Peace, Love & Lentil, Pumpkin, and Coconut Breakfast Bars
This recipe, from the Epicurious website, is an unusual use for lentils. These bars, which are high in fiber and protein, can be eaten for breakfast or as an energy-boosting snack before exercise. The bars are vegan and made with healthy fats (coconut oil, nuts) and antioxidant-rich dark chocolate. Eat them in moderation, as they are somewhat high in sugar and calories.
- ½ cup coconut oil (plus extra for greasing pan), melted
- 1 cup whole wheat flour1 cup all-purpose flour
- 1 cup rolled oats
- 1 cup brown sugar (add ¼ cup more for sweeter bars)
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- 1 cup dried cranberries
- 1 cup pecans, chopped
- 2 tablespoons crystallized ginger, finely minced
- ½ cup flaked coconut
- 1 (15-ounce) can pumpkin
- 2 cups green lentils, cooked and cooled to room temperature
- 2 teaspoons vanilla
- 1 cup dark chocolate chips
- Preheat oven to 350 degrees. Grease a 9” x 13” baking pan (for easier removal, line pan with foil first).
- In large bowl, combine and mix well flours, oats, sugar, salt, baking soda, and cinnamon. Stir in cranberries, pecans, ginger and shredded coconut.
- In medium bowl, combine and gently stir together ½ cup melted coconut oil, pumpkin, lentils and vanilla. Add the wet mixture to the dry and stir until just combined. Add mixture to prepared baking pan and gently press to make an even layer.
- Bake at 350 degrees for 25 to 35 minutes or until golden brown on the edges and cooked through. Let cool completely and cut into 16 bars. Melt dark chocolate chips in double boiler or microwave and stir until smooth. Drizzle over bars.
- Store leftover bars in refrigerator or freezer. Wrap bars individually in waxed paper to freeze.
Makes 16 servings (2” x 3 ½”) with 359 calories, 15g fat, 48 g carbohydrates, 119 mg sodium, and 10 g fiber, plus 10 g protein and 83% of the RDA for vitamin A.