Many people don’t think of beans as a dessert ingredient, but lentils add nutrition and fibre to these tasty bites.

Lentil raspberry chews recipe

Base

325 ml (1 1/3 cups) whole-wheat flour75 ml (1/3 cup) sugar2 ml (1/2 tsp) baking powder2 ml (1/2 tsp) cinnamonPinch salt125 ml (1/2 cup) reduced-fat margarine1 egg, slightly beaten125 ml (1/2 cup) raspberry jam

Filling

250 ml (1 cup) cooked lentils (canned or cooked from dry)175 ml (3/4 cup) brown sugar75 ml (1/3 cup) all-purpose flour7 ml (1 1/2 tsp) baking powderPinch salt2 ml (1/2 tsp) vanilla2 eggs, beaten175 ml (3/4 cup) unsweetened shredded coconut125 ml (1/2 cup) chopped pecans (optional)

Heat oven to 190 C (375 F).

Base:

In a bowl, combine flour, sugar, baking powder, cinnamon and salt. Cut in margarine until coarse crumbs form. Stir in egg and mix thoroughly. Press dough into a 33-by-23-cm (13-by-9-inch) baking dish and bake for 10 minutes until firm.

Let cool and then spread a thin layer of jam over base.

Reduce oven temperature to 180 C (350 F).

Filling:

In a blender, puree lentils with about 50 ml (1/4 cup) water until smooth (about the consistency of canned pumpkin).

In a separate bowl, combine sugar, flour, baking powder and salt. Mix in lentil puree, vanilla and eggs. Add coconut and pecans, if desired. Spread mixture on top of jam.

Bake until firm, about 35 minutes.

Let cool and cut into 18 bars.

Makes 18 bars.

Nutrition information per serving (one bar): 218 calories; 4.1 g protein; 9.75 g fat (6.05 g saturated fat); 31 mg cholesterol; 30.5 g carbohydrates; 3.3 g fibre; 131.45 mg sodium.

Source: Pulse Canada (杭州夜生活pulsecanada杭州夜网)

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