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Old 02-25-2014, 07:29 PM   #481
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Lupin Flour Chocolate Wafer Cookie Recipe

Quote:
Originally Posted by Soobee View Post
Would you please post the chocolate wafer recipe?
Ingredients:

130 grams (just over 1/2 cup) butter
3/4 cup sweetener of choice - I used a blend of Swerve Confectioners and Splenda and a dash of Stevia
1 1/2 tsp pure vanilla extract
1 large egg
1 tbsp egg white - optional, add as much or as little as you need (my dough was too dry so I needed to add this)
160 grams (1 1/3 cup) lupin flour
3/4 cup cocoa powder
1/2 tsp baking soda
dash of salt

Directions:

Cream butter and sweetener, add vanilla and egg and blend well. I added the cocoa and blended well then I added the rest of the dry ingredients. My dough was very crumbly so I added a bit of egg white and hand worked it together (you could also reduce the amount of lupin flour so that you get the desired consistency.)

Roll dough into logs wrapped in cling film and refrigerate until very hard and slice into thin slices with a knife. Bake at 350 for 15 minutes, let cool on pan for 10 minutes then remove to wire rack.
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Old 02-25-2014, 08:02 PM   #482
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I forgot to mention the chocolate wafers are not overly sweet, if you them sweeter I would go up to a full cup of sweetener.
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Old 02-26-2014, 02:21 AM   #483
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Thanks. I definitely will make it sweeter.
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Old 02-26-2014, 07:45 AM   #484
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Quote:
Originally Posted by tulipsandroses View Post
I got 9 cupcakes with this mix

Here's what I used.
4 TBS almond flour
4 TBS lupin flour
2 TBS Oat Fiber
2 TBS Egg White Powder
1 tsp gluc
2 tsp baking powder (probably only need 1 but I originally intended to make something else that's why I added 2 to the mix but I'm thinking 1 would be enough)
4 TBS butter
1/4 cup HWC
2 large eggs
1 tsp vanilla
As far as sweeteners - I can't say how much I used. I used a mix of stuff and just added it to the bowl and kept tasting till I thought it was sweet enough. I'm going to try this again tomorrow and measure out the sweetener as I add because this is a keeper for me.
Didn't time it either, just kept watching and took them out of the oven when the toothpick came up clean.
I made a chocolate cream icing to go on top and boy were these good!.
Of COURSE I didn't try the pizza crust and of COURSE I tried this first.
It was delicious!
I put the batter in an 8x8 and frosted it with chocolate butter cream frosting. I confess I cooked it probably 5 minutes too long or I might not have frosted it. It was a nice vanilla cake and DH and I both loved it.

Thank you so much for your creativity and being willing to share!
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Old 02-26-2014, 09:35 AM   #485
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Quote:
Originally Posted by JMCM1 View Post
Of COURSE I didn't try the pizza crust and of COURSE I tried this first.
It was delicious!
I put the batter in an 8x8 and frosted it with chocolate butter cream frosting. I confess I cooked it probably 5 minutes too long or I might not have frosted it. It was a nice vanilla cake and DH and I both loved it.

Thank you so much for your creativity and being willing to share!
I love this cake too. However, after sitting in the fridge a day, the cake's texture is coarse and dense. I wonder if leaving it covered out on the counter
will help. Even after being refrigerated it's delicious, but I want to improve on the texture. Any suggestions?
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Old 02-26-2014, 09:57 AM   #486
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I did not refrigerate mine, but I bet next time I'll cover it nearly immediately. Maybe that will keep some moisture in.

When it was freshly baked it was perfectly moist, however.
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Old 02-26-2014, 10:42 AM   #487
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I haven't refrigerated my cupcakes. I put each one in a plastic sandwich bag and leave them on the counter. They are still moist the next day. Not sure that's possible with a whole cake though. Hopefully someone with more baking skills than I do, will have an answer on preserving moisture.

By the way, I just came across this site for cake storing tips. This is for regular high carb cakes though so not sure if it applies to us?
Google: Expert Advice: How to Wrap, Store, and Keep Cake Fresh The Kitchn

Last edited by tulipsandroses; 02-26-2014 at 10:53 AM..
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Old 02-26-2014, 03:37 PM   #488
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Interesting that the article says cake can be kept out covered on the counter 4-5 days, and that frosting acts to keep moisture in.
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Old 02-26-2014, 06:27 PM   #489
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I've also read that using oil in cakes results in a moister cake. But I like the buttery taste in this recipe so I wonder if oil would compromise the flavor. Maybe half oil and half butter?
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Old 02-26-2014, 06:41 PM   #490
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I suppose oil would help - it does already have 1/4 cup heavy whipping cream.
I think I might just cover it next time.
It SURE didn't stop us from eating and really enjoying it!
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Old 02-28-2014, 07:23 PM   #491
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Quote:
Originally Posted by Redeemed View Post
I made pizza using a tweaked version of the "Fathead Pizza Crust". I subbed Lupin flour for the almond flour and added olive oil. I thought the crust had a great taste and texture. The crust was thin and held up to the toppings I used. Here's the recipe I used:

1 cup mozzarella cheese
2 T cream cheese
l/4 cup Lupin Flour
1 egg
1 T Olive Oil
2 T Pizza Magic
1 tsp salt.

