Chocolate Protein Pancakes

Thanks to Cath for this quick brekky idea!

Ingredients

  • 2 small bananas, mashed

  • 2 eggs

  • 1/4 cup Lupin Flour

  • 1/4 cup Greek yoghurt

  • 1 scoop chocolate protein powder

Method

  1. Combine everything in a bowl.

  2. Heat fry pan and melt butter, ladle out batter and cook until bubbles form, the flip.

  3. Enjoy with sliced bananas and maple syrup on top!

Soda Bread

Thanks to Pam for this recipe!

Ingredients

  • 2 cups stone ground whole meal flour

  • 2 cups lupin whole meal flour

  • 600 ml buttermilk

  • 1 egg

  • 3 teaspoons baking powder

  • 1 teasp bicarb soda

  • 1 cup chia seeds

  • 1 cup sunflower seeds

  • 1 cup pepitas

  • 1 cup rolled oats

Method

  1. Place all the dry ingredients in a large bowl and combine well. Whisk egg and buttermilk together.

  2. Add wet to dry and mix well until a soft dough forms.

  3. Turn out onto a floured area and knead lightly. Form into a loaf or place in a loaf tin.

  4. Cook at 180 degrees for one hour. Turn out and allow to cool before slicing.

  5. Delicious with raw, organic honey which we harvest from our vegetable garden hive.

Crumbed Tofu

Ingredients

  • 1 block firm tofu

  • 1/2 cup Lupin Flour

  • 1/2 cup Lupin Crumb

  • 1 egg, beater with salt and pepper

  • Olive oil for frying

  • Sprig of thyme for garnish

  • Relish for dipping

Method

  1. Make sure the tofu has been pressed until all liquid is removed and slice into preferred thickness.

  2. Roll tofu in lupin flour, dip in egg and roll in the crumb.

  3. Fry tofu in olive oil and drain on a paper towel.

  4. Garnish with thyme or herbs of choice. Serve alongside your favourite relish to dip in and a fresh green salad.

Rice & Kibble & Quinoa

Thanks to Jen for this side dish idea!

Ingredients

  • 1/2 cup brown rice

  • 1/4 cup Lupin Kibble

  • 1/4 cup quinoa

  • 2 1/2 cups water

  • Handful dried cranberries

  • Handful crumbled feta

  • Sprinkle of herbs to garnish

Method

  1. Rinse the rice, kibble and quinoa very well.

  2. Place in rice cooker with water and a pinch of salt.

  3. Once cooked, allow to stand for 10 minutes then gently fluff with a fork.

  4. Serve rice with cranberries and feta and herbs sprinkled over the top.

Vegie Soup

Thanks to Dr Joanna McMillan for this recipe!

Ingredients

  • 2 tbspns extra virgin olive oil

  • 1 red onion

  • 3 sticks celery

  • 1 carrot

  • 1 zucchini

  • 1 bunch broccolini

  • 1/2 cup Lupin Kibble

  • 1 litre chicken stock

  • Handful of chopped parsley, mint & coriander

Method

  1. Heat oil in a large saucepan.

  2. Chop all the vegies and add to pan.

  3. Once soft and fragrant, add lupin kibble and chicken stock.

  4. Simmer for half an hour and then blitz in blender.

  5. Return soup to pan, season to taste and add herbs.

  6. Serve with sourdough bread, spread with cream cheese and mature crumbly cheddar.

Honey Soy Stir fry with Lupin Coconut Rice

Ingredients

  • 2 carrots, sliced

  • 1 zucchini, sliced

  • 1 red capsicum, sliced

  • 1 broccoli, cut into florets

  • 1 brown onion, sliced

  • 200g snow peas, chopped

  • 400ml coconut milk

  • 2 cups water

  • 1 cup white rice

  • 1/2 cup lupin kibble

  • 2 tbspns honey

  • 1/3 cup soy sauce

Method

  1. Heat oil in large fry pan at medium, and cook onions until transparent. Add in capsicum and carrot. Cook for five minutes.

  2. Meanwhile, combine rice, water, kibble and coconut milk in a rice cooker and cook.

  3. Add honey, soy sauce and broccoli to pan and cook for 3 minutes.

  4. When rice is almost complete, add zucchini and snow peas to pan.

  5. Serve & enjoy the leftovers for days!

Herb and Cheese Muffins

Ingredients

  • 2 cup Lupin flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 1/4 teaspoon chili powder (optional)

  • 1.5 teaspoons sugar

  • 1 cup cheddar cheese (grated)

  • 1/2 cup parsley (chopped)

  • 1 large egg

  • 2 tablespoons vegetable oil

  • 2 tablespoons unsweetened applesauce

  • 1 1/2 cups buttermilk

Method

  1. Preheat the oven to 200F.

  2. In a large bowl, combine the flour, baking powder, baking soda, salt, pepper, chili powder (if using), and sugar. Whisk thoroughly.

