Lupin Flour … what is it and why use it?

Lupin is an ancient legume that has been consumed throughout the Mediterranean region and Andean mountains for thousands of years. Now, almost 80% of the world’s lupin crop is farmed in Western Australia! I’m all about keeping it local where I can, especially supporting our local farmers. This makes using Lupin Flour a no-brainer for me. That and the fact that everyone in our household loves it too!

One thing to be aware of is that for many people, eating lupin and lupin flour is safe, however, for people who have an existing legume allergy (such as peanuts), eating lupin could cause an allergic reaction on first exposure.

Lupins are the world’s richest natural source of combined plant protein and fibre. Lupin flour is created by removing the hull off the lupins and grinding them into a fine flour that is high in protein, fibre, minerals and trace elements. This highly nutritious flour is gluten free and non GM and is 40% protein, 30% fibre, 12% carbs and 8% fats.

It also tastes amazing! Please don’t be put off by the smell and please don’t taste the batter raw. It’s downright disgusting but once cooked, the flavour is incredible.

For all sorts of amazing facts and info, check out this article: https://drjoanna.com.au/blog/australian-lupin-the-newest-superfood-on-the-block-blog-761/

 


Recipe

Ingredients:

  • 1 cup cream or coconut cream (225 g)
  • 1 tsp. sour cream or coconut milk (30g)
  • 2-3 eggs (3 if using coconut milk)
  • 3 Tbsp. butter (80g)
  • 1 cup lupin flour (90g) add extra 50g if using coconut milk
  • Preferred sweetener (2 small scoops stevia)
  • 1/2 tsp. xantham gum/guar gum
  • 1 tsp. baking powder
  • 1 Tbsp. butter, cold to slice and put on top before baking
Method:
  1. Preheat oven to 200c.
  2. Place flour, sweetener, guar gum, baking powder and butter in a food processor and blend until butter is incorporated.
  3. Add wet ingredients and pulse until combined.
  4. If too runny add a little extra flour and mix again. I have had from a thick dough to a smooth batter when experimenting and all consistencies have turned out fine.
  5. Place batter into muffin cups, filling approximately halfway.
  6. Add a sliver of butter to the top of each scone.
  7. Bake for 15 minutes. Remove from heat straight away.

 

Thermomix Method:
  1. Add the flour, sweetener, guar gum/xantham powder, baking powder and butter to TM bowl. 20sec/Speed 7.
    Scrape down the bowl.
  2. Add wet ingredients and combine kneed 35sec/Dough setting. Give one last scrape and mix if needed. I have had from a thick dough to a smooth batter when experimenting and all consistencies have turned out fine. If too runny add a little extra flour and mix again.
  3. Place batter into muffin cups, filling approximately halfway.
  4. Add a sliver of butter to the top of each scone.
  5. Bake for 15 minutes. Remove from heat straight away.

 

Notes:
  • For this recipe, I used Nirvana Organics Stevia which is why its ‘2 small scoops’
  • If using coconut milk and cream make sure the total of both comes to around 250g. If using more milk than cream add an extra egg (3 eggs). I did and it was great. Play around and see what works for you.
  • I have made this with 1/2 cup sour cream (accident!) and I simply added extra flour and an extra egg and it was fine. It’s a pretty forgiving recipe.

 

 

(Visited 465 times, 2 visits today)