Lupin Brownies

Serves: 12

Difficulty of recipe preparation: Easy

Preparation time: 30 minutes

Cooking time: 30 minutes + cooling time


  • 2 medium size sweet potatoes (600-700g in total)
  • 2/3 cup gourmet dates, pitted
  • 1/2 cup almonds, grounded or 80g almond meal
  • 1 cup lupin flour
  • 1 cup cocoa powder
  • 1/2 cup golden syrup
  • a pinch of salt


  1. Prepare a steamer (if using) or in a huge pot, boil a shallow layer of water (around 3 cm in depth). Preheat the oven to 180 degrees Celsius (160 degrees Celsius fan forced).
  2. Peel the sweet potatoes and cut them into chunks. Place into the steamer or put the sweet potatoes on a plate/bowl and place into the pot of boiling water for around 20 minutes until soft and mushy.
  3. In a food processor, blend dates and cooked sweet potatoes to form a smooth and creamy paste.
  4. Put the remaining ingredients in a large mixing bowl, and then add in the sweet potato and date paste. Stir to combine.
  5. Place the mixture into a baking tray lined with baking paper. Bake in the oven for around 30 minutes. You can test with a toothpick if it comes out clean when pierced through the brownies.
  6. Allow to cool on a rack and cut into pieces as desired.

Additional information/tips

Gluten free and vegan friendly, a healthy makeover and a lighter way to enjoy a classic Australia’s favourite.

Recipe courtesy of 2016 International Year of Pulses Australian Signature Dish Recipe Competition, entered by Chloris Leung, NSW.

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