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
Preheat oven to 160C/140C fan-forced. Line 4 large baking trays with baking paper.
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.
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.
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.
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.
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.
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
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.