Tag: lupin flour

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Chocolate Crunch Lupin Slice

choc crunch with coffee

Preparation – 30 mins
Cooking – 35 mins

Ingredients

250g butter, melted

2 cups (40g) firmly packed brown sugar

2 eggs, beaten lightly

2 teaspoons vanilla essence

2 1/2 cups (375g) Lupin Flour

5 tspn baking powder

1 1/2 cups (270g) oats

1 1/2 cups Lupin Toasted Protein Flakes

FILLING

300g dark chocolate, chopped

395g can sweetened condensed milk

30g butter, chopped

1 cup (120g) chopped pecans (optional)

2 teaspoons vanilla essence

Method

Preheat the oven to moderate (180C/160C fan-forced). Lightly grease two 19cm x 29cm rectangular slice pans; line pans with baking paper to cover base and extend over two opposite sides. 

Combine butter, sugar, eggs and essence in a large bowl. Add sifted flour and lupins; mix well. Divide mixture into three equal portions. Press one portion of mixture evenly over base of one prepared pan; repeat with another portion in the second pan. Refrigerate while preparing Filling.

FILLING: Combine chocolate, condensed milk and butter in a small pan; stir over low heat for about 2 minutes or until chocolate is melted. Add nuts and essence; mix well.

Spread Filling evenly over both bases. Crumble remaining mixture over Filling in both pans. Bake in a moderate oven for about 30 minutes or until browned. Cool in pans.

Remove from pans; cover and refrigerate for several hours before cutting into bars.

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Lupin Tortilla Chips

Thanks to Sahra for this quick and versatile recipe!

Ingredients

1 cup Lupin Flour

1/4 cup Olive Oil

1/4 cup warm water

1/2 tsp baking powder

1/2 tsp sea salt

1/2 tsp black pepper, coarsest ground

1 tsp Mexican powder or mixed herbs, optional

Method

Preheat oven to 180 degrees.

In a small bowl, mix lupin flour, baking powder, salt, pepper and herbs/spices if using.

Add oil to dry ingredients, mixing with fork until incorporated.

Add warm water and stir until mixed. Mixture will seem a bit runny but as the flour absorbs the water it will drier and slightly crumbly. Form into a bowl with your hands and scrape down the sides of the bowl.

Flatten the dough between two pieces of parchment paper and roll as thinly as possible. I like to flip the parchment and carefully roll it back a few times so that the crackers are not wrinkled. Remove the top piece of parchment and place the bottom piece and dough on an oven tray.

With a sharp knife or pizza cutter, cut into triangles.

Place on middle shelf in oven and bake about 12-15 minutes or until starting to go golden. Remove from oven and move parchment to cooling rack to cool for a few minutes before breaking into triangles.

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Peanut Butter Biscuits

Ingredients

125 g butter

1/2 tsp vanilla essence

1/2 cup caster sugar

1/2 cup brown sugar

1 egg, beaten

1/2 cup peanut butter

1 1/2 cups Lupin Flour

1 tsp bicarb soda

Method

Cream butter, essence and sugars until light and fluffy. Add egg, beating well.

Stir in peanut butter, then sifted dry ingredients. Form mixture into small balls and place onto lightly greased tray. Press down with prongs of fork.

Bake in moderate oven for 10 minutes. Cool on tray for five minutes before transferring to wire rack to cool before keeping in an airtight container to maintain chewiness!

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Pumpkin Bread

pumpkin bread

Thanks to Clare for this one!

450 grams grated raw pumpkin

4 large eggs

1/2 teaspoon salt

Pinch nutmeg

1/3 cup extra virgin olive oil

2 teaspoons baking powder

1 tablespoon lemon juice

2 1/2 cups lupin flour

1 tablespoon honey (optional)

Pumpkin seeds to sprinkle on top

Line a loaf tin with baking paper. Pre heat oven 150*C fan forced oven

Mix pumpkin, eggs, salt, nutmeg and oil together in a bowl.

Add lupin flour and baking powder and mix well. Spoon mixture into loaf tin and sprinkle top with pumpkin seeds.

Bake for 1 hour, but depending on your ovens temp, may need 1 1/2 hours so
check.

Rest for an hour before removing from tin. Let cool completely before cutting.

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Snickers Caramel Slice

Snickers slice

Crust:

1 cup Lupin flour

1/2 tsp cinnamon

1/4 cup maple syrup

1-2 tablespoons milk/non dairy milk

pinch sea salt

Caramel ingredients:

1 heaping cup pitted and soaked Medjool dates

1/4 cup peanut butter

1/4 cup milk

Topping:

1/2 cup chocolate chips

METHOD

In a small bowl, add in all base ingredients and mix until a dough forms. Add in more flour or milk if you need a different consistency. It should hold together when pressed but not be too mushy.

Press the crust evenly into a slice pan.

In a food processor add in caramel ingredients and blend until smooth.

Add the caramel layer on top of the base and pop in the freezer.

Melt chocolate chips and pour over the top of caramel. Place in fridge/freezer. Once set, dip a knife in hot water and cut into small squares.

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Chocolate & Orange Cookies

Choc orange cookie

Adapted from Deliciously Ella recipe.

200g Lupin Flour

1 teaspoon bicarbonate soda

75g caster sugar

1 tablespoon cacao powder

1 handful dark chocolate melts

2 tablespoons milk/milk alternative

2 tablespoons sunflower oil

Zest of 1 orange

Juice of half an orange

METHOD

Preheat oven to 180 degrees fan forced ovens.

Place all of the ingredients in a large batter and mix well until a thick batter forms.

Take six balls of the dough from the mixture and use your hands to shape into cookies.

Place the cookies onto a baking tray and cook for 10 minutes or until baked through.

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Gluten Free pistachio and semolina syrup cake

Pistachio cake

200ml water

2 1/2 tbs fresh lemon juice

160g unsalted pistachios

1/2 cup Lupin Semolina

3/4 cup caster sugar

3 eggs

1 cup caster sugar

1 1/2tsp lemon rind, finely grated

Plain gluten free flour to dust

1/2 cup Lupin Flour

1/2 cup GF plain flour

2 1/2 tsp GF baking powder

150g unsalted butter, room temperature

1/2 cup Greek natural yoghurt

Chopped pistachio kernels and whipped cream to serve

METHOD

Place the water, sugar, lemon juice and rind in a small saucepan over medium heat and stir until the sugar dissolves. Increase heat to high and bring to the boil. Reduce heat to medium low. Simmer for 2 mins or until the syrup thickens. Set aside to cool.

Preheat oven to 180c. Brush a 20cm (base measurement) round non stick cake pan with butter to grease. Dust with flour. Place the pistachio kernels in a food processor and blend until finely ground.

Sift the flours, semolina and baking powder into a bowl until pale and creamy. Stir in the ground pistachio. Use an electric beater to mix the butter and sugar in a small bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition. Transfer to a large bowl. Stir in the flour mixture. Add in the yoghurt and stir until well combined.

Spoon the mixture into prepared pan. Smooth the surface. Bake in oven for 50 minutes or until a skewer inserted in the centre comes out clean. Use the skewer to pierce boles all over the surface of the cake. Pour over the syrup, set aside to cool.

Transfer the cake to a serving plate and sprinkle with chopped pistachio. Serve with whipped cream.