Australia’s own sprouted red lentils
An easy recipe that can be made the day before and stored in an air tight container until you are ready to add icing prior to serving. This is not a rich slice despite its looks and it is delicious with fresh raspberries sprinkled on top.
Serving – I used a slice tin 20 x 20 cm approx. 20 squares
Prep time – 15 min
Cook time – 15 min
Oven – 170C fan force
Icing – A light peppermint/chocolate icing tastes delicious!
I then use my finger to break up the raspberries and scatter them on top.
Another idea is to dust icing sugar on the top of the slice and then scatter the raspberries.
Recipe credits – Mum and Nan
This is a much-loved recipe from my Mum’s cookbook. This recipe is versatile and can be altered to make it your family’s own. I find the lentil flour nicely complements all the other flavours. Using lentil flour in the bechamel sauce will also add a wholesome look and allow it to thicken beautifully.
Serves – 6
Prep time – 20 min
Cook time – 45-50 min
Baking Dish – 30 cm x 20cm
Pancakes for the weekend? Why not! These pancakes are more savoury than sweet and taste delicious with fresh fruit and a dash of maple syrup.
Servings – 8 pancakes – depending on size!
Prep Time – 10min
Cooking time – 15min
Serves with maple syrup, fresh fruit or even ice cream!
Perfect with a cuppa or if you are asked to bring morning tea. The orange, chocolate, chia and lentil flavours blend together beautifully. In fact, these biscuits can often have a very subtle, peppery taste to them. Not that may kids even notice!
Serving – 20-25 small biscuits
Prep time – 15min
Cook time – 10-15min
Oven – 170C fan forced
** Gluten free flour option – 105g Sprouted red lentil flour and 175g of Gluten Free plain flour Enjoy!