I followed this recipe with these changes: 12% fat peanut flour instead of lupin flour and vanilla whey protein instead of plain. I didn’t use any additions. The peanut flavour is there but relatively subtle. It tastes to me like there’s either too much baking soda in the recipe or the recipe needs to include acid to counteract it, so I’ve included a tablespoon of lemon juice in the recipe below. (It’s possible that lupin flour is more acidic than peanut flour.) The texture when I tried the bread partially cooled was a bit rubbery, but fully cooled and toasted it was appealingly crisp and chewy. (The flavour is great with pb&j.)
6 large eggs
1 Tbsp. lemon juice
110 grams 12% fat peanut flour
35 grams vanilla whey protein
15 grams coconut flour
1/2 teaspoon baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon sea salt
20 grams hulled hemp seeds or substitute about two tablespoons of chia, flax, pumpkin, or sesame seeds, or whatever you like.
Preheat the oven to 350 F.
Line a loaf pan with parchment paper. (You can grease it instead, but I’ve been lining loaf pans with parchment paper lately and I like how easily the loaf comes out.)
Mix the dry ingredients in your food processor until they are well-combined and no clumps remain. (You can try to sift it but I found that the peanut flour got stuck in the sifter, and without sifting or processing the peanut flour tended to clump.)
Add the eggs and lemon juice and blend until well combined and the batter is smooth. The batter will be fairly thin but the whey and coconut flour will absorb a great deal of moisture during baking.
Transfer to the prepared loaf tin and bake for 25 to 30 minutes until risen and golden and a skewer, inserted into the centre, comes out clean. (It took 35 minutes in my oven.) Do not over bake this bread or the loaf will dry out.