Nuke mozzarella cheese and cream cheese until soft. Add the rest of the ingredients and form a dough. With wet hands, form a pizza crust from the dough on parchment paper that has been placed over a pizza pan. Make pierced rows in the dough with a fork. In a preheated 400 degree oven, bake crust 8 minutes. Check to see if there are any bubbles. Use fork to pierce any bubbles. Turn crust over and bake 8 more minutes. Take crust out and add toppings. Bake until the cheese on your toppings are done.
I tweaked this a bit today and made crackers! Well crackers were an accident but I am excited and can't wait to try this again. Originally, I wanted to make beef patty crusts. (They are like empanadas - but savory with meat fillings). I omitted the oil. Used 1/2 cup lupin. No pizza seasonings added. Instead - I added 1 tsp curry and 2 TBS butter and 1 TBS sweetener.
rolled it out flat and baked. I left it in too long and it got too crispy so I couldn't use it as a crust but I loved the taste anyway so I cut it up as crackers.


This is probably being done already but I think this crust with different seasonings would make an awesome flat bread. I see Rosemary/Garlic Flatbread in my future

I will have to go back to the drawing board on the patty crust - I have to get it to roll out really thin without tearing it so I can put a meat filling in it .

Last edited by tulipsandroses; 02-28-2014 at 07:26 PM..
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Old 03-01-2014, 11:52 AM   #492
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Rosemary garlic flatbread sounds mighty fine!!
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Old 03-01-2014, 08:26 PM   #493
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Quote:
Originally Posted by tulipsandroses View Post
I tweaked this a bit today and made crackers! Well crackers were an accident but I am excited and can't wait to try this again. Originally, I wanted to make beef patty crusts. (They are like empanadas - but savory with meat fillings). I omitted the oil. Used 1/2 cup lupin. No pizza seasonings added. Instead - I added 1 tsp curry and 2 TBS butter and 1 TBS sweetener.
rolled it out flat and baked. I left it in too long and it got too crispy so I couldn't use it as a crust but I loved the taste anyway so I cut it up as crackers.


This is probably being done already but I think this crust with different seasonings would make an awesome flat bread. I see Rosemary/Garlic Flatbread in my future

I will have to go back to the drawing board on the patty crust - I have to get it to roll out really thin without tearing it so I can put a meat filling in it .
Let us know when you have perfected those empanadas!
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Old 03-02-2014, 05:25 AM   #494
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How big is the pizza crust??
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Old 03-02-2014, 01:52 PM   #495
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How big is the pizza crust??
Medium sized. Don't get it too thin.
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Old 03-02-2014, 02:26 PM   #496
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Tulipsandroses I was thinking about those empanadas you want to make. I don't know how high your carb allotment is for a day, but lumpia wrappers are 4 carbs for each sheet.This would make 2 small empanadas I love lumpia; and when it's offered to me at work by my Filipino friends, I don't hesitate to indulge.

Last edited by Redeemed; 03-02-2014 at 02:28 PM..
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Old 03-02-2014, 07:36 PM   #497
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Quote:
Originally Posted by Redeemed View Post
Tulipsandroses I was thinking about those empanadas you want to make. I don't know how high your carb allotment is for a day, but lumpia wrappers are 4 carbs for each sheet.This would make 2 small empanadas I love lumpia; and when it's offered to me at work by my Filipino friends, I don't hesitate to indulge.
Not sure that would work since these are pre made. The crust is flaky buttery crust that has a hint of curry.
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Old 03-07-2014, 10:10 AM   #498
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Redeemed: I was looking at some high carb cupcake recipes last night and I saw that many of them had sour cream. To help with moisture. I added two TBS to my cupcakes today. They were definitely moist - too moist! - LOL! They ended up being too soft so maybe 1 TBS might work to increase moisture without compromising the texture? Just a thought.

I'll be trying my hand at making wheat thin inspired crackers later today with that pizza recipe as the base.
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Old 03-07-2014, 10:22 AM   #499
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Quote:
Originally Posted by tulipsandroses View Post
Redeemed: I was looking at some high carb cupcake recipes last night and I saw that many of them had sour cream. To help with moisture. I added two TBS to my cupcakes today. They were definitely moist - too moist! - LOL! They ended up being too soft so maybe 1 TBS might work to increase moisture without compromising the texture? Just a thought.

