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Old 03-13-2014, 02:48 PM   #511
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My Italian in-laws eat these sometimes as a kind of snack - they pop the cooked bean out of its skin before eating. I'll have to ask my SIL how she prepares them. I wonder if the flour's high fiber content comes from grinding the skin as well as the bean.
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Old 03-13-2014, 04:08 PM   #512
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Originally Posted by penguinpower View Post
Those look great Izzy - what is the texture?
Crunchy on the outside, moister in the middle, kind of nutty. I really like the mustard spice in them. I eat a couple before meals and the fiber really fills me up! I'm a full recipe tonight! I used avocado oil. May try coconut

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Old 03-13-2014, 07:02 PM   #513
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I was thinking bean cake myself...
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Old 03-14-2014, 04:26 AM   #514
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I just saw a recipe for cheesy biscuit coated olives in Cook's Country magazine. I'll bet this dough would work well.
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Old 04-03-2014, 07:48 PM   #515
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I haven't tried this yet but I just came across this recipe. It looks promising!

Lupin Carrot Cake

Ingredients:
Olive oil, to grease
2 carrots – peeled & grated
1 cup Lupin flake
1/2 cup Almond Meal
1 tsp bicarbonate of soda
1/2 tsp ground cinnamon
1/2 cup brown sugar
3/4 cup oil
1/2 cup golden syrup
3 eggs
1 tsp vanilla essence
Icing
250g spreadable cream cheese
1/2 cup icing sugar
1/2 tsp vanilla essence
Method
Preheat oven to 170°C. Grease a 20cm (base) round cake pan lightly with oil, and line with non-stick baking paper.
Peel and grate the carrots, and set aside. Sift the flours, bicarbonate of soda and cinnamon into a large bowl.
Put the brown sugar, oil, golden syrup, eggs and vanilla in a separate bowl. Use a balloon whisk to mix until combined.
Pour the oil mixture into the dry ingredients. Use a wooden spoon to stir gently until just combined.
Stir in the grated carrot.
Pour the mixture into the pan and bake for 1 hour.
Set aside for 5 minutes, before turning out onto a wire rack to cool completely.
To make the icing, place the cream cheese, icing sugar and vanilla in a bowl. Use a wooden spoon to mix until well combined.
Spread icing over the cake and serve
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Old 04-04-2014, 10:15 AM   #516
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Let know try to decarb it. I don't know if you have tagatose, but I just used it as part of a German Chocolate Frosting. I only needed 1/4 cup to make the whole frosting taste a little caramelized.
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Old 07-22-2014, 12:12 PM   #517
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Originally Posted by JHoberer View Post
They are selling dry lupini beans on that nuts website...
Quote:
Originally Posted by Redeemed View Post
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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Originally Posted by Redeemed View Post
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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Originally Posted by PaminKY View Post
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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Originally Posted by Redeemed View Post
Those are large beans! Maybe they're something like lima beans? I still want to try them, though, to see what they taste like.
Quote:
Originally Posted by PaminKY View Post
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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Originally Posted by Redeemed View Post
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.
Quote:
Originally Posted by penguinpower View Post
My Italian in-laws eat these sometimes as a kind of snack - they pop the cooked bean out of its skin before eating. I'll have to ask my SIL how she prepares them. I wonder if the flour's high fiber content comes from grinding the skin as well as the bean.
Quote:
Originally Posted by Izzysdream View Post
Crunchy on the outside, moister in the middle, kind of nutty. I really like the mustard spice in them. I eat a couple before meals and the fiber really fills me up! I'm a full recipe tonight! I used avocado oil. May try coconut
check in the canned vegetable aisle of your grocery, I see these all the time with the canned beans. Since they are already prepared and canned all the hard work seems to be done and you could just use them out of the can...I have not tried them but it seems that several of you would like to try the lupini beans.
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Old 07-22-2014, 04:49 PM   #518
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Thank you Deb!
All those previous quotes were interesting and helpful, too!
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