This baked lupin blueberry breakfast slice with gut-loving coconut yoghurt is such a nice combination for breakfast or even an afternoon snack. It’s not as sweet as a cake but the fruit makes it naturally sweet. It has a beautiful dense and moist texture and paired with the coconut yoghurt it’s perfect! You can freeze portions of the slice to eat later too.
What are lupin flakes?
If you’re wondering what lupin flakes, why you would eat them and where you can find them – here’s the low down!
Lupin flakes are an Australian grown legume. As one of the world’s richest source of combined protein and fibre, it is gluten free, low GI and only 4% carbs. Plus they’re rich in calcium, potassium, magnesium and iron. Dr Joanna McMillan suggests they are a good alternative to high carb grains like rice and quinoa or glutinous grains like wheat, rye, barley. You can purchase them here.
Baked Lupin Blueberry Breakfast Slice with Gut-loving Coconut Yoghurt
- For the baked bars
- ½ cup lupin flakes
- ½ cup oats
- ½ cup buckwheat flour
- ¼ cup shredded coconut (make sure it is 100% coconut, i.e. not sweetened, no preservatives)
- 3 medium bananas, moderately ripened and sliced lengthways
- 1 ½ cups frozen blueberries
- 2 cups almond milk
- 2 large eggs
- 1 tbs maple syrup or honey
- 1 tsp vanilla bean paste
- ½ tsp cinnamon
- ⅛ Himalayan salt
- 1 tsp baking powder
- Extra virgin olive oil spray
- For the gut-loving coconut yoghurt, per serve
- 1 serve of coconut yoghurt
- 1 gram of Premedy High Strength Probiotic (serving spoon in jar).
- Preheat oven to 180°C and grease a lamington tin with a good spray of extra virgin olive oil and a sprinkle of the buckwheat flour.
- In a medium bowl, mix together the lupin flakes, oats and buckwheat flour.
- In a separate medium bowl, beat eggs, almond milk, maple syrup, vanilla paste, cinnamon and salt. Fold into dry mix and stir until combined.
- Lay half of the banana slices and berries evenly across the base of the tin. Then top with the batter mix, followed by the remaining fruit.
- Sprinkle with coconut.
- Place tray in the oven and bake for 1 hour.
- Meanwhile, in a small bowl, combine the Premedy High Strength Probiotic Powder with the coconut yoghurt. Note that the recipe amounts are noted in single serving sizes, so you can prepare it fresh each morning based on however many people you’re serving that day.
- Let cool once out of oven, then cut into 6 slices and serve warm or at air temperature with the gut-loving coconut yoghurt.
- Gut-loving yoghurt should be prepared fresh and consumed immediately. Store the baked bars in an airtight container. Alternatively, they freeze well if you want some healthy breakfasts to have on hand.
Did you know that not all yoghurts contain live bacteria?
Yoghurt is made during a fermentation process in which starter live bacteria (cultures) are used. If the yoghurt is heat-treated, the cultures are no longer live and active. Some brands will then add further live bacteria, however, very few labels will tell you how many bacteria are contained in the yoghurt (most will identify which strain/s though – so check your labels!).
To ensure I’m still consuming live bacteria, I add Premedy High Strength Probiotic to my yoghurt. It contains 15 strains of naturally sourced probiotics, including some from the Lactobacilli and Bifidobacteria genera, which are naturally found in humans, to help support a healthy digestive system and general wellbeing. I enjoy it as a topping to my nourishing baked lupin blueberry breakfast slice but you could also pop it into a yoghurt fruit dip like this.
The IGTV featured above was sponsored by Premedy. This post was not. I am sharing it because as with all of my sponsored work, I really do love the products I choose to feature on Eat Pray Workout. I hope you do too!