Thanks to Cath for this quick brekky idea!
2 small bananas, mashed
2 eggs
1/4 cup Lupin Flour
1/4 cup Greek yoghurt
1 scoop chocolate protein powder
Method
Combine everything in a bowl.
Heat fry pan and melt butter, ladle out batter and cook until bubbles form, the flip.
Enjoy with sliced bananas and maple syrup on top!
Grains:
2 cups oats
3/4 cup lupin crumb
2 cups rice puffs
Nuts & seeds:
1/2 cup cashews
1/2 cup almonds
1/4 cup pecans
1/4 cup walnuts
1/2 cup sunflower seeds
1/4 cup pepitas (pumpkin seeds)
1/4 cup crushed linseed – 1/4 cup chia seeds
Dried fruit:
1/4 cup raisins
1/4 cup dried apricots finely chopped
1/4 cup dried mango finely chopped
1/4 cup dried cranberries
Toppings:
2 tbs rice malt syrup
Method
Place oats, nuts, pepitas and sunflower seeds on baking trays and toast in oven until lightly golden (approx. 5-7 minutes)
Combine toasted ingredients with all other ingredients in a bowl and drizzle over rice malt syrup (slightly melted so its easier to pour). Mix until combined and well mixed through.
Serve with nut milk or coconut yogurt!
Recipe: Makes 8 pancakes
3/4 cup plain flour of choice
¼ cup lupin flour
2 tsp baking powder
1 1/2 very ripe bananas mashed
1 cup almond milk
1 tbs chia
3 tbs water
2 tsp cinnamon
2 tsp apple cider vinegar
1/2 tsp vanilla essence
1 tsp coconut oil for cooking
Toppings of choice (e.g berries, coconut yoghurt, maple syrup)
Method
Soak chia seeds in water for 5 minutes.
Combine chia seeds and all other ingredients in a bowl and cook on hot pan with coconut oil (if you use a non-stick pan you barely need any oil).
Top with your favourite ingredients!
Thanks to @tabitha_mayr for this recipe!
Pumpkin seeds
Taro
Soaked chia
Banana
Dates
ABC spread
Cinnamon
Honey
Pure vanilla
Homemade granola
Lupin Protein Flakes
Method
Blend chia, dates, banana, spread, cinnamon and honey. Pour into a bowl and top with the remaining ingredients.
This recipe was developed by @meganellam at Mad Creations.
INGREDIENTS
Head over to Megan’s website for the method.
Thanks to Jess for this yummy dairy free and vegan snack!
Ingredients
50g almond meal
35g lupin flour
60g dessicated coconut
45g rice malt syrup
10g coconut syrup
40g lemon juice
5g vanilla extract
Lupin crumb
Method
Combine all ingredients and roll in crumb.
Thanks to Amy for this melt in your mouth delight!
Ingredients
2 1/2 cups of lupin flour
250 g butter
400 g dark chocolate
1/4 cup cold water
3/4 cup sugar
4 eggs
1 1/2 cup white chocolate chips
1 1/2 dark chocolate chips
Method
Preheat oven to 180°c and grease a large slice tin
Combine butter and dark chocolate in a pan and melt over low heat
Transfer to bowl and stir in cold water to cool
Once cool, stir in lightly beaten eggs, sugar and sifted lupin flour and fold in chocolate chips
Spread evenly in pan and bake for 30 minutes (add extra choc chips on top if desired)
Thanks to Michelle for sending this one in!
3 diced apples
3 tablespoons water
1 tsp cinnamon
1 tsp stevia
50gms melted butter
1 tsp nutmeg
1 tbsp honey
3/4 cup Lupin Crumb
METHOD
Cooked off apples in water in a pot to soften.
Put in a baking dish and add cinnamon and stevia.
Mixed melted butter, nutmeg and honey into the lupins crumb and sprinkle on top of apple mixture.
Bake for 30 mins on 180 degrees.
Served with some cream.
YUM! And easy and quick!!
1 Avocado
1 head of Broccoli
1/3 cup Lupin Kibble
Feta (quantity up to you)
2/3 cup Tri Colour Quinoa
2 cups water
1 cup frozen peas
Mustard cream vinegarette
1 Cucumber
handful torn Basil
Mixed salad bag
Method
Combine quinoa and kibble with water and cook until water is absorbed quinoa is fluffy.
Cut broccoli into florets and steam with a little water. Add peas in at the end to steam too.
Slice cucumber, avocado and begin to arrange on top of mixed salad and basil. Top with quinoa and kibble, feta, broccoli, peas and drizzle with vinaigrette.
