Peanut Butter Cookie Dough Slice

Print Friendly, PDF & Email

Ingredients
For the Base:
▪️1/2 cup Peanut Butter
▪️1/4 cup Maple Syrup
▪️2 tbs Coconut Oil
▪️1 1/4 cup Lupin Flour
▪️1/4 cup Almond Meal

For the Top:
▪️150g Dark Chocolate
▪️2 tbs Peanut Butter

Method

1. Add peanut butter, maple syrup and coconut oil to a bowl and microwave for 30 seconds. Stir until smooth.
2. Add remaining ingredients and stir until a thick dough is formed.
3. Press into a lined baking tin and set aside in the fridge.
4. Melt dark chocolate with peanut butter and pour over the top of cookie dough.
5. Put back in the fridge to set before slicing.
*store in the fridge for up to 5 days.

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