Another awesome recipe from I Don’t Sugar Coat.
Ingredients
70g Lupin Flour
30g Lupin Semolina
70g Water
5g Avocado Oil
1-2 tsp Salt
1/2 tsp Baking Powder
1/2 tsp Amoretti Sweet Corn Extract
Refined Coconut Oil to fry the chips
Tortilla Chips
Tag: lupin flour
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!
Chocolate Crunch Lupin Slice
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.
Macaroni Pasta
Visit I Don’t Sugar Coat website for the recipe.
Ingredients
2/3 cup Vital Wheat Gluten
1/2 + 1/3 cup  Lupin Flour
2 tsp Salt
1/4 tsp Xanthan Gum
1 large Eggs, beaten
1 tbsp Extra Virgin Olive Oil
3 oz Water
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.
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!
Cookie dough protein slice
Thanks to Jess for this yummy protein packed snack!
70g lupin flour
70g almond meal
80g peanut butter
50g maple syrup
50g malt rice syrup
5g cracked rock salt
5g vanilla extract
30g 70% dark choc, chopped
Method
Combine all ingredients and press into tray, refrigerate until firm . Melt extra chocolate and spread over the top.
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.
Snickers Caramel 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.
Banana & Berry Smoothie
Thank you to Clare for this quick and easy recipe!
1 banana
1 cup frozen mixed berries
1 cup milk
3 tablespoons Lupin Kibble, Flour or Flakes (Depending on the texture you prefer!)
1 tablespoon honey (optional)
5 tablespoons Greek yoghurt
Method
Blend it all together until smooth. Pour into to glasses and enjoy!