Mint Chocolate Malt Ball Lentil Brownies

Tomorrow is my last day of work before I go on mat leave for the next year or so.  It has obviously been a 9 month countdown which as it got closer I was getting more and more excited but now that this is the last week it feels a little weird.  I am developing this feeling of missing out.  This has been a very busy year at work and I have felt like I made a big contribution this year and was needed.   So now that I am leaving and getting this sense that things will go on as normal,  its sort of weird.
Now don't get me wrong there is still a part of me that is super excited for this next adventure of baby, a year I am sure I will never forget (except for maybe the first weeks during major sleep deprivation).  I am looking forward to even a re-focus of what I really want moving forward and a focus back to here, the blog.  Hopefully in the next year I can make some changes, get into a pattern, and bake more.   My new concern will be where do I bring my baking in the next year,  if it is in my house it will be a rough ride trying to lose those baby pounds.

Since I opened a can of lentils last week to make my Banana Lentil Muffins, I didn't want to waste the remaining 1/2 can so I decided to try another recipe with lentils.   I of course had to bring a treat in my last week of work and figured brownies would be a good choice.  I was at the bulk barn the other day and all the holiday candies and chocolates are out. Something that got me completely excited.  I spotted these new mint chocolate malt balls and couldn't resist.

Mint Chocolate Malt Ball Lentil Brownies

(adapted from Canadian Lentils)

INGREDIENTS:

• 1/2 cup lentil puree  (1/2 cup lentils + 2 tbsp water, pureed together)
• 1 1/2 cups granulated sugar
• 1/2 cup butter, melted. 
• 3/4 cup cocoa powder
• 1/2 tsp salt
• 3 eggs
• 1 cup unbleached all purpose flour
• 3/4 tsp baking powder
• 1 1/2 cups chopped mint chocolate malt ball

INSTRUCTIONS:

1) Preheat the oven 350F.  Grease a 9 x 13 pan.
2) Combine lentil puree, sugar, melted butter, cocoa powder and salt.  Mix together.

3) Add eggs, one a time stirring until just combined.
4) Add flour and baking powder.  Stir until almost combined.
5) Add chopped mint malt balls, reserving a handful to toss on top.

Look how pretty they are!

6) Pour into the prepared pan.   Bake for 16 minutes.  Add remaining malt balls to the top.
7) Bake for another 4-6 minutes.   Remove from oven and let cool

Another successful recipe with lentils.   I am not a huge mint and chocolate fan but these malt balls were quite tasty, so in brownies it really worked.   These brownies were moist and minty.

MEG's RATING : D-EEEE-LICIOUS!

Banana Lentil Muffins

Do you ever make a recipe and forget an ingredient?  You only realize the ingredient is missing after the recipe has come out of the oven and think CRAP,  I forgot something.    But, do you ever make a recipe and forget an ingredient and the recipe still comes out good.    The funny thing is this is the second time I have done this to a Banana recipe.   I went to make these muffins and forgot the sugar.  I did the same thing with a banana bread in the summer.   The interesting this is the bread turned out terribly, these muffins did not.   I actually almost didn't notice I forgot the sugar, it was just in a second thought that I realized I didn't add it.

Canadian Lentils were a sponsor at the Blissdom Conference and they were giving away chocolate chip cookies made with lentils,  a recipe created by Michael Smith.   These cookies were actually insanely tasty. Although in my opinion loaded with too much sugar, which may explain the good flavour.   They also gave us a cookbook of recipes that used lentils, I of course went straight to the desserts at that back of the book and found these banana muffins.   There were also brownies that I will be making soon enough.   I made a few tweaks, some on purpose and some not.

Banana Lentil Muffins

(adapted from Canadian Lentils)

INGREDIENTS:

• 1 cup green lentil puree  (1 cup of drained canned lentils + 1/4 cup water pureed together)
• 3 ripe bananas
• 1 egg
• 1/4 unsweetened applesauce
• 1/4 cup vegetable oil 
• 1 egg
• 1/2 cup granulated sugar ( I forgot this and they are still good)
• 1 cup whole grain bread flour
• 1/4 cup unbleached all purpose
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 3/4 tsp cinnamon
• 1/3 cup chopped walnuts
• 1/3 cup chopped dark chocolate

INSTRUCTIONS:

1) Preheat the oven to 400F. Smash or puree the bananas.  I pureed them with my hand blender until they resembled a sauce.

2) Combine lentil puree, banana puree, apple sauce, egg, oil and sugar (if you remember).   Whisk together. 

3) In a small bowl combine flours, baking soda/powder, salt, cinnamon.  Add chocolate and walnuts and blend in. 

4) Add the dry mixture to the wet mixture and fold in until just combined. 

5) Line 12 muffin tin with paper liners,  fill evenly with the batter.   Bake for 18-20 minutes.  Let cool in pan for a few minutes.   Store in air tight container.

Easy to put together, healthy and moist.   Good with or without sugar.  ;-)

MEG'S RATING : D-EEEE-LICIOUS!