Lentil Biscuits

I’m Lena, I am a food blogger specialised in beans and lentils (Linsenlena), and I love cake. I realised that a cake doesn’t necessarily have to consist of eggs, butter, sugar and flour almost ten years ago when I was served a chocolate cake with courgettes. Since then, no vegetable is safe from me! In the meantime, I bake my cakes almost exclusively from beans and lentils and thus satisfy my craving for sweets not only with less sugar, more protein and simply healthier, but also in a much more sustainable way.

Ingredients

• 100 g cooked red lentils
• 1 pinch of salt
• 60 g date sugar or xylitol
• 60 ml coconut oil
• 100 g ground almonds
• 50 g buckwheat flour

Filling

• Jam or pureed fruits with flaxseeds
• Chocolate

Instructions

1. Blend the cooked lentils, salt, sweetener (e.g. date sugar or xylitol) and coconut oil
   with a blender to get a uniform paste.
2. Add the ground almonds and buckwheat flour and knead everything into a dough.
3. Shape the dough into small balls, flatten them and press a small hollow into them
   with your thumb.
4. Bake at 180 degrees for approx. 8-10 minutes. Leave the biscuits to cool.
5. Fill the hollow of the cooled biscuits with jam or melted chocolate and chill again.