Lentil Blondies with White Chocolate and Plums

Lentil Blondies with White Chocolate and Plums

Interested in working with more unexpected ingredients? Lentils are actually wonderful to work with when baking, because they’re subtle and have a texture which lends itself well to ooey, gooey delicious recipes. We used red lentils (for their sweeter taste), white chocolate and plums to make these scrumptious blondies.

YIELDS

24 bars

PREP TIME

25 minutes

COOK TIME

30 minutes

INGREDIENTS

  • 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

INSTRUCTIONS

 

  1. Rinse lentils through a fine mesh sieve to remove any dirt or debris.
  2. 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.
  3. 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.
  4. In a medium bowl, whisk together the flour, baking powder and salt.
  5. In a separate large bowl, whisk the Redpath® Golden Yellow Sugar, butter, eggs and vanilla until smooth.
  6. Mash the cooled lentils with a potato masher, whisking them into the wet ingredients.
  7. Fold the dry ingredients into the wet, mixing until combined. Fold in the chocolate chips and the plums.


  8. Pour the batter into the prepared pan and smooth the top with an offset spatula.
  9. Bake until golden brown and a cake tester inserted into the centre emerges clean; 25 to 30 minutes.
  10. Allow to cool completely in the pan on a rack. Remove and cut blondies into 2 x 2 inch (5 x 5 centimetre) bars.

 

CHEF'S TIPS

  • 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.