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Old 02-21-2013, 07:23 AM   #91
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AAAAAAAND that made me buy the lupin flour!
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Old 02-21-2013, 07:30 AM   #92
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Well we'll all experiment together with this stuff. I think it's pretty amazing. No funny taste in the background at all on these cookies. That feature alone really impresses me. I may try a plain vanilla cookie next, to see if any odd taste comes through on a plainer cookie/cake.
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Old 02-21-2013, 08:56 AM   #93
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is anyone worried about the allergic risk of this flour? I have been reading about it on the interwebs.
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Old 02-21-2013, 09:10 AM   #94
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is anyone worried about the allergic risk of this flour? I have been reading about it on the interwebs.
This is what has stopped me . Allergens I am very worried.

Peggy your new pic really does them good. I get your e-mails. Love them.
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Old 02-21-2013, 10:02 AM   #95
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Peggy, if you made the chocolate version, wouldn't that cover up the yellowness of the flour? I would love to make my newly type I diabetic grandson some cookies he could enjoy.
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Old 02-21-2013, 11:51 AM   #96
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From what I have read, it is people who are allergic to peanuts who have to be careful with lupin.
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Old 02-21-2013, 01:46 PM   #97
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Peggy, if you made the chocolate version, wouldn't that cover up the yellowness of the flour? I would love to make my newly type I diabetic grandson some cookies he could enjoy.
Well, the pic for the Gluten Free Chocolate-Almond Cookie recipe I modified doesn't look like a chocolate cookie at all to me, frankly. It looks more like a gingerbread cookie! Here's their pic: ) See what I mean? So not sure if the chocolate will hide yellow or not or if this camera just doesn't do the recipe justice. Might have to increase the chocolate to accomplish a "chocolate" looking cookie. The recipe by that title is on the Fooducopia website.
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Old 02-21-2013, 01:49 PM   #98
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On the allergy front, like Soobee said, everything I read too indicates it's people allergic to peanuts that have reported issues with lupin flour. I'm not peanut sensitive. My only allergy is mold and only blue Cheese bothers me. I've eaten a lot of these in the last 24 hours, so I'd say there aren't problems except for folks with known peanut or other legume allergies. Lupin beans are technically classed as legumes, not seeds.

I plan on trying the chocolate recipe as written (all but sweetener changes) next. Then I'm going to tackle a sub of this into my Indian Naan recipe for the wee bit of flax in that recipe.
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Old 02-21-2013, 02:10 PM   #99
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Lupin beans are technically classed as legumes, not seeds.

keep us posted--your cookies look gorgeoso!! I am doing PHD right now, so no legumes for me, but I might break down for cookies (loooove cookies)
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Old 02-21-2013, 02:14 PM   #100
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ok I can eat it. I don't have any lugume allergies. So I'm good. Thanks everybody.

Peggy they do look like gingerbread .
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Old 02-21-2013, 04:22 PM   #101
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What and where do you get SF honey? I thought someone mentioned it the other day.
Thanks!
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Old 02-21-2013, 04:46 PM   #102
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If you don't mind maltitol, you can get it at Walmart.
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Old 02-21-2013, 05:05 PM   #103
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OK do you get it in the baking section? Do you like using it? What sweetner does it replace or is there a better way? I'm new at this. Before when I did LC I just did meat and veggies. But since I am now doing it for a lifestyle change I really need to learn how to do cooking and baking this way. Thanks, Susan
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Old 02-21-2013, 05:17 PM   #104
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Because it has maltitol, I use it sparingly. In my Walmart, it's with the peanut butter. I use a mixture of sweeteners, usually erythritol, sucralose, and stevia.
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Old 02-21-2013, 05:27 PM   #105
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Yes, my Walmart carries the Honey Tree brand which I highly recommend. It's thicker than other brands I've ordered on-line and I think tastes a lot like real honey. It's shelved with the regular honey and peanut butter area in mine, too.
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Old 02-21-2013, 06:38 PM   #106
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Apple Cinnamon Walnut Cake

I just made an apple cinnamon walnut cake using 1 cup Lupin flour, 1/4 cup almond flour, 6 eggs, 1/2 cup tagatose, 1 tsp baking powder, 2 T cinnamon, 1/4 cup walnuts, and 4 oz. unsweetened applesauce. Mix all together and bake at 350 for 35 minutes. My cake was dark tan in color. The texture was like a bakery muffin. I frosted it with 1 stick of soft butter, 1 cup powdered Swerve, and 2 T SF DaVinci pancake syrup. Very delicious - not yellow in color at all.

