All posts tagged: Sweet lupin flour

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 …

Golden pumpkin Gnocchi (with sweet lupin flour)

The Gnocchi presented here are very special as they have a distinct lovely golden colour. And, I really love their slightly sweet pumpkin taste – a very mild one. The recipe to prepare them is pretty simple but takes some time. I develop it cause I usually buy more pumpkin than I can eat and are left with the thought: “hm, what to do with the rest?”. Well, here comes an original idea. For the recipe you only need 4 main ingredients: 400g pumpkin 120g wheat semolina (a fine grained version – you may need some additional) 60g sweet lupine flour (this can be substituted by corn or wheat flour according to your tastes and preferences) 2 soup spoons of chia seeds Additionally, you need some vegetable oil for frying, water and spices (salt, pepper, chillie, and nutmeg). At least 3 hours before you start the recipe, you need to soak the chia seeds in 100mL water. Add the seeds into the water and than disperse them by a fork. Leave them soaking at room …

Delicious mediterranean-style salty pancakes – a recipe containing sweet lupin

An easy way to prepare legumes is to make salty pancakes out of them. Instead of tediously cooking legumes for hours, they are backed or fried. A famous example is “farinata”, also known as “la socca” – a delicious pancake made from chickpea flour. The recipe is easy: mix chickpea flour with water, salt, and olive oil. Let it rest for 2h and bake it! Recently, I stumbled over a legume pancake recipe on the web containing sweet lupines and red lentiles. The recipe is by a very experimentative author (nicknamed “Krümeltiger”) who unfortunately only writes in German. Given that only recently I learned about sweet lupines and discovered all the lupine products already in the supermarket shelves, I was really curious to use them for cooking. In general, I like the combination of lupines and legumes. It is not the only way to use lupines when cooking (check out the rest of the recipe section for further inspiration, e.g.: a gnocchi recipe, a ravioli recipe or another pancake recipe). But, it’s an easy start. …