All posts tagged: Sweet luipines

Three pulses pancake

Sweet lupin beans and their usage as food have troubled me for some time now. In particular, I found (now almost 1.5 years ago) a recipe by “Krümeltiger” for lupin pancakes that kinda gave me an inspiration how to use sweet luipin flour in daily cuisine. Here, you can find my interpretation of the recipe. As I kept on experimenting with this unusual ingredient, I developed a mint-red bell pepper pancake recipe myself which till today remains my favourite recipe for this bean (even when compared to commercial ready-made products – I am proud to announce, it excels). Why all the hazzle? Well, lupines are nutrition-wise very valuable; they are rich in all essential amino acids and tons of other good things. Moreover, they are an agriculturally important alternative to soy beans: they can be cultivated in areas soy beans do not grow; so far, their agricultural production reains more environmentally favourable than soy beans. Wild lupin beans are toxic to humans. In traditional cuisines, they ae prepared in a laborious way to get rid of the toxins, and …

Turning sweet lupin flour into Ravioli

Finding the right filling for your ravioli recipe is definitely both an Art and a Science. There are so many factors one needs to pay tribute to – last but not least the duff of the ravioli needs to fit the taste of the filling… Recently, I came up with a ravioli duff recipe containing sweet luipin flour. In itself the recipe is quite simple. For two people you need: 60g wheat flour (plus some additional one for flattening the duff) 50g sweet lupin flour 30g soft small white beans 2 tea spoons carob seed flour 2 tea spoon salt 100mL water and 2 soup spoons olive oil First, in a cooking pot add the water and salt. Heat untill it cooks and add the sweet lupin flour. Cook the broth for 20 minutes (if some water evaporates that’s fine). Once the time is up, let it cool down to between room temperature or around 35°Celsius (not Fahrenheit ;P ). Add the wheat flour, carob flour, and the white beans (you need to purée them …

Pancakes with mint and red bell pepper – a recipe containing sweet luipines

What to do with the rest of my sweet lupin flour? So far, I‘ve learned to use it in a variety of dishes (e.g. this pancake recipe, or a recipe for pumpkin gnocchi), but mostly as an additive. It does give food a particular taste: albeit bred to be non-toxic, even sweet luipines are slightly bitter. This can be an advantage. An undoubtfull disadvantage of luipin flour is that it tends to boycott the adhesive forces of any duff. That‘s why you usually add it only in very small quantities to e.g. bread enhancing the fluffiness of the baked good. However, there are some ingredients that go well with luipin flour and stick better together. In particular, sweet luipin flour mixes well with beans. While the combination of lentil and luipin flour pancakes is rather difficult to fry, a bean/luipin-based pancake is far easier prepared. Mixing sweet lupin flour with beans instead of lentils has one disadvantage though – lentils have a more dominant taste than beans; the combination of bean and lupin doesn‘t go …

Basic recipe for sweet lupin beans or kernies

Sweet lupin is a legume that only slowly enters the market as human food. Mostly, it is turned into flour first and than used as an additive for a variety of dishes (example recipes can be found here, here, and here). A drawback is that in comparison to its legume relatives, its tastes are rather plain. Therefore, traditional dishes with bitter lupines have them soaked in tasty mixtures of oil and garlic. Prepared in these ways the luipine bean excelles due to its ability to soak in flavours of its surroundings. And, it is this property one should aim to exploit when preparing sweet lupin bean. This method is also easily reproducible with sweet lupines. Cook them (after 2h soaking) for 20-30min in salt water and cover them with a mixture of olive oil, plenty of garlic and some lemon juice. Leave the lupines to soak in the flavours for 2h more hours and serve as a salad with plenty of parsley and onion. In general, the bean will soak in the flavours of any …