2 cups Lupin Kibble (soaked overnight in water)
1 onion
3 Garlic cloves
2 tsp cumin
2 tspn ground coriander
2 tbspn Lupin Flour
1 tspn salt
1/2 cup fresh parsley
Method
Combine all ingredients in a food processor.
Form into balls and place in a hot pan with olive oil.
Serve with hummus and tabouli or with salad in a wrap.
1 block firm tofu
1/2 cup Lupin Flour
1/2 cup Lupin Crumb
1 egg, beater with salt and pepper
Olive oil for frying
Sprig of thyme for garnish
Relish for dipping
Method
Make sure the tofu has been pressed until all liquid is removed and slice into preferred thickness.
Roll tofu in lupin flour, dip in egg and roll in the crumb.
Fry tofu in olive oil and drain on a paper towel.
Garnish with thyme or herbs of choice. Serve alongside your favourite relish to dip in and a fresh green salad.
Thanks to Jess for this yummy dairy free and vegan snack!
Ingredients
50g almond meal
35g lupin flour
60g dessicated coconut
45g rice malt syrup
10g coconut syrup
40g lemon juice
5g vanilla extract
Lupin crumb
Method
Combine all ingredients and roll in crumb.
Thanks to Amy for this melt in your mouth delight!
Ingredients
2 1/2 cups of lupin flour
250 g butter
400 g dark chocolate
1/4 cup cold water
3/4 cup sugar
4 eggs
1 1/2 cup white chocolate chips
1 1/2 dark chocolate chips
Method
Preheat oven to 180°c and grease a large slice tin
Combine butter and dark chocolate in a pan and melt over low heat
Transfer to bowl and stir in cold water to cool
Once cool, stir in lightly beaten eggs, sugar and sifted lupin flour and fold in chocolate chips
Spread evenly in pan and bake for 30 minutes (add extra choc chips on top if desired)
Ingredients
1 ½ cups lupin flour
1 egg
½ cup pure icing sugar gluten free
1 tab sp grated lemon rind
155 g butter melted
½ cup lemon juice
400g can condensed milk
2 tablespoons lupin flour, extra
1 teaspoons baking powder gluten free
Method
Preheat oven to 180°C and line a 18cm x 28cm lamington pan.
Combine lupin flour, butter and icing sugar, mix well and press into pan. Bake for 15 minutes.
Place Condensed milk and egg in a large bowl, beat well. Add lemon rind, lemon juice, extra lupin flour and baking powder and beat until combined. Pour over base. Return to the oven and bake for a further 25- 30 minutes or until topping is set.
Allow to cool in the pan, refrigerate. Cut into squares and sprinkle with icing sugar before serving.
