Lentil Blondies with White Chocolate and Plums
- ½ cup (96 g) split red lentils
- ¾ cup (180 ml) water
- 1 ¾ cups (219 g) all purpose flour
- 1 tsp (5 g) baking powder
- ½ tsp (3 g) salt
- 1 ½ cups (326 g) Redpath® Golden Yellow Sugar, packed
- ¾ cup (170 g) unsalted butter, melted
- 2 large eggs, room temperature
- 1 tbsp (15 ml) vanilla extract
- 1 ½ cups (250 g) plums [about 4 medium, pitted and cut into ½ “ (13 mm) pieces]
- 1 cup (145 g) chopped white chocolate or chips
- Rinse lentils through a fine mesh sieve to remove any dirt or debris.
- Combine lentils and water in a medium pot and bring to a boil. Cover pot and reduce heat to low. Cook until lentils are tender, about 12 minutes. Drain any excess liquid and set aside to cool.
- Preheat oven to 350°F (180°C). Line a 9 x 13 inch (23 x 33 centimetre) baking pan with aluminium foil, allowing a couple inches of overhang on each side. Grease foil.
- In a medium bowl, whisk together the flour, baking powder and salt.
- In a separate large bowl, whisk the Redpath® Golden Yellow Sugar, butter, eggs and vanilla until smooth.
- Mash the cooled lentils with a potato masher, whisking them into the wet ingredients.
- Fold the dry ingredients into the wet, mixing until combined. Fold in the chocolate chips and the plums.
- Pour the batter into the prepared pan and smooth the top with an offset spatula.
- Bake until golden brown and a cake tester inserted into the centre emerges clean; 25 to 30 minutes.
- Allow to cool completely in the pan on a rack. Remove and cut blondies into 2 x 2 inch (5 x 5 centimetre) bars.
- Chopped apricots or cherries can be used in place of plums.
- If you forget to take the eggs out of the refrigerator, place the cold eggs in a bowl of warm water for 15 minutes.