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Gluten Free pistachio and semolina syrup cake

Pistachio cake

200ml water

2 1/2 tbs fresh lemon juice

160g unsalted pistachios

1/2 cup Lupin Semolina

3/4 cup caster sugar

3 eggs

1 cup caster sugar

1 1/2tsp lemon rind, finely grated

Plain gluten free flour to dust

1/2 cup Lupin Flour

1/2 cup GF plain flour

2 1/2 tsp GF baking powder

150g unsalted butter, room temperature

1/2 cup Greek natural yoghurt

Chopped pistachio kernels and whipped cream to serve

METHOD

Place the water, sugar, lemon juice and rind in a small saucepan over medium heat and stir until the sugar dissolves. Increase heat to high and bring to the boil. Reduce heat to medium low. Simmer for 2 mins or until the syrup thickens. Set aside to cool.

Preheat oven to 180c. Brush a 20cm (base measurement) round non stick cake pan with butter to grease. Dust with flour. Place the pistachio kernels in a food processor and blend until finely ground.

Sift the flours, semolina and baking powder into a bowl until pale and creamy. Stir in the ground pistachio. Use an electric beater to mix the butter and sugar in a small bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition. Transfer to a large bowl. Stir in the flour mixture. Add in the yoghurt and stir until well combined.

Spoon the mixture into prepared pan. Smooth the surface. Bake in oven for 50 minutes or until a skewer inserted in the centre comes out clean. Use the skewer to pierce boles all over the surface of the cake. Pour over the syrup, set aside to cool.

Transfer the cake to a serving plate and sprinkle with chopped pistachio. Serve with whipped cream.

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Lupin Meatballs

meatballs

Thanks to Mary Ann for this delicious recipe!

500gms mince (chicken or beef)

1 x stick celery roughly chopped

½ onion – diced rough

1 x head broccoli – roughly chopped

1 x carrot – grated

2 eggs

1 x dessertspoons of ABC Sweet soy sauce

2 x dessertspoons of BBQ sauce

2 x dessertspoons of Lupin crumbs

1 teaspoon Vegeta

Crumb Mix:

½ cup breadcrumbs

½ cup of Lupin crumb

Method

In a food processer; blend celery, onion and broccoli to a rough crumb mixture.

Add this to the mince in a bowl.

Add in the eggs and sauces and stir so the mixture is sticky and blended.

Roll small handfuls into balls and roll in Crumb mix

Using coconut oil, fry the balls slowly at a medium heat until cooked through

Serving suggestions;

·       As a snack with hummus

·       With a rich tomato sauce stirred through pasta

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Ottolenghi’s honey and yoghurt cornbread, with a lupin twist!

Ottolenghi cornbread

We love this Ottolenghi favourite in the Lupins for Life team. For some extra depth, we have added a combination of lupin semolina and lupin flour, as well as a dash of chilli for an extra kick!  You can find the original recipe on The Guardian website.

210g unsalted butter

210g quick-cook polenta

100g lupin flour

50g lupin semolina

1tsp chilli flakes

1¾ tsp salt

1 tbsp baking powder

⅓ tsp bicarb soda

450g corn kernels (canned corn or fresh corn)

3 tbsp honey

200g Greek-style yoghurt

80ml milk

3 eggs

METHOD
Preheat fan-forced oven to 210°C.

Put the butter in a 28cm-diameter cast-iron saute pan, then put it in the oven for 12-15 minutes, or until melted and browned. Pour all but a tablespoon and a half of the butter into a bowl and set the pan aside.

Meanwhile, in a large bowl, whisk together the polenta, flour, semolina salt, baking powder and bicarb.

Put the corn in a food processor and pulse a few times, until roughly chopped, then tip into a large bowl and add the honey, yoghurt, milk, eggs and chilli. Whisk to combine.

Combine the corn mixture, the bowl of browned butter and the dry ingredients. Don’t overmix.

Transfer the mixture to the buttered pan you used earlier, smoothing out the top with the back of a spoon, and bake for 25 minutes, or until the bread is golden and brown around the edges, and a skewer comes out clean from the centre. Leave to cool in the pan for at least 45 minutes before serving. 

