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.
Thanks to Sahra for this quick and versatile recipe!
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
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.
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)
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.
125 g butter
1/2 tsp vanilla essence
1/2 cup caster sugar
1/2 cup brown sugar
1 egg, beaten
1/2 cup peanut butter
1 1/2 cups Lupin Flour
1 tsp bicarb soda
Cream butter, essence and sugars until light and fluffy. Add egg, beating well.
Stir in peanut butter, then sifted dry ingredients. Form mixture into small balls and place onto lightly greased tray. Press down with prongs of fork.
Bake in moderate oven for 10 minutes. Cool on tray for five minutes before transferring to wire rack to cool before keeping in an airtight container to maintain chewiness!