• 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

GF Reduced Carb Lupin Turmeric Seed bread

 

Image result for image of 5 HSR rating

Thanks to the lupin flour and high content of seeds, this loaf has half the refined carbs of other gluten free breads and more than double the protein and fibre, so one 50g piece is very filling! Thanks to the polenta it has a great texture and crunchy crust. The turmeric, pepper and cumin provide exquisite flavour and antioxidants.
Great for breakfast or for lunch with hummus or for dinner with soup.

INGREDIENTS
120g (1 1/2 cups) lupin flour
140g (3/4 cup) polenta
45g (4 tbs) pepitas
45g (4 tbs) sunflower seeds
30g (3 tbs) chia seeds
100g (1/2 cup) extra virgin olive oil
150g (2 large) eggs
250g natural plain full cream yoghurt
7g (1 heaped tsp) ground turmeric
1g (1/4 tsp) cumin
1g (1/4 tsp) ground pepper
3g (1/2 tsp) salt
7g (heaped tsp) bicarbonate soda




Method: Preheat oven to 160C (plus fan).
Spray a medium sized loaf pan (11cm x 22cm) with oil and line with baking paper.
Combine flour, polenta, seeds, soda, salt, spices, in a large bowl.
In another bowl combine eggs, yoghurt and oil.
Fold egg mixture into flour mixture.
Batter will be sticky. Pour batter into prepared tin and bake for 35 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.

Muffins: Spread batter into muffin tray. Bake for 20 min or until skewer comes out clean.


per 100g
(typical serve is 50g so divide values in table by 2)
Gluten free Lupin loaf per 100g

Gluten free paleo seed bread per100g

Gluten free soy linseed bread
per 100g
Energy kJ 1300 1647 1110
Protein g 14 14.8 8
Fat g 21 25.8 8
Saturated 3.4 3.3 0.8
Carbohydrate g 15 27 36
Sugar g 1.6 2 5
Fibre 8 8 5
Sodium 392 534 420

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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