We’re all looking to add protein into our diet and with kids sometimes parents need to sneak it in. Adding beans and legumes into baked goods doubles as extra protein and a way to minimize fat contents.
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Description:
momstown adapted a recipe from Lentils.ca to make this gluten free and make our own additions.
Ingredients:
½ cup margarine
3/4 cup lentil puree*
¾ cup cocoa
1 1/2 cups sugar
¾ tsp salt
3 eggs
1 tsp vanilla
1 cup rice flour
1 cup chocolate chips
1 cup walnuts (optional)
Directions:
1. Melt butter; mix in lentil puree, cocoa, sugar and salt. Add eggs, one at a time. Mix in vanilla, flour, chocolate chips (and walnuts).
2. Bake in a greased 9 x 13 pan at 350° F (175° C) for 22 minutes or until a toothpick inserted in the centre comes out clean.
*Lentil Puree: Place cooked or rinsed & drained canned lentils into a food processor. For every 1 cup lentils, add ¼ cup water. Blend to make a smooth puree with a consistency like canned pumpkin. If needed, add additional water 1 tbsp at a time.
In our test run we made two batches and they were so delicious we had to freeze some so we wouldn’t binge on brownies all day.
This recipe is fabulous as it also explains how to ‘make’ lentil puree which is a 2 minute job with lentils from a can but until you’ve done it, it may seem harder than it is. We’re now inspired to add lentil puree to WAY more things like soups, sauces and all baked goods.
