1 block firm tofu
1/2 cup Lupin Flour
1/2 cup Lupin Crumb
1 egg, beater with salt and pepper
Olive oil for frying
Sprig of thyme for garnish
Relish for dipping
Method
Make sure the tofu has been pressed until all liquid is removed and slice into preferred thickness.
Roll tofu in lupin flour, dip in egg and roll in the crumb.
Fry tofu in olive oil and drain on a paper towel.
Garnish with thyme or herbs of choice. Serve alongside your favourite relish to dip in and a fresh green salad.
Adapted from Leah Itsines Bare recipes, thanks for the inspiration Leah!
Ingredients
8 Medjool dates, pitted
1/2 cup Lupin Crumb
1/2 cup desiccated coconut
1/4 cup Lupin Flakes
1/4 cup rolled oats
1 tablespoon cocoa powder
10 fresh cherries, pitted
1 tablespoon white chia seeds
1 tablespoon honey
1/4 teaspoon cinnamon
150g dark chocolate
Method
Melt chocolate over the stove or in the microwave.
Add dates, cherries, coconut, crumb, flakes, oats, cocoa powder, honey and cinnamon into a food processor and blend. Add 1 teaspoon of water to bind. If it looks like it needs more, add 1 teaspoon at a time.
Fold through chia seeds and mix well.
Roll into small bite sized balls.
Dip the ball into the dark chocolate and place into a lined baking tray. Repeat with the entire mixture.
Place in the fridge to set.
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!!
