Coconut Chocolate Chip Lentil Blondies
These award winning moist, chocolaty, homemade blondies was one of the winning entries for 'The Star of the Show' with Chef Michael Smith and Lentils Canada. They contain nutritious red lentils, a healthy legume that is a surprising butter substitute within these delicious baked treats!
Ingredients
- 1/2 cup red lentils
- 1 cup water
- 1 cup lightly packed coconut palm sugar or dark brown sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 1 cup all purpose flour (or your favourite gluten free option)
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1 cup unsweetened coconut flakes
- 1 cup mini chocolate chips or cacao nibs
Instructions
- Prepare and preheat your oven to 350°F (180°C). Turn on your convection fan if you have one. Lightly oil a 9- x 9-inch baking pan with non-stick cooking spray. Set up your food processor or mixer.
- Prepare the lentils. In a small saucepan, bring the lentils and water to a simmer. Reduce the heat and cover tightly. Continue cooking until the lentils are soft and tender, about 10 minutes. Pour the soft lentils into your food processor. Add the brown sugar, eggs, and vanilla. Process the works until smooth.
- In a large bowl, whisk together the flour, baking soda, cinnamon and salt. Add the wet ingredients, coconut, and chocolate chips, reserving 2 tablespoons of each for garnishing. Transfer the batter into the prepared baking pan. Smooth out the top and sprinkle with the reserved coconut and chocolate chips. Bake for 25 minutes. Rest until cool, 20 minutes or so, then cut into bars or squares.
Notes
Red lentils are split and hull-less. Because their protective skin has been removed they easily break down into a smooth mush as they cook. That means you can hide them in anything and helps them replace butter and oil in baking!