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Recipes-Lupin Flour

Lupin Biscuits

1/2 cup of Lupin Flour
1/2 cup of Wholemeal Flour
375g margarine
1/2 cup icing sugar
1/2 cup custard powder
1/2 teaspoon bi carb soda
1 teaspoon cream of tartar

Cream margarine and sugar.Add cream of tartar & bi-carb soda followed by flours. Form into small balls and press with back of fork. Bake slowly 10 to 15 minutes

Peanut Biscuits

1/2 cup Wholemeal flour
1/2 cup Lupin Flour
125g butter
1 cup oatmeal
1 cup sugar
3/4 to 1 cup salted peanuts
1 cup cornflakes
1 large egg (60g)
1 tsp bi-carb soda
1 tsp cream of tatar

Cream butter and sugar together, add all dry ingredients and mix, spoon onto greased tray. Bake in moderate oven 10 – 15 minutes until golden brown.

Shortbread Biscuits

1/2 cup Lupin Flour
1 1/2 cups white flour
250g of butter
1/4 cup of ground rice
1/3 cup of castor sugar

Have butter at room temperature. Cream butter and sugar together until light and creamy. Stir in sifted flours and ground rice in two batches.Turn onto lightly floured surface, knead lightly until smooth. Divide mixture into two 18cm rounds or roll out to ¼ inch thickness and mark into squares or fingers. Prick with a fork.

Bake in a slow oven for 45 minutes, cut again,Stand for 10 minutes. Cool on a wire rack.

Lemon Lupin Biscuits

1 cup Lupin Flour
250g canola margarine
1 cup raw sugar
1 cup wheatmeal or wholemeal flour
1 cup self raising flour
Pinch of salt
Juice and zest half a large lemon
1 tsp lemon essence

Cream margarine, add sugar, lemon juice and zest and lemon essence. Mix the flours and salt together in a bowl, slowly add to the margarine and sugar etc to make a stiff dough. If too dry add a small amount of milk. Let the mixture stand for a few minutes to soften the lupin flour if it is not finely ground. Turn out onto a floured board and roll to around 4mm thickness. Cut out with a pastry cutter and place on trays. Bake until golden brown at 175ºC. Allow to cool on wire rack then place in an airtight container. Substitute a mashed banana for the lemon essence, juice and zest. Add 1 tsp of vanilla essencee still warm.

Cool in baking tray. Store in an air tight container.

Chocolate Slice

½ cup Lupin Flour
125g margarine
1 egg
2½ tbsp cocoa
½ cup self raising flour
1 tsp baking powder
1 cup coconut
¾ cup sugar
1 cup sultanas (optional)

Mix together cocoa, flour, coconut and sugar. Add melted butter and eggs and mix well. Add sultanas if desired. Press into tray. Cook in moderate oven no longer than 15 minutes. Cool. Ice with chocolate icing if desired

ANZAC Lupin Biscuits

2/3 cup Lupin flour
1 cup white plain flour
1/3 cup of coconut
½ cup brown sugar
1 cup flaked oatmeal
115g butter
1 tbs golden syrup
1 tsp bi-carbonate soda
2 tbs hot water
1 egg

Mix dry ingredients. Mix bi-carb, golden syrup, egg & water in separate bowl. Add to dry ingredients and mix thoroughly. Use a spoon to measure portions onto an oiled tray. Cook for 20 minutes at 190ºC

Almond Lupin Squares

1 cup Lupin Flour
½ tsp ground cinnamon
½ cup almond meal
½ cup firmly packed brown sugar
90g butter, melted
1½ cups slivered almonds
3 eggs, lightly beaten
¼ cup firmly packed brown sugar
¼ cup honey
100g milk choc melts, melted

Preheat oven to moderate. Grease 20cm x 30cm lamington pan. Combine sifted flours, nutmeg. Almond meal, sugar and butter in a medium bowl. Press evenly into prepared pan. Bake in moderate oven for 12 minutes or until lightly browned, cool. Reduce oven temperature to moderately slow. Pour topping over base, sprinkle with slivered almonds. Bake in moderately slow oven for 40 minutes or until topping is set. Cool in pan. Refrigerate for several hours before cutting.

Topping: combine egg, sugar and honey in medium bowl, stir in choc melts.

This recipe can be made a week ahead and stored covered in the refrigerator

Lupin Crunchies

1/3 cup Lupin Flour
160g margarine
½ cup sugar
juice and grated rind of 1 orange
1/3 cup self raising flour
1/3 cup stone milled self raising wholemeal flour
1/3 cup sultanas
½ cup weet-bix crumbed

Cream margarine and sugar together. Add orange juice and rind. Sift flours together and add to creamed margarine. Add sultanas and weet-bix. Teaspoon mixture onto trays and press with fork. Bake in moderate oven for 15 minutes

Lupin Mud Cake

½ cup Lupin Flour
250g butter
2 cups caster sugar
1 cup hot water
¼ cup kahlua or rum
1 tbsp instant coffee powder
1 cup plain flour
¼ cup self raising flour
¼ cup cocoa
2 eggs

Preheat oven to moderately slow. Grease and line 20cm tin. Place butter, chocolate, coffee powder, water, liqueur and sugar in pan and melt together over low heat. Transfer to a large bowl and cool. Stir in flours and cocoa then eggs one at a time. Pour into prepared tin and bake for 1 to 1¼ hours.

