• 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

Fruit Cake (great for Xmas)

 

  • 1 1/2 cups fresh orange juice
  • 1 1/2 cups chopped candied orange peel
  • 1 cup chopped dried cranberries
  • 1 cup chopped dried apricots
  • 1 cup chopped dried pineapple
  • 3/4 cup currants
  • 1 cup whomeal flour (or gluten free flour)
  • 1 cup lupin flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sugar (or equivalent in stevia powder or splenda for baking)
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons unsalted butter, at room temperature
  • 3 tablespoons molasses
  • 1 teaspoon vanilla extract
  • 2 large egg whites, divided
  • 3 glacéed red cherries, cut in half, for garnish
  • 8 pecan halves, for garnish

 

1. Preheat oven to 275°F. Spray 2 loaf pans with oil and dust with flour..
2. Bring orange juice to a simmer in a small pan over medium-high heat. Mix orange peel, cranberries, apricots, pineapple and currants in a large bowl; pour the warm juice over the fruit and let sit until most of the liquid is absorbed, about 10 minutes. Strain out excess juice; toss the fruit with 1/2 cup of wheat flour until well coated. Set aside.
3. Whisk the remaining 1/2 cup wheat, cinnamon, allspice, baking powder and salt in a medium bowl until blended.
4. Place sugar, oil and butter in a large bowl. Beat with an electric mixer on medium speed until smooth and creamy for 2 minutes. Beat in molasses and vanilla, then add egg whites one at a time, scraping the sides of the bowl as necessary.
5. Stir in the dry ingredients. Pour the batter over the fruit and mix well. Divide the mixture among the prepared pans. Decorate the tops with glacéed cherries and pecans.
6. Bake the cakes until lightly browned and firm to the touch, about 1 hour and 40 minutes. A toothpick inserted in the center should come out clean. Let cool in the pans on wire racks for 10 minutes. Unmold and cool completely.
 

This recipe has been adapted from eatingwell.com

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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