Thanks to Debbie for this recipe – perfect for appetisers!
INGREDIENTS
500g chicken mince
2 spring onions, finely chopped
1/2 teaspoon garlic, crushed
2 tablespoons chilli sauce
1 tablespoon soy sauce
1/4 cup crunchy peanut butter
1/2 cup Lupin Crumb
METHOD
Combine all ingredients in a large mixing bowl.
Roll into bite sized balls.
Place in a shallow baking dish and bake at 200 degrees for 20 minutes, rotating with tongs after 10 minutes.
Serve with satay sauce.
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 tbsp 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!
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.
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.
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).
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
Thanks to Hollie for this recipe!
Ingredients:
2 white fish of your choice fillets eg. Basa
2 small eggs
1/2 cup Lupin Crumb
Salt and pepper
Lemon rind
Oil of your choice (I use olive oil)
Method
Whisk eggs in shallow bowl
Combine lupin crumb with salt and pepper and grate a small amount of lemon rind into the crumb
Coat each basa fillet in the whisked egg.
Coat each basa fillet in crumb mixture.
Heat oil in pan, and fry the fillets over a medium heat until golden and cooked through.
Serve with a salad and desired sauce.
Thanks to Mary Ann for this healthy fix!
Handful of sweet baby spinach
5 snow peas
Handful of grated carrots
Handful of chopped cabbage
1 x head broccoli – blended in food processor
50 gms Goats Cheese – crumbled
½ cup of Pomegranate seeds
¼ cup Lupin Crumb
Method:
Blend the snow peas, spinach, carrots, cabbage, broccoli and goats cheese together in a bowl
Transfer to a serving dish
Sprinkle the Lupin Crumb over the salad and then sprinkle the pomegranate seeds
Pour salad oil and Fig Glaze (or Balsamic Glaze) over salad and serve (or use preferred dressing)
Thanks to Tina from @simplespoonful for this one!
Ingredients
1kg pumpkin, peeled and diced
350g mushrooms, thinly sliced
4 Puff pastry sheets, defrosted
1 brown onion, finely diced
2 garlic cloves, crushed
1 Tablespoon of rosemary, chopped roughly
2 tablespoons of olive oil
3/4 cup lupin crumb
1 Tablespoon of sesame seeds
½ teaspoon of ground coriander
½ teaspoon of ground cumin
½ teaspoon of ground turmeric
½ teaspoon garlic salt
¼ teaspoon of chilli flake
½ teaspoon of paprika
Method
Preheat oven to 180*C
Spread pumpkin onto lined tray drizzling with olive oil and sprinkling with rosemary. Allow to cook until soft and lightly browned.
In a large nonstick pan, use a small amount of olive oil and heat on a high heat. Add mushrooms, onion and garlic into the pan and cook for 10-12 minutes or until they have softened and onion is cooked through.
Once pumpkin and mushrooms cooked combine with all spices in a food processor and process until smooth. Add lupin crumb and blend further. You may need to add more lupin crumb if mixture is too wet.
Using one puff pastry sheet at a time, spoon some of the pumpkin mixture to one end of the pastry sheet and roll to shape into a sausage-like roll. Use a small brush of water to seal edges.
Cut into 3-5cm pieces and place seam side down on a lined tray. Repeat this with all pastry sheets and the pumpkin mixture. Brush tops lightly with olive oil and Sprinkle the sesame seeds over the top. Place into the oven for 30-40 minutes or until lightly golden brown.
Serve while hot with tomato sauce or homemade relish 🍅🍅
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
