- 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
- 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.
3⁄4 cup sugar
1⁄4 cup packed brown sugar
1⁄2 cup butter, softened
1 large egg
1⁄2 teaspoon vanilla extract
1⁄2 teaspoon cinnamon
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
1⁄2 cup plain flour
1⁄2 cup lupin flour
3⁄4 cup oats
3⁄4 cup toasted protein flakes
3⁄4 cup dried cranberries
1⁄2 cup white chocolate chips
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.
1 cup granola of choice
1/2 cup protein flakes
1/4 cup maple syrup
1/4 cup peanut butter
Mix all in one bowl and make into bowls with hands or ice cream scoop. Refrigerate until firm and optionally drizzle melted chocolate over.
3 banana ripe
3/4 cup sugar
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)
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.
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
- Preheat oven to 160°C. Place the chia seeds and water in a large bowl and stir to combine. Set aside for 10 minutes.
- 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.
- 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.
3/4 cup (185ml) warm skim milk
2 tsp (1 sachet/7g) dried yeast
1/4 cup (55g) caster sugar
1 Coles Australian Free Range Egg, lightly whisked
50g butter, melted
2 cups (300g) plain flour
1 cup (150g) lupin flour
1/2 tsp salt
Ground cinnamon, to sprinkle
2/3 cup (150g) brown sugar
1 1/2 tbs ground cinnamon
60g butter, softened
50g butter, softened
3/4 cup (120g) icing sugar mixture
2 tsp milk
Place the milk, yeast and 1 tsp sugar in a small jug. Stir until well combined. Set aside for 5 mins or until the mixture is frothy.
Add the egg, butter and 1 tbs water to the milk mixture. Whisk to combine.
Combine flour, salt and remaining sugar in a large bowl. Make a well in the centre. Add milk mixture and use a round-bladed knife to stir until a soft, sticky dough forms. Turn onto a lightly floured surface and knead for 10 mins or until smooth and elastic. Place the dough in a lightly greased bowl. Cover loosely with a clean damp tea towel. Set aside in a warm, draught-free place for 1 hour or until the dough doubles in size.
Meanwhile, to make the cinnamon filling, place the sugar, cinnamon and butter in a small bowl and stir until a smooth paste forms.
Preheat oven to 200°C. Grease a 22cm square cake pan and line the base and sides with baking paper. Turn the dough onto a lightly floured surface and knead until smooth. Roll out the dough to a 30cm x 40cm rectangle. Spread the cinnamon filling evenly over the dough, leaving a 2cm border at 1 long end. Starting from the other long end, roll up the dough to enclose the filling. Use a serrated knife to cut evenly into 9 scrolls. Arrange the scrolls, cut-side up, in the prepared pan. Cover loosely with a clean damp tea towel and set aside for 20-30 mins or until the dough rises to the top of the pan.
Bake for 10 mins. Reduce oven to 180°C. Bake for a further 20-25 mins or until the scrolls are golden brown and sound hollow when tapped on the top. Set aside in the pan to cool.
To make the buttercream, use an electric mixer to beat the butter in a bowl until very pale. Add the icing sugar and beat until well combined. Add the milk and beat to combine.
Place the scrolls on a serving platter. Spread with the buttercream and sprinkle with cinnamon.
Adapted from Coles recipe.