Tag: gluten free

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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.

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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.

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Peanut Butter Biscuits

Ingredients

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

Method

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!

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Pumpkin Bread

pumpkin bread

Thanks to Clare for this one!

450 grams grated raw pumpkin

4 large eggs

1/2 teaspoon salt

Pinch nutmeg

1/3 cup extra virgin olive oil

2 teaspoons baking powder

1 tablespoon lemon juice

2 1/2 cups lupin flour

1 tablespoon honey (optional)

Pumpkin seeds to sprinkle on top

Line a loaf tin with baking paper. Pre heat oven 150*C fan forced oven

Mix pumpkin, eggs, salt, nutmeg and oil together in a bowl.

Add lupin flour and baking powder and mix well. Spoon mixture into loaf tin and sprinkle top with pumpkin seeds.

Bake for 1 hour, but depending on your ovens temp, may need 1 1/2 hours so
check.

Rest for an hour before removing from tin. Let cool completely before cutting.

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Chocolate & Orange Cookies

Choc orange cookie

Adapted from Deliciously Ella recipe.

200g Lupin Flour

1 teaspoon bicarbonate soda

75g caster sugar

1 tablespoon cacao powder

1 handful dark chocolate melts

2 tablespoons milk/milk alternative

2 tablespoons sunflower oil

Zest of 1 orange

Juice of half an orange

METHOD

Preheat oven to 180 degrees fan forced ovens.

Place all of the ingredients in a large batter and mix well until a thick batter forms.

Take six balls of the dough from the mixture and use your hands to shape into cookies.

Place the cookies onto a baking tray and cook for 10 minutes or until baked through.

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Lupin & Roasted Nut Bar

Roasted nut bar

These toasted protein flake bars are made all the more delicious by roasting the nuts and, you guessed it, dipping them in chocolate! 
This recipe is based on one posted in the Don’t Call Me Brunch series by SBS Food.

100g Lupins for Life Toasted Protein Flakes 

100g raw almonds

50 g raw pistachios 

1 tbsp almond meal

1 tbsp chia seeds

⅓ cup crunchy peanut butter

¼ cup honey

175 g pitted dried dates

200 g 70% cocoa dark chocolate 

1 tbsp coconut oil

METHOD

Preheat oven to 180°C. Line a 20 cm x 10 cm baking tray with baking paper.

Spread the Toasted Protein Flakes evenly onto a baking tray. These are already toasted, so you only need to pop them into the preheated oven for 5 minutes or until slightly more golden but not browned. Remove from oven and allow to cool.

Spread almonds and pistachios evenly onto a separate baking tray and bake for 10-12 minutes or until lightly golden. Remove from oven and allow to cool.

Place almonds and pistachios into a food processor and pulse until coarsely chopped. Combine Toasted Protein Flakes, almonds, pistachios, almond meal and chia seeds into a large mixing bowl, mix well.

Place peanut butter and honey into a small saucepan. Stir over low heat until peanut butter melts. Mix well and remove from heat and allow to cool for 5 minutes. 

Place dates into a food processor and process until a thick paste forms.

Add dates and honey mixture to dry ingredients. Mix with a wooden spoon until well combined. Press mixture into prepared tin. Use the back of a dessert spoon to press themixture firmly into the baking tray. Refrigerate for 1 hour or until firm. 

Break up the chocolate into chunks, and add it and the coconut oil to a non-stick saucepan. Stir over low heat until melted. Do not stop stirring or you’ll have a good excuse to eat the chocolate straight out of the saucepan! 

Lift the bars out of the tray with baking paper, cut the bars down the length of the tray, and then cut into 14 bars.

Pour the melted chocolate into a flat container or tray, and dip each bar length-ways into the chocolate. 

Store in the fridge. If they last long enough to store.

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Apple Crumble Cake

apple crumble cake

Adapted from Alice Zaslavsky’s recipe.

1 cup (180g) Lupin Semolina  

1 cup (230g) caster sugar 

1 cup (150g) GF self-raising flour

1 tsp cinnamon

1/2 tsp salt 

3-4 large granny smith apples, peeled and grated

1 tsp vanilla bean paste

Juice of 1 lemon 

125g stick of salted butter, frozen (plus extra for greasing)

1 cup (100g) shelled walnuts, roughly crushed between your palms

Cream, custard or yoghurt to serve

apple crumble cake

METHOD

Preheat oven to 180°C.

Combine semolina, sugar, flour, cinnamon and salt in a bowl. Toss about to evenly distribute or use a wooden spoon if you must. 

Peel, quarter, core and coarsely grate apples into a separate bowl, stirring through vanilla bean paste/extract and lemon juice to keep the apple from browning and adding to the juiciness.

Line the base of a 20/22cm springform cake tin and grease the sides (I like to use olive oil cooking spray, but you can use some extra butter for greasing). If you don’t have a springform cake tin, you could also use a pie dish and scoop this out as more of a crumble.

