If you're seeking a grain-free alternative to traditional bread that is also super easy to make and high in proteins, then this freshly baked lupin bread recipe is for you.
It's made with almond flour and ready-to-eat lupini beans and has a deliciously sweet and salty bite.
I'm one of the few in my family that is highly gluten-sensitive, and I even fare better on a grain-free diet.
So, I often experience with nut flours or coconut flour to make an alternative loaf of bread that everyone loves. But this time, the lupini bean is the star in this recipe.
Of course, a slice of this lupin bread is far denser than regular flour bread. But it's also so much more nutrient-dense and satisfying. So, this recipe is for you if you're looking for a low-carb bread that almost tastes like a slice of cake. Let's make it.
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Tip: Use a slice of this lupin bread instead of regular toast to make my peanut butter cottage cheese toast with fresh berries—delicious.
Why You'll Love This Recipe
- Super easy to make: Prep time is 5 minutes, and then you let the oven do the rest—you don't need a bread machine.
- Delicious and filling: Each bite is sweet and savory with an almost cake-like texture that is so satisfying.
- A great low-carb alternative: It's a great option for those looking for a grain-free, dairy-free, and low-carb bread alternative. It even works for vegan or keto diets.
Ingredients
See the recipe card for full information on ingredients and quantities.
You only need 7 ingredients to make this lupin bean bread.
- Almond flour: Choose blanched almond flour.
- Lupini Beans: You need ready-to-eat lupini beans, either homemade or store-bought.
- Eggs: I'm using 6 eggs to give it structure and make the bread rise.
- Sweetener: To balance the savory flavors, you only need a little bit of Monk fruit sweetener or any alternative.
- Seasoning: Sea salt and dried basil.
- Dairy-free cream cheese: I'm using cream cheese from Forager. But any of your favorites will do.
How To Make It
See the full recipe with measurements in the recipe card.
It's the type of bread that comes together quickly with a large bowl, blender, whisk or spatula, and loaf pan—no fancy equipment required.
Step One (Picture 1 above) - In a large mixing bowl, whisk together the dry ingredients: almond flour, sweetener, salt, and dried basil. Set aside.
Step Two (Picture 2 above) - Blend lupini beans, eggs, and cream cheese in a blender until well combined and the beans are completely pulverized.
Step Three (Picture 3 above) - Pour the egg mixture into the almond flour mixture. Stir until well combined.
Step Four (Picture 4 above) - Transfer the dough to a prepared loaf pan. Smooth the top with a spatula for the perfect texture. Bake until the top is golden, and a toothpick inserted into the center comes out clean.
Baking Tips
- Coat the inside of the loaf pan with olive oil, then shake in a bit of almond flour (coating all sides) and tap out the excess. This will ensure that the bread easily slides out of the pan once it has cooled.
- Unlike traditional breads, this lupin bread recipe is very forgiving with the amount of ingredients used. However, if you can, use a kitchen scale to obtain the right balance of dry ingredients versus liquid amounts.
- You won't see a significant increase in the rise of the dough, but it will rise.
- Resist opening the oven door until you see a beautiful brown color on top to do the toothpick test.
- Open the oven door slowly and only halfway to see if the lupin bread is ready.
- Then let the oven door sit open ajar for 5 to 10 minutes with the oven off before removing your lupin bread.
- This is a flourless, gluten-free alternative bread and thus more sensitive to an immediate flash of cold air that can result in a slight collapse at the top.
- Allow the loaf to cool completely at room temperature before slicing it.
Storage
Keep it in an airtight container in the fridge for up to 5 to 7 days. Cut a slice as needed. Enjoy as is, or toast your slices. You can freeze it for a longer shelf life.
More Recipes To Try Next
I love this high-protein bread. It has a lovely bite and texture and tastes amazing. I often enjoy a slice for breakfast with egg frittatas, as a base for avocado toast, or even with a sweet topping like my peanut butter chocolate spread or rhubarb compote.
It doesn't have, of course, the same structure as real bread, but it's nonetheless delicious and can be part of a healthy eating routine, especially for those who are looking for grain-free options. Enjoy!
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📖 Recipe
Grain-Free Lupin Bread
Mariska RamondinoEquipment
- 1 Blender
Ingredients
- 2 cups blanched almond flour 205 grams plus more to coat the pan.
- ½ teaspoon sea salt
- ½ teaspoon dried basil
- 2 tablespoons Monk fruit sweetener or alternative
- 2 cups ready-to-eat-lupini beans 300 grams (no need to remove the outer layer skin).
- 6 eggs
- ⅔ cups dairy-free cream cream 190 grams
- Olive oil To grease the pan.
Instructions
- Pre-heat oven to 375 degrees °F (190 °C).
- In a large mixing bowl, whisk together almond flour, sweetener, salt, and dried basil. Set aside.2 cups blanched almond flour, ½ teaspoon sea salt, ½ teaspoon dried basil, 2 tablespoons Monk fruit sweetener or alternative
- Place lupini beans, eggs, and sour cream in a blender and blend until well combined and the beans are completely pulverized.2 cups ready-to-eat-lupini beans, ⅔ cups dairy-free cream cream, 6 eggs
- Pour the egg mixture into the almond flour mixture. Stir until well combined.
- Transfer the dough to a prepared loaf pan. Smooth the top with a spatula for the perfect texture.
- Bake for 35-40 minutes or until the top is golden and a toothpick inserted into the center comes out clean. Open the oven door slowly and only halfway to see if the lupin bread is ready.
- Turn the oven off and leave the door open ajar for 5 to 10 minutes before removing your lupin bread.
- Allow the bread loaf to cool completely at room temperature before taking it out of the pan and slicing it.
Notes
-
- Coat the inside of the loaf pan with olive oil, then shake in a bit of almond flour (coating all sides) and tap out the excess. This will ensure that the bread easily slides out of the pan once it has cooled.
- Unlike traditional breads, this lupin bread recipe is very forgiving with the amount of ingredients used. However, if you can, use a kitchen scale to obtain the right balance of dry ingredients versus liquid amounts.
- Resist opening the oven door until you see a beautiful brown color on top to do the toothpick test.
- Open the oven door slowly and only halfway to see if the lupin bread is ready.
- Then let the oven door sit open ajar for 5 to 10 minutes with the oven off before removing your lupin bread.
- This is a flourless, gluten-free alternative bread and thus more sensitive to an immediate flash of cold air that can result in a slight collapse at the top.
- Allow the loaf to cool completely at room temperature before slicing it.
- Storage: Keep it in an airtight container in the fridge for 5 to 7 days. Cut a slice as needed. Enjoy as is, or toast your slices. You can freeze it for a longer shelf life.
- Lupini beans: Use homemade or store-bought. If you use the Brami brand, you'll need two bags, each 5.3 ounces.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
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