Have you seen lentil flour which is now available in the supermarket?
If you’ve been following my blog for any time (or purchased one of my cookbooks) you would know how much I love legumes
So when I saw this new flour, I didn’t hesitate, and despite not knowing what exactly I was going to do with it, immediately bought it
I saw a recipe on the back of the pack for biscuits, so thought I’d start by making them…
They were really quick and easy, despite me not sticking exactly to the recipe!
I substituted the sugar with honey and only used 1/2 cup, plus I cooked them at 170C, not 180C as I have a fan-forced oven and new 180 would be too hot
I also topped some with cacao nibs…
They were really yummy – a little cake-like, which my husband really liked
I prefer a crunchy biscuit, so I tried another batch, this time without the egg (and I forgot the vanilla!)
Some I flattened and some I left as a blob. If I’m totally honest, I preferred the blobs!
They were deliciously crunchy and so easy, just three ingredients…
So it was on to making something else with my new fun flour. I decided on muffins
I was sure I’d find a muffin recipe using lentil flour on google – but I couldn’t
So I decided to make one up myself…
I based the recipe on my banana, date and walnut bread, but added eggs
As lentil flour is slightly bitter, I also added some honey – and they turned out rather yummy!
Both the biscuits and the muffins were REALLY filling!
I’m so excited to find this new flour, which is high in fibre and protein and it’s gluten free
Lentil flour is also pretty cheap
I have a few other ideas I want to try next, starting with pancakes
So stay tuned for more lentil flour recipe adventures
And I really do hope you give lentil flour a go….
- 5 medjool dates (100 grams when pitted), pitted and chopped finely
- ½ teaspoon bicarb soda
- ⅓ cup boiling water
- 2 large over-ripe bananas
- 2 eggs
- ¼ cup macadamia or extra virgin olive oil
- ⅓ cup honey
- 1 teaspoon pure vanilla essence
- 1¼ cups (188 grams) lentil flour
- 2 teaspoons psyllium husks
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 2 teaspoon chia seeds
- Start by placing the finely chopped dates in a small bowl, add bicarb soda and cover with boiling water. Cover and set aside for at least 10 minutes to soften.
- Heat oven to 170 degrees and line a muffin tray with paper cases.
- In a medium bowl, mash bananas well, then add eggs, oil, honey and vanilla. Mix well together and set aside.
- Sift lentil flour, psyllium husks, baking powder and cinnamon together into a large bowl and add chia seeds.
- Add softened dates to the bananas and mix well.
- Pour banana/date mix into flour and gently mix together until just combined.
- Spoon mixture into muffin pans.
- Bake in preheated oven for 20 minutes, or until when pressed lightly, they spring back.
- Cool for 5 minutes before transferring to a wire rack.
- Store muffins in an air-tight container
BTW lentil flour is a gorgeous pinky orange colour – so the muffin batter was pinky orange too…