It’s cookie dough…with super powers!
I have been putting it on my overnight oats in the morning…and having bowls of it at night…
It’s reeeeeally good. And thanks to all those lentils, filling! If you’re worried about a bean-y flavour, don’t be! This is a strong cookie-dough-pretender, just a little less sweet (I use 2 tbsp date paste, but if you’d like it a little more decadent, add more. No date paste? Use maple syrup!).
If you don’t have oat/almond/coconut flours, no worries. Coconut flour really sucks up the moisture, though, so if you’re subbing it for another flour (spelt or all-purpose or more oat/almond will do just fine), add a little less milk.
I’m on my fourth batch of this stuff.
- ½ cup dry yellow split peas
- ½ cup milk of choice
- ¼ cup nut butter of choice (I love Pecan Cashew Almond)
- 2 tbsp flax meal
- 1 tbsp vanilla extract
- ¼ tsp baking powder
- 2 - 4 tbsp date paste, to taste
- ¼ tsp sea salt
- 3 tbsp oat flour
- 3 tbsp almond meal
- 3 tbsp coconut flour
- Chocolate chips, nuts, sprinkles, pretzels, shredded coconut...
- Cook lentils until al dente (about 20 minutes). Using a mesh colander, run under cold water until chilled, then drain.
- To a blender, add ¼ cup of the milk, nut butter, flax meal, vanilla extract, baking powder, date paste, salt, and lentils (It's important that the milk goes in before the lentils; this will help them blend). Blend on low, gradually adding the rest of the milk and increasing the speed until mixture is smooth.
- Add lentil mixture of a large bowl. Add oat flour, almond meal, and coconut flour, and mix with the back of a spoon until all flour is incorporated.
- Add toppings as desired!