I was all excited to put my lentil puree to the test so here's what I came up with. Since my main objective was to have something super healthy and quick to jumpstart my day I threw in as many of the purported superfoods (oatbran, flaxseed, cinnamon, blueberries and lentils) I could think of! And since i'm cutting back on wheat it also had to be gluten free. I'm quite pleased with the flavor and texture. I might change it ever so slightly next time by cutting out 2 tablespoons of brown sugar and replacing it with 2 tablespoons agave nectar! Also might switch oatbran to 1/4 cup and flaxseed to 1/2 cup. Anyhow it tasted mighty good as is so go for it!
Ingredients
1 cup *gluten free flour mixture*
1/2 cup oatbran
1/4 cup flaxseed
1/4 cup brown sugar
2 teaspoons baking powder
*2 teaspoons cinnamon*
1/2 teaspoon salt
1/2 cup lentil butter
1/2 cup soy milk
1/2 cup mango/orange juice
2 tablespoons canola oil
1 ripe banana
1 cup frozen blueberries
Mix dry ingredients in a large bowl. Whirl liquid ingredients together. Pour into the dry. Mix together well without overbeating. Add the frozen blueberries. Use 1/4 cup batter per muffin. Bake at 375 degrees for about 18 minutes. Cool. Eat one and feel good about how many of the superfoods are contained in such a tiny little package! Eat two and feel like a superhero :O)
*Gluten-free flour mixture: 2-3/4 cups organic brown rice flour, 1/2 cup tapioca starch plus 1/4 cup Bob's Red Mill Almond Meal. This makes 3-1/2 cups gluten-free flour.*
*2 teaspoons cinnamon gives muffin quite a prounounced cinnamon flavor -- if you like a more delicate flavor use only 1 teaspoon *
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