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Onion rings

Ingredients

  • 1 large brown onion cut into rings
  • ¾ cup lupin flour
  • ½ cup corn flour
  • 2 teaspoons baking powder
  • 1 cup beer
  • 1/2 cup breadcrumbs
  • 1/2 cup lupin crumb
  • ¼ teaspoon pepper
  • 1 teaspoon salt
  • ¼ teaspoon garlic powder
  • 1 egg
  • Cooking spray

Method

  1. Get two shallow bowls. In the first one combine flours, baking powder, and salt. Dredge the onion rings through the mixture and set aside. Add the beer and egg and stir together using a whisk. Dredge the onion rings in the mixture making sure it is fully coated. Set on a wire rack that is over a cookie sheet and let the excess mixture drain. In the second pie plate combine the crumbs, pepper and garlic salt. Dredge the onion rings in the breadcrumb mixture covering them fully. Shake excess off and set aside.

2. Heat the air fryer to 200 degrees and place the rings in the air fryer basket that has been sprayed with cooking spray. Do not overlap. Spray the top of the onion rings with cooking spray to help with browning. Cook for 2-4 minutes per side flipping once.

3. Serve with your favourite dipping sauce.

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Joanna McMillan’s Lupin Chicken Nuggets

Joanna McMillan Lupin Chicken Nuggets Video

Ingredients 

1/2 cup lupin flour

1 tsp salt & good grind of black pepper

1 tsp sweet paprika

1/2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp ground cardamom 

1 egg 

1 cup lupin crumb 

2 chicken breast fillets

Extra virgin olive oil to fry 

Method

In one bowl combine the lupin flour with the salt, pepper, paprika, cumin, coriander and cardamom. 

In a second bowl whisk the egg with 1 tbs water.

Place the lupin crumb in a third bowl. 

Dice the chicken into desired nugget size. (You can also dice small to make chicken popcorn). Toss the chicken cubes in the flour mixture, then the egg and finally the crumb. This can be done ahead of time and kept in the fridge.

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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.

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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.

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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!

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Muesli Slice

Lupin muesli slice

Thanks to Tina for this 3.30-itis saviour!

Ingredients

1 cup rolled oats

1/2 cup lupin crumb

1/3 cup sunflower seeds

⅓ cup pumpkin seeds

¼ cup sesame seeds

½ cup dried fruit of choice

2 tbp chia seeds

⅓ cup coconut flakes or dessicated coconut

¼ cup chopped raw cashews (or nut of your choice)

½ cup rice malt syrup

¼ cup coconut oil

¼ cup boiling water

Method

Preheat oven to 170°C and line a 20cm square tin with baking paper.

Place dry ingredients into a medium bowl.

Melt the rice malt syrup and coconut oil together in microwave.

Pour the liquid mixture onto the dry and mix well.

Add in the boiling water and pinch of salt and stir until the ingredients are evenly combined.

Pour the mixture into the lined tray and smooth out with the back of a spoon.

Bake for 30-35 minutes or until golden brown.

Let it cool on a rack for 10 minutes, before removing it and cutting into 12 bars.

Store in an airtight container. You can even freeze some for later if there are any left!

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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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Raspberry Jam Drops

Jam drops

Thanks to Aleisha Deane Dietitian for this recipe!

Ingredients

1 1/2 cups homemade muesli (or oats)

1/3 cup rolled oats

3 dates

4 tbsp lupin crumb

1 tsp vanilla essence

2 cups frozen berries

2 tbsp chia seeds

Method

Preheat oven to 180C and line an oven tray with baking paper.

Combine the first five ingredients into a large bowl and mix until evenly combined.

Roll into balls, place on the tray and flatten.

Bake for 10 minutes.

While biscuits are cooking, make the chia jam. Add berries to a saucepan and cook until soft. Once soft, remove from the heat and add the chia seeds. Stir until jam thickens. Set aside.

Add jam to the centre of the biscuits and bake for a further 5 mins or until golden brown.

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Tofu Nuggets

Tofu Nuggets

Thank you to the brilliant @stephaniebarreca for these easy yet delicious snacks!

1 cup coconut milk

1/4 cup tapioca flour

1 cup lupin crumbs

2 tsp all purpose seasoning

Firm tofu, cut into bite size pieces

METHOD

Combine flour and coconut milk. Coat tofu in batter then roll in the crumb mixture and fry in coconut oil. Serve with Caesar dressing (optional).

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Lupin Meatballs

meatballs

Thanks to Mary Ann for this delicious recipe!

500gms mince (chicken or beef)

1 x stick celery roughly chopped

½ onion – diced rough

1 x head broccoli – roughly chopped

1 x carrot – grated

2 eggs

1 x dessertspoons of ABC Sweet soy sauce

2 x dessertspoons of BBQ sauce

2 x dessertspoons of Lupin crumbs

1 teaspoon Vegeta

Crumb Mix:

½ cup breadcrumbs

½ cup of Lupin crumb

Method

In a food processer; blend celery, onion and broccoli to a rough crumb mixture.

Add this to the mince in a bowl.

Add in the eggs and sauces and stir so the mixture is sticky and blended.

Roll small handfuls into balls and roll in Crumb mix

Using coconut oil, fry the balls slowly at a medium heat until cooked through

Serving suggestions;

·       As a snack with hummus

·       With a rich tomato sauce stirred through pasta