Middle Eastern Lupin Beans
A zesty, protein-rich snack or side dish.
Ingredients
- 300 g cooked lupini beans
- 30 ml lemon juice
- 5 g ground cumin
- 5 g sea salt
- 10 g fresh parsley (chopped)
Instructions
Soak dried lupins overnight, then boil until tender (approx. 1–1.5 hours). Drain and rinse. Toss with lemon juice, cumin, and salt. Garnish with parsley and serve chilled or warm.
Lupin Flour Muffins with Blueberries
A low-carb treat with a sweet twist.
Ingredients
- 20 g lupin flour
- 30 g butter (melted)
- 1 medium egg (approx. 50 g)
- 12 g ground almonds
- 10 g blueberries
- 10 g granulated sweetener
- 5 g baking powder
- 15 ml water
Instructions
Mix all ingredients except blueberries. Spoon into muffin cases and top with blueberries. Bake at 180 °C for 15–20 minutes. Let cool before eating.
More Ideas Coming Soon
We’re experimenting with lupin falafel, flour blends, and even pasta. Got a recipe to share or a dish you’d love to see lupin-ified? We’d love to hear from you.
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