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.

Lupin Tabbouleh


  • 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



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


  • 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


  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.



  • 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 

  • 2 tbs rice malt syrup 

    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!

Chocolate Protein Balls

Thanks to Tina from Simple Spoonful for this one!


  • 1 cup dates (soaked for 2 hours prior then drained)

  • 1/2 cup Lupin crumb

  • 2 tbs Cacao powder

  • 2 tbs Matcha powder

  • 2 tbs Almond butter

  • 1/4 cup Almond milk (as needed) 


    1. Blend all ingredients in a food processor then roll in dessicated coconut. You may need to tweak quantities to make the right consistency. 
    2. Refrigerate for 2 hours minimum before eating (but let’s be honest we all want to take a quick taste test prior to this!) These make the perfect morning or afternoon tea snack!

Brekkie Bikkies


  • 1C lupin flour

  • 1/3C coconut oil

  • 1/2C brown sugar (or coconut sugar)

  • 2 eggs

  • 1/4 tsp baking powder

  • 1 tsp vanilla essence

  • 1 tsp ground cinnamon 

  • 2 tbs shredded coconut

  • 1 tbs chia seeds

  • 1 tbs pepitas

  • 1 tbs flaxseed


    1. Mix all ingredients into a bowl.
    2. Melt the coconut oil in microwave, and add to ingredients.
    3. Once combined, make 50 cent-sized balls and place on lined baking tray. Flatten with a fork.
    4. Bake for 15 mins on 180 degrees fan-forced.

Vegie Sausage Rolls

Thanks to Tina from @simplespoonful for this one!


  • 1kg pumpkin, peeled and diced 

  • 350g mushrooms, thinly sliced 

  • 4 Puff pastry sheets, defrosted

  • 1 brown onion, finely diced

  • 2 garlic cloves, crushed

  • 1 Tablespoon of rosemary, chopped roughly

  • 2 tablespoons of olive oil

  • 3/4 cup lupin crumb

  • 1 Tablespoon of sesame seeds

  • ½ teaspoon of ground coriander

  • ½ teaspoon of ground cumin

  • ½ teaspoon of ground turmeric

  • ½ teaspoon garlic salt

  • ¼ teaspoon of chilli flake

  • ½ teaspoon of paprika 


  1. Preheat oven to 180*C 

  2. Spread pumpkin onto lined tray drizzling with olive oil and sprinkling with rosemary. Allow to cook until soft and lightly browned. 

  3. In a large nonstick pan, use a small amount of olive oil and heat on a high heat. Add mushrooms, onion and garlic into the pan and cook for 10-12 minutes or until they have softened and onion is cooked through.

  4. Once pumpkin and mushrooms cooked combine with all spices in a food processor and process until smooth. Add lupin crumb and blend further. You may need to add more lupin crumb if mixture is too wet. 

  5. Using one puff pastry sheet at a time, spoon some of the pumpkin mixture to one end of the pastry sheet and roll to shape into a sausage-like roll. Use a small brush of water to seal edges. 

  6. Cut into 3-5cm pieces and place seam side down on a lined tray. Repeat this with all pastry sheets and the pumpkin mixture. Brush tops lightly with olive oil and Sprinkle the sesame seeds over the top. Place into the oven for 30-40 minutes or until lightly golden brown.

  7. Serve while hot with tomato sauce or homemade relish 🍅🍅

Blueberry Muffins

Makes 6 large  muffins 

 Thanks to Lynne for this berry good recipe!


  • 1 1/2 C lupin flour

  •  1 1/2 C almond meal

  • 2 teaspoons gluten-free baking powder 

  • ¼ C cold pressed coconut oil or extra virgin olive oil

  • zest of 1 large lemon

  • 4 large eggs

  • 2 Tbspns raw honey or organic maple syrup 

  • 1 green apple, peeled & chopped into small chunks 

  • 200 g fresh or frozen blueberries


1. Preheat the oven to 180°C. Grease 6 portion muffin tin or line with paper

2.     Combine the lupin flour, almond meal and baking powder in a large mixing bowl.

3.     Add the lemon zest, eggs, oil,  and honey to form a batter.

4.    Fold in the apple and blueberries.

5.    Divide into prepared muffin tins.

6.    Bake for 35–40 minutes until cooked through and golden.

7.     Cool completely and enjoy.


Thanks to our chef Heather for this easy one!


  • 1 1/4 cups plain flour

  • 3/4 cups rolled oats

  • 3/4 cup lupin flakes

  • 1 cup firmly packed brown sugar

  • 1 cup shredded coconut

  • 150g butter, chopped

  • 2 tablespoons golden syrup

  • 1/2 teaspoon bicarbonate of soda

  • 2 tablespoons boiling water


  1. Preheat oven to 180°C/160°C fan-forced. Grease and line a 3cm-deep, 19cm x 29cm (base) slice pan with baking paper, allowing a 2cm overhang at long ends.