I'll be trying my hand at making wheat thin inspired crackers later today with that pizza recipe as the base.
Thanks for the tip! I appreciate it. Today I had a OMM using golden flax. It was delicious, and I had forgotten how moist these muffins were. It made me wonder if adding flax to my next lupin flour snack cake would help. I might try both: the flax and sour cream.
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Old 03-12-2014, 11:26 AM   #500
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I haven't had the time to read through this entire thread, so my apologies up front if this has already been discussed!! Lupin flour seems incredibly rad, but I can't helping being a little suspicious of Lopino's fabulous nutritional information:

Total Calories 74
Calories From Fat 20
Total Fat 2g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 10mg
Potassium 240mg
Total Carbohydrates 12g
Dietary Fiber 11g

Sugars 1g
Protein 12g

Everywhere else, lupin flour looks something like this:
Energy (kJ) 1391
Protein (g) 39.08
Fat, total (g) 7.55
Saturated fat (g) 1.41
Polyunsaturated fat (g) 3.57
Monounsaturated fat (g) 2.52
Carbohydrate, total (g) 11.46
Dietary Fibre (g) 31.60

Sodium (mg) 29.88
Potassium (mg) 809.62

Important to note that this seems to be the European standard of subtracting the fiber from the 'total carbohydrate', which would explain how the fiber is that much higher than the total carbs. I'll be the first to admit that I royally suck at math, but this would mean Lopino is somehow much lower in net carbs per 100g - I mean if 100g has around 11.5g of net carbs, Lopino's couldn't be 4g per CUP, which would probably be around 120g...or am I doing this wrong?

And now I've confused myself. Either way, I don't doubt that lupin flour is high in fiber and awesomely healthy and versatile, I just think this is a little strange! Are we using different lupini beans over here or something? Anyway, sorry for the recipe derailment please do go on!!

Last edited by nanoparty!; 03-12-2014 at 11:28 AM..
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Old 03-12-2014, 06:38 PM   #501
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I modified this from an online recipe. They turned out pretty good!

Lupin Savory “Biscotti” Bites

Ingredients
• ½ cup Lupin Flour
• ½ cup golden flaxmeal
• ½ tsp bi-carbonate soda
• ½ tsp cream of tartar
• 1 tsp splenda
• pinch of salt
• ¼ tsp mustard powder
• 1 tsp onion powder
• 1½ oz parmesan cheese
• Bacon bits or jalapeño
• 4 T oil
• 4 T water
Method
Mix all in food processor and blend until combined, Roll into sausage shape, cut into pieces and place on greased oven tray and bake for 12 to 15 mins at 350.

I made them without bacon/jalapeno

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Old 03-13-2014, 03:43 AM   #502
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These look yummy.
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Old 03-13-2014, 10:14 AM   #503
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Those look great Izzy - what is the texture?
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Old 03-13-2014, 12:28 PM   #504
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They are selling dry lupini beans on that nuts website...
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Old 03-13-2014, 12:58 PM   #505
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They are selling dry lupini beans on that nuts website...
Good find! $2.99 a pound. I wonder if they would be good prepared and then cooked in chili? I think I'll order some and find out. Here's what a diabetes forum website lists as nutritional facts for lupini beans:


1/2 cup = 160 calories
5 g. fat 14g protein 16 g carbs 16 g fiber.

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Old 03-13-2014, 01:26 PM   #506
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The nut website said they have to be boiled then rinsed and refrigerated - and to do that for five days. That's a lot of work, but apparently they keep a long time in the fridge.
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Old 03-13-2014, 01:28 PM   #507
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I've seen some in a jar at the grocery and they are a fairly large bean, about the size of a nickel, which I wouldn't like in chili.
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Old 03-13-2014, 01:33 PM   #508
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I've seen some in a jar at the grocery and they are a fairly large bean, about the size of a nickel, which I wouldn't like in chili.
Those are large beans! Maybe they're something like lima beans? I still want to try them, though, to see what they taste like.
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Old 03-13-2014, 01:53 PM   #509
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Those are large beans! Maybe they're something like lima beans? I still want to try them, though, to see what they taste like.
I've seen them in the Mexican Food sections. I bet they would make good hummus.


I just saw on the one of the websites they they plan on selling in the future a lupin hummus and also a tofu type product.

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Old 03-13-2014, 02:25 PM   #510
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I've seen them in the Mexican Food sections. I bet they would make good hummus.


I just saw on the one of the websites they they plan on selling in the future a lupin hummus and also a tofu type product.
That sounds good. From what I gather, they can be prepared crunchy for snacking or soft and meaty for meals. At over 160 calories a half cup, serving sizes will be limited for me.
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