JLS (jlsjlsjls) wrote,

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Inspired by sealwhiskers ...

... but the rest of you may, of course, peek as well. Just doing my bit to help out with nummies that feature some attempt at healthy eating. :p

I've posted this one before, but a good cookie recipe always bears repeating:

Lentil Cookies

125 mL (1/2 cup) margarine or butter
125 mL (1/2 cup) packed brown sugar
50 mL (1/4 cup) white sugar
1 egg
5 mL (1 tsp.) vanilla
150 mL (2/3 cup) white or whole wheat flour (this is one recipe where I don't recommend substituting barley flour ... the cookies crumble to bits when you attempt pick 'em up)
2 mL (1/2 tsp.) baking soda
250 mL (1 cup) rolled oats
125 mL (1/2 cup) cooked, drained brown lentils
125 mL (1/2 cup) cooked wild rice (optional)
125 mL (1/2 cup) raisins
125 mL (1/2 cup) hulled sunflower seeds

Cream margarine, sugars, egg and vanilla together until fluffy. Stir in flour and soda. Blend well. Stir in rolled oats, lentils, rice, raisins and sunflower seeds. Drop by tsp. onto greased baking sheets allowing space for spreading. Press flat with floured fork. Bake at 190C (375F) for 8-10 minutes. Carefully lift off pan. Cool.
Nutrient breakdown: 2 cookies= 125k cal energy, 104.4 mg sodium, 5.9 g fat, .8 g fibre, 12.0 mg cholesterol

I've used this bread as "trail food" for cross-country drives ... also crumbly but in the BEST way (holds together better when warm from oven or reheated). But, hey, if you're gonna be a Cheese Monster, you wanna do it in style ...

Apple and Cheese Nut Bread

1/2 cup shortening
2/3 cup sugar (I usually use brown or raw sugar, rather than white)
2 large eggs
1 cup finely chopped apples, unpeeled
1/2 cup, or more, grated old cheddar
1/2 cup chopped walnuts
2 cups flour
1 tsp. baking powder
1/2 tsp baking soda
1 tsp. salt

Cream the shortening; gradually add the sugar, and beat until fluffy. Add the eggs, one at a time, beating well after each one. Stir in the apples, cheese and nuts. Sift the flour, baking powder, soda, and salt into the mixture and stir only until all the flour is dampened. Spoon into a buttered loaf pan, pushing the batter into the corners and sides of the pan. Bake at 350F for about an hour. (for muffins, bake at 400F for 20 minutes). Note: the one apple type I do NOT recommend for this recipe is Spartans ... for some reason the peel turned a nasty poison-green when baked and tasted bitter. All the other kinds of apples I've tried have been just fine)
Tags: food

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