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Chocolate Coconut Slice

Ingredients

  • 1/2 cup rolled oats
  • 1/2 cup toasted protein flakes
  • 1 cup desiccated coconut, plus extra for sprinkling on top
  • 4 medjool dates, pitted
  • 3 tablespoons cocoa powder
  • 2 tablespoons rice malt Syrup
  • ⅓ cup coconut oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons water, optional

Method

  1. Line square baking tin with baking paper (8 x 8 inch or 20cm x 20cm).
  2. Pop all ingredients in a food processor and blitz until finely chopped.  If the mixture isn’t combining well pop a tablespoon or two of water at a time into the food processor and continue to blitz.  
  3. Pour mixture into baking tray and flatten with your hands for consistency.  Sprinkle with coconut (optional) and pop in the fridge for an hour until set.  Slice into squares.
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Cranberry and white chocolate cookies

White choc cranberry cookie

Ingredients

34 cup sugar

14 cup packed brown sugar

12 cup butter, softened

1 large egg

12 teaspoon vanilla extract

12 teaspoon cinnamon

12 teaspoon baking soda

14 teaspoon salt

12 cup plain flour

12 cup lupin flour

34 cup oats

34 cup toasted protein flakes

34 cup dried cranberries

12 cup white chocolate chips

Method

Preheat oven to 180°C.

In a large bowl using an electric mixer combine the sugar, brown sugar and butter; mix well to cream together.

Add in egg and vanilla extract and mix until combined.

Add the cinnamon, baking soda, salt and flours and mix well.

Fold in the oats, flakes, dried cranberries and white chocolate chips- making sure that all ingredients are uniformly distributed.

Roll dough into 1-inch balls and place 3 inches apart onto baking paper on tray and bake at for 10-12 minutes, just until the edges are lightly golden.

Remove from oven and let cool for 2-3 minutes on the tray, then transfer cookies to cooling rack.

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Raspberry and lupin overnight oats

Ingredients
– 40g frozen raspberries, microwaved and mashed
– 30g 5-Grain Goodness muesli
– 10g toasted protein flakes 
– 5g chia seeds 
– 70g plain yogurt 
– 1/2 scoop vegan vanilla protein 
– Toppings: more Lupin flakes, raspberries, pepitas and runny peanut butter

Method

1. Combine the mashed raspberries, oats, Lupin flakes, chia seeds, yogurt and 1 cup liquid (I used pistachio milk!). Pour into a container and store overnight
2. In the morning, transfer the overnight oats to a bowl and top with all your yummy toppings of choice!

Thanks to Bianca from @_thedailyfoodfeed for this creation!

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Hazelnut and chocolate muesli bars

1 tablespoon white chia seeds

¼ cup (60ml) water

½ cup (125ml) maple syrup

¾ cup (70g) rolled oats

¾ cup (70g) toasted protein flakes

1 cup (140g) hazelnuts, finely chopped

½ cup (70g) wholemeal lupin flour

½ cup (40g) desiccated coconut

6 fresh dates (90g), pitted and finely chopped

50g 70% dark chocolate, melted

  1. Preheat oven to 160°C. Place the chia seeds and water in a large bowl and stir to combine. Set aside for 10 minutes. 
  2. Add the maple syrup, oats, flakes, hazelnut, flour, coconut, cacao nibs and date and stir well to combine. Press the mixture firmly into a lightly greased 20cm square tin lined with non-stick baking paper. Cook for 25–30 minutes or until golden. Set aside in the tin to cool completely. 
  3. Using a serrated knife, slice into 8 bars. Place on a tray lined with non-stick baking paper and drizzle with the chocolate. Place in the fridge for 10 minutes or until set. Serve.

Note: this recipe has been adapted from Donna Hay’s website.

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Protein Muesli

Protein Muesli

Ingredients

1 cup toasted protein flakes

2 cups rolled oats

2 tablespoons raisins

2 tablespoons goji berries

2 tablespoons dried strawberries

1 tablespoon sunflower seeds

½ cup rice puffs

Greek yoghurt, to serve

Method

Mix all ingredients together, adding more or less of ingredients as you prefer. Store in airtight container.

Serve with yoghurt and fresh or frozen berries (defrosted).

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Joanna McMillan’s Dark Choc Lupin & Fig Bark

Joanna McMillan Lupin Fig Bark Video

Ingredients

100g high cocoa (at least 70% – I used 90%) dark choc 

1/3 cup lupin flakes (40g)

4 dried figs (40g), chopped

1/4 cup (30g) pecans, chopped 

Method

Melt the chocolate in a glass bowl over a pan of boiling water. Alternatively, you can melt in the microwave.   Add the other ingredients and mix to coat. Spread out on baking paper & pop into fridge to set. Break into chunks to serve.

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Low Carb Florentines

Protein Flakes florentines

Thanks to Anna from PBCo for this sweet snack!

Ingredients

100g Protein Flakes

100g roasted salted peanuts

40g flaked almonds

40g shaved coconut

20g sesame seeds

20g pepitas

20g low sugar dried cranberries

2 tablespoons honey

100g melted butter

Dark or sugar free chocolate, to drizzle

Method

Combine all dry ingredients in a bowl. Mix honey and butter together and then add to bowl and combine.

Portion Florentines out on a baking tray (approx 10). Bake in 160C oven for 15 minutes.

Chill in fridge before drizzling with chocolate. Keep in fridge.

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Chocolate Crunch Lupin Slice

choc crunch with coffee

Preparation – 30 mins
Cooking – 35 mins

Ingredients

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

1 1/2 cups (270g) oats

1 1/2 cups Lupin Toasted Protein Flakes

FILLING

300g dark chocolate, chopped

395g can sweetened condensed milk

30g butter, chopped

1 cup (120g) chopped pecans (optional)

2 teaspoons vanilla essence

Method

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. 

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.

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.

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.

Remove from pans; cover and refrigerate for several hours before cutting into bars.

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ANZAC Slice

ANZAC Slice

Thanks to our resident chef Heather for this easy one!

Ingredients

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

Method

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.

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

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.

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.