Ingredients

• 150g Shallots, thinly sliced

• Handful of Fresh Coriander, chopped

• 20g Lupin Flour (our original recipe uses 20g Gram / Chickpea Flour AND 20g Coconut Flour. The lupin replaces both).

• Handful of Spinach, chopped

• 1 tsp Pink Himalayan / Rock / Sea Salt

• 1/4 tsp Kashmiri Chilli

• 1/4 tsp Ground Turmeric

• 1 tbsp Coriander Seeds

• 1/2 tsp Truvia / Natvia / Pure Via Sweetener

• Minimum of 500g Cooking Coconut Oil (this has no taste or smell and can be re-used afterwards)