It’s not often I get inspired to make brownies. Don’t get me wrong, I love a brownie, but they generally aren’t the healthiest thing you can bake and once you make a batch you have to eat them, right? So it’s usually flapjack in my cake tin.
However this week Miss K brought home a lentil brownie recipe in her bag from school and it intrigued me. Lentil in a brownie? Surely not.
I’ve adapted the recipe slightly to lower the sugar and next time I would definitely add in pecans. You can’t beat a pecan in a brownie.
These were a hands down winner. Easy to make (as long as you have lentils already cooked or cook them earlier in the day) and they baked whilst we ate dinner. I gave one to my hubby, he looked at me suspiciously and took a bite, then with a surprised voice told me they were really good. My poor family have to try a lot of dud baking as well as the good bits!
None of my children or husband even noticed the lentils. I had a faint taste of them, but I had made them so was probably a bit sensitive to the taste. A great way to lower the glycaemic index and make a higher protein version of a chocolate brownie.
- 45g cooked red lentils
- 1 egg
- 30g cacao powder
- 40g cacao butter or marg
- 40g sugar
- 60g dates chopped
- Cook the lentils or use tinned.
- Chop the dates into small pieces.
- Mix all the ingredients together.
- Line a baking tray and spread the mixture in, you want it fairly thick.
- Bake at Gask Mark 5 for 20 minutes until it feels gently set.
- Leave to cool, cut and eat!