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!!
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.
Thanks to our resident athlete Alyson who assured us these are a great post-run snack!
1 cup peanut butter
1/3 cup coconut oil
1/4 cup maple/agave syrup
1.5 cups Lupin Protein Flakes, crushed
1.5 cups cornflakes, crushed
200g dark chocolate, melted
sprinkle of sea salt in mix and on top
METHOD
Mix the first three ingredients in a large bowl.
Add in Protein Flakes, cornflakes and salt.
Press the mixture firmly into a prepared loaf tin.
Refrigerate for 30 mins, until firm. Pour the melted chocolate over the top and a sprinkle of salt.
Refrigerate until firm, then slice into bars and enjoy!
