Thanks to Hollie for this yummy snack!


  • 175g unsalted butter, chopped

  • 200g dark chocolate, chopped

  • 200g soft brown sugar

  • 1 teaspoon vanilla essence

  • 2 eggs

  • 1 cup (125g) lupin flour

  • Optional: 3/4 cup fresh or frozen raspberries or blueberries or nuts such as walnuts/halzelnuts/cashews. Note that the berries will make it more moist so it might need a touch more flour. I always make it without the berries.

  1. Place butter and chocolate pieces in a small saucepan (or in microwave safe bowl) melt over low heat until smooth.

  2. Place in a bowl and mix in sugar, vanilla, eggs and sifted flour, then gently fold through berries or nuts (if you are adding them).

  3. Pour mixture into either (a) a greased 18cm square cake tin and bake at 180ºC for 20-30 minutes or until just cooked (test by inserting a skewer into centre), or (b) spoon mixture into cupcake tray and bake at 180ºC  for 15 to 20 minutes or until just cooked. I always take the brownies out just before they're completely cooked and let them sit in the pan for a bit so that they finish cooking while they're out of the oven. This ensures that they are moist and delicious!

Protein Flake Biscuit

Thanks to Clare for this biccy recipe!


  • 125g butter, at room temperature

  • 1/2 cup caster sugar

  • 1 egg

  • 1/2 cup Lupin Flour

  • 1 teaspoon baking powder

  • 1/2 SR flour

  • 1/4 cup currants

  • pinch salt

  • 2 cups Protein Flakes, crushed slightly


  1. Preheat oven 160C-180C fan forced. Line 2 baking trays with baking paper.

  2. Cream butter and sugar until pale and creamy, add egg and beat until combined.

  3. Fold in the flour, currants and salt, mix well.

  4. Place Protein Flakes in a bowl, spoon slightly heaped tablespoon of butter mixture into the flakes: Toss the mixture gently in the flakes to coat and form balls.

  5. Place balls about 8cm apart to allow spreading, on prepared tray.

  6. Bake for 15-18 minutes or until golden. Cool on tray for 10 minutes before transferring to wire rack to cool completely.

Fruit Cake

Thanks for Clare for this recipe!


  • 500g mixed fried fruit

  • 1/2 cup Lupin Kibble

  • 2/3 cup brandy

  • juice of 1 orange

  • 1/2 cup SR flour

  • 1 1/4 cup Lupin Flour

  • 1 1/4 cup plain flour

  • pinch of salt

  • 1/2 teaspoon nutmeg, grated

  • 1/2 teaspoon cinnamon

  • 1 teaspoon mixed spice

  • 250g butter

  • 1 cup brown sugar, firmly packed

  • 1 teaspoon vanilla essence

  • 4 eggs


  1. Place fruit and kibble in a bowl with brandy and orange juice, cover and leave overnight or for a couple of days.

  2. Sift flour, salt and spices together. In a separate bowl cream the butter and brown sugar until light and fluffy. Add jam and vanilla essence and beat together. Add eggs one at a time, beating well after each addition.

  3. Add the fruit and flour alternately and mix until well combined.

  4. Spoon into a grease proofed tin, bake in slow oven for 1.5-2 hours.

Crumbed Fish

Thanks to Hollie for this recipe!


- 2 white fish of your choice fillets eg. Basa

- 2 small eggs

- 1/2 cup Lupin Crumb

- Salt and pepper

- Lemon rind

- Oil of your choice (I use olive oil)



  1. Whisk eggs in shallow bowl

2. Combine lupin crumb with salt and pepper and grate a small amount of lemon rind into the crumb

3. Coat each basa fillet in the whisked egg.

4. Coat each basa fillet in crumb mixture.

5. Heat oil in pan, and fry the fillets over a medium heat until golden and cooked through.

6. Serve with a salad and desired sauce.  

Chocolate Protein Pancakes

Thanks to Cath for this quick brekky idea!


  • 2 small bananas, mashed

  • 2 eggs

  • 1/4 cup Lupin Flour

  • 1/4 cup Greek yoghurt

  • 1 scoop chocolate protein powder


  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!


  • 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


  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


  • 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


  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!


  • 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


  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!


  • 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


  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


  • 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


  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


  • 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


  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!


  • 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


  1. Cooked off apples in water in a pot to

  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


  • 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


  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!


·       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

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


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


2 tspn Dijon mustard

6 tspns olive oik

4 tspns apple cider vinegar


  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


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


  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


  • 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


  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.



  • 1kg butternut pumpkin, cut into bite size pieces

  • 2 cloves garlic chopped

  • Extra virgin olive oil

  • Salt and pepper to taste


  • 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



  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.