Ingredients
| Quantity | Ingredients |
|---|---|
| 1 1/2 cups | Rose Lentil puree |
| 3/4 cup | canola oil |
| 1/2 cup | mashed banana |
| 1/2 cup | packed brown sugar |
| 2 cups | whole wheat flour |
| 2 tsp | baking powder |
| 1 tsp | baking soda |
| 1 tsp | ground allspice |
| 1/2 tsp | salt |
| 1/2 cup | chopped walnuts |
| 1 cup | finely grated carrot |
Directions
1. Wash lentils. Cover with water and bring to a boil. Reduce heat and simmer, covered, until the lentils are very tender, about 40 to 50 minutes.
2. Drain, reserving the stock.
3. In a blender or food processor, blend lentils, adding enough stock to make a purée the consistency of canned pumpkin. As purée forms, stop and mix often until it is smooth.
4. Makes 2 cups. Freezes well.
For cake:
1. Preheat oven to 350 F (180 C).
2. In a large mixing bowl, combine lentil purée, oil, banana and brown sugar until well blended.
3. In a separate bowl, combine flour, baking powder, baking soda, allspice and salt. Mix thoroughly. Beat into lentil mixture a little at a time. Stir in walnuts. Stir in carrot.
4. Turn into a 9- x 13-inch nonstick baking dish. Bake 30 minutes, or until toothpick inserted in center comes out clean.
Source: Discover the Pulse Potential Cookbook produced by The Saskatchewan Pulse Crop Development Board, 1994