Organic lupin seeds white / kernels whole 1 kg
The seeds of the white sweet lupin, germinable.
In Spain, lupin seeds are often pickled in brine and served as an evening snack with beer. Lupins are very rich in protein (approx. 40%), which is why lupin products such as lupin flour or lupin crunchy are consumed by athletes or vegans to cover their daily protein requirements. It is used as a meat substitute, especially in a vegan diet, and is used in many vegan recipes. It is also very suitable for roasting; roasted lupin seeds can be used to make lupin coffee, which is more regional than normal coffee and caffeine-free.
In addition to organic lupin seeds, we also offer organic sweet lupin flour and organic lupin coffee in our range.
Sweet lupin seeds contain vitaminsB1, E and thiamine as well as essential minerals such as iron, potassium, magnesium and calcium.
Processing:
Soak the dried lupin seeds in fresh water for at least 8, preferably 12 or more hours. Change the soaking water regularly,
so that the remaining bitter substances can be rinsed out. Then check whether the lupins still taste bitter and continue soaking the lupins if necessary.
The soaking time may vary depending on the variety of lupins, the batch, the amount of water and the water change.
After the soaking time, boil the lupins in plenty of fresh water for 1 to 3 hours.
Instructions for germination
- Soak the sweet lupin seeds in plenty of water for 12 hours
- Then rinse again with fresh water and place in a sprouter and rinse twice a day with fresh water at room temperature
- The sprouts are harvested after about 3 days
Lupins in brine recipe
- Preparing the lupin seeds - remove bitter substances:
- Soak the lupin seeds in cold water.
- Change the water every 12 hours and do not reuse the old soaking water.
- This process can take several days, depending on the variety of edible lupin.
- Taste the seeds regularly to check whether the bitter taste has disappeared.
- Cooking the lupin seeds:
- As soon as the lupin seeds no longer taste bitter, cover them with fresh water.
- Let the water bubble gently and cook the seeds ("simmer").
- Strain:
- Pour off the water and immediately pour the hot lupin seeds into screw-top jars.
- Preparing the brine:
- Briefly boil 1 liter of water with 100g of salt and the specified spices.
- Stir until the salt has completely dissolved.
- Pickle the lupin seeds:
- Fill the jars to the brim with the hot brine.
- Make sure that the lupin seeds are completely covered with the brine to prevent spoilage.
- Screw the jars tightly shut and turn them upside down to cool.
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Additional: Add any spices you like:
- Lemon, mint, chili, pepper,garlic
- Storage and shelf life:
- Leave the jars to infuse for 3 days before enjoying the lupin seeds.
- Stored in a cool place, the lupin seeds in brine will keep for several months in the sealed jars, as the brine has a preservative effect.
Country of origin: Germany
Gluten-free bread mixes
