Thursday, 24 January 2013

Lazy Morning Lentil (Brown Bag Brekkies Part II)

Figuring, the Funky Pie Baker rarely received baked goods from another, we stopped by the shop one evening after baking a batch of our Lazy Morning Lentil Cookies and surprised FPB with a few we made especially for him.

Sharing is Caring.


2 cups cooked and lightly mashed red lentils (1 cup when uncooked)
½ cup sunflower oil (or canola oil or coconut oil)
½ cup brown sugar (or substitute 4 tbsp honey)
2 eggs (or if you’re Vegan Funky Pie Baker,  1 egg= 1 ½ tbsp of ground flaxseed with 4 tbsp of water mixed until gelatinous)
1 cup All purpose flour
1 cup whole wheat flour
2 cups oatmeal
1 cup pumpkin seeds
1 cup sunflower seeds
½ cup ground flaxseeds
½ cup shredded coconut (optional)
1 cup dark chocolate chips (optional)

Mix dry ingredients together.

Add in the eggs and oil.

Stir in the cooked lentils and dried fruit.

Spoon cookie mix onto tray and fork them down.

Bake approx 20-30 minutes at 350 degrees.

Bake ahead of time and enjoy on those lazy mornings when wholemeal toast and a cuppa just won’t do.


  See Also GoodMorning Lentil Muffins

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