Posted on Leave a comment

Raspberry caramel shortbread slice

Ingredients
Shortbread:

  • 80g peanut butter
  • 70g maple syrup
  • 125g lupin flour
  • 1/2 tsp bicarb soda

Caramel:

  • 300g pitted dates
  • 60g peanut butter
  • 60ml milk
  • 60g lupin flour

Raspberry jam:

  • 300g frozen raspberries
  • 50g maple syrup
  • 20g chia seeds

Topping:

  • 110g dark chocolate

Method

  1. Preheat oven to 170 degrees Celsius and line a square baking tin with baking paper. Add peanut butter and syrup to a medium bowl and whisk until smooth. Add lupin flour and bicarb and mix until a soft crumbly dough has formed. Add the dough to the prepared tin and press into the base evenly. Place in the oven to bake for 10-15mins or until slightly golden.
  2. While the base is cooking, add the dates, peanut butter and milk to a food processor and blend until smooth. Add the lupin flour and blend again until a thick mixture has formed. Set aside.
  3. To make the raspberry jam, add the raspberries and maple syrup to a small pot and cook over a medium heat until the raspberries have defrosted and broken down. Remove from heat and stir through the chia seeds. Place in the fridge for 30mins to thicken.
  4. Once the base has cooled and jam has thickened, add the caramel layer and spread out evenly. Pour the jam over the caramel layer and spread out evenly. Melt the chocolate and then spread out evenly over the raspberry layer. Place in the fridge for 30mins to set.

    This recipe is inspired by @mainlymonica.
Posted on Leave a comment

Lemon sour cream biscuits

Ingredients

  • 2 1/2 cups lupin semolina (you can use flour if you like but semolina gives a nice texture)
  • 1 1/3 cups caster sugar
  • 1 1/3 tsp baking powder
  • 125g butter melted, cooled
  • 1/2 cup sour cream
  • 2 eggs, lightly beaten
  • 3 tsp finely grated lemon rind
  • 1/3 cup lemon juice
  • Lemon zest, to serve

Sour cream icing

  • 2 1/2 cups pure icing sugar, sifted
  • 1/3 cup sour cream
  • 1 tbsp lemon juice

Method

  1. Preheat oven to 160C/140C fan-forced. Line 4 large baking trays with baking paper.
  2. Combine semolina, sugar and baking powder in a bowl. Make a well. Add melted butter, sour cream, egg, lemon rind and juice. Mix well to combine (mixture will resemble a thick cake batter). Drop level tablespoons of mixture, 6cm apart, onto prepared trays. Bake, 1 tray at a time, for 12 minutes or until just firm to touch. Stand for 5 minutes. Transfer to a wire rack to cool completely.
  3. Make Sour Cream Icing: Whisk icing sugar, sour cream and lemon juice together until smooth and thick. Working quickly, spread icing onto biscuits. Sprinkle with lemon zest. Stand for 1 hour to set. Serve.
Posted on Leave a comment

Giant chocolate chip cookie

Ingredients

  • 5og lupin flour
  • 15g Greek yoghurt
  • 5g butter, softened
  • 1 egg
  • Chunks of chocolate
  • 1/2 tsp baking powder
  • 1/2 tsp sugar

Method

  1. Mix dry ingredients, then add in yoghurt, butter and egg. Combine, then add chopped up chocolate.
  2. Mould into 1-3 big cookie dough balls and place on oven tray.
  3. Bake in 180C oven for 10-15 minutes. Let cool on tray slightly before transferring to a wire rack.
Posted on Leave a comment

Burrito bowl

Burrito bowls

Ingredients
½ cup lupin crumb

½ cup tri coloured quinoa

400g can black beans, drained

400g can corn, drained

200g cherry tomatoes, quartered

Spinach

Tortilla chips

Avocado

Lime

Method

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.

Posted on Leave a comment

Lupin hummus

Lupin hummus

Ingredients

60ml (¼ cup) fresh lemon juice

250g (1 ½ cups) cooked lupin crumb, see note.

1 small clove garlic, minced

2 tablespoons extra virgin olive oil, plus more for serving

½ teaspoon ground cumin

Salt to taste

2-3 tablespoons water

Dash ground paprika for serving

60ml ( ¼ cup) well stirred tahini

Method

In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 second more. 

Add the olive oil, minced garlic, cumin and a ½ teaspoon salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30seconds or until well blended.

Add half the lupin to the processor and process for 1minute. Scrape sides and bottom of the bowl, then add remaining lupin and process until thick and quite smooth; 1 to 2 minutes.

Most likely the hummus will be too thick or still have tiny bits of lupin. To fix this, with the processor going, slowly add 2 to 3 tablespoons of water until you reach the ideal consistency.

Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and a dash of paprika.

Store lupin hummus in an airtight container and refrigerate up to one week.

Posted on Leave a comment

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.

Posted on Leave a comment

Chocolate Protein Balls

Protein balls

Thanks to Tina from Simple Spoonful for this one!

Ingredients

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)

Method
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!

Posted on Leave a comment

GF Berry Muffins

lupin berry muffins

Makes 8
Prep and Cook time 35 minutes

Ingredients

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

Method

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.

Posted on Leave a comment

Lupin Tortilla Chips

Thanks to Sahra for this quick and versatile recipe!

Ingredients

1 cup Lupin Flour

1/4 cup Olive Oil

1/4 cup warm water

1/2 tsp baking powder

1/2 tsp sea salt

1/2 tsp black pepper, coarsest ground

1 tsp Mexican powder or mixed herbs, optional

Method

Preheat oven to 180 degrees.

In a small bowl, mix lupin flour, baking powder, salt, pepper and herbs/spices if using.

Add oil to dry ingredients, mixing with fork until incorporated.

Add warm water and stir until mixed. Mixture will seem a bit runny but as the flour absorbs the water it will drier and slightly crumbly. Form into a bowl with your hands and scrape down the sides of the bowl.

Flatten the dough between two pieces of parchment paper and roll as thinly as possible. I like to flip the parchment and carefully roll it back a few times so that the crackers are not wrinkled. Remove the top piece of parchment and place the bottom piece and dough on an oven tray.

With a sharp knife or pizza cutter, cut into triangles.

Place on middle shelf in oven and bake about 12-15 minutes or until starting to go golden. Remove from oven and move parchment to cooling rack to cool for a few minutes before breaking into triangles.

Posted on Leave a comment

Lupin Crackers

Ingredients

1/2 cup lupin crumb  

1/2 cup ground linseed

2 tbsp chia seeds

1/2 cup water

2-3 tsp dried herbs & spices of choice

1/2 tsp salt (optional)

Method

Preheat oven to 180 C.

Combine all dry ingredients in a mixing bowl.

Gradually add water, stirring to combine mixture. You will end up with a thick “dough.”

Spread mixture out on to a lined baking tray. Using fingertips or back of a spoon, press and smooth the mixture out so it is no more than 5mm thick.

Using a sharp knife, deeply score/cut your dough along desired cracker shapes.

Bake in the oven for approximately 30-35 minutes (check to make sure they are not burning).

Remove from oven and allow to cool completely, then break into crackers.

Store in an airtight container for up to two weeks.