Banana Lentil Muffins
Jan02

Banana Lentil Muffins

1 egg, slightly beaten ½ cup (125 mL) canola oil ½ cup (125 mL) sugar 1 cup (250 mL) bananas, mashed 1 cup (250 mL) green lentil purée 1 tsp (2 mL) vanilla 1 1/3 cup (310 mL) whole wheat flour 1 tsp (5 mL) baking soda 1 tsp (5 mL) baking powder ½ cup (125 mL) raisins Preheat oven to 200° C (400° F). Combine egg, oil, sugar, bananas, lentil purée, and vanilla. Mix well. Mix together flour, baking soda, baking powder and raisins. Stir...

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Prairie Spice Cake
Aug20

Prairie Spice Cake

1/2 cup (125 mL) rolled oats   1 1/2 cups (375 mL) whole wheat flour or multigrain flour  1/4 cup (60 mL) barley flour  1/2 tsp (2 mL) salt  1 tsp (5 mL) ground cinnamon  1 tsp (5 mL) baking soda   1/4 cup (60 mL) flax   2 tsp (10 mL) baking powder  1/4 cup (60 mL) ground flax  1/2 cup (125 mL) canola oil  2 eggs  1 tsp (5 mL) vanilla extract  2/3 cup (150 mL) honey  1 1/2 cups lentil puree*  1/2 cup (125 mL) raisins  1/2 cup (125...

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Coconut-Cardamom Rosewater Red Lentil Ice Cream
May11

Coconut-Cardamom Rosewater Red Lentil Ice Cream

Bacalao, St. John’s Dessert Chef Andrea Maunder writes: “This is a riff on Asian red bean ice cream, with East Indian inspired flavourings, using Canadian lentils and Newfoundland honey! It’s vegan and dairy, egg, and gluten-free. Packed with flavour, protein, good fats and lots of other good stuff, too!”   Sounds sorta wild, doesn’t it? Don’t believe me, believe your own taste buds. This may be the most unusual and delicious ice...

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