I admit I’ve been having my troubles with vegan baking endeavors… One of my grandmothers used to have her own bakery, so she was a baker by trade. Whenever we visit her, we are served delicious homemade cakes. Since going vegan, I have been trying to bring baked vegan goods, but was always a little ashamed because they couldn’t keep up with her cakes in the slightest.
I have tried a few vegan cakes, muffins and brownies and apart from this raw-vegan cheesecake (which technically doesn’t count as baking), I was never happy with the result. Never!
Then this past December I got the vegan winter ebook from Pia of Kraftfutter, which contained a brownie recipe that was slightly different to all the recipes I’ve tried before because of 1 special ingredient… Lentils! I decided to make them as a dessert for Christmas eve.
I probably ate half of the batch myself within a day and have made these brownies four times within the past month. Needless to say – they’re a real winner! Not only do they taste amazing, but the consistency is on point!
Since I’ve been trying to incorporate more protein into my diet, I experimented with slight variations of this recipe and added some organic pumpkin seed protein powder, which gives them a slightly nutty taste. If you don’t want to add protein, just sub it for flour instead.
If you’re bringing these to a party or invitation, I would recommend making them the day before because they taste even better the next day!
Ingredients:
- 150 g black lentils (uncooked)
- 200 g dark chocolate (70%)
- 50 ml coconut oil
- 500 ml plant milk (I used oat)
- 130 g buckwheat flour
- 50 g protein powder (unsweetened, unflavored – I used pumpkin seed protein)
- 50 g cocoa powder
- 130 g brown sugar
Instructions:
- Cook lentils in 300 ml water according to package instructions, then drain.
- Melt chocolate in a water bath or double boiler.
- Pour lentils, melted chocolate, coconut oil and milk into a blender and blend well until smooth.
- In a bowl, mix the lentil cream with dry ingredients.
- Line a baking dish (ca. 8 x 10 inches) with baking paper and pour batter into it. Bake at 350°F (180°C) for 35 minutes. Let cool a bit and cut into squares.
- 150 g black lentils (uncooked)
- 200 g dark chocolate (70%)
- 50 ml coconut oil
- 500 ml plant milk (I used oat)
- 130 g buckwheat flour
- 50 g protein powder* (unsweetened, unflavored - I used pumpkin seed protein)
- 50 g cocoa powder
- 130 g brown sugar
- Cook lentils in 300 ml water according to package instructions, then drain.
- Melt chocolate in heat-resistant container.
- Pour lentils, melted chocolate, coconut oil and milk into a blender and blend well until smooth.
- In a bowl, mix the lentil cream with dry ingredients.
- Line a baking dish (ca. 8 x 10 in) with baking paper and pour batter into it. Bake at 350°F (180°C) for 35 minutes. Let cool off a bit and cut into squares.
- *If you don't want to use any protein powder, just sub it for flour.
- If you're bringing these to a party or invitation, I would recommend making them the day before because they taste even better the next day.
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Zutaten:
- 150 g trockene schwarze Linsen
- 200 g dunkle Schokolade (70%)
- 50 ml flüssiges Kokosöl
- 500 ml Milch (z.B. Hafermilch)
- 130 g Buchweizenmehl
- 50 g Proteinpulver (ungesüßt, ohne Geschmack)
- 50 g Kakaopulver
- 130 g brauner Zucker
Zubereitung:
- Linsen nach Packungsanweisung in 300 ml Wasser kochen, dann abgießen.
- Schokolade im Wasserbad schmelzen.
- Linsen, flüssige Schokolade, Kokosöl und Milch in einem Mixer pürieren, bis eine flüssige Creme entsteht.
- In einer Schüssel die Creme mit den trockenen Zutaten vermengen und gut verrühren.
- Backform (ca. 20 x 25 cm) mit Backpapier auslegen und Teig hineingeben. Bei 180°C für 35 Minuten backen. Etwas abkühlen lassen und in Rechtecke schneiden.
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