Red Lentil Brownies. image: Essy Roz
Red Lentil Brownies. image: Essy Roz
These brownies are incredibly gentle,
Crazy soft,
Delicious and low in carbs.
They fit perfectly with the 4 o’clock coffee,
No thoughts on what I ate or how,
Just a sweet, soft, low in carb and a healthy treat.
It doesn’t get any better than this!
They were conceived during my maternity leave,
When I needed something sweet to boost my energy,
But it was important for me to watch my figure sinceI wanted to return to the pre- birth me.
Between one breastfeeding to another I started to develop the recipe in my head,
I chose brownies because I realized that chocolate was the flavor I needed.
From there on I have decided I am going to choose a rich in protein & fiber flour which is lentil flour.
Yes, lentil flour! It is low in carbs and filled with everything that is good.
Then I’ve made one attempt, and another one and many more that created this piece of heaven.
These brownies are gluten free just like the rest of the recipes on the website, dairy free, and low in carbs.
There’s so very much happiness in this accurate bite that will make the 4 o’clock coffee your favorite one.
Post maternity leave, every coffee I drink beside these brownies is my favorite.
I promise you won’t be disappointed. Try and enjoy!
(This post was written on the July 4, 2018)
Red Lentil Brownies. image: Essy Roz
Red Lentil Brownies. image: Essy Roz
Red Lentil Brownies
Ingredients: suitable for a 20*25 cm (8’’ *10”) baking pan
*****Scroll down for the vegan version
- 200g dark chocolate (I recommend 60% cocoa)
- ½ cup dairy-free milk
- ¼ cup olive oil (For alternatives, have a look at “A little extra From Me”)
- 4 eggs (For alternatives, have a look at “A little extra From Me”)
- 4 tablespoons maple syrup (For alternatives, have a look at “A little extra From Me”)
- ¼ cup cocoa powder
- Pinch of salt
- 2 tablespoons red lentil flour (For alternatives, have a look at “A little extra From Me”)
- 1 teaspoon baking powder
- For topping: I chose a pinch of salt, Handful of pecan / almonds / 50g dark chocolate roughly chopped with a knife. (You don’t have to use topping on your brownies, but it sure does add a lot!)
****It’s very important to note that I don’t recommend trying the brownies mixture prior to baking. It doesn’t taste good and doesn’t reflect what’s going to come out of the oven eventually. I have a strong feeling that after reading this everyone will try it just to know what I’m talking about, but Remember that I warned you :)****
Steps:
- Preheat the oven to 340°F (170°C) on turbo mode and line a baking pan with parchment paper.
- In a bowl, pour chocolate. Oil and milk. Put in the microwave for one minute and mix until forming a uniform mixture.
- Put ingredients in the blender in the following order: eggs, maple syrup, melted chocolate mixture, cocoa, red lentil flour, salt and baking powder and mix for between 20-30 seconds until forming a homogenized uniform mixture. The mixture will look like chocolate mousse, puffy and creamy.
- Use a silicone spatula to move the mixture into a baking pan and put the chosen topping evenly on the brownies mixture. Gently push down the topping into the mixture so that the topping will “drown” in it.
- Put in the oven and bake for between 20-25 minutes until a toothpick or wooden skewer inserted into the cake comes out dry.
Cool, cut into squares and eat away 🙂
A little extra from me:
- Can be kept cut into squares in a sealed box for up to 7 days or in the freezer for 3 months. Can be Thawed in room temperature or in the microwave (10-15 seconds).
- Any topping you like on the brownies would work, and no topping is also ok 🙂
- It’s important to put the mixture in a very hot oven immediately upon finishing mixing it, don’t let it wait before inserting into the oven.
- I recommend grinding in the blender all wet ingredients together with the red lentil flour. Grinding will make the texture smoother, lentil flour tends to turn to a wet and chunky mixture (Can be grinded in a “shake” blender or with a hand blender). In case you do not have a blender that you can use, try to mix well with a beater until the mixture is smooth and uniform.
- Milk can be substituted dairy / dairy-free.
- Maple syrup can be substituted for date honey / 3 tablespoons of white sugar.
- Olive oil can be substituted for melted coconut oil / grapeseed oil
- Red lentil flour can be substituted for oat flour / quinoa flour / almond flour
- Click here to see how to grind red lentil flour at home.
- After taking the brownies out of the oven the vegan version mixture will not come out as stable as the version containing eggs, but it’s crazy tasty!!! Kindly note that I like to serve the brownies with the help of a cake turner straight into the serving plate. This is the type of bite that you eat with a spoon and not your hands like stable brownies.
- Vegan version: eggs can be substituted for ½ cup almond butter / peanut butter + small applesauce 113g (about ⅓ cup) / peeled green apple finely cut using a grater.
- I recommend keeping the vegan brownies in its baking pan in the fridge only.
how to grind red lentil flour at home 🙂
Red Lentil Brownies. image: Essy Roz
Red Lentil Brownies. image: Essy Roz
Red Lentil Brownies. image: Essy Roz
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