Ingredients:
½ cup Lupin Flour
4oz butter
¾ cup sugar
1 egg
½ tsp vanilla
1 cup self-raising flour
Handful choc bits
Handful chopped pecans

Method:
Beat together butter and sugar, add vanilla then egg and combine well. Add ½ of the SR flour then choc bits and pecans. Add lupin flour and rest of SR flour. If too moist add more SR flour. Roll into balls and press with flour dipped in lupin flour. Cook in moderate oven until golden brown. Keeps and freezes well.

These crepes are the creation of Chef Tom Grey, executive chef and managing partner of Bistro Aix in Jacksonville, Fl, modified using lupin flour.

Ingredients:
3 Eggs
10 oz. Whole Milk
1 oz. Melted Butter
2 oz. Lupin Flour
2 oz. Amaranth Flour
½ t. Sea Salt
2 t. Chives
pinch Baking Powder

Preparation:
1. Combine all dry ingredients in a small bowl.
2. In a separate bowl, whisk eggs and milk together.
3. Sift all dry ingredients into egg and milk mixture and whisk until smooth.
4. Stir in melted butter and chives.
5. Preheat an 8” non-stick frying pan or crêpe pan sprayed with non-stick spray.
6. Ladle in approximately 1 oz. of crêpe batter and cook until bubbles appear.
7. Flip and cook on other side until set.
8. Can be made ahead up to one day before serving.

Makes:
4 – 6 as an appetizer

Ingredients:
Makes 2 ½ cups
¾ cup strawberry banana low-fat yogurt
1/3 cup banana (Ripe)
13 cubes Ice approximately 1 cup
½ cup frozen strawberries
1 tsp lemon juice
1/8 cup lupin flour

Put in all ingredients in a blender and puree until smooth. Pour into two glasses and enjoy. Makes 2 servings.

Preparation:
For an added nutrient boost, you can substitute regular frozen yogurt for a frozen yogurt with one that contains added probiotic cultures. Look for "live cultures" or "active cultures" on the container, which indicate a reasonable source of these beneficial bacteria.

Nutritional Information:
Nutrition per serving:
159 calories
2g fat (1g sat., 0g mono.)
4mg cholesterol
81mg sodium
31g carb.
2g fiber
5g protein
Total sugars 23g

Ingredients:
150g Lupin Flour
150g self-raising flour
3 tsp bi-carbonate soda
3 tsp cinnamon
4 eggs
4 tbsp cooking oil
1/2 cup Splenda
3/4 cup buttermilk or soured skim milk
1 cup grated carrot
1 cup grated apple
1 cup crushed pineapple
3 tbsp coconut
1/2 cup walnuts
Topping
200g ricotta
2 tsp cinnamon

Method:
Sift dry ingredients together
In a small bowl mix wet ingredients
Add the dry to wet ingredients
Add remaining ingredients and gently mix all together
Cook in springform tin
Line with baking paper and spray sides
Bake for 30-40 minutes at 180ºC
Topping
Blend ingredients and spread over cake

Ingredients:
1 cup - Lupina Lupin Flour
1 cup - whole wheat flour (or gluten-free sorghum flour)
¼ cup - coconut oil
¼ cup - olive oil
sea salt - to taste
water

Method:
Mix all the dry ingredients first, use a sifter maybe.
Add olive oil.
Add water and knead into a soft pliable dough
(you can vary the oil and water to change the consistency of the dough)
Divide the dough into equal-sized, small balls.
Roll each ball with flat palms.
Place the ball between oiled parchment papers.
Use a rolling pin to flatten the dough ball
(not so flat that you cannot peel it off the parchment paper)
Peel it off the parchment paper and put it on a preheated griddle.
(Make sure to avoid high heat, medium or low heat are preferred)
Cook on one side and then flip it to cook the other.
Use butter, coconut oil or Ghee on both sides before serving.
These are soft sweet tasting flatbreads that can be rolled into wraps or tortillas too.

Note:
Replace the whole wheat flour with sorghum, millet or buckwheat flour to make this recipe gluten-free.

Lupina, LLC - www.lupinausa.com

Ingredients:
1c. Almond Flour
⅓ c. Lupin Flour
¼ t. Salt
2 eggs
½ c. Sour Cream
4T. Melted Butter
½ c. Freshly grated Parmesan

Direction:
Preheat oven to 400.
Mix dry ingredients in a large bowl.
Mix wet ingredients in a medium bowl.
Pour wet ingredients into dry an stir to combine.
Fold in grated Parmesan.
Spray a muffin top pan with cooking spray and spray two spoons.
Using the spoons to distribute batter into 10 wells.
Bake for 8 minutes or until tops just start to brown a little.
Place on a cooling rack and cool completely.
Brush the top with melted butter.

• You can use any cheese, but parmesan to keep them neutral.
• If you don’t have a muffin top pan you can just spoon these onto a greased baking sheet.
• To freeze - wrap 2 biscuits in a paper towel and freeze them in a zip-lock bag.
• To reheat in a microwave, place the 2 biscuits (still in their paper towel) in the microwave for 25 second - turn the bundle over and microwave another 25 seconds.

