Lentil Black Bean Chocolate Strawberry Banana Breakfast Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 large Egg, fresh, whole, raw 1 tsp Cinnamon, ground 0.50 tsp Nutmeg, ground 1 tbsp Vanilla Extract 215 gram Banana, fresh 322 gram Strawberries, frozen, unsweetened 50 gram Almonds, sliced or slivered 4 fl oz Regular Coffee, brewed from grounds 335 gram Beans, black 50 gram Wheat germ, crude 1 tsp Almond Extract 56 gram Rodelle Gourmet Baking Cocoa (1 Tbsp = 7g) 200 gram Lentils, raw, dried, uncooked, any type (192g = 1 cup) 3 grams Butter, unsalted 1.5 tsp Baking Powder 0.5 tsp Baking Soda 40 grams Molasses, blackstrap
Bring 480g (2 cups) of water to a boil. Add 200g of raw red lentils, cover, and drop to a simmer for 15 minutes. Fluff with a fork and allow to cool.
Preheat oven to 350 degrees.
Grease 8 individual 2-cup baking dishes or ramekins (or use a 9" x 13" baking dish) with butter.
Using a blender or food processor (a regular mixer won't puree the beans or lentils enough), combine all ingredients except the almonds. Make sure to blend thoroughly (I generally let it go for a few minutes past where it looks "done"). You may need to do it in two batches, depending on size of your machine.
Add the almonds to the batter. This may be done by "pulsing" them in, but I have to do two batches in my blender, so mix everything together in a large bowl, including stirring in the almonds.
Pour batter in to prepared baking dish or dishes (should be about 280-285g each for the individual ones), and place baking dishes on baking sheets.
Bake in 350 degree oven for 60-70 minutes, until knife inserted 1" from centre comes out clean.
This must be stored in the refrigerator, which also helps to make it more firm. It freezes well (thaw in refrigerator over night, and re-heat individual pieces for about one minute on high in the microwave).
Serving Size: 8 pieces approx. 4-1/2" by 3-1/3" or 280-285g
Preheat oven to 350 degrees.
Grease 8 individual 2-cup baking dishes or ramekins (or use a 9" x 13" baking dish) with butter.
Using a blender or food processor (a regular mixer won't puree the beans or lentils enough), combine all ingredients except the almonds. Make sure to blend thoroughly (I generally let it go for a few minutes past where it looks "done"). You may need to do it in two batches, depending on size of your machine.
Add the almonds to the batter. This may be done by "pulsing" them in, but I have to do two batches in my blender, so mix everything together in a large bowl, including stirring in the almonds.
Pour batter in to prepared baking dish or dishes (should be about 280-285g each for the individual ones), and place baking dishes on baking sheets.
Bake in 350 degree oven for 60-70 minutes, until knife inserted 1" from centre comes out clean.
This must be stored in the refrigerator, which also helps to make it more firm. It freezes well (thaw in refrigerator over night, and re-heat individual pieces for about one minute on high in the microwave).
Serving Size: 8 pieces approx. 4-1/2" by 3-1/3" or 280-285g
Nutritional Info Amount Per Serving
- Calories: 318.2
- Total Fat: 7.5 g
- Cholesterol: 70.6 mg
- Sodium: 203.9 mg
- Total Carbs: 47.3 g
- Dietary Fiber: 16.5 g
- Protein: 16.9 g
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