1 cup lupin flour
1/2 cup almond flour
1/2 cup lupin semolina
1/3 cup crushed mixed nuts
1/4 cup monkfruit sugar (or your choice of sweetener)
1 tsp cardamom powder
annatto extract + milk (or your choice of milk alternative for vegan recipe)
5 tblsp of clarified butter (or your choice of butter/oil for vegan recipe)
any oil for frying
Mix annatto extract in a cup of warm milk (or milk alternative). Take 1 cup lupin flour + 1/2 cup almond flour, 2 tblsp clarified butter (or your choice of butter/oil) and annatto milk. Knead into a dough. Cover it with a wet cheese cloth and keep it aside. Take 1/2 cup lupin semolina and roast well in 1 tblsp clarified butter. Prepare the sweet filling by taking roasted lupin semolina, 1/3 cup crushed nuts, 1/4 cup powdered monkfruit sugar, 1 tsp cardamom powder and 2 tblsp clarified butter. Mix well. Now, divide the prepared dough into 14 equal parts and roll them into round small discs using a cookie cutter. Place the filling in the center of each disc, wet the edges with milk and seal it into a pocket. Heat your choice of frying oil above 360 degrees F and fry the pockets until golden brown.
Health & nutrition:
This healthy dessert made with lupin semolina and lupin flour is very high in plant based complete source of protein, fibre and potassium. The recipe contains approximately 70 g protein. It is also gluten free, keto and diabetic friendly. You can make it even healthier by shallow frying or baking it in oven.