Lentil Black Bean Chocolate Strawberry Banana Breakfast Cake
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Lentil Black Bean Chocolate Strawberry Banana Breakfast Cake calories by ingredient
Introduction
Inspired by the recipe for "Black bean brownies" submitted by Spark Member "Acoustickitty".This version comes out with a very heavy quick-bread type texture (but with a very moist interior if you bake it for less time).
This is definitely not a "sweet" recipe, as I prefer chocolate more on the bitter side, but adding maple syrup to the recipe works well with the flavours if you prefer a sweeter taste.
The portion sizes (and calorie count) are large because I use this as my high-fibre breakfast. Cutting the portions in half is more suitable for a snack or dessert.
I like to serve it warmed and topped with lemon curd, or berries, or even some whipped cream. Inspired by the recipe for "Black bean brownies" submitted by Spark Member "Acoustickitty".
This version comes out with a very heavy quick-bread type texture (but with a very moist interior if you bake it for less time).
This is definitely not a "sweet" recipe, as I prefer chocolate more on the bitter side, but adding maple syrup to the recipe works well with the flavours if you prefer a sweeter taste.
The portion sizes (and calorie count) are large because I use this as my high-fibre breakfast. Cutting the portions in half is more suitable for a snack or dessert.
I like to serve it warmed and topped with lemon curd, or berries, or even some whipped cream.
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
Tips
I use red lentils in this, as I prefer their texture when pureed, but green or brown are fine. The preparation time includes cooking the red lentils (15 minutes) while you are gathering the other ingredients, but you would need to simmer green or brown lentils for 45 minutes to be able to best puree them.
Any type of fruit or berry could be used in this recipe, but I would recommend never using more than 500-600g total - less if you use a juicy type of fruit. More than that adds too much liquid, and it definitely stays as more of a "pudding" texture.
If you want to increase the protein content, then this recipe handles up to 1 cup of instant dry skim milk powder added to it (although I prefer it with no more than 1/2 cup). It does give it more of a "milk chocolate" flavour.
Directions
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