Protein Brownies (Vegan, Gluten-free)
This is one of my long-term recipe challenges. There so many ways of making vegan and gluten-free brownies. But I wanted to try something different: a brownie that is made without flour. And that contains some extra protein.
Equipment
- 27x17 cm tray
Ingredients
- 75 g brown lentils (soaked in filtered water for at least 8 hours, then drained)
- 1 cup water
- 150 g hazelnuts (soaked in filtered water for at least 8 hours, drained)
- 210 g dates pitted and diced
- 1 1/2 cup water
- 75 g FAIR-TRADE cocoa
- 1 tablespoon fiber husk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 pinches salt
- Some coconut flour for dusting optional
Instructions
- Cook the in 1 cup water until soft (about 10 minutes). There should be a little water left in the pot when you take it off the stove. The lentils will soak it up while you let it cool down a little. Then blend the lentils to a fine paste. I prefer a stick blender for this.
- Preheat the oven to 190°C. Line the cake tray with baking paper. In a medium sized bowl , mix the cocoa powder with baking powder, baking soda and salt.
- Pulse the hazelnuts to fine crumbles and add to the bowl. Mix well.
- Blend the dates with 1 1/2 cup water until it is a fine cream. Add to the bowl together with the blended lentils. Mix well.
- Scoop the dough onto the tray and spread it evenly. Bake for 20 minutes covered with a loosely placed sheet of aluminum foil. Then take the aluminum foil out of the oven and bake for at least another 15 minutes. Keep testing with a skewer to see if is cooked well. If you like more dry, bake it for longer until the skewer comes out without any of the dough sticking on it.
- Let cool down a little before taking out of the tray. Then let cool down on a cooling rack before sprinkling with coconut flour.
Notes
Enjoy! :)