Difference between revisions of "Lentil Cookies"

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Recipe by: [[:Category:chizad's recipes|chizad]] Uploaded by [[:user:Drimble Wedge|Drimble Wedge]]
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__NOTOC__
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[[category:Baking]][[Category:Coconut]][[Category:Cookies]][[Category:Lentils]][[Category:Desserts]]
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== Description ==
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Contributed by Gloria at [http://health.groups.yahoo.com/group/Healthy_Recipes_For_Diabetic_Friends/ Healthy Recipes For diabetic Friends Y-Group]
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* Source: Alton Brown, 2006 with nutrition being found from the same recipe posted to Allrecipes.com
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* Prep Time: 30 minutes | Cook Time: 1 Hour 10 minutes
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* Yield: 4½ Dozen (54 servings) and 1½ cups lentil purée
  
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Alton Brown's lentil cookies are quite good. I wasn't quite sure what to expect when I first saw the recipe, but I was definitely intrigued by the idea. They're really delicious.
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== Ingredients ==
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* 9½ oz whole-wheat [[pastry flour]], approximately 2 cups <ref>cook's note: if desired, a quarter of the whole-wheat flour can be substituted with lentil flour for a denser, stronger flavored cookie.</ref>
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* 1 tsp [[baking powder]]
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* 1 tsp [[salt]]
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* 1½ tsp ground [[cinnamon]]
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* ½ tsp ground [[allspice]]
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* 8 oz [[granulated sugar|sugar]], approximately 1 cup <ref>Try substituting Splenda instead</ref>
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* 6 oz unsalted [[butter]], room temperature, approximately ¾ cup
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* 1 [[egg]]
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* 2 tsp [[vanilla extract]]
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* 1½ cups [[#lentil purée|lentil purée]] ([[#lentil purée 2|Recipe]] follows)
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* 3½ oz [[rolled oats]], approximately 1 cup
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* 4 oz [[dried Fruit|dried fruit]], approximately 1 cup
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* 2¼ oz unsweetened dried shredded [[coconut]], approximately 1 cup
  
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First off, you need to make a batch of lentil puree.
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=== Lentil purée ===
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* 4 oz [[lentils]], approximately ⅔ cup, picked over and rinsed
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* 2 cups [[water]]
  
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* 4 ounces lentils, approximately 2/3 cup, picked over and rinsed
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== Directions ==
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* 2 cups water
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# Preheat the oven to 375&nbsp;°F.
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# In a medium bowl, combine the [[flour]], [[baking powder]], [[salt]],[[cinnamon]] and [[allspice]].
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# In the bowl of a stand-mixer with a whisk attachment, cream together the [[granulated sugar|sugar]] and [[butter]] on medium speed.
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# Add the egg and mix until just incorporated.
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# Add the [[vanilla]] and lentil purée and mix until combined.
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# Add the [[flour]] mixture and blend on Low Speed Until Just combined.
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# Remove the bowl from the mixer and stir in the [[oats]], dried fruit and [[coconut]].
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# Form the dough into balls about 2 teaspoons in size and place on a baking sheet with parchment paper, leaving about 1-inch of room in between.
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# Bake for 15 to 17 minutes, or until an internal temperature of 195&nbsp;°F is reached on an instant-read thermometer.
  
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In a small pot over medium heat, combine the lentils and the water. Bring to a simmer, cover, and simmer for 30 to 40 minutes, or until lentils are tender. Remove from the heat and puree. If using immediately, let cool. The puree may be stored in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months.
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=== Lentil purée ===
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# In a small pot over medium heat, combine the [[lentils]] and the water.
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# Bring to a simmer, cover, and simmer for 30 to 40 minutes, or until [[lentils]] are tender.
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# Remove from the heat and purée.
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# If ising immediately, let cool.
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# The purée may be stored in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months.
  