Take the butter out of the freezer and coarsely grate a third of it across the base of the cake pan. Gently encourage the grated butter into spots that don’t look as well covered. 

Scoop out a cup of dry ingredients and sprinkle it across the bottom of the pan (yes, it will very likely look like the weirdest thing you’ve ever put in your cake tin). I like to twist the cake tin about in my hands to help distribute the dry ingredients evenly.

Then spread half the apple mixture on top of the dry ingredients layer. 

Scoop another cup’s worth of dry ingredients and sprinkle over the top of the apple. 

Grate another third of the butter on top (if it feels like it’s starting to melt, consider using some baking paper as a handle, or popping the butter back into the freezer for 15 minutes or so). If all this ‘layering’ talk has you confused, the order into the tin is: butter, dry, apples, dry, butter, apples, walnuts, dry, butter. 

Spread the other half of the apple mixture on top of this. Arrange the crushed walnuts across this layer. 

Sprinkle the rest of the dry ingredients on top. Finish with the last of the butter. 

Pop onto a baking tray and bake for 30-35 minutes, until the top is slightly browned, just before the nuts begin to burn. For an oven that presents any trouble with uneven heat (like mine!), consider turning the cake tin 180 degrees and leaving it in the oven once it’s off for an extra 5 minutes to help even out the browning on top with residual heat.

Allow the cake to cool in the tin, then spring open and serve with cream or yoghurt. Prepare for it to be crumbly yet light, and for your guests to be amazed.

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Gluten Free pistachio and semolina syrup cake

Pistachio cake

200ml water

2 1/2 tbs fresh lemon juice

160g unsalted pistachios

1/2 cup Lupin Semolina

3/4 cup caster sugar

3 eggs

1 cup caster sugar

1 1/2tsp lemon rind, finely grated

Plain gluten free flour to dust

1/2 cup Lupin Flour

1/2 cup GF plain flour

2 1/2 tsp GF baking powder

150g unsalted butter, room temperature

1/2 cup Greek natural yoghurt

Chopped pistachio kernels and whipped cream to serve

METHOD

Place the water, sugar, lemon juice and rind in a small saucepan over medium heat and stir until the sugar dissolves. Increase heat to high and bring to the boil. Reduce heat to medium low. Simmer for 2 mins or until the syrup thickens. Set aside to cool.

Preheat oven to 180c. Brush a 20cm (base measurement) round non stick cake pan with butter to grease. Dust with flour. Place the pistachio kernels in a food processor and blend until finely ground.

Sift the flours, semolina and baking powder into a bowl until pale and creamy. Stir in the ground pistachio. Use an electric beater to mix the butter and sugar in a small bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition. Transfer to a large bowl. Stir in the flour mixture. Add in the yoghurt and stir until well combined.

Spoon the mixture into prepared pan. Smooth the surface. Bake in oven for 50 minutes or until a skewer inserted in the centre comes out clean. Use the skewer to pierce boles all over the surface of the cake. Pour over the syrup, set aside to cool.

Transfer the cake to a serving plate and sprinkle with chopped pistachio. Serve with whipped cream.

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Thai Vegie Burgers

thai burgers

Thanks to Tina for this vegan treat!

Burgers: 
1 1/2 cups beans, cooked and cooled (I used adzuki)
750g piece pumpkin (approx. 1/4 medium pumpkin or 1/2 medium butternut squash)
1 cup lupin crumb
1 cup rolled oats
3 cloves garlic, crushed
2 tbs thai red curry paste
2 tsp cumin
1 tsp chilli flakes
2 good big handfuls of fresh herbs, roughly chopped
Salt and pepper
Dash of olive oil for cooking

Fillings: 
Smashed avocado
Beetroot
Grilled Mushrooms
Tomato
Baby Spinach
Roast capsicum
Served with sweet potato fries

Method: 
Add all burger ingredients to food processor and process until mixture is smooth. You may need to add extra lupin crumb or oats if too sticky depending on what beans you use! 

Cook on a hot pan and enjoy with your favourite fillings

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Lupin Tabbouleh

lupin tabbouli

1 cup Lupin Kibble  

1 cup chopped fresh Italian Parsley

1 cup chopped fresh Coriander

½ cup chopped fresh Mint           

4 chopped firm tomatoes

4 spring onions

1 small chopped fresh chilli or flakes to taste

¼ cup lemon or lime juice

1 tabsp fish sauce

30ml virgin olive oil

1 teasp raw sugar dissolved in 30ml water

Salt and pepper to taste

Method

Put kibble in a bowl and add the lemon juice, fish sauce, oil, salt, pepper and water sugar mix and stir through the kibble. Cover and place in the fridge for 1 hour.

After the 1 hour, mix in the remaining ingredients, adding chillies and salt/ pepper to taste and refrigerate until ready for use.