  2. Combine flour, lupin flakes, oats, sugar and coconut in a large bowl. Make a well in the centre.

  3. Place butter and syrup in a saucepan over low heat. Cook, stirring occasionally, for 8 to 10 minutes or until smooth. Combine bicarbonate of soda and boiling water in a jug. Remove butter mixture from heat. Stir in bicarbonate of soda mixture. Add to flour mixture. Stir to combine.

  4. Transfer to prepared pan. Using the back of a spoon, press mixture evenly into pan. Bake for 25 to 30 minutes or until golden. Cool in pan. Cut into squares. Serve.

Lupin & Seed Salad

Thanks to Jen for this vegan-friendly recipe!


  • 1/3 cup green lentils(uncooked)

  • 1/3 cup lupin kibble

  • 1/3 cup wild rice

  • 1/3 cup pepitas

  • 1/3 cup sunflower seeds

  • 2 Tbs baby capers

  • 1/3 cup of dried cranberries(chopped)

  • 1/2 cup chopped parsley

  • 1/2 cup coriander 

  • 2Tbs fresh lemon juice

  • 2Tbs Olive oil

  • Grated lemon zest

  • Salt and pepper


  1. Place wild rice in pot of boiling water (about 1 and a 1/2 cups), simmer for 50 minutes.

  2. Put dried lentils and kibble together in another saucepan and bring to boil, then simmer for 25 minutes.

  3. Allow cooked, rinsed ingredients to cool.

  4. Wash herbs and combine them with the rest of the ingredients in a large bowl add dressing ingredients toss and serve.

Lemon Coconut Fudge Slice

Thanks to the team at Jindera Takeaway for this dairy-free slice!


  • 125g coconut oil, melted

  • 1 1/2 cups white sugar

  • rind and juice of 1 lemon

  • 3/4 cup coconut

  • 2 eggs

  • 1 3/4 cup Lupin Flour

  • 4 tspn baking powder

Icing Ingredients

  • Icing sugar

  • 1 tbspn coconut oil

  • Rind & juice of 1 lemon


  1. Line slice tin with paper, leave paper over 2 sides to lift out.

  2. Combine oil, sugar, lemon rind, juice and 2 eggs.

  3. Add coconut, lupin flour and baking powder, mix well.

  4. Pour into slice tin and cook at 180 degrees for 20 minutes.

  5. Meanwhile, mix all lemon icing ingredients together until thick in consistency. It will melt and go shiny when on slice.

  6. While slice is warm, add icing.

Lupin Beef Rissoles

Thanks to Clare for this delicious rissole recipe!


  • 500gms mince beef

  • 1 medium onion, finely diced

  • 1 egg

  • 1/2 cup lupin crumbs

  • 1/2 teaspoon mustard powder

  • 1/2 teaspoon curry powder

  • 1/2 tablespoon Worcestershire sauce

  • 1/2 tablespoon sweet chilli sauce

  • 2 tablespoons tomato sauce

  • 1/2 cup finely chopped continental parsley

  • Salt and pepper to taste


  1. Mix all ingredients together and mould into the size of hamburger you like.

  2. Fry burgers and serve with sides or in roll.

Thai Vegie Burgers

Thanks to Tina for this vegan treat!

1 1/2 cups beans, cooked and cooled (I used adzuki)
750g piece pumpkin (approx. 1/4 medium pumpkin or 1/2 medium butternut squash)
1 cup lupin crumb
1 cup rolled oats
3 cloves garlic, crushed
2 tbs thai red curry paste 2 tsp cumin
1 tsp chilli flakes
2 good big handfuls of fresh herbs, roughly chopped
Salt and pepper
Dash of olive oil for cooking

Smashed avocado
Grilled Mushrooms
Baby Spinach
Roast capsicum
Served with sweet potato fries

1.  Add all burger ingredients to food processor and process until mixture is smooth. You may need to add extra lupin crumb or oats if too sticky depending on what beans you use! 

2. Cook on a hot pan and enjoy with your favourite fillings

Broccoli & Cheese Fritters


  • 3 cups broccoli, chopped(450 g)

  • 2 cups water (470 mL)

  • ½ cup shredded cheddar cheese (50 g)

  • 1 egg

  • 1 cup Lupin Flour(60 g)
  • 3 cloves garlic, minced
  • ½ teaspoon salt

  • ½ teaspoon pepper

  • 2 tablespoons vegetable oil


  1. In a saucepan over medium high heat add broccoli and water. Let steam for 5 minutes, or until slightly tender.
  2. Drain the broccoli and let cool in a medium mixing bowl.
  3. Once cool add cheddar cheese, egg, lupin flour, minced garlic, salt and pepper to a bowl and mix until the mixture has a semi-creamy texture.
  4. Place a large pan over medium-high heat and add vegetable oil.
  5. Use a spoon to scoop out medium dollops of mixture and place it in the pan. Let cook on each side for about 3 minutes, or until golden brown.
  6. Remove from pan and place on paper towel to absorb excess oil.
  7. Enjoy!