  3. Add the grated cheese and chopped parsley to the flour mixture and mix until all incorporated.

  4. Add the egg, vegetable oil, applesauce, and buttermilk (or kefir) and mix with a spatula just until no flour is visible. Do not overmix.

  5. Line medium sized muffin pan with muffin liners AND SPRAY WITH COOKING OIL (this is important!)Alternatively: You don't have to line with paper liners, you can just spray the muffin tin with cooking oil directly.

  6. Evenly divide the batter between 16 cups.

  7. Bake for 25-30 minutes or until a toothpick inserted in the middle of a muffin comes out clean.

  8. If you are not using muffin liners, then run a butter knife around the muffins while they are still hot to loosen  them from the pan.

Easy Apple Crumble

Low Carb - Gluten Free

Thanks to Michelle for sending this one in!

INGREDIENTS

  • 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

  1. Cooked off apples in water in a pot to
    soften.

  2. Put in a baking dish and add cinnamon and stevia.

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

  4. Bake for 30 mins on 180 degrees.

  5. Served with some cream.

    YUM! And easy and quick!!

Lupin breakfast pudding

INGREDIENTS

  • 2/3 cup lupin semolina

  • 1 cup milk of choice

  • ½ cup water plus extra

  • 1 tablespoon butter

  • Pinch of salt

  • Pinch of cinnamon

  • Honey or maple syrup - drizzle

  • Vanilla extract - drizzle

  • Lupin toasted protein flakes – crush up a couple of tablespoons

 Your favourite yoghurt, fruit, nuts, seeds of choice for topping

METHOD

  1. Boil water and pour just enough over the semolina so no excess water is in the dish and stir well and let sit.

  2. In a saucepan combine the milk, butter, salt and ½ cup water and bring to the boil.

  3. Once boiled add the semolina and stir really well until smooth and turn the heat down to a simmer, add the vanilla and honey and cinnamon and stir often for about 15 mins until it reaches the desired consistency (do not make it too thick as it will thicken on standing)….Heat off and let stand for ten minutes…

  4. Now, you can eat this warm like a porridge adding dates and bananas and crushed lupin protein flakes or toppings of your choice OR leave to cool down in the saucepan then put in a bowl, covered in the fridge overnight and in the morning top with your favourite fruit, nuts, yoghurt and seeds and toasted lupin protein flakes.

Enjoy x

Heather’s Muesli

Makes enough to fill your cereal container!

INGREDIENTS

·       2-4 cups Toasted Protein Flakes

·       6-7 cups rolled oats

·       2 cups shredded coconut

·       ¾ - 1 cup sesame seeds

·       2 cups unprocessed rice bran

·       ½ cup pepitas

·       1 cup sunflower kernels

·       ½ cup crushed raw nuts

METHOD 
1. Combine all ingredients and mix well. Store in cereal container.
2. Serve with milk or yoghurt and your favourite fresh fruit.

Pecan Lupin Kibble Salad

Ingredients

1/2 cup pecans

1/2 cup kibble - cooked and cooled

2 cups baby spinach

1/4 red onion, sliced

1 chilli, finely sliced

1 nectarine, sliced

Dressing

2 tspn Dijon mustard

6 tspns olive oik

4 tspns apple cider vinegar

Method

  1. Toast pecans in a dry pan until fragrant.

  2. In a bowl put baby spinach leaves, red onion, chilli, kibble, nectarine and pecans.

  3. Mix all of the dressing ingredients and drizzle over salad.

Lupin Falafels

Ingredients

2 cups Lupin Kibble (soaked overnight in water)

1 onion

3 Garlic cloves

2 tsp cumin

2 tspn ground coriander

2 tbspn Lupin Flour

1 tspn salt

1/2 cup fresh parsley

Method

  1. Combine all ingredients in a food processor.

  2. Form into balls and place in a hot pan with olive oil.

  3. Serve with hummus and tabouli or with salad in a wrap.

Sweet Potato Buddha Bowl

Ingredients

  • I large sweet potato, chopped into 2cm cubes

  • 1/2 red onion, sliced

  • 1 tsp cumin

  • 1 tsp crushed garlic

  • can of black beans

  • can of corn kernels

  • 1 small pkt coleslaw

  • Packet spinach & rocket

  • Caesar salad dressing

  • 1/2 cup quinoa

  • 1/2 cup Lupin Kibble

  • Olive oil

Method

  1. Turn oven to 180 degrees celsius, fan forced. Place sweet potato on lined tray, drizzle with olive oil and spices. Mix to coat evenly and place in oven for 40 minutes.

