, Naturopath
Lupine flour it is a food with a high nutritional value, an excellent alternative to animal proteins. Rich in choline and phenols, it is gluten-free and contains fiber and protein. Let's find out better.
> 1. How lupine flour is made
> 2. Properties and use of lupine flour
How Lupine flour is obtained
Lupine flour is a food product obtained from the grinding of lupins, previously dried and then toasted.
Lupine flour can also be obtained with a alternative process that involves boiling the seeds to deprive them of the peel and bitter taste, their dehydration and finally the grinding.
Lupine flour is a product completely gluten-free therefore also suitable for the diet of celiacs. It is mainly used for the preparation of baked goods, both sweet and savory.
Properties of lupine flour
Lupine flour has several therapeutic properties, such as reducing hyperglycemia, improve cholesterol and improve hypertension.
Lupine flour is rich in saponins, phenols, hill and phytosterols.
Lupine flour is high in fiber and low in calories. These characteristics make it useful against constipation and suitable for slimming diets, as they stimulate the intestinal flora and the sense of satiety.
This product also contains few phytates, which counteract the absorption of some elements such as zinc, potassium, calcium and iron.
Lupine flour, rich in protein, starch and vitamin B1, is a very energetic food, easy to use in many and different recipes, especially for baked goods.
You can learn more about the properties, nutritional values ​​and calories of lupins
Lupine flour products
Lupine flour is a very simple ingredient to use and that lends itself well to making many recipes. Mixed with normal flour, it can be used to make a dough for bread, or for the preparation of breadsticks, crackers, wraps, focaccias and other baked goods.
With lupine flour you can also prepare homemade pasta, such as noodles, or it can be used for the preparation of batters and breading. You can make vegan meatballs and burgers, savory pies, biscuits and, moreover, it can be used to make vegetable soups, legume and cereal soups more full-bodied.
A recipe up your sleeve
Broad bean panelle
Ingredients:
- 150 g of bean curd
- 80 g of lupine flour
- 70 g of brown rice flour
- 1 tablespoon of sea salt
- Water to taste (about 350 g)
- Oil to grease the pan
Method: Mix the flour and salt in a bowl; add the water slowly, stirring to prevent lumps from forming. Grease a non-stick pan, let it heat well and add the batter by spoonfuls (or pour the batter on a parchment sheet and cook the discs for about 15 minutes at 180º). Finally, arrange the panelle on plates and stuff them as you prefer (grilled vegetables, spinach cream, bruschetta ...)
The properties of mopur, prepared with lupine flour
