Vegan Blondie with Coral Lentils

Here's another Blondie , but this time it's vegan. Behind its ultra-melting texture and incredibly delicious center lies a surprising secret ingredient: red lentils. Rich in fiber and protein, they're combined here with flax seeds to offer you an excellent source of natural phytoestrogens, perfect for helping regulate hormones and alleviate hot flashes.

To ease you into the evening and promote restful sleep, this blondie incorporates almond puree and banana ,coconut sugar low glycemic index (GI), it prevents insulin spikes and energy crashes, while also supporting your figure and digestion.

Add a handful of crunchy pecans and a few dark chocolate for a delightful treat and a boost of serenity. A healthy, comforting, and 100% feel-good snack you absolutely must try!

Preparation time: 20 minutes

Cooking time 25 minutes

Total time 45 minutes

Cooking method: Traditional

Difficulty: Beginner

Servings: 5

Special diet: gluten-free, lactose-free, egg-free, vegan, vegetarian

Ingredients

100g of red lentils
100g of almond puree
50 g coconut sugar (low GI)
1 banana
1 tsp liquid vanilla extract
1/2 tsp baking soda
1 pinch of salt
50g of pecan nuts
1 tablespoon of ground flaxseed sheaths
3 tablespoons of water
dark chocolate chips (optional)

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.

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