Lentil Cookies - 8.5g Carbs, 1.3g Fiber, 4.4g Sugars
Recipe From: Alton Brown, 2006 with nutrition being found
from the same recipe posted to allrecipes.com
Prep Time: 30 min
Cook Time: 1 hour 10 min
Yield: 4 1/2 dozen
User Rating: 5 Stars
9 1/2 oz whole-wheat pastry flour, approximately 2 cups*
1 tsp baking powder
1 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground allspice
8 oz sugar, approximately 1 cup **Note
6 oz unsalted butter, room temperature, approximately 3/4 cup
1 egg
2 tsp vanilla extract
1 1/2 cups lentil puree, recipe follows
3 1/2 oz rolled oats, approximately 1 cup
4 oz dried fruit, approximately 1 cup
2 1/4 oz unsweetened dried shredded coconut, approximately 1 cup
*Cook’s Note: If desired, a quarter of the whole-wheat flour
can be substituted with lentil flour for a denser, stronger
flavored cookie.
Preheat the oven to 375 degrees F.
In a medium bowl, combine the flour, baking powder, salt,
cinnamon and allspice.
In the bowl of a stand-mixer with a whisk attachment, cream
together the sugar and butter on medium speed. Add the egg
and mix until just incorporated. Add the vanilla and lentil
puree and mix until combined. Add the flour mixture and
blend on low speed until just combined. Remove the bowl
from the mixer and stir in the oats, dried fruit and coconut.
Form the dough into balls about 2 teaspoons in size and
place on a baking sheet with parchment paper, leaving
about 1-inch of room in between. Bake for 15 to 17 minutes,
or until an internal temperature of 195 degrees F is reached
on an instant-read thermometer.
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Lentil Puree:
4 oz lentils, approximately 2/3 cup, picked over and rinsed
2 cups water
In a small pot over medium heat, combine the lentils and the
water. Bring to a simmer, cover, and simmer for 30 to
40 minutes, or until lentils are tender. Remove from the
heat and puree. If using immediately, let cool. The puree
may be stored in the refrigerator for 3 to 4 days or in
the freezer for 2 to 3 months.
Yield: 1 1/2 cups lentil puree
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Nutrition Calculated for 1 serving (25g)
Recipe makes 54 servings
Nutrition Facts:
68 Calories, 31 Calories from Fat 31, 3.5g Total Fat,
2.3g Saturated Fat, 0.2g Polyunsaturated Fat,
0.7g Monounsaturated Fat, 0g Trans Fat, 10mg Cholesterol,
52mg Sodium, 43mg Potassium, 8.5g Total Carbs,
1.3g Dietary Fiber, 4.4g Sugars, 1.3g Protein
**Note: Try substituting Splenda instead. Take care, Gloria