Lentil cookies! No, seriously.
Because people don't already think that vegans eat some strange stuff.
Lentil-Raisin Cookies*
2 cups spelt flour
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp ground ginger
1 cup cane sugar
1/2 cup earth balance
1 starchy-type egg replacer
1/4 cup applesauce
1/4 cup non-dairy milk
2 tsp vanilla extract
1 cup rolled oats
1 cup dried currants
1 cup dried unsweetened coconut
2 cups water
2/3 cups green or brown lentils
bring the water and lentils to a boil, then simmer for 30-40 minutes until tender. once cool, drain any remaining liquid and add the lentils to a food processor along with 1/2 cup of the sugar. puree until smooth, then mix the applesauce, n-d milk and vanilla extract into the mixture and set aside.
cream together the earth balance with the remaining 1/2 cup sugar, then add in the egg replacer and the sweet lentil-apple mixture to combine. sift in all dry goods except for the oats, currants, and coconut. finally, fold in the remaining ingredients.
form the dough into balls of about a tbsp each, and bake at 375 for 16-18 minutes. nb: this makes a lot of tiny cookies, though they freeze incredibly well and even taste good right out of the freezer. they're also obscenely addictive once they've cooled for an hour.
<b>Edited</b> to swap the lentil measurement for the water measurement!
*Adapted from Alton Brown.
Lentil-Raisin Cookies*
2 cups spelt flour
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp ground ginger
1 cup cane sugar
1/2 cup earth balance
1 starchy-type egg replacer
1/4 cup applesauce
1/4 cup non-dairy milk
2 tsp vanilla extract
1 cup rolled oats
1 cup dried currants
1 cup dried unsweetened coconut
2 cups water
2/3 cups green or brown lentils
bring the water and lentils to a boil, then simmer for 30-40 minutes until tender. once cool, drain any remaining liquid and add the lentils to a food processor along with 1/2 cup of the sugar. puree until smooth, then mix the applesauce, n-d milk and vanilla extract into the mixture and set aside.
cream together the earth balance with the remaining 1/2 cup sugar, then add in the egg replacer and the sweet lentil-apple mixture to combine. sift in all dry goods except for the oats, currants, and coconut. finally, fold in the remaining ingredients.
form the dough into balls of about a tbsp each, and bake at 375 for 16-18 minutes. nb: this makes a lot of tiny cookies, though they freeze incredibly well and even taste good right out of the freezer. they're also obscenely addictive once they've cooled for an hour.
<b>Edited</b> to swap the lentil measurement for the water measurement!
*Adapted from Alton Brown.
