High Protein Breakfast Food: Baked Goods Made with Lupin Flour

By Nicole Hopping October 3, 2013 1 Comment

Bread

Make baked goods wholesome by using high protein lupin flour.

Protein-packed breakfasts fuel your day and keep you fuller, longer. But opting for eggs and turkey bacon every morning gets a little drab for even the most dedicated healthy eater. Change things up with high protein flour and enjoy wholesome baked goods instead.

Whole-grain wheat flour is certainly one way to supplement your protein and fiber intake, but lupin flour takes the cake in nutrient content. What’s more, it’s wonderfully low in carbohydrates, so you can save those precious carbs for more satisfying treats later on. See how these two flours stack up and decide for yourself. Read More →

Herculean High-Protein Pancakes

By Heidi Muller May 12, 2012 2 Comments

You never know what you might find on Fooducopia! On the other hand, sometimes you don’t know what to do with the stuff you DO find.

Such is the case with Lopino’s Lupin Flour. Lupin flour is a gluten-free, high protein, non-GMO flour made from the Lupin bean that is popular in Europe and Australia, but practically unheard of in the United States. So what to do with it? Well, if you’re looking for gluten-free recipes, head on over to the Lopino website.

Luckily for me, gluten poses no problems. In fact, I’m a big fan. But the high protein content of lupin flour did pique my interest. Studies have shown that a high-protein breakfast helps manage hunger throughout the day as well as provides higher brain function. Great, but I love eating pancakes. Is it possible to make my favorite breakfast delicious AND high in protein??

It turns out it is possible. Here’s what I learned in the process: lupin flour is on the salty side, and has a texture closer to cornmeal than white flour. When subbing it into a recipe, skip adding any additional salt. In fact, you might consider adding additional sweetness. Extra moisture is also helpful. I added a heaping scoop of plain yogurt in the recipe below. Last, accept that lupin flour will make your food a shade of yellow similar to cornbread.

Read More →

Gluten Free Chocolate Almond Cookies

By Donna Currie December 17, 2011

Gluten free flour blendFor this recipe, I delved into a bag of  gluten free lupin flour by Lupino Foods.  Lupin flour is made from lupini beans, which are unusually high in protein and fiber, and unusually low in fat and starches.  This gives lupin the lowest Glycemic Index of any grain.  Don’t feel bad if you haven’t heard of them; they’re more popular in Australia.  But the health benefits listed are impressive, and I encourage everyone to watch this video on Fooducopia to learn more about lupin.

Disclaimer:  I have to say that it’s probably impossible for anything in my house to be truly gluten free. I bake so much that the air is probably one percent wheat flour. And that’s on a day when I haven’t had an unfortunate flour-spewing accident.  That said, these cookies were made without any intentional gluten. What fell out of the air, I can’t control.

The problem with a lot of gluten-free baked goods is that they can have a weird texture, or the hint of a strange flavor. The background note in these is the almonds, and upfront is the chocolate. There’s no odd flavor, and there’s nothing about the texture that screams “gluten-free.” And they look pretty.

For the chocolate, use your favorite – anything from unsweetened to milk chocolate will be fine, since it’s such a small amount – even those mini chocolate bars you’ve got squirreled away from Halloween.

Gluten-Free Chocolate-Almond Cookiesmade with Lupin Flour

1 1/2 cup lupin flour
1 cup almond meal
2 teaspoons baking powder
1 teaspoon kosher salt
2 tablespoons cocoa
1 stick (8 tablespoons) unsalted butter
1 1/2 cups sugar
2 eggs
2 ounces chocolate, melted

Preheat the oven to 350 degrees and line several baking sheets with parchment paper.

In a medium bowl, combine the lupin flour, almond meal, baking powder, kosher salt, and cocoa. Whisk to combine and break up any large lumps.

In the bowl of your stand mixer fitted with the paddle attachment (or you can use a hand-held electric mixer, if you prefer) beat the butter until it is soft. Add the sugar and beat until it is light. Add the eggs, one at a time, beating until they are incorporated. Add the chocolate, and beat until it is incorporated.

Add the flour mixture, and mix until it is thoroughly combined. This is the point where a regular cookie recipe would tell you to not overmix. There’s no gluten here to worry about, but there’s still no sense in mixing it to death, either. Just combine it well, and you’re done.

Using a small scoop (I used a #40 scoop, which is less than 2 tablespoons) put rounds of cookie dough on your prepared cookie sheets, leaving room between them to spread during baking. If you don’t have a scoop, just use a spoon to portion the dough and roll it into a ball with your hands.

Bake at 350 degrees until the cookies have spread, cracked on top, and are just barely browned, about 15 minutes. Move them to a rack to cool completely – they will crisp up as they cool.

Donna Currie is a Colorado-based food writer who operates the blog Cookistry.

Read another blog post about Lopino Foods and their Lupin Beans products.

At Fooducopia, our mission is simple — we connect food entrepreneurs and local farmers to customers across the country. If you’d like to discover delicious artisan foods filled with the heart and soul of the people who made them, Fooducopia is a place we think you’ll love.

What The Heck Is Lupin?

By Stacy Wriston October 4, 2011 8 Comments

Lupin or Lupini beans are yellow legume seeds of the lupinus genus plant, most commonly the Lupinus luteus or Yellow Lupin, and were once a common food of the Mediterranean basin and Latin America. There are three varieties of the lupin plant; white lupin which is harvested for its bean; blue lupin which is harvested for flour and milk; and yellow lupin which is mostly used as a rotation crop due to its high levels of nitrogen.

During the early 90’s, Michael Unruh discovered this wonder plant while living in Germany. He read an article about a food award bestowed upon a dish made from lupini flour. The article touched on various health benefits of lupin, and Michael immediately became an advocate and entrepreneur for this powerful plant. Being a vegetarian most of his life, Michael was seeking a protein other than soy and lupin seemed to be the perfect answer.

Today, Michael owns Lopino Food, Inc. which produces several products from the lupini bean, including lupin flour. His farm and packing center are located in northern California. Michael chose northern California due to its ideal growing conditions and abundance of fresh spring water; water is essential for processing the beans. Currently, his most popular products are the lupini flour and canned lupini beans.

Flour from the lupini bean has many health benefits such as high dietary fiber, high protein, no starch, non-GMO, and a low glycemic index. Lupini contains Arginine which is an amino acid known for strengthening blood vessels and improving circulation. As a bonus, when our bodies digest the lupin protein, purine acid is not produced; purine acid is a provocation for gout. As celiac disease grows across America, Lupin Flour is a great replacement as a gluten free flour.

Lupin flour are equally beneficial to your health. Lupin beans are fully cooked and soaked in brine. They are sold in a clear glass jar so customers may see the high-quality beans. Currently, you can find lupini beans imported from Italy, but Lopino beans are the first U.S. bean on the market. They are grown and packaged on the Lopino farm in California.

Michael continues to create new products that will be seen soon, including hummus and a tofu-like protein for cooking.

So if you are…

vegetarian; wheat intolerant; avoiding GMO products; allergic to soy; got gout; diabectic; looking to improve your arteries, or just want to try a gluten free flour blend …then check out the Lupin Flour from Lupino Foods.  They offer a solution for everyone!

 

 

Fooducopia: Our mission is simple — we connect food entrepreneurs and local farmers to customers across the country. If you’d like to discover delicious artisan foods filled with the heart and soul of the people who made them, Fooducopia is a place we think you’ll love.