melt the chocolate in a glass bowl over a pan of boiling water. Alternatively, you can melt in the microwave.   Add the other ingredients and mix to coat. Spread out on baking paper & pop into fridge to set. Break into chunks to serve.