We recommend serving for breakfast with greek yoghurt and honey, or with a poached egg, and a tomato, avocado, lime and red onion salsa! 

If you’re not a huge fan of chilli, go for some cracked pepper and about 2 teaspoons of fresh thyme instead. You might be surprised to hear it, but thyme and honey make a delicious combination!

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Brekky Bikkies

brekky bikkie

1 cup lupin flour

1/3 cup coconut oil

1/2 cup brown sugar (or coconut sugar)

2 eggs

1/4 tsp baking powder

1 tsp vanilla essence

1 tsp ground cinnamon 

2 tbs shredded coconut

1 tbs chia seeds

1 tbs pepitas

1 tbs flaxseed

Method

Mix all ingredients into a bowl.
Melt the coconut oil in microwave, and add to ingredients.
Once combined, make 50 cent-sized balls and place on lined baking tray. Flatten with a fork.
Bake for 15 mins on 180 degrees fan-forced.

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Choc Chip Brownies

Thanks to Amy for this melt in your mouth delight!

Ingredients

2 1/2 cups of lupin flour

250 g butter

400 g dark chocolate 

1/4 cup cold water

3/4 cup sugar

4 eggs

1 1/2 cup white chocolate chips

1 1/2 dark chocolate chips

Method

Preheat oven to 180°c and grease a large slice tin

Combine butter and dark chocolate in a pan and melt over low heat

Transfer to bowl and stir in cold water to cool

Once cool, stir in lightly beaten eggs, sugar and sifted lupin flour and fold in chocolate chips

Spread evenly in pan and bake for 30 minutes (add extra choc chips on top if desired)

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Cherry Ripe Protein Balls

Adapted from Leah Itsines Bare recipes, thanks for the inspiration Leah!

Ingredients

8 Medjool dates, pitted

1/2 cup Lupin Crumb

1/2 cup desiccated coconut

1/4 cup Lupin Flakes

1/4 cup rolled oats

1 tablespoon cocoa powder

10 fresh cherries, pitted

1 tablespoon white chia seeds

1 tablespoon honey

1/4 teaspoon cinnamon

150g dark chocolate

Method

Melt chocolate over the stove or in the microwave.

Add dates, cherries, coconut, crumb, flakes, oats, cocoa powder, honey and cinnamon into a food processor and blend. Add 1 teaspoon of water to bind. If it looks like it needs more, add 1 teaspoon at a time.

Fold through chia seeds and mix well.

Roll into small bite sized balls.

Dip the ball into the dark chocolate and place into a lined baking tray. Repeat with the entire mixture.

Place in the fridge to set.

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Easy apple crumble

Thanks to Michelle for sending this one in!

3 diced apples

3 tablespoons water

1 tsp cinnamon

1 tsp stevia

50gms melted butter

1 tsp nutmeg

1 tbsp honey

3/4 cup Lupin Crumb

METHOD

Cooked off apples in water in a pot to soften.

Put in a baking dish and add cinnamon and stevia.

Mixed melted butter, nutmeg and honey into the lupins crumb and sprinkle on top of apple mixture.

Bake for 30 mins on 180 degrees.

Served with some cream.

YUM! And easy and quick!!

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Lemon Cheesecake Slice

Ingredients

1 ½ cups lupin flour   

1 egg

½   cup  pure icing sugar gluten free                   

1 tab sp grated lemon rind

155 g butter melted                                 

½  cup lemon juice

400g can condensed milk                       

2 tablespoons lupin flour, extra

1 teaspoons baking powder gluten free

Method

Preheat oven to 180°C and line a 18cm x 28cm lamington pan.

Combine lupin flour, butter and icing sugar, mix well and press into pan. Bake for 15 minutes.

Place Condensed milk and egg in a large bowl, beat well. Add lemon rind, lemon juice, extra lupin flour and baking powder and beat until combined. Pour over base. Return to the oven and bake for a further 25- 30 minutes or until topping is set.

Allow to cool in the pan, refrigerate. Cut into squares and sprinkle with icing sugar before serving.