Red Lentil Brownies


WonderMill put Food Bloggers to the test: Create 5 recipes using flours processed using their mill.
When I first heard about WonderMill’s Grain Mill Wagon Challenge, I thought, why not?
There are so many things you can make from flour besides breads and dessert. I made Kamut Noodles and Crackers for example.
Then I got to thinking, grains are not the only thing WonderMill grinds. You can mill beans too! I love lentils. I love brownies. So how about Lentil Brownies!

chewy red lentil brownies

The lentil flour turned out soft, not cakey and very easy to use. Ratio wise, you should use a little less (about 2 tablespoons per cup) than you would use if it were all-purpose flour.
lentil flour texture

Lentil Brownies

These moist chewy “pink” brownies have the texture of soft oatmeal cookies with no “bean” aftertaste!
lentil brownie ingredients
Ingredients

  • 3 Tbsp butter, unsalted
  • 3/4 cup brown sugar – (packed)
  • 1 each egg
  • 1 tsp vanilla
  • 1/2 cup lentils, flour
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1/2 cup walnuts, roughly chopped

1. cream together butter and sugar

2. add egg and vanilla

3. in a separate bowl mix lentil flour, salt and baking powder
lentil flour
4. add dry ingredients to creamed butter and sugar. Stir in walnuts.

5. Spread mixture in a greased 8×8-inch pan. Bake at 350 until a toothpick inserted comes clean. (about 15 minutes)


red lentil brownies
Servings: 12

Oven Temperature: 350°F

Cooking Times Preparation Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes

Nutrition Facts Nutrition (per serving): 126 calories, 56 calories from fat, 6.5g total fat, 23.1mg cholesterol, 55mg sodium, 77.4mg potassium, 16g carbohydrates, <1g fiber, 13.7g sugar, 2.1g protein, 112.9IU vitamin a, <1mg vitamin c.

 

 

About Cindy's Recipes and Writings

As a professional cook, I love creating exciting new recipes on the job as well as at home. I first heard about the WonderMill and the Grain Mill Wagon Challenge through a food blogging group. Everyone had very positive experiences with their mills. The idea of grinding my own flour at home sounded too good to be true. When my WonderMill arrived, I immediately went shopping at a local health food/general store and bought spelt, winter wheat, soy, groats, lentils, barley and kasha. The WonderMill produced velvety soft flour; warm and ready to use in a matter of seconds. I made whole grain crackers, linguine, soy milk, lentil flour brownies and beer bread for starters. Now that the challenge is over, I plan to continue enjoying my WonderMill for years to come.
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