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Out of the blue I asked my mom if she had any almond flour sitting around. She brought over lupini flour. I've never heard of it. She told me to trust her and not ask any questions. So here I am asking questions.
I did a quick G search, all I read is that it's better than almond and it turns out fluffier. Recommendation is to do half/half almond/lupini.
What are your experiences with it? Any tips? TQ!
Edit: I won't be doing any baking. Purpose is to add it to proteins because I want to make chicken nuggos and such.
If your looking to do chicken nuggets use this recipe! It’s Tik tok approved and honestly reminds me of McDonald’s but better! With some no sugar added sweet baby rays HM it’s the bomb.
1 pack of ground chicken 1 small back of great value Parmeasean 1 egg Mix ingredients
Add to baking sheet with parchment paper and make sure to make chicken nuggets into the shape of chicken nuggets.
Voila!
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