1/2 cup dried red lentils Pinch of salt
1/3 cup unsalted butter or coconut oil
3 oz chopped dark chocolate
1/3 cup natural (non-Dutch processed) cocoa powder
1 tsp instant espresso powder (optional)
2 cups whole wheat pastry flour
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large organic eggs, at room temperature
3/4 cup milk, at room temperature