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.
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.
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.