Tag: lupin flour

Posted on by — Leave a comment

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.

Posted on by — Leave a comment

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.

Posted on by — Leave a comment

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.
Posted on by — Leave a comment

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

Posted on by — Leave a comment

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.

Posted on by — Leave a comment

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.

Posted on by — Leave a comment

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)

Posted on by — Leave a comment

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.

Posted on by — Leave a comment

Hollie’s Brownies

Thanks to Hollie for this yummy snack!

Ingredients

175g unsalted butter, chopped

200g dark chocolate, chopped

200g soft brown sugar

1 teaspoon vanilla essence

2 eggs

1 cup (125g) lupin flour

Optional: 3/4 cup fresh or frozen raspberries or blueberries or nuts such as walnuts/hazelnuts/cashews. Note that the berries will make it more moist so it might need a touch more flour. I always make it without the berries.

Method

Place butter and chocolate pieces in a small saucepan (or in microwave safe bowl) melt over low heat until smooth.

Place in a bowl and mix in sugar, vanilla, eggs and sifted flour, then gently fold through berries or nuts (if you are adding them).

Pour mixture into either (a) a greased 18cm square cake tin and bake at 180ºC for 20-30 minutes or until just cooked (test by inserting a skewer into centre), or (b) spoon mixture into cupcake tray and bake at 180ºC  for 15 to 20 minutes or until just cooked. I always take the brownies out just before they’re completely cooked and let them sit in the pan for a bit so that they finish cooking while they’re out of the oven. This ensures that they are moist and delicious!