• 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 Carrot cake


This cake has a high content of carrots (35%) and walnuts (17%).
It also has 1/3 the sugar, 1/2 the refined carbs, double the fibre and
protein of regular commercial carrot cake (see table below).
The fat content is high due to the walnuts and olive oil but
this is counterbalanced by the low content of refined carbs!
PS. despite using a sweetener, this cake is not very sweet.


80g (2/3 cup) gluten free flour (if you don't need to avoid gluten, try wholemeal spelt flour instead and cake texture will be lighter)

80g (1 cup) lupin flour

120g (2 large) eggs

400g (4 medium) carrots

200g (2 cups) chopped walnuts

100g (2/3 cup) dark brown sugar

110g (1/2 cup) olive oil

30g (1 cup) granulated natural (stevia/natvia) or artificial (splenda) sweetener (if you don't want to use sweeteners you can use sugar instead but cake will become high in sugar)

5g (1 level tsp) bicarb soda

5g (1 heaped tsp) cream of tartar (will react with soda to help cake rise)

5g (1 heaped tsp) mixed spice

2g (1/2 tsp) cinnamon

5g (1 tsp) vanilla sugar

Method: Preheat oven to 160C (plus fan). Grease (or spray) a medium size loaf pan.
Beat eggs and add sugar, oil, spices and vanilla.
Add flours, soda, walnuts and carrot to egg mixture.
The batter will be quite moist and dense with the grated carrots (don't worry!). Spread batter into loaf pan.
Bake for 70-75min (or for 55-60min if at 180C with no fan).
Insert a knife in to the cake and it should come out clean - don't be tempted to take cake out earlier because it will be soft/mushy in the centre.
Set aside for 5 minutes, before turning out onto a wire rack to cool completely.
Instead of serving with icing, try a low fat Greek style yoghurt (e.g Chobani) mixed with vanilla, a little honey and cinnamon!

Even though this lupin carrot cake is healthier, a typical serve (50g) still provides 164 calories due to the walnuts, so take it easy! But it has only 5 g sugar, 8g carbs and a respectable 2.5g fibre so suitable for people watching their blood sugars.

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

Commercial Carrot cake
(no icing)

Energy kJ 1380 1426
Protein g 8 4
Fat g 24 (has more walnuts!) 18
Saturated 2 2.7
Carbohydrate g 16 40
Sugar g 11 27
Fibre 5 3
Sodium 158 215

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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