I was blessed earlier in the year to meet an incredible lady named Belinda Lay.  Belinda was one of my fellow finalists in the Rural Women's Award & in actual fact ended up winning the award for Western Australia with her project of 'Like Fit Bit for Sheep'.  Belinda is keen to have more knowledge about her sheep's movements & wanting to be able to care for them better.  She plans on doing this with collars on sheep that record their movements, vital signs & let her know when something is going wrong.  I will now let Belinda share with you a recipe she converted with some lupin flour she received for being on a panel at the Rural, Regional & Remote Women's Conference.

DISCLAIMER: this is not a gluten free recipe.

After meeting Tanya through the 2019 Agrifutures Rural Womans Award this year, I loved the different perspective her family has on a pulse grain normally fed to sheep.
I have been a member of CWA for over 15yrs, I use to enter baked cakes into my local show and won overall large cake section on multiple occasions. So when I was gifted a bag of the My Provincial Kitchen wholemeal lupin flour I couldn’t help but play to get used to how it cooked. I thought I would treat Robert to a recipe that combines a few of a Lupin Farmers favourite things; lupins, beer & cake

LUPIN BEER BREAD - by Belinda Lay

INGREDIENTS

CRUMBLE TOP

½ cup wholemeal lupin flour
½ cup plain flour
¾ cup caster sugar
¼ rapadura sugar
¾ teaspoon cinnamon
125gms butter
Place in a processor/thermomix and just combine to form crumbs, set to the side

BASE

150gms butter
2 cups caster sugar
3 eggs
3 cups of self raising flour
1 cup of wholemeal lupin flour
¾ cup of sultanas (soaked briefly, drain but not patted dry)
I stubby of beer (330ml)

METHOD

Heat Oven to 180 degrees, line a deep square tin with baking paper.
Cream butter and sugar until pale.
Add eggs one at a time, mixing well in between.
Fold in flours, sultanas and beer.
Pour mixture into cake tin, sprinkle crumb mixture over the top.
Bake in moderate oven for approx. 1 hr 50mins

Serve cold with whipped cream and a cup of tea or hot with butter & beer