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Chicken salt potato balls

Ingredients

  • 1.5kg sebago potatoes, washed
  • 100g grated cheddar
  • 60ml (¼ cup) cream
  • 2 tsp chicken salt, plus extra, to serve
  • 2 eggs
  • 1/2 cup lupin crumb
  • 1/2 cup panko breadcrumbs
  • 40g (¼ cup) lupin flour
  • ¾ cup crushed toasted protein flakes
  • Sunflower or vegetable oil spray
  • Mayonnaise/jalapeno sauce, to serve

Method

  1. Preheat oven to 200°C/180°C fan forced. Place potatoes on a baking tray and roast for 1 hour or until just tender. Allow to cool before peeling and placing in a large bowl. Use a potato masher or ricer to mash until smooth.
  2. Stir in the cheese, cream, half the chicken salt, 1 egg and half the lupin crumb and breadcrumbs until well combined. Line a large baking tray with baking paper.
  3. Use a fork to whisk the remaining egg in a bowl. Place the lupin flour and remaining chicken salt in a shallow bowl. Combine the remaining crumbs and flake crumbs in a large bowl.
  4. Roll a heaped tablespoon of potato mixture into a ball. Roll in the flour mixture, then dip in egg (allowing excess to drip off) and roll in crumbs, pressing gently to coat. Place on the prepared tray. Repeat until all potato mixture is used.
  5. Spray potato balls with oil. Place 9-12 balls in an air fryer, leaving room around each ball so they crisp up nicely. Air fry at 200°C for 10 minutes or until balls are crisp and golden. Repeat with remaining balls.
  6. Serve potato balls sprinkled with extra chicken salt and with mayo on the side for dipping.

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Raspberry caramel shortbread slice

Ingredients
Shortbread:

  • 80g peanut butter
  • 70g maple syrup
  • 125g lupin flour
  • 1/2 tsp bicarb soda

Caramel:

  • 300g pitted dates
  • 60g peanut butter
  • 60ml milk
  • 60g lupin flour

Raspberry jam:

  • 300g frozen raspberries
  • 50g maple syrup
  • 20g chia seeds

Topping:

  • 110g dark chocolate

Method

  1. Preheat oven to 170 degrees Celsius and line a square baking tin with baking paper. Add peanut butter and syrup to a medium bowl and whisk until smooth. Add lupin flour and bicarb and mix until a soft crumbly dough has formed. Add the dough to the prepared tin and press into the base evenly. Place in the oven to bake for 10-15mins or until slightly golden.
  2. While the base is cooking, add the dates, peanut butter and milk to a food processor and blend until smooth. Add the lupin flour and blend again until a thick mixture has formed. Set aside.
  3. To make the raspberry jam, add the raspberries and maple syrup to a small pot and cook over a medium heat until the raspberries have defrosted and broken down. Remove from heat and stir through the chia seeds. Place in the fridge for 30mins to thicken.
  4. Once the base has cooled and jam has thickened, add the caramel layer and spread out evenly. Pour the jam over the caramel layer and spread out evenly. Melt the chocolate and then spread out evenly over the raspberry layer. Place in the fridge for 30mins to set.

    This recipe is inspired by @mainlymonica.
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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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Cinnamon Scrolls

Ingredients

Dough

3/4 cup (185ml) warm skim milk

2 tsp (1 sachet/7g) dried yeast

1/4 cup (55g) caster sugar

1 Coles Australian Free Range Egg, lightly whisked

50g butter, melted

2 cups (300g) plain flour

1 cup (150g) lupin flour

1/2 tsp salt

Ground cinnamon, to sprinkle

Cinnamon filling

2/3 cup (150g) brown sugar

1 1/2 tbs ground cinnamon

60g butter, softened

Buttercream

50g butter, softened

3/4 cup (120g) icing sugar mixture

2 tsp milk

Method

Place the milk, yeast and 1 tsp sugar in a small jug. Stir until well combined. Set aside for 5 mins or until the mixture is frothy.

Add the egg, butter and 1 tbs water to the milk mixture. Whisk to combine.

Combine flour, salt and remaining sugar in a large bowl. Make a well in the centre. Add milk mixture and use a round-bladed knife to stir until a soft, sticky dough forms. Turn onto a lightly floured surface and knead for 10 mins or until smooth and elastic. Place the dough in a lightly greased bowl. Cover loosely with a clean damp tea towel. Set aside in a warm, draught-free place for 1 hour or until the dough doubles in size.

Meanwhile, to make the cinnamon filling, place the sugar, cinnamon and butter in a small bowl and stir until a smooth paste forms.

Preheat oven to 200°C. Grease a 22cm square cake pan and line the base and sides with baking paper. Turn the dough onto a lightly floured surface and knead until smooth. Roll out the dough to a 30cm x 40cm rectangle. Spread the cinnamon filling evenly over the dough, leaving a 2cm border at 1 long end. Starting from the other long end, roll up the dough to enclose the filling. Use a serrated knife to cut evenly into 9 scrolls. Arrange the scrolls, cut-side up, in the prepared pan. Cover loosely with a clean damp tea towel and set aside for 20-30 mins or until the dough rises to the top of the pan.

Bake for 10 mins. Reduce oven to 180°C. Bake for a further 20-25 mins or until the scrolls are golden brown and sound hollow when tapped on the top. Set aside in the pan to cool.

To make the buttercream, use an electric mixer to beat the butter in a bowl until very pale. Add the icing sugar and beat until well combined. Add the milk and beat to combine.

Place the scrolls on a serving platter. Spread with the buttercream and sprinkle with cinnamon. 

Adapted from Coles recipe.

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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.