Lemon Cheesecake Slice

Print Friendly, PDF & Email


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


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.

Stay up to date

More recipes

Fluffy Pancakes

Print Friendly, PDF & Email

Ingredients 40 g lupin flour  10 g almond flour 2 teaspoons erythritol or 1/8 tsp pure monkfruit extract 1/2 teaspoon baking powder 1/4 teaspoon xanthan gum 1/4 teaspoon kosher salt 2 eggs 2 teaspoons melted butter coconut oil or ghee 1/2 teaspoon vanilla extract

Lupin Pasta

Print Friendly, PDF & Email

Ingredients 2/3 cup Vital Wheat Gluten 1/2 + 1/3 cup (82g) Lupin Flour 2 tsp Salt 1/2 tsp Xanthan Gum 1 large Eggs, beaten 1 tbsp Extra

Passionfruit and coconut muffins

Print Friendly, PDF & Email

Ingredients 1 cup wholemeal lupin flour 1 cup plain lupin flour 1 tsp baking powder 1/2 tsp bicarb soda 1 cup passionfruit pulp 1/2 cup