1 cup dates (soaked for 2 hours prior, then drained)
½ cup lupin crumb
2 tbs cacao powder
2 tbs matcha powder
2 tbs almond butter
¼ cup almond milk (as needed)
Blend all ingredients in a food processor. Roll into balls, then in desiccated coconut. You may need to tweak quantities to make the right consistency. Refrigerate for 2 hours minimum before eating. These make the perfect morning or afternoon tea snack!
For the dip: defrost the edamame by placing in a small bowl and cover in boiling water, leave until softened for 3-5 minutes. Drain and discard the water. Add the edamame to a high-speed food processor or blender with all the remaining ingredients (you may need a splash more liquid if you’re using a blender), blend until smooth and creamy. Season to taste. Store in an airtight container in the fridge for up to 1 week.
Place all salad ingredients in a bowl with a dollop of dip and drizzle dressing over.
Preheat oven to 200°C/180°C fan forced. Place potatoes on a baking tray and roast for 1 hour or until just tender. Allow to cool before peeling and placing in a large bowl. Use a potato masher or ricer to mash until smooth.
Stir in the cheese, cream, half the chicken salt, 1 egg and half the lupin crumb and breadcrumbs until well combined. Line a large baking tray with baking paper.
Use a fork to whisk the remaining egg in a bowl. Place the lupin flour and remaining chicken salt in a shallow bowl. Combine the remaining crumbs and flake crumbs in a large bowl.
Roll a heaped tablespoon of potato mixture into a ball. Roll in the flour mixture, then dip in egg (allowing excess to drip off) and roll in crumbs, pressing gently to coat. Place on the prepared tray. Repeat until all potato mixture is used.
Spray potato balls with oil. Place 9-12 balls in an air fryer, leaving room around each ball so they crisp up nicely. Air fry at 200°C for 10 minutes or until balls are crisp and golden. Repeat with remaining balls.
Serve potato balls sprinkled with extra chicken salt and with mayo on the side for dipping.
Preheat the oven to 180 degrees celsius. Roughly chop the garlic and parsley. Drain the chickpeas. Place the garlic, chickpeas, kibble, cumin, paprika and parsley in a blender. Blend until the mixture just comes together. Do not overblend as you still want to retain some texture.
Transfer mixture into a large mixing bowl and add the egg, crumble in the feta and add the lupin crumb. Season with a little salt and pepper. Stir or mix well until all the ingredients are combined.
Line and lightly grease a baking tray with a little bit of olive oil. Using your hands, form 4 patties out of the mixture. Pressing firmly to ensure the burgers have a consistent shape.
Transfer the baking tray to your heated oven and cook for 30 minutes until patties are crisp and golden.
Serve with salad and a bun, with a side of sweet potato wedges.
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.
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.
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
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.
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!