Lupin is back in our kitchens. This well known legume plant of the Egyptians of antiquity and of the Maya has multiple virtues that just waiting to be rediscovered.
No, elves have not invaded the kitchen. More than rabbits. It’s good of lupin mentioned, a small legume flour plant remained too long absent from our closets. However, it has everything to become the ally of the cookers. Rich in fibres (30%) and protein (40%), but with a low glycemic index, lupin flour has all ingredient of dietary revenue base. Athletes appreciate it for its nutritional qualities. And the complete absence of gluten in its composition delights those who are intolerant.
Who else can be conquered by lupin? No doubt the greedy and the vegetarian: lupin flour easily invites himself in revenue thanks to its capacity of emulsion. Alone or in addition to other flours, it is a good alternative to eggs in pastries or sauces to thicken. It also brings a little nutty flavor in recipes.
Well known around the Mediterranean, lupin has implanted only recently in France. The hexagonal territory is yet quite adapted to its culture, particularly that of white lupin. The plant is very beneficial to soil since, like many legumes, it fixes nitrogen in the soil. It is therefore a culture which enriches the Earth, and this as Lupine grows very well even in poor soils, without the aid of insecticides or fertilizers. A bio culture by excellence!
One can find flour bio lupin at Biosagesse (Ecoidees) for sale in the store at Markal, bio shop or on eco – sapiens.com to (starting at $2.99 500 gr).
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