• Skinnybik  ::  Spelt, Date and Butterscotch Cookies that love you
  • Skinnybik  ::  Spelt, Date and Butterscotch Cookies that love you
  • Skinnybik  ::  Spelt, Date and Butterscotch Cookies that love you
  • Skinnybik  ::  Spelt, Date and Butterscotch Cookies that love you
  • Skinnybik  ::  Spelt, Date and Butterscotch Cookies that love you
 
 
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Biscuits Made in Australia

TESTIMONIALS

LUPIN FLOUR RECIPES

 
 A/Prof Antigone Kouris PhD APD
 Nutrition Scientist & Dietician

"My patients kept asking me to recommend a healthy biscuit. Unable to do so, I decided to develop my own range. Two years in the making, Skinnybik cookies have a better energy and nutritional profile than many plain sweet biscuits due to their wholesome ingredients. Even though they are not super low in calories (despite my efforts!) you can't eat too many because they are so filling due to the fibre and chewy texture - so truly skinny. I have sold thousands to my patients and have successfully included them in their weight loss plans.
E
njoy with less guilt”.

Dr Kouris' tasty and healthy LUPIN flour recipes

 

CAUTION: Avoid lupin if you have a peanut allergy

Gluten free Reduced Carb Lupin, Polenta and Kale bread

The kale tastes amazing in this bread. The polenta gives it a nice grainy texture with a crunchy crust. The parmesan, olives and oregano gives the bread a gorgeous Mediterranean flavour. Great for breakfast or lunch or for a light dinner with soup.

INGREDIENTS
1 1/4 cup (120g) lupin flour
1 1/4 cup (140g) polenta
1 cup (100g) parmesan
1 cup (250g) yoghurt (full cream used in calculations)
160g frozen kale (allow to thaw for about 15min and chop into small pieces)
50-80g (10-18) olives, sliced
3 tablespoons (20g) chopped parsley
3 teaspoons (10g) dried oregano
1/2 cup (100g) extra virgin olive oil
2 large eggs (150g)
1 heaped teaspoon (7g) bicarbonate soda

Method: Preheat oven to 180C (plus fan).
Spray a medium sized loaf pan (11cm x 22cm) with oil and line with baking paper.
Combine flour, polenta, soda, parmesan in a large bowl.
In another bowl combine eggs, yoghurt, oil, herbs, chopped frozen kale, sliced olives.
Fold egg mixture into flour mixture.
Batter will be sticky. Pour batter into prepared tin and bake for 45 minutes or until golden and skewer inserted into the centre comes out clean.
Allow to cool in tin for 5 minutes, then invert onto a wire rack to cool completely.


per 100g
(typical serve is 50g so divide values in table by 2)
GF Lupin Polenta Kale bread per 100g
Gluten free soy linseed bread per 100g
Energy kJ 1000 (238 calories) 1110
Protein g 12 8
Fat g 14 8
Saturated 3 0.8
Carbohydrate g 12 36
Sugar g 1.5 5
Fibre 5 5
Sodium 398 420

Where do you buy lupin flour? It is hard to find. Very few health food shops stock it.. To purchase from our website click here.





   
   
 
 
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