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
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.
Thank you to Clare for this quick and easy recipe!
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
Blend it all together until smooth. Pour into to glasses and enjoy!
Thanks to Jen for this vegan-friendly recipe!
1/3 cup green lentils(uncooked)
1/3 cup lupin kibble
1/3 cup wild rice
1/3 cup pepitas
1/3 cup sunflower seeds
2 tbs baby capers
1/3 cup of dried cranberries(chopped)
1/2 cup chopped parsley
1/2 cup coriander
2Tbs fresh lemon juice
2Tbs Olive oil
Grated lemon zest
Salt and pepper
Place wild rice in pot of boiling water (about 1 and a 1/2 cups), simmer for 50 minutes.
Put dried lentils and kibble together in another saucepan and bring to boil, then simmer for 25 minutes.
Allow cooked, rinsed ingredients to cool.
Wash herbs and combine them with the rest of the ingredients in a large bowl add dressing ingredients toss and serve.
1 large sweet potato, chopped into 2cm cubes
1/2 red onion, sliced
1 tsp cumin
1 tsp crushed garlic
can of black beans
can of corn kernels
1 small pkt coleslaw
Packet spinach & rocket
Caesar salad dressing
1/2 cup quinoa
1/2 cup Lupin Kibble
Turn oven to 180 degrees celsius, fan forced. Place sweet potato on lined tray, drizzle with olive oil and spices. Mix to coat evenly and place in oven for 40 minutes.
Place quinoa and kibble in microwave safe dish with 2 cups of water. Cook for 8 minutes on high, stopping to stir.
Add onion and black beans to sweet potato for the last ten minutes of cooking.
In a bowl, add salad, coleslaw, sweet potato mixture and corn. Drizzle with caesar salad dressing and combine.
Thanks to Mary Ann for this delicious recipe!
500gms chicken mince (beef or turkey can be substituted)
1 onion – finely chopped
1 teaspoon crushed garlic
½ cup grated carrot
2 tomatoes finely chopped
1 cup blended broccoli
½ cup Lupin Kibble
1 teaspoon Vegeta
3 teaspoons ABC Soy Sauce
Herbs and Spices to taste
Puff Pastry sheets
On the stovetop, add all ingredients to a pot (except pastry).
Cook for approx. 20 until cooked thoroughly
Use spray oil to grease a muffin or pie tray
Cut the pastry into squares and fit into the muffin or pie tray
Add a spoonful of mixture (to top of tray) and fold the corners of the pastry over the filling
Bake in medium temperature over for approx. 20 mins
Serve warm with salad or as a snack with a dob of guacamole and/or sour cream on the side
1 cup Lupin Kibble
1 cup chopped fresh Italian Parsley
1 cup chopped fresh Coriander
½ cup chopped fresh Mint
4 chopped firm tomatoes
4 spring onions
1 small chopped fresh chilli or flakes to taste
¼ cup lemon or lime juice
1 tabsp fish sauce
30ml virgin olive oil
1 teasp raw sugar dissolved in 30ml water
Salt and pepper to taste
Put kibble in a bowl and add the lemon juice, fish sauce, oil, salt, pepper and water sugar mix and stir through the kibble. Cover and place in the fridge for 1 hour.
After the 1 hour, mix in the remaining ingredients, adding chillies and salt/ pepper to taste and refrigerate until ready for use.
2 cups Lupin Kibble (soaked overnight in water)
3 Garlic cloves
2 tsp cumin
2 tspn ground coriander
2 tbspn Lupin Flour
1 tspn salt
1/2 cup fresh parsley
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.