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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.

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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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Cinnamon Scrolls

Ingredients

Dough

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

Cinnamon filling

2/3 cup (150g) brown sugar

1 1/2 tbs ground cinnamon

60g butter, softened

Buttercream

50g butter, softened

3/4 cup (120g) icing sugar mixture

2 tsp milk

Method

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.