Spiced pumpkin cake


  • 2 cups plain flour
  • 1 cup Lupin Flour
  • 1 tspn bicarbonate soda
  • 1 tspn ground cinnamon
  • 1 tspn ground cloves
  • 1 tspn ground ginger
  • 1 tspn ground green cardamom
  • 1 tspn ground nutmeg
  • 1 tspn salt
  • 4 eggs
  • 2 cups sugar
  • 2 cups well-mashed cooked pumpkin (approx.. 500g uncooked pumpkin)
  • zest of 1 orange
  • 1 cup canola oil
  • 1 tsp vanilla paste
  • 25g marscapone, softened
  • ¼ cup coarse crumb
  • ¼ cup pumpkin seeds


1. Preheat the oven to 180C. Grease and flour two 20cm cake tins and set aside.

2. In a bowl, whisk together the flour, lupin flour, bicarbonate, cinnamon, clove, ginger, cardamom, nutmeg and salt and set aside.

3. In another larger bowl, mix the eggs, sugar, pumpkin, oil, vanilla and orange zest. Fold the flour mixture into the egg mixture and mix well.

4. Divide the batter between the prepared tins. Drop spoonfuls of marscapone on the top of each cake, spaced about 3cm apart and, using a toothpick or small knife, swirl the cheese into the batter.

5. Sprinkle the seeds over the cakes and bake, rotating the tins halfway through, until a toothpick inserted in the middle of each cake comes out clean, about 35-40 minutes. Remove from the oven and let cool slightly before serving.

Gluten Free Berry Muffins

Makes 8
Prep and Cook time 35 minutes


  • 1 ½ cups (225g) gluten free self-raising flour
  • 1 1/2 cups caster sugar
  • 1 1/2 cups Lupin Flour
  • 3 tsp baking powder
  • 1 tsp vanilla extract
  • 2 egg, beaten lightly
  • 150g butter, melted
  • 1 teaspoon grated lemon rind
  • 300g mixed berries, fresh or frozen
  • 1  1/3 cups milk


1.    Preheat the oven to moderately hot (200°C/180°C fan-forced).  Lightly grease pans of the muffin tray or spray patty pans and place in muffin tin.

2. Sift flours and baking powder into a large bowl, add the sugar then the combined vanilla, eggs, butter, milk and rind. Stir quickly with a large metal spoon until just combined. Do not overmix. Add the berries and stir through gently.

3.  Divide the muffin mixture among the pans. Bake for about 20 to 25 minutes. Transfer to a wire rack to cool.


Citrus Coconut Muffins

Serves 12


  • 2 cups self-raising flour
  • 2 cups Lupin Flour
  • 3 teaspoons baking powder
  • 1 cup caster sugar
  • 90g butter, chopped
  • 2 teaspoons grated lemon rind
  • 2 teaspoons grated orange rind
  • 1 egg, lightly beaten
  • 1 3/4 cups milk
  • 1/4 cup shredded coconut


  1. Lightly grease a 12-hole muffin pan (1/3 cup capacity).
  2. Sift flours into bowl, stir in baking powder and sugar. Rub in butter. Add combined rinds, egg and milk, stir with a fork until just combined. Spoon mixture evenly into prepared pan, sprinkle with coconut, press coconut on gently.
  3. Bake in moderately hot oven about 20 minutes, or until lightly browned and cooked. Cool muffins on wire rack.

Suitable to freeze. 

Chocolate Lupin Bar

Preparation - 30 mins
Cooking - 35 mins

  • 250g butter, melted
  • 2 cups (40g) firmly packed brown sugar
  • 2 eggs, beaten lightly
  • 2 teaspoons vanilla essence
  • 2 1/2 cups (375g) Lupin Flour
  • 5 tspn baking powder
  • 3 cups (270g) oats


  • 300g dark chocolate, chopped
  • 395g can sweetened condensed milk
  • 30g butter, chopped
  • 1 cup (120g) chopped pecans
  • 2 teaspoons vanilla essence
  1. Preheat the oven to moderate (180C/160C fan-forced). Lightly grease two 19cm x 29cm rectangular slice pans; line pans with baking paper to cover base and extend over two opposite sides. 
  2. Combine butter, sugar, eggs and essence in a large bowl. Add sifted flour and lupins; mix well. Divide mixture into three equal portions. Press one portion of mixture evenly over base of one prepared pan; repeat with another portion in the second pan. Refrigerate while preparing Filling.
  3. FILLING: Combine chocolate, condensed milk and butter in a small pan; stir over low heat for about 2 minutes or until chocolate is melted. Add nuts and essence; mix well.
  4. Spread Filling evenly over both bases. Crumble remaining mixture over Filling in both pans. Bake in a moderate oven for about 30 minutes or until browned. Cool in pans.
  5. Remove from pans; cover and refrigerate for several hours before cutting into bars.

Suitable to freeze.