• 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



 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.
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, Zucchini Fetta slice

This fresh tasting slice is a cross between a bread and a quiche. The combined flavours of zucchini, fetta, dill and mint are a match made in heaven. Lupin flour works so well with polenta! This slice is great for lunch or for a light dinner with a soup. It also looks striking for a dinner party.

1 cup (100g) lupin flour
(or wholemeal flour but the lupin is better because it will reduce
the carbohydrate load of the slice and increase fibre and plant protein)

1/2 cup (60g) polenta
120g fetta cheese, grated
4 tablespoons parmesan cheese
4 heaped tablespoons of plain yoghurt (full cream used in calculations)
1 medium (250g) zucchini, grated
3 tablespoons (12g) fresh parsley, chopped
2 tablespoons (12g) fresh dill, chopped
2 tablespoons (10g) fresh mint, chopped
10 cherry tomatoes, cut in half
10 olives, sliced
1/2 cup (100g) extra virgin olive oil
4 eggs
1 clove garlic crushed
1 teaspoon bicarbonate soda

Method: Preheat oven to 170C (plus fan).
Spray a medium sized loaf pan (11cm x 22cm) with oil and line with baking paper.
Place grated zucchini in a colander, sprinkle with salt. Leave to stand for 15min. Using your hands squeeze out as much liquid as possible and set aside.
Combine flour, polenta and soda in a large bowl.
In another bowl combine eggs, yoghurt, fetta, parmesan, olives, oil, herbs and zucchini.
Fold egg mixture into flour mixture.
Batter will be sticky. Pour batter into prepared tin. Place sliced tomatoes on surface. 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 Zucchini Fetta slice per 100g
Quiche per 100g
Energy kJ 985 (204 calories) 1300 (309 calories)
Protein g 13 10
Fat g 15 22
Saturated 4 10
Carbohydrate g 10 20
Sugar g 1.5 3
Fibre 7 1.5
Sodium 398 478

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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