lentil recipe

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LENTIL OATMEAL COOKIES

original recipe from Debra Lynn Dadd

modified to gfcf by BL Olson

 

makes 3 dozen cookies

 

2/3 cups green lentils, picked over and rinsed

2 cups water

2 cups gf higher protein all purpose blend

1 teaspoon baking powder

1 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground allspice

1 cup unrefined cane sugar (Rapadura or Sucanat)

3/4 cup cf margarine or coconut oil, at room temperature

1 egg (or 1/4 cup vegetable puree PLUS 1 tsp extra baking powder)

2 teaspoons vanilla extract

1 cup gf steel cut rolled oats

1 cup raisins

1 cup unsweetened dried shredded coconut

 

Note from BL: I also add 1/8 cup chia seed, 1/8 cup hemp hearts. 1/8 cup

flax and 1/8 cup ground white sesame seeds

 

First, make the lentil puree. This can be made ahead (can be stored in the

refrigerator 3-4 days) and must be cool before you make the cookies. Place

the lentils and water in a medium pot over medium heat. Bring to a boil,

then reduce the heat, cover, and simmer for 20 to 40 minutes, or until the

lentils have absorbed all the water. Do not let them burn. Puree the lentils

in a blender or food processor. Have a couple of tablespoons of water handy

and add a splash at a time as needed if the lentils are too dry to puree.

The lentil puree should process smoothly, but not be wet. Do not add more

water than is needed just to allow the machine to function.

 

Preheat the oven to 375 degrees F. Prepare two baking sheets with parchment

paper or a silicone baking mat.

 

In a medium bowl, sift together the flour blend, baking powder, salt,

cinnamon, and allspice.

 

With an electric mixer, in a spearate bowl, cream together the sugar and

coconut butter on medium speed. Add the egg and mix until just

incorporated. Add the vanilla and lentil puree and continue to mix until

combined. Add flour mixture and mix until just combined. Stir in the oats,

raisins, seeds and coconut by hand with a wooden spoon or spatula.

 

Spoon the dough out in heaping teaspoons and place on the baking sheets

about an inch apart. Roll each bit of dough into a ball, then flatten each

ball with the tines of a fork to about 3/8-inch thick.

 

Bake for about 40 minutes. Cookies should be golden brown on the bottom.

Take one cookie from the oven to check but will appear soft to the touch. A

finger touched to the cookie will leave an imprint.

 

Cookies will crisp up as they cool.