And they are DELICIOUS, much to even my surprise, haha.
I was playing around in the kitchen this morning and thought I’d challenge myself to experiment baking with only the ingredients I have in my pantry.
There’s not much food here, but that’s a sad story for another day. (I can pinpoint the exact date and time that my love for cooking and baking was destroyed like an atom bomb.)
I thought these cookies were going to be making the short journey from oven to compost BUT they surprised me, so I thought I should share the recipe before I forget. If you try them, let me know what you think.
Vegan Lentil Kale Cookies
Lentils (cooked)-one cup
Kale-1/2 cup raw (freshly picked from the garden.)
1/3 cup agave plus 2 tablespoons maple syrup
Chia seeds-2 tablespoons
Oats-1//2 cup (oat flour, I make my own, so easy. 1/2 cup oats in the blender or Bullet or food processor, takes just a few seconds.)
Whole wheat flour-1 cup
Baking powder-1/2 teaspoon
If you don’t already have some leftover cooked lentils like I did, cook 1 cup of lentils with 2 cups of water until soft, about 20-30 minutes or until all the water is absorbed.)
Place one cup cooked lentils in bowl.
Combine the kale and the oil in a blender/Bullet/food processor. Blend until a smooth slurry.
Add to lentils.
Add agave/maple syrup, vanilla, raisins, chia, and all other ingredients.
Mix until flours are well incorporated.
Let chill in refrigerator a few minutes until the oven is heated to 375 degrees.
Using a teaspoon, place about two inches apart on baking sheet. Flatten with a fork coated in flour so it won’t stick.
Bake for about 17 minutes until bottom is golden brown and the top is firm.
Let cool on wire rack.
***Options: Of course if your pantry is more well stocked than mine, you can def add grated apples, coconut, and other dried fruit and nuts.