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'''Yield:''' 1 1/2 cups lentil puree
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== Notes ==
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<references/>
  
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Then you use that as one of the ingredients in the cookie dough.  
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== Nutritional information ==
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Nutrition calculated for 1 Serving (25g):
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* 68 Calories | 31 Calories from Fat 31 | 3.5g Total Fat | 2.3g Saturated Fat | 0.2g Polyunsaturated Fat | 0.7g Monounsaturated Fat | 0g Trans Fat | 10mg Cholesterol | 52mg Sodium | 43mg Potassium |  8.5g Total Carbs | 1.3g Dietary Fiber | 4.4g Sugars | 1.3g Protein
  
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* 9 1/2 ounces whole-wheat pastry flour, approximately 2 cups*
 
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* 1 teaspoon baking powder
 
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* 1 teaspoon salt
 
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* 1 1/2 teaspoons ground cinnamon
 
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* 1/2 teaspoon ground allspice
 
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* 8 ounces sugar, approximately 1 cup
 
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* 6 ounces unsalted butter, room temperature, approximately 3/4 cup
 
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* 1 egg
 
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* 2 teaspoons vanilla extract
 
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* 1 1/2 cups lentil puree
 
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* 3 1/2 ounces rolled oats, approximately 1 cup
 
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* 4 ounces dried fruit, approximately 1 cup
 
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* 2 1/4 ounces unsweetened dried shredded coconut, approximately 1 cup
 
  
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'''Cook's Note:''' If desired, a quarter of the whole-wheat flour can be substituted with lentil flour for a denser, stronger flavored cookie
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[[Category:Coconut Recipes]]
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[[Category:Cookie Recipes]]
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Preheat the oven to 375 degrees F.
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[[Category:Dried fruit Recipes]]
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[[Category:Healthy Recipes for Diabetic Friends]]
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In a medium bowl, combine the flour, baking powder, salt, cinnamon and allspice.
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[[Category:Lentil Recipes]]
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[[Category:Rolled oats Recipes]]
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In the bowl of a stand-mixer with a whisk attachment, cream together the sugar and butter on medium speed. Add the egg and mix until just incorporated. Add the vanilla and lentil puree and mix until combined. Add the flour mixture and blend on low speed until just combined. Remove the bowl from the mixer and stir in the oats, dried fruit and coconut.
 
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Form the dough into balls about 2 teaspoons in size and place on a baking sheet with parchment paper, leaving about 1-inch of room in between. Bake for 15 to 17 minutes, or until an internal temperature of 195 degrees F is reached on an instant-read thermometer.
 

Revision as of 11:04, 25 March 2012

Description

Contributed by Gloria at Healthy Recipes For diabetic Friends Y-Group

  • Source: Alton Brown, 2006 with nutrition being found from the same recipe posted to Allrecipes.com
  • Prep Time: 30 minutes | Cook Time: 1 Hour 10 minutes
  • Yield: 4½ Dozen (54 servings) and 1½ cups lentil purée

Ingredients

Lentil purée

  • 4 oz lentils, approximately ⅔ cup, picked over and rinsed
  • 2 cups water

Directions

  1. Preheat the oven to 375 °F.
  2. In a medium bowl, combine the flour, baking powder, salt,cinnamon and allspice.
  3. In the bowl of a stand-mixer with a whisk attachment, cream together the sugar and butter on medium speed.
  4. Add the egg and mix until just incorporated.
  5. Add the vanilla and lentil purée and mix until combined.
  6. Add the flour mixture and blend on Low Speed Until Just combined.
  7. Remove the bowl from the mixer and stir in the oats, dried fruit and coconut.
  8. Form the dough into balls about 2 teaspoons in size and place on a baking sheet with parchment paper, leaving about 1-inch of room in between.
  9. Bake for 15 to 17 minutes, or until an internal temperature of 195 °F is reached on an instant-read thermometer.

Lentil purée

  1. In a small pot over medium heat, combine the lentils and the water.
  2. Bring to a simmer, cover, and simmer for 30 to 40 minutes, or until lentils are tender.
  3. Remove from the heat and purée.
  4. If ising immediately, let cool.
  5. The purée may be stored in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months.

Notes

  1. ↑ cook's note: if desired, a quarter of the whole-wheat flour can be substituted with lentil flour for a denser, stronger flavored cookie.
  2. ↑ Try substituting Splenda instead

Nutritional information

Nutrition calculated for 1 Serving (25g):

  • 68 Calories | 31 Calories from Fat 31 | 3.5g Total Fat | 2.3g Saturated Fat | 0.2g Polyunsaturated Fat | 0.7g Monounsaturated Fat | 0g Trans Fat | 10mg Cholesterol | 52mg Sodium | 43mg Potassium | 8.5g Total Carbs | 1.3g Dietary Fiber | 4.4g Sugars | 1.3g Protein
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