By Laura Stec
Lentil BrowniesUploaded: Apr 23, 2019
We haven’t posted a recipe in awhile and here’s an interesting one, gluten free. I’ve been using it lately in Clean Protein, one of my corporate classes which samples plant-based proteins on their own, and combined with animal-based proteins. Using pulses for dessert is intriguing; it lends a very fudgy mouth feel to brownies, satisfying your sweet tooth as well as your hunger. I’m adjusting the recipe (might add some almond meal to the next batch, and still think they should be sweeter). Serve with a topping, such as sliced strawberries or ice cream.
makes 24 squares
Recipe adapted from Culinary Institute of America
Hats off to their effort educating food service about plant-forward cuisine.
1 vanilla bean, or a teaspoon of vanilla
½ cup brown sugar
2 tablespoons coconut sugar
4 cups split red or green puree (recipes follows)
1 ripe avocado
1 cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup chocolate chips
¾ cup walnuts, chopped
¾ cup peanut butter
Powdered sugar and cocoa (optional)
Preheat oven to 350°F. Grease a 13- by 9-inch baking pan.
Split the vanilla bean and scrape the seeds with the tip of a knife. Rub the beans into the sugar using your fingers until dispersed. Eliminate this step if using prepared vanilla.
Place all ingredients besides the chocolate chips, walnuts, and the peanut butter into the food processor. Process to form a smooth batter. Fold in the chocolate chips and walnuts. Pour batter into pan. Swirl in peanut butter.
Bake for 40 to 45 minutes until top of the brownies begin to crack. Cool. Serve dusted with powdered sugar and cocoa.
Yield: 3 - 4 cups
1½ cups split red or whole green lentils, rinsed
4 cups water
Bring lentils and water to a boil. Cover and simmer for 7 to 9 minutes for split red lentils, or 20 to 25 minutes for whole green lentils. Drain, reserving the liquid. Add ¼ cup of the lentil liquid back into the lentils. Purée in a blender or food processor until smooth. Note: Excess purée can be refrigerated for up to one week, and frozen for up to 3 months.