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Cranberry and white chocolate cookies

White choc cranberry cookie

Ingredients

34 cup sugar

14 cup packed brown sugar

12 cup butter, softened

1 large egg

12 teaspoon vanilla extract

12 teaspoon cinnamon

12 teaspoon baking soda

14 teaspoon salt

12 cup plain flour

12 cup lupin flour

34 cup oats

34 cup toasted protein flakes

34 cup dried cranberries

12 cup white chocolate chips

Method

Preheat oven to 180°C.

In a large bowl using an electric mixer combine the sugar, brown sugar and butter; mix well to cream together.

Add in egg and vanilla extract and mix until combined.

Add the cinnamon, baking soda, salt and flours and mix well.

Fold in the oats, flakes, dried cranberries and white chocolate chips- making sure that all ingredients are uniformly distributed.

Roll dough into 1-inch balls and place 3 inches apart onto baking paper on tray and bake at for 10-12 minutes, just until the edges are lightly golden.

Remove from oven and let cool for 2-3 minutes on the tray, then transfer cookies to cooling rack.

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Banana and chocolate muffins

Ingredients

3 banana ripe
3/4 cup sugar
100g butter
1 egg
2 tbs milk
1 tsp baking powder
1/4 tsp salt
3/4 cup self raising flour
3/4 cup lupin flour
1/2 cup chocolate chips (white, milk or dark)

Method

Melt the butter and set aside to cool.

Peel and mash the bananas in a separate mixing bowl. Add the sugar, mixing to combine.

Lightly beat together butter, egg and milk. Add the banana mixture and add sifted dry ingredients.

Mix lightly with a fork to just combine. Stir in chocolate chips.

Bake in deep muffin tins at 190C for 15-20 minutes.

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Giant chocolate chip cookie

Ingredients

  • 5og lupin flour
  • 15g Greek yoghurt
  • 5g butter, softened
  • 1 egg
  • Chunks of chocolate
  • 1/2 tsp baking powder
  • 1/2 tsp sugar

Method

  1. Mix dry ingredients, then add in yoghurt, butter and egg. Combine, then add chopped up chocolate.
  2. Mould into 1-3 big cookie dough balls and place on oven tray.
  3. Bake in 180C oven for 10-15 minutes. Let cool on tray slightly before transferring to a wire rack.
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Pizza dough

Pizza and salad spread

Ingredients

375ml (1 1/2 cups) warm water

Pinch of caster sugar

2 tsp (7g/1 sachet) dried yeast

300g (2 cups) plain flour, plus extra for dusting

300g (2 cups) lupin flour

1 tsp salt

60ml (1/4 cup) olive oil, plus extra for brushing

Table spread

Combine the water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy. Combine the flours and salt in a large bowl and make a well in the centre. Add the yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until the mixture is combined. Use your hands to bring the dough together in the bowl.

Brush a bowl lightly with oil. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in the prepared bowl and turn to coat in oil. Cover with plastic wrap and set aside in a warm, draught-free place to rise for 30 minutes or until dough doubles in size.

Dust work surface with flour. Knead dough and form into a long cylinder. Divide into thirds. Use a rolling pin to roll each third into a 20cm disc, then add your favourite toppings and bake.

Note: adapted from taste.com.au recipe

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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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Gluten free bread

Lupin gluten free bread

Ingredients

500mls water

3 x 60g eggs

2 tablespoons olive oil

1 tsp vinegar

4 cups GF flour (I use 1 cup each of buckwheat, wholemeal Lupin, chickpea and polenta)

3 tablespoons mixed seeds (I use poppy seeds, pine nuts, pumpkin seeds, sunflower seeds, sesame seeds, linseed)

1 tbsp xanthan gum

2 tablespoons sugar

1 1/2 tsp salt

2 tsp yeast

Method

Put ingredients in pan in the order above.

Place in bread maker.

Choose gluten free programme.

Select dark crust.

Select 1 kg loaf size (if you don’t have a size selection on your machine that’s fine)

Press start. Scrape sides of tin down after 5/10 mins to encourage all ingredients to be mixed properly.

Cook about 2.5 hrs.

This is very much a mix and match recipe as far as flours go. If I can’t find what I want I use other flours such as brown rice or tapioca. I have never used spelt but some people may like to use it.

I also add some Lupin kibble to my flour mix, the amount varies but about half a cup to my container, in which I mix all my flours.

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Tortillas

I Don't Sugar Coat Tortilla Video

From I Don’t Sugar Coat, find more recipes here.

Ingredients

1/2 cup Lupin Flour

1/4 cup Wheat Protein Isolate 8000

1/4 cup Chickpea Flour

1 tbsp Baking Powder

1 tsp Salt

1/4 tsp Ascorbic Acid (optional)

2 tbsp Leaf Lard or Bacon Grease

cold 3-5 tbsp Water

1/4 tsp Sweet Corn Extract (optional)

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GF Berry Muffins

lupin berry muffins

Makes 8
Prep and Cook time 35 minutes

Ingredients

1 ½ cups (225g) gluten free self-raising flour

1 1/2 cups caster sugar

1 1/2 cups Lupin Flour

3 tsp baking powder

1 tsp vanilla extract

2 egg, beaten lightly

150g butter, melted

1 teaspoon grated lemon rind

300g mixed berries, fresh or frozen

1  1/3 cups milk

Method

Preheat the oven to moderately hot (200°C/180°C fan-forced).  Lightly grease pans of the muffin tray or spray patty pans and place in muffin tin.

Sift flours and baking powder into a large bowl, add the sugar then the combined vanilla, eggs, butter, milk and rind. Stir quickly with a large metal spoon until just combined. Do not overmix. Add the berries and stir through gently.

Divide the muffin mixture among the pans. Bake for about 20 to 25 minutes. Transfer to a wire rack to cool.