This is my VERY FIRST experiment with lupin flour. I only JUST learned that they MAKE flour from lupins. I also discovered it is very low in carbs (12 g carbs and 11 g fiber or 1 net carb per ¼ cup!!). Well, I’m here to tell ya this sure won’t be my LAST experiment with it! My husband is VERY picky about desserts and hasn’t liked all the cookies I’ve made in the last 4 years of low-carbing, but tonight, he sampled and said “Yeah, those are pretty good” and scarfed down several more (as did I)!
These cookies are DELICIOUS! They’re soft in the center (but not crumbly) and slightly chewy on the edges and bottoms where they brown (even chewier on day 2!). The chewiness is likely coming from the imitation honey. These had no funny taste and had a very nice mouth feel. Lupin flour makes a final product that is fairly yellow in color, but that’s not a problem for lemon cookies, lemon cakes, yellow cakes or cornbread. I’m looking forward to further experimentation with this new-to-me flour to see if it has potential for making Cajun roux, low-carb cornbread or whether it is any good for dredging meats for frying. This recipe would not be suitable until the legume level of the Atkins carb ladder. It would not be suitable for Paleo-Primal. For anyone interested, I obtained my lupin flour from Fooducopia, linked on the main Lopino website: http://www.lopino.com/product/21 but it is also available at Netrition.com now.
NOTE: People who are allergic to peanuts should proceed with caution with regards to lupin flour. Read here for further information: http://www.foodnavigator.com/Science-Nutrition/Lupin-flour-and-allergic-reactions-case-building-continues
1 c. almond flour
1½ c. lupin flour
2 tsp. baking powder
¼ tsp. sea salt
1 c. Splenda (equivalent liquid sucralose will lower carbs even more!)
¼ c. erythritol
¼ c. sugar-free honey (I use Honey Tree brand from Walmart)
2 eggs, beaten
1 stick unsalted butter, softened
Juice of 1 lemon
Zest of 1 lemon
1/8 tsp. Boyajian Lemon Oil (optional)
DIRECTIONS: Prepare 2 cookie sheets with either parchment paper (or silicone sheets). Preheat oven to 350º. I couldn’t quite get all mine on two pans and had to bake the last 5-6 on a second go round. Mix the almond meal, lupin flour, baking powder and salt in a medium mixing bowl. In a large mixing bowl, whip the softened butter with a rubber spatula until smooth (or use an electric mixer if you prefer). Add the sweeteners of your choice and whip until well-blended. Next add the beaten eggs and beat until smooth. Slowly add the dry ingredients to the egg-butter mixture, beating until smooth between each addition. The batter will be too thick to roll into balls, so just spoon up in 1″ balls or with a small dough scoop. They spread a little during cooking, but I only placed mine about 1½” apart. Press the blobs of dough with your fingers to about ½” thick. If desired, press a pecan in some of them; or sprinkle a few with unsweetened coconut pressed down. Those flavor “extras” are NOT calculated below in stats, however. Pop into preheated 350º oven and bake for about 20 minutes, or until lightly browned along edges and on tops. Remove from oven and place on towel to cool. Store totally cooled cookies in airtight containers or plastic zip bags.
NUTRITIONAL INFO: Makes 36 2″ cookies, each cookie contains: (not including pecans or coconut toppings)
4.7 g fat
3.63 g carbs, 2.24 g fiber, 1.47 g NET CARBS (.87 NC using liquid sucralose)
3.04 g protein
43 mg sodium
45 mg potassium