1/2 cup lupin crumb
1/2 cup ground linseed
2 tbsp chia seeds
1/2 cup water
2-3 tsp dried herbs & spices of choice
1/2 tsp salt (optional)
Preheat oven to 180 C.
Combine all dry ingredients in a mixing bowl.
Gradually add water, stirring to combine mixture. You will end up with a thick “dough.”
Spread mixture out on to a lined baking tray. Using fingertips or back of a spoon, press and smooth the mixture out so it is no more than 5mm thick.
Using a sharp knife, deeply score/cut your dough along desired cracker shapes.
Bake in the oven for approximately 30-35 minutes (check to make sure they are not burning).
Remove from oven and allow to cool completely, then break into crackers.
Store in an airtight container for up to two weeks.
Thank you to the brilliant @stephaniebarreca for these easy yet delicious snacks!
1 cup coconut milk
1/4 cup tapioca flour
1 cup lupin crumbs
2 tsp all purpose seasoning
Firm tofu, cut into bite size pieces
Combine flour and coconut milk. Coat tofu in batter then roll in the crumb mixture and fry in coconut oil. Serve with Caesar dressing (optional).
1 cup Lupin flour
1/2 tsp cinnamon
1/4 cup maple syrup
1-2 tablespoons milk/non dairy milk
pinch sea salt
1 heaping cup pitted and soaked Medjool dates
1/4 cup peanut butter
1/4 cup milk
1/2 cup chocolate chips
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.
Thanks to Tina for this vegan treat!
1 1/2 cups beans, cooked and cooled (I used adzuki)
750g piece pumpkin (approx. 1/4 medium pumpkin or 1/2 medium butternut squash)
1 cup lupin crumb
1 cup rolled oats
3 cloves garlic, crushed
2 tbs thai red curry paste
2 tsp cumin
1 tsp chilli flakes
2 good big handfuls of fresh herbs, roughly chopped
Salt and pepper
Dash of olive oil for cooking
Served with sweet potato fries
Add all burger ingredients to food processor and process until mixture is smooth. You may need to add extra lupin crumb or oats if too sticky depending on what beans you use!
Cook on a hot pan and enjoy with your favourite fillings
Thanks to Jess for this yummy dairy free and vegan snack!
50g almond meal
35g lupin flour
60g dessicated coconut
45g rice malt syrup
10g coconut syrup
40g lemon juice
5g vanilla extract
Combine all ingredients and roll in crumb.