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