Glazed Lentil Walnut Apple Loaf
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 162.2
- Total Fat: 5.8 g
- Cholesterol: 0.0 mg
- Sodium: 159.0 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 4.2 g
- Protein: 5.8 g
View full nutritional breakdown of Glazed Lentil Walnut Apple Loaf calories by ingredient
Introduction
From Oh She Glows site From Oh She Glows siteNumber of Servings: 16
Ingredients
-
1.0 cup lentil,dry, uncooked (by ANTIOCHIA)
1 cup, chopped Walnuts
3 tbsp *Flax Seed Meal (ground flax)
3 serving Garlic (1 clove) (by AIRAMEI)
1.5 cup, chopped Onions, raw
1 cup, diced Celery, raw
1 cup, grated Carrots, raw
.33 cup, quartered or chopped Apples, fresh with skin
.5 cup Flour, white
.75 cup Bread crumbs, dry, grated, plain
2 tsp Thyme, fresh
12 tbsp Heinz -Tomato Ketchup (Per 1 tbsp)
1 tbsp Maple Syrup
2 tbsp Apple Butter
2 tbsp Balsamic Vinegar
Directions
1. Preheat oven to 325F. Rinse and strain lentils. Place lentils into pot along with 3 cups of water (or veg broth). Bring to a boil and season with salt. Reduce heat to medium/low and simmer, uncovered, for at least 40-45 minutes, until all water is absorbed and lentils are a bit doughy. Stir frequently & add touch of water if needed. The goal is to overcook the lentils. Mash lentils slightly with a spoon when removing from heat, while leaving some lentils intact. This part is necessary for the loaf to stick together.
2. Toast walnuts at 325F for about 8-10 minutes. Set aside. Increase oven temp to 350F.
3. Whisk ground flax with water in a small bowl and set aside.
4. Heat a teaspoon of olive oil in a skillet over medium heat. Sautee the garlic and onion for about 5 minutes. Season with salt. Now add in the diced celery, shredded carrot and apple, and raisins. Sautee for about 5 minutes more. Remove from heat.
5. In a large mixing bowl, mix together the cooked lentils, toasted walnuts, flax egg, skillet mixture, oat flour, breadcrumbs, thyme, salt, pepper, and red pepper flakes. Adjust seasonings to taste.
6. Grease the muffin pans (no paper liners). Press mixture firmly into pan. Whisk glaze ingredients and then spread half on top of loaf. Reserve the rest for a dipping sauce.
7. Bake at 350F for 35-40 minutes, uncovered. Edges will be lightly brown. Cool in pan for at least 10 minutes before transferring to a cooling rack. Spread fresh glaze on top just before serving. Cool fully before wrapping & freezing.
Serving Size: 16 muffin loaves
2. Toast walnuts at 325F for about 8-10 minutes. Set aside. Increase oven temp to 350F.
3. Whisk ground flax with water in a small bowl and set aside.
4. Heat a teaspoon of olive oil in a skillet over medium heat. Sautee the garlic and onion for about 5 minutes. Season with salt. Now add in the diced celery, shredded carrot and apple, and raisins. Sautee for about 5 minutes more. Remove from heat.
5. In a large mixing bowl, mix together the cooked lentils, toasted walnuts, flax egg, skillet mixture, oat flour, breadcrumbs, thyme, salt, pepper, and red pepper flakes. Adjust seasonings to taste.
6. Grease the muffin pans (no paper liners). Press mixture firmly into pan. Whisk glaze ingredients and then spread half on top of loaf. Reserve the rest for a dipping sauce.
7. Bake at 350F for 35-40 minutes, uncovered. Edges will be lightly brown. Cool in pan for at least 10 minutes before transferring to a cooling rack. Spread fresh glaze on top just before serving. Cool fully before wrapping & freezing.
Serving Size: 16 muffin loaves