  2. Place quinoa and kibble in microwave safe dish with 2 cups of water. Cook for 8 minutes on high, stopping to stir.

  3. Add onion and black beans to sweet potato for the last ten minutes of cooking.

  4. In a bowl, add salad, coleslaw, sweet potato mixture and corn. Drizzle with caesar salad dressing and combine.

PUMPKIN, LUPIN KIBBLE and HALOUMI SALAD

INGREDIENTS

  • 1kg butternut pumpkin, cut into bite size pieces

  • 2 cloves garlic chopped

  • Extra virgin olive oil

  • Salt and pepper to taste

  • 125g LUPIN KIBBLE

  • 1 cup water /stock

  • 125g greens beans, cut in half

  • 30g pine nuts

  • 200g Haloumi cheese

  • Spinach leaf or similar

  • Honey and mustard dressing or balsamic glaze

 

METHOD

  1. Prepare the LUPIN KIBBLE by adding stock and resting for an hour in the fridge. Or alternatively boiling in the stock for about 15 to 20 minutes and drained well.

  2. Put the pumpkin in a roasting dish and coat lightly with the oil then roast, adding the garlic about 15mins before pumpkin is fully cooked.

  3. Fry the Haloumi until browned. Cut into a suitable size.

  4. Steam the beans but keep firm.

  5.    Place spinach on platter and layer with pumpkin, LUPIN KIBBLE, beans, Haloumi and pine nuts and lightly mix. Trickle over with the dressing.

Lupin Tabbouleh

INGREDIENTS

  • 1 cup Lupin Kibble  

  • 1 cup chopped fresh Italian Parsley

  • 1 cup chopped fresh Coriander

  • ½ cup chopped fresh Mint           

  • 4 chopped firm tomatoes

  • 4 spring onions

  • 1 small chopped fresh chilli or flakes to taste

  • ¼ cup lemon or lime juice

  • 1 tabsp fish sauce

  • 30ml virgin olive oil

  • 1 teasp raw sugar dissolved in 30ml water

  • Salt and pepper to taste

 

METHOD

1. Put LUPIN KIBBLE in a bowl and add the lemon juice, fish sauce, oil, salt, pepper and water sugar mix and stir through the kibble. Cover and place in the fridge for 1 hour.

2. After the 1 hour, mix in the remaining ingredients, adding chillies and salt/ pepper to taste and refrigerate until ready for use.

Gluten Free Gingerbread Cookies

Ingredients

  • 225g (1 1/2 cups) lupin flour

  • 1 tablespoon raw cacao powder

  • 100g (1/2 cup, firmly packed) dark brown sugar

  • 3 teaspoons ground ginger

  • 1 teaspoon ground cinnamon

  • 1 teaspoon mixed spice

  • 1/4 teaspoon bicarbonate of soda

  • 80g chilled butter, chopped

  • 1 egg

  • 1-2 tablespoons water

  • 330g pkt Queen Royal Icing

  • Red and green food colouring, to tint

Method

  1. Preheat oven to 180C/160C fan forced. Line 2 large baking trays with baking paper.

  2. Place the flour, cacao, sugar, ginger, cinnamon, mixed spice, bicarb and butter in a food processor. Process until the mixture resembles fine crumbs. Add the egg and 1 1/2 tbs water. Process until the mixture just comes together, adding the remaining water if necessary.

  3. Turn dough onto a lightly floured surface. Gently knead until just smooth. Divide the dough in half. Roll out 1 half on a lightly floured sheet of baking paper until 3mm thick. Slide the dough onto a tray and place in the fridge for 10-15 minutes to rest.

  4. Use lightly floured Christmas cookie cutters to cut shapes from the dough. Transfer to prepared trays. Bake for 10-12 minutes or until light golden and almost crisp. Cool on trays for 10 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough, re-rolling any scraps.

  5. Make the icing following packet directions. Divide the icing among 3 bowls. Tint 1 portion with red colouring and 1 portion with green colouring. Decorate the biscuits. Set aside for 5 minutes to set.

Muesli

Ingredients 
Grains:

  • 2 cups oats

  • 3/4 cup lupin crumb 

  • 2 cups rice puffs 
    Nuts & seeds:

  • 1/2 cup cashews

  • 1/2 cup almonds

  • 1/4 cup pecans

  • 1/4 cup walnuts

  • 1/2 cup sunflower seeds

  • 1/4 cup pepitas (pumpkin seeds)

  • 1/4 cup crushed linseed - 1/4 cup chia seeds 
    Dried fruit:

  • 1/4 cup raisins

  • 1/4 cup dried apricots finely chopped

  • 1/4 cup dried mango finely chopped

  • 1/4 cup dried cranberries 
    Toppings:

  • 2 tbs rice malt syrup 

    Method 
    1. Place oats, nuts, pepitas and sunflower seeds on baking trays and toast in oven until lightly golden (approx. 5-7 minutes) 
    2. Combine toasted ingredients with all other ingredients in a bowl and drizzle over rice malt syrup (slightly melted so its easier to pour). Mix until combined and well mixed through. 
    3. Serve with nut milk or coconut yogurt!