Harry’s Lentil Cookies:
Ingredients:
- 2 cups whole wheat pastry flour (Red Mill)
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp allspice
- 1 cup sugar
- 6 oz unsalted butter, room temperature
- 1 egg
- 2 tsp vanilla
- 1 cup lentil puree, recipe follows
- 1 cup rolled oats
- 1 cup dried fruit
- 1 cup unsweetened dried shredded coconut
Procedure:
Preheat oven to 375°F.
In medium bowl, combine flour, baking powder, salt, cinnamon and allspice. Set aside
In mixing bowl, cream together the sugar and butter, Add egg and mix until just blended.
Add vanilla and lentil puree, mix until combined. Add flour mixture and blend on low speed until combined.
Hand stir in the oats, dried fruit and coconut. Form dough into balls of about 2 tsp in size. Place onto parchment paper lined baking sheet with about 1 inch between balls. Bake for 15-17 min (or until 195 degrees is reached on an instant-read thermometer.
Lentil Puree:
4 oz lentils, approx 2/3 cup, picked over and rinsed
2 cups water
In small pot over medium heat, add lentils and water. Bring to simmer, cover and simmer for 30-40 minutes or until lentils are tender. Remove from heat and allow to cool, and then puree. The puree may be stored in refrigerator for 3-4 days or in freezer for 2-3 months.
