Ingredients
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9 1/2 ounces whole wheat pastry flour (about 2 cups)
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1 teaspoon baking powder
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1 teaspoon salt
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1 1/2 teaspoons ground cinnamon
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1/2 teaspoon ground allspice
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8 ounces sugar (about 1 cup)
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6 ounces unsalted butter, room temperature (about 3/4 cup)
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2 teaspoons vanilla extract
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4 ounces lentils, sorted and rinsed (about 2/3 cup)
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2 cups water
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1 cup dried fruit
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1 cup rolled oats
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1 cup unsweetened dried shredded coconut
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1 egg
Instructions
- In a small pot over medium heat, combine the lentils and the water.
- Bring to a simmer, cover, and simmer for 30 to 40 minutes, or until lentils are tender.
- Remove from the heat and puree. If using immediately, let cool. The puree may be stored in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months.
- Preheat the oven to 375 degrees F.
- In a medium bowl, combine the flour, baking powder, salt, cinnamon and allspice.
- In the bowl of a stand-mixer with a whisk attachment, cream together the sugar and butter on medium speed.
- Add the egg and mix until just incorporated.
- Add the vanilla and lentil puree and mix until combined.
- Add the flour mixture and blend on low speed until just combined.
- Remove the bowl from the mixer and stir in the oats, dried fruit and coconut.
- Form the dough into balls about 2 teaspoons in size and place on a baking sheet with parchment paper, leaving about 1-inch of room in between.
- Bake for 15 to 17 minutes, or until an internal temperature of 195 degrees F is reached on an instant-read thermometer.