Stand still cool. Decorate as desired

Lupin Carrot Cake

1½ cups Lupin Flour
1 tsp baking powder
1 tsp bi-carbonate soda
1 tsp cinnamon
pinch of salt
1 cup sugar
2/3 cup oil
1 cup grated carrot
2 eggs beaten
½ cup chopped pecan nuts

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

Boiled Fruit Cake

½ cup Lupin Flour
2 cups mixed fruit
1 cup dark brown sugar
4 tsp butter
1 tsp bi-carbonate soda
3 tsp golden syrup
1 cup water
1½ cups self raising flour
2 eggs
1 tsp mixed spices

Place mixed fruit, sugar, butter, bi-carb soda, golden syrup and water in saucepan. Bring to boil and simmer for 1 minute only. Cool. Add rest of ingredients and combine well. Bake in moderate oven for approx 1½ hours

Boiled Fruit Cake

1 cup Lupin Flour
1 small can undrained pineapple pieces
120g butter
1 small cup soft brown sugar
750g mixed dried fruit
1 level tsp bi-carbonate soda
2 eggs
1 cup all purpose gluten free flour

Simmer pineapple, butter, sugar and fruit for 15 mins. Remove from heat, add bi-carb soda. Cool then add lightly beaten eggs and sifted flour. Line cake tine and bake at 160-180ºC. Check after 45 mins. Watch top for browning.

Healthy Carrot Cake

150g Lupin Flour
150g self raising flour
3 tsp bi-carbonate soda
3 tsp cinnamon
4 eggs
4 tbsp cooking oil
½ cup Splenda
¾ cup buttermilk or soured skim milk
1 cup grated carrot
1 cup grated apple
1 cup crushed pineapple
3 tbsp coconut
½ cup walnuts
200g ricotta
2 tsp cinnamon

Sift dry ingredients together. In a small bowl mix wet ingredients. Add the dry to wet ingredients. Add remaining ingredients and gently mix altogether.

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

Carrot Cake

1 1/3 cups Lupin Flour
3 eggs
1 cup sugar
¾ cup oil
2 cups grated carrot
1 1/3 tsp cinnamon
1 1/3 tsp bi-carbonate soda
1 1/3 tsp baking powder
½ tsp salt
1 tsp vanilla essence

Mix eggs and sugar together until frothy. Add oil. Stir in dry ingredients. Add grated carrots and vanilla essence. Put in 8” square greased tin. Cook in moderate oven

Prune Spice Cake

½ cup Lupin Flour
125g butter
1½ cups caster sugar
3 eggs
1 cup moist prunes
1½ cups rice flour
1 tsp nutmeg
1 tsp all spice
1 tsp cinnamon
½ tsp salt
1 tsp bi-carbonate soda
1 tsp gluten free baking powder
1 cup buttermilk or sour milk

Preheat oven to 180ºC.
Cream butter sugar and eggs.
Pit and chop prunes. Add to mixture.
In another bowl mix all dry ingredients.
Add to wet mixture, alternating with milk.
Cook for 35 minutes or until firm

Quick Mix Fruit Slice

1 cup Lupin Flour
1 cup mixed fruit
1 cup brown sugar
1 cup coconut
¼ tsp cream of tarter
¼ tsp bi-carbonate soda
250g melted butter
2 eggs

Line an 18cm x 28cm tray with baking paper. Mix all dry ingredients together in a bowl. Melt butter and add eggs to dry mixture. Mix until combined and spread into prepared tray. Bake in moderate oven until golden brown,approx 30 mins. Slice should appear firm but still soft to touch. Remove from oven and slice into squares

Choc Chip Biscuits

Choc Chip Biscuits

½ cup Lupin Flour
250g margarine
1 cup sugar
2 eggs
2 tbs cocoa
250g choc chips
½ cup plain flour
1 cup self raising flour

Mix butter, sugar, eggs and cocoa using beaters. Sift in flours and mix. Add choc chips. Separate into balls and bake for 15-20 minutes at 180ºC

Triple Choc Brownies

Triple Choc Brownies

1¼ cups Lupin Flour
125g butter
200g dark chocolate chopped
½ cup castor sugar
2 eggs lightly beaten
150g white chocolate melts
100g milk chocolate melts

Grease and line a 19cm square pan. Combine butter and dark chocolate in a pan and melt over low heat. Transfer to mixing bowl and leave to cool. Stir in eggs and sugar, sifted lupin flour and fold in chocolate melts. Spread evenly in the pan and bake uncovered for 3 minutes in a moderate oven. Cut into squares when cool

Lupin ANZAC Biscuits