Makes:
10 biscuits

Ingredients:
1½ cups Lupin Flour
1 tsp baking powder
1 tsp bi-carbonate soda
1 tsp cinnamon
pinch of salt
1 cup sugar
⅔ cup oil
1 cup grated carrot
2 eggs beaten
½ cup chopped pecan nuts

Method:
Mix sugar, oil and eggs then sifted flour and combine with remaining ingredients
Bake in loaf tin in moderate oven 40-50 minutes

Ingredients:
1 large egg
3 medium bananas
1/2 cup peanut butter, smooth
2 tbsp peanut oil, salad or cooking
1 1/2 cup whole wheat flour
1/4 cup honey
1 1/2 tsp baking powder
3/4 tsp baking soda
1/8 tsp salt, table
1/2 cup multigrain cereal
1/2 cup prune puree
1/2 cup unsalted, dry roasted peanuts
2 tbsp lupin flour
1 tsp cinnamon, ground

Preparation:
Preheat oven to 350 degrees. Coat muffin tins with non-stick cooking spray or use muffin tin liners. In a large bowl, mix together honey, egg, mashed bananas, peanut butter, peanut oil, lupin flour and prune puree. In a separate bowl, mix together whole wheat flour, baking powder, baking soda, salt and multigrain cereal. Add the wet ingredients to the dry ingredients and mix until almost completely combined. Add peanuts and fold in. Using an ice cream scoop, divide the batter between 12 muffin tins. Bake for approximately 20 minutes or until a toothpick inserted in the middle comes out clean.

Nutritional Information:
Serving Size:
1 serving (92.4g)
Calories 270
Calories from Fat 100
Total Fat 12g
Saturated Fat 2g
Trans Fat 0g
Cholesterol 15mg
Sodium 230mg
Total Carbohydrate 38g
Dietary Fiber 5g
Sugars 15g
Protein 8g

Makes:
12

Lupin flour is a wonderful product to add protein to bars, smoothies and soups! This low-fat, high protein, gluten-free, non-GMO flour is available at select supermarkets and online. For locations near you, visit www.lopino.com

Ingredients:
1 Tbsp peanut oil
2 cups onion, peeled, diced
1½ Tbsp ginger, chopped
½-1 jalapeno pepper
3 cups sweet potato, peeled, diced
½ cup lupin flour
1½ quart vegetable stock
1 Tbsp brown sugar
1 Tbsp roasted peanuts, chopped
Salt and pepper, to taste

Preparation:

1. Heat the oil in a large saucepan over medium-high heat. Add onion, ginger and jalapeno, saute 2 minutes until translucent. Add the sweet potato, cook for 15 minutes, add lupin flour, stir to coat.
2. Add the vegetable stock and bring to a simmer. Simmer 30 minutes or until the vegetables are tender.
3. Transfer the vegetables to a blender and puree until smooth. Strain if desired. Adjust the seasoning with brown sugar, salt and pepper.
4. Garnish with toasted peanuts.

Nutritional Information:
Calories 198 (31% from fat)
Fat 7g (Sat 1g, Mono 4g, Poly 1.5g)
Protein 8g
Carb 26g
Fiber 3g
Cholesterol 6mg
Calcium 48mg

Makes:
2 quarts
Recipe developed by The Culinary Institute of America; modified using lupin flour.

As seen in Southern Living magazine, modified using lupin flour.

Gluten-free lupin flour boasts more than twice the energy-boosting protein of all-purpose white wheat flour, along with a pleasingly nutty flavor profile. No wonder more and more chefs are incorporating it into both new and old favorite recipes, like the one below.

Ingredients:
1¼ cups packed light brown sugar
1 cup all-natural peanut butter (creamy or chunky)
2 large eggs
1 cup lupin flour
¼ cup chopped roasted peanuts
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1/8 teaspoon salt

Nutritional Information:
Serving size 1 cookie:
110 calories
6g total fat
1g saturated fat
0g trans fat
15mg cholesterol
100mg sodium
12g carb
1g fiber
10g sugar
5g protein

Preparation:
Preheat the oven to 350. In a medium bowl, beat together brown sugar and peanut butter with a wooden spoon. Beat in 1 egg at a time, mixing well after each addition. Mix in lupin flour, peanuts, baking soda, vanilla and salt.

Roll dough into 1½-inch balls. Place balls two inches apart on a cookie or baking sheet lined with parchment paper or foil. Use a fork to make criss-cross marks on tops of cookies and to flatten to about ½-inch thickness. Bake 10 minutes or until cookies are just set. Transfer cookies (still on parchment or foil) to a wire rack; cool completely. (Cookies will firm up upon baking.)

Optional add-ins:
If desired, stir ½ cup semisweet or bittersweet chocolate chips, and/or golden raisins or dried cranberries into the dough.

Makes:
Makes 30 cookies