AND THEN. I made lentil bars! Because… well, why not?! And then I sort of became the lentil bar fairy and handed out several at work, one of which went to this particular friend who *claims* that she doesn’t like lentils. Uh-huh. Just wait.
Said friend ate lentil bar.
One day later…
Friend commissions an entire batch of lentil bars for eating purposes!!
VICTORY OF THE LENTILS! Muahhahah.
And guess what? I have a new nickname!
I’ll give you one guess…
Naturally. The now lentil-converted friend decided I was henceforth to be dubbed Lentil (always said with some sort of accent, of course), mostly because we have a running joke that she brings meat and I bring rabbit food for lunch…and then when I bring beef it’s like.. WOAH. So yeah. A very apropos nickname, I would say ;)
And one more for your viewing pleasure… Throwback Thursday! I was six. Things haven’t changed much…
Recipe slightly adapted from She Bakes Here! I’ve made this twice—once as a single recipe, once doubled. I used green lentils once and red lentils once, and I think I prefer red, though you can use either. If using green, make sure you cook them just a little bit longer so they’re easily mushable (technical term). I reduced the sweetener a little so these aren’t overly sweet, but perfect for a mid morning or on the go snack. They were a big hit with the work peeps!
As posted, the recipe makes a single batch in an 8 by 8 pan (I used a circular pie dish).
Vegan, refined sugar free.
- 1/2 c red lentils
- 1 c water
- 1.5 c rolled oats
- 1/2 c whole wheat pastry flour
- 1/4 c ground flaxseed
- 1/2 tsp cinnamon
- heaping 1/4 tsp salt
- 2 tbsp almond butter
- 1/3-1/2 c maple syrup
- 1/4 c dark chocolate chips
Bring water to a boil in a medium saucepan. Add lentils, reduce to a simmer, and cook for about 15 minutes until very soft. Drain, if needed. Mash lentils a bit with a fork (though they should be pretty much like puree already), and set aside in a large bowl.
Preheat oven to 300, and line your baking pan of choice with parchment paper.
Using the same bowl the lentils are hangin’ out in, add oats, whole wheat flour, flaxseed, cinnamon, salt, almond butter, and maple syrup. Toss in chocolate chips and stir to combine (seriously, could this be any easier?). Once incorporated, spread the dough into your prepared pan—I found it easiest to use my fingers to spread it out, as it’s really thick. Get it mostly even and then pop it into the oven for 20-25 minutes, until the oats on top are slightly crispy.
Let it sit in the pan for a few, then pull the whole thing out by grabbing the parchment. Let cool completely on a rack before slicing! These keep well in tupperware at room temp for a few days.