• 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 Lupin Banana Nutmeg Pikelets
(from Irwin Valley website)

 

Quick & easy, fruity & spicy, enjoy these treats anytime. Delicious warm from the pan, and any leftovers are great buttered in a picnic basket!

Preparation Time

5 minutes

Cooking Time

5 minutes

Ingredients

  • 2 medium bananas, mashed
  • ½ cup (62g) Irwin Valley Lupin Flour
  • ½ cup (75g) gluten free flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon xantham gum
  • 2 tablespoons raw caster sugar
  • 1 teaspoon grated nutmeg
  • 1 teaspoon natural vanilla essence
  • 1 egg, lightly beaten
  • ¾ cup buttermilk
  • 30g butter, melted
  • plain Greek yoghurt to serve

Method

  1. Sift flours, nutmeg and bicarbonate of soda into a large bowl.
  2. Stir in sugar. Make a well in the centre.
  3. Add mashed banana, egg and buttermilk. Using a metal spoon, gently fold until just combined.
  4. Heat a non-stick frying pan over medium-low heat. Brush with melted butter. Using 1 tablespoon batter per pikelet, cook pikelets, in batches, for 1 to 2 minutes or until small bubbles appear on surface. Turn pikelets over and cook for a further 1 to 2 minutes or until golden and cooked through.
  5. Transfer pikelets to a plate and cover to keep warm. Repeat with remaining butter and batter.
  6. Serve pikelets with natural Greek yoghurt.

 

 

per serve 70g
2 pikelets

Energy kJ 504
Protein g 5.8
Fat g 29.2
Saturated 0.8
Carbohydrate g 17.4
Sugar g 9.8
Fibre 3
Sodium 28

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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