Last edited by Redeemed; 02-21-2013 at 06:47 PM..
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Old 02-21-2013, 07:04 PM   #107
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I just made an apple cinnamon walnut cake using 1 cup Lupin flour, 1/4 cup almond flour, 6 eggs, 1/2 cup tagatose, 1 tsp baking powder, 2 T cinnamon, 1/4 cup walnuts, and 4 oz. unsweetened applesauce. Mix all together and bake at 350 for 35 minutes. My cake was dark tan in color. The texture was like a bakery muffin. I frosted it with 1 stick of soft butter, 1 cup powdered Swerve, and 2 T SF DaVinci pancake syrup. Very delicious - not yellow in color at all.
Hummm.....off to the interweb!
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Old 02-21-2013, 09:05 PM   #108
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Mmm. Your cake sounds delicious!
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Old 02-22-2013, 12:24 PM   #109
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Off to order some lupin flour!
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Old 02-23-2013, 05:21 AM   #110
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Savory Frittata

I found the following recipe on the Irwin Valley website. I think I will make a frittata out of this recipe and replace the 1/2 cup of self raising flour with 1/2 cup mashed cannellini beans. I have a 14 oz can of Delallo cannellini beans, and the label reads 4 net carbs for 1/2 cup.

1 Medium Zucchini grated
1 medium Brown Onion finely chopped
3 – 4 Rashers Bacon chopped
1 cup Grated Cheese
½ Red Capsicum chopped
½ cup Irwin Valley Lupin Flour
½ cup Gluten Free self raising flour
1 pinch cayenne pepper (optional)
5 Eggs

Method

Grease a 21cm square oven proof dish with an approx. depth of 4cm.
Mix all the ingredients together in a bowl, adding eggs last.
Turn into prepared dish and bake in oven at 200 degrees C for 40 minutes or until mixture is browned and springs back when touched.
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Old 02-24-2013, 10:10 AM   #111
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I finally got a chance to pick up my flour yesterday.

I used it in place of the flax (1/2 tbsp) in my microwave bread/muffin recipe and it brought it up to a whole new level! They were already a nice texture for me and but now they are even better! They are even moister than before.

Since I only added 1/2 tbsp it didn't make the batter or finished product really bright yellow but it did make it slightly yellow.

I can't wait to bake a loaf and some cookies with this flour.

This isn't the best picture and I was too excited to taste test this that I ate most of my brekkie before I thought to take a picture.
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File Type: jpg oatie lupin.jpg (27.5 KB, 113 views)
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Old 02-24-2013, 03:29 PM   #112
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Can you please direct me to the bread/muffin recipe? I think I am also going to order the lupin flour and give it a try. Your breakfast looks yummy!
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Old 02-24-2013, 03:40 PM   #113
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Can you please direct me to the bread/muffin recipe? I think I am also going to order the lupin flour and give it a try. Your breakfast looks yummy!
Here is the post, hopefully the link will work.

http://www.lowcarbfriends.com/bbs/lo...l#post16230274
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Old 02-24-2013, 03:42 PM   #114
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Thank you. It worked and I printed it out. I don't use flax but will just leave it out. Looks easy and good!
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Old 02-26-2013, 08:00 AM   #115
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I used the lupin flour in place of the almond flour in cornbread last night and I was skeptical at first because of the legumey smell but it turned out to be the best low-carb cornbread I have ever made. I use The Chicken Lady's recipe as my guide but I do tweak it a bit plus we don't like sweet cornbread so no sweeteners in my recipe.


Lupin Corn Bread

1 cup lupin flour
½ cup pork rind flour
¼ cup cornmeal (Bob’s Red Mill, Medium Grind)
2 teaspoons baking powder
1/2 teaspoon salt
½ tsp glucomannan powder
2 eggs
1/2 cup buttermilk

2 tbs oil (I use bacon grease)

Preheat oven to 425°.

Mix the dry ingredients together. Add eggs, and buttermilk and mix well, if too thick or too dry add more buttermilk as needed. Allow to stand for 5 minutes to give the ingredients time to hydrate.

Put an 8” cast iron skillet on burner on medium heat and put the 2 tbs. oil or grease in the skillet. You want the skillet and oil to get hot but watch it and don’t let it start smoking.

After mixture has set for 5 minutes and skillet is hot take the hot skillet and swirl the grease around it to coat the sides and then pour most of the hot grease into mix but leave a thin layer in the bottom of the skillet. Mix the melted grease into the mix carefully and then pour mixture into skillet. It will be thick but try to spread it even.

Place it in the oven and bake at 425° until golden brown. I forgot to time it to see how long I bake it but I like it really golden brown. Next time I will use a timer.
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Old 02-26-2013, 08:53 AM   #116
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Where r u all getting your flour? Anywhere locally? Shipping online on the site I found was really high.
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Old 02-26-2013, 09:14 AM   #117
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Where r u all getting your flour? Anywhere locally? Shipping online on the site I found was really high.
I ordered from Fooducopia.
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Old 02-26-2013, 09:37 AM   #118
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I ordered from Fooducopia.
The shipping was stiff on that site unless you spent $30-$40 . Netrition needs to carry t!!
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Old 02-26-2013, 09:42 AM   #119
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It would be great if Netrition did carry it. I went ahead and ordered 12lbs since shipping was about the same and this stuff is pretty dense and a 1lb package is not that big.

I did use dry measuring cups last night, next time I make it I will weigh it.
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Old 02-26-2013, 11:43 AM   #120
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Oh, I'm so glad to hear of your good results with cornbread with this flour, Pam. I haven't tried ChickenLady's recipe yet but have been meaning to. I will try your tweaked version soon. Thanks!
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