Red lentil and pecan blondie

Reinvent snack time with this surprising Blondie, specially designed to support women in perimenopause. Made without traditional flour, this recipe uses red lentils for an incredibly smooth texture and an essential source of plant-based protein during this hormonal transition.

Thanks to almond butter and coconut sugar (low GI), this dessert prevents insulin spikes, which can lead to fatigue and abdominal fat storage. Pecans provide an irresistible crunch while also boosting your energy levels. A guilt-free treat that helps stabilize your energy throughout the day!

Preparation time: 20 minutes

Cooking time 25 minutes

Total time 45 minutes

Cooking method: Traditional

Difficulty: Beginner

Servings: 5

Ingredients

100g of red lentils
100g of almond puree
60 g coconut sugar (low GI)
1 egg
1 tsp liquid vanilla extract
1/2 tsp baking soda
1 pinch of salt
50g of pecan nuts

Preparation

1
Cook your red lentils until they are very tender (almost puréed), about twelve minutes in three times their volume of water. Drain them well.
2
In a blender, combine the cooked lentils, almond puree, coconut sugar, egg, and vanilla. Blend until perfectly smooth.
3
Pour the mixture into a bowl. Add the salt and baking soda. Mix with a spatula. Finally, stir in the pecans.
4
Pour the batter into a square baking tin lined with baking paper. Bake at 180°C for 20 to 25 minutes.
5
Allow to cool completely before unmolding. The blondie will firm up as it cools and develop its "fudge" texture.

Note

Coral lentils are completely undetectable in taste! They help lower the glycemic load of your blondie while naturally combating hot flashes.

Keywords: healthy blondie, perimenopause recipe, red lentil dessert, low GI pastry, almond puree, gluten-free, energy snack for women, hormonal balance, MyMenoChef, high fiber dessert.