Sprouted Lentil Blondies
Sprouted Lentil Blondies? Yes, yes, you may be questioning what I’ve got going on here but just trust me on this. The whole bean-in-sweets is definitely something wonderful.
My beloved sprouted lentil. Lentils were my first seed that I ever sprouted. What was a intriguing experiment several years ago has now become such a staple for me in the kitchen. I love the process of sprouting – watching a dormant seed wake up, experimenting with their versatility, and of course, eating them.
Not only do these living lentils provide necessary protein, fiber, and critical vitamins/minerals such as calcium, magnesium, phosphorus, potassium, folic acid, and vitamin A (yay nutrients!!), they also make for some mean vegan, gluten-free, refined sugar-free, whole-food based baking.
Inspired by my black bean brownies, the sprouted lentils, some flax and chia seeds, which take the place of egg, and a handful of God’s candy (aka dates) blend up to a moist base.
The sweet and slightly nutty and earthy aroma of the ground lentils is unique. Add some warming cinnamon spice, enough coconut flour to absorb some of the moisture to create a spreadable batter, and big ole hunks of dark chocolate.
Always sample the batter, just in case. 😉
Bake until soft and still moist, with that gooey chocolate….
How to make without measurements:
- If you begin with the blended lentils, you’re looking for a moist batter that is spreadable but not pourable. Use the ground fax/chia seeds to bind, and enough dates to sweeten.
- Depending on how moist this mixture is will determine how much coconut flour is needed to help absorb that moisture. Slowly mix in the flour until you reach at needed consistency as described in point 1.
- You can never use too much dark chocolate…….
- Bake the batter as thin or thick as you’d like, until a knife comes out clean.
- 2 cups sprouted lentils
- 2 tablespoons flax and/or chia seeds
- 5-6 dates, pitted
- 1 tablespoons coconut sugar
- 1 tablespoon ground cinnamon
- 1-2 teaspoons pure vanilla extract, optional
- 1 tablespoon maca powder, optional
- Pinch of salt
- Water, as needed
- ½ cup coconut flour
- ¼ - ½ cup chopped 100% chocolate, or at least 70%
- Desired toppings, like almond butter
- Preheat oven to 375°F.
- Place the first eight ingredients in a high-speed blender or food processor. Blend on high, streaming in just enough water to help blend, until smooth. Pour into a mixing bowl.
- Slowly whisk in the coconut flour until you reach a consistency that is spreadable but not wet. Fold in the chocolate chunks.
- Line a baking pan with parchment paper, I used a 8 x 4.5 inch dish, which yielded 12 bars that were about 1.5 inch thick. However, use whatever pan desired based on how thick you'd like your blondies. Spread the batter evenly in the pan and bake for about 30 minutes, until a knife comes out clean.
- Slice and serving with any desired toppings, like almond butter. Enjoy!