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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 Choc Beetroot cake

This cake has a great moist fluffy texture due to the yoghurt and high content of beetroot (25%) which you can't taste! All you can taste is chocolate!
It also has 25% less calories, 35% less sugar, 45% less carbs, 50% more protein and 400% more fibre than regular chocolate cake (see table below). Despite replacing half the sugar with sweetener, this cake is not very sweet.

INGREDIENTS
150g (1 1/3 cup) gluten free flour
(if you do not need to eat gluten free you can try wholemeal spelt flour instead and cake texture will be lighter)

150g (2 cups) lupin flour

70g (1/2 cup) cooking cocoa

80g (1/3 cup) Cadbury's dark chocolate chips (these are gluten free)

7g (1 level tsp) bicarb soda

10g (2 tsp) vanilla sugar

300g (3 medium) beetroot (use vaccum sealed boiled beetroots rather than canned which may have added salt/sugar or bake raw peeled beetroot in oven in foil until cooked)

250g (1 cup) low fat plain yoghurt

180g (3 large) eggs

100g (1/2 cup) canola or olive oil

100g (2/3 cup) dark brown sugar

25g (3/4 cup) granulated natural sweetener (stevia/natvia) or artificial sweetener (splenda - this tastes the best). If you don't want to use sweeteners you can use sugar instead, but cake will become high in sugar.

Method:

1) Preheat oven to 160C (plus fan). Grease (or spray) a medium size loaf pan. Dust with flour to avoid cake sticking to pan.

2) Grate or blend beetroot (in a blender).

3) Whisk eggs and then add sugar, sweetener, oil, yoghurt, and beetroot.
Mix until well combined.

4) In a separate bowl combine flours (sifted), choc chips, cocoa (sifted), soda, vanilla.

5) Add egg mixture to flour mixture and combine well.

6) Bake for about 65 min (insert a knife into the cake and it should come out clean).

7) Set aside for 5 minutes, before turning out onto a wire rack to cool completely.

8) Instead of serving with icing, try a low fat Greek style yoghurt (e.g Chobani) mixed with vanilla, some grated beetroot and a little honey!

Even though this lupin choc cake is healthier, a typical serve (50g) still provides 138 calories, so take it easy! It has 6.5 g sugar, 12.5g carbs and a whopping 3.5g fibre per serve.

per 100g
(typical serve is 50g so divide numbers in table by 2)
Lupin Choc Beet Cake
(no icing) per 100g

Regular Choc cake
(no icing) per 100g

Energy kJ 1117 (266 cal) 1535 (365 cal)
Protein g 9 6
Fat g 12 18
Saturated 2 11
Carbohydrate g 25 45
Sugar g 13 20
Fibre 7 1.5
Sodium 200 500

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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