For the Base:
▪️1/2 cup Peanut Butter
▪️1/4 cup Maple Syrup
▪️2 tbs Coconut Oil
▪️1 1/4 cup Lupin Flour
▪️1/4 cup Almond Meal
For the Top:
▪️150g Dark Chocolate
▪️2 tbs Peanut Butter
1. Add peanut butter, maple syrup and coconut oil to a bowl and microwave for 30 seconds. Stir until smooth.
2. Add remaining ingredients and stir until a thick dough is formed.
3. Press into a lined baking tin and set aside in the fridge.
4. Melt dark chocolate with peanut butter and pour over the top of cookie dough.
5. Put back in the fridge to set before slicing.
*store in the fridge for up to 5 days.
3⁄4 cup sugar
1⁄4 cup packed brown sugar
1⁄2 cup butter, softened
1 large egg
1⁄2 teaspoon vanilla extract
1⁄2 teaspoon cinnamon
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
1⁄2 cup plain flour
1⁄2 cup lupin flour
3⁄4 cup oats
3⁄4 cup toasted protein flakes
3⁄4 cup dried cranberries
1⁄2 cup white chocolate chips
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.
2 frozen bananas
1 tablespoon lupin flour
1 tablespoon peanut butter
2 tablespoons milk, or as much as you need
Pop everything in a strong blender/food processor and blitz. You may need to pause and scrape down sides/add more milk. Then serve with desired toppings.
3 banana ripe
3/4 cup sugar
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)
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.