½ cup lupin crumb
½ cup tri coloured quinoa
400g can black beans, drained
400g can corn, drained
200g cherry tomatoes, quartered
Cook the lupin crumb and quinoa in rice cooker with 3 cups water.
Arrange all ingredients in a bowl and sprinkle with lime. Optional: add sour cream, salsa, grated cheese and tabasco sauce.
Thanks to Anna from PBCo for this sweet snack!
100g Protein Flakes
100g roasted salted peanuts
40g flaked almonds
40g shaved coconut
20g sesame seeds
20g low sugar dried cranberries
2 tablespoons honey
100g melted butter
Dark or sugar free chocolate, to drizzle
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.
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)
Blend all ingredients in a food processor then roll in dessicated coconut. You may need to tweak quantities to make the right consistency.
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!
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
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.
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.
Divide the muffin mixture among the pans. Bake for about 20 to 25 minutes. Transfer to a wire rack to cool.