Lupin Flour - Sweet Variety

Lupin is a high protein and high fibre superfood legume that is low GI at only 4% carbs and gluten free. In addition to the 40% protein and 37% fibre hit they are rich in calcium, potassium, magnesium and iron. 

Note: Not all brands of lupin are created equal. We have chosen to range the Australian made Lupin Co brand because it has higher protein, lowest carbs and higher dietary fibre than any other brand. 

How to use it: As a flour replacement in baking add 1 Cup of Lupin Flour to 2 Cups Almond Flour, 1/2 Cup Coconut Flour and 1/2 Cup Ground Flaxseed Meal. Then use this baking flour mix as a 1:1 substitute for flour in recipes.  

Fun fact: The sweet lupin used for human consumption is of a different variety to the much photographed and inedible Russell lupins of the South Island. 

Features: LUPIN has 3 x more protein than quinoa, 3 x more dietary fibre than oats, 3 x more antioxidants than berries, 3 x more potassium than bananas, 3 x more iron than kale. Sustainably grown in Australia. 

Ingredients: Lupin Grain
Allergens: Lupin. Dairy Free, Nut Free and Gluten-Free. 
Macros per 100g: Energy 1350kJ, Protein 40g, Fat 6.4g, Carbs 4g, Naturally occurring sugars 2.5g, Dietary Fibre 37g - Zero Gluten. Calcium 86mg, Iron 4mg, Magnesium 172mg, Potassium 970mg. 

Recipes using this ingredient: Lupin flour is useful in a range of gluten-free and keto-friendly baking recipes, in smoothies or yoghurt. It makes a great crumb for chicken, fish, meat or vegetables. 


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