The more experience I get cooking with lupins, the better my cooking of lupins becomes – no surprise there! (For those of you who don’t cook, it is ALL trial and error! And there will ALWAYS be errors!) Plus, being a stay-at-home mum allows me to spend the time in the kitchen that I will not be privileged enough to have when I return to work.
With this in mind, I’ve had requests from friends and family (mostly family) to make some recipes for them. As I’ve been doing this, I have had so much fun, that I wanted it to extend it further.
So, for those of you who live locally (Albury/Wodonga and surrounding areas), or who knows someone from the area, I have a competition for you. For EACH like, tag or share on my Facebook or Instagram page (or each email recommendation for my email subscribers), you will go in the draw to win a Raw Jaffa Ganache Tart, a family serve of homemade Lupin Pasta and a family serve of Apricot, Almond and Coconut Granola. The more you like, tag or share, or the more recommendations, the more chances you have to win.
All of these little recipes include the latest superfood – protein-packed, fibre-filled, lupins – a big shout out to Lupins for Life for their amazing produce. And all of these little recipes will soon be available for purchase.
This prize will be drawn Wednesday 26th September, which will allow for the produce to be ready on Friday 28th September (unless postponed by the winner).
Raw Jaffa Ganache Tart
This little gem is completely RAW – I have looked at every ingredient to make it sure it is free from any processed food. The raw cacao, shredded coconut and lupin kibble base is combined with rice malt syrup and coconut oil, and then baked, to give the tart it’s crusty exterior. Pure coconut cream (no preservatives, which was hard to find) is heated with vanilla essence, with orange rind added and left to steep, giving the jaffa flavour. Raw chocolate is then added (coconut oil, raw cacao and rice malt syrup) to the coconut cream mixture to give the smooth and creamy interior. It is decorated with almonds, berries, orange rind, rosemary buds, lupin kibble and flaked salt.
The great thing with this recipe is that it can be made according to your tooth – if you like sweeter foods, add more rice malt syrup. If you’re not concerned about it being raw, change your ingredients and use “normal” chocolate. For the winner, I am happy to make this however suits your lifestyle.
Homemade Lupin Pasta
My lupin pasta is smooth and delicious and absorbs any flavour that you wish to throw it at. It currently sits at 15% protein. But I know that making your own pasta can be laborious and far too time consuming in our busy lives – but it tastes so yummy! This is why I want to bring it into your home, without the work!
Due to the lupin content, this pasta will have you eating less and feeling fuller for longer! I am currently working on a gluten free version and am trying to boost the protein content for those of you on a high protein diet.
I make the pasta either on the day or the day before. So you can have it dried, semi-fresh (fresh pasta is only really fresh when it is cooked immediately) or fresh-frozen. If it is dried, it will last in an airtight container, in the fridge, for about two weeks. If semi-fresh, it will have a smaller life-span, but you have the option to dry it (by leaving it out on the bench overnight) if something comes up and you can’t cook it that night. If it is frozen, it will last in the freezer for 1-2 months.
Currently I am portioning it out at 120g. This gives two proper adult serves, feeds an eighteen month old, and gives me lunch the next day. But for the competition, I am offering a family portion of 240g.
Apricot, Almond and Coconut Granola
This granola is so versatile! You can put it on you porridge or overnight oats, it’s a great snack for morning or afternoon tea with yoghurt and/or fruit, you can eat it just by the handful when you’re desperate for food (this is what I throw in the car to get through swimming lessons), it makes a really unique gift, it can be added to muffins or a smoothie bowl – the options are limited to your imagination (obviously the extent of my imagination ends here).
I make this as fresh as possible (usually the day before). But it lasts in an airtight container for up to a month.
I currently have a few other flavours in the work, each as delicious as the next. About 40g gives me enough for a snack, and the family serve holds 350g.
This biggest thing with all of this food is that it is made in my own kitchen. We are allergic to nothing, so I cannot guarantee that there will not be a trace of all different sorts of foods in my kitchen. If you have a serious allergy (like cannot handle cross-contamination allergy), please be aware. I have done my best (obviously good washing, but also vinegar sterilisation), but I cannot guarantee that everything is spick and span!