Our very own Dr Kouris wrote this article on the benefits of legumes. She uses Lupin Flour in her cookies (available here
http://diabeticfoodonline.com.au/diabeticmealsonline-shop#!/Skinnybiks/c/15505545/offset=0&sort=nameAsc)
'Our review paper on the health benefits of legumes, especially Australian sweet lupins, has just been published in the Asia Pacific Journal of Clinical Nutrition. http://www.skinnybik.com/LegumesHealthBenefitsFinalAPJCNJan2016.pdfWhat is so special about lupins? Compared to other legumes, sweet lupins have the highest combined amounts of protein and fibre, the lowest amount of carbs and negligible levels of anti-nutritional factors (like phytates, trypsin inhibitors) which can reduce the absorption of nutrients in the bowel. Because of this, Australian lupin flour and flakes don’t need cooking or soaking, making them more versatile in the kitchen and can be added directly to smoothies. In contrast, European bitter lupins do need soaking and cooking. Products containing Australian sweet lupins also appear to have many health benefits, including the suppression of appetite, reduction of blood sugar, insulin, cholesterol and blood pressure. But people with a history of food allergies, especially to peanuts, should avoid lupin. Sweet lupin flour and flake products are slowly entering the Australian marketplace in bread (Edwards Lupin and Chia, Bodhis), cookies (Bodhis, Skinnybik), Heinz gluten free pasta and Monster Muesli Choc-Lish and as a crumb for meat or fish patties or to add to dips. Their addition to these foods significantly improves their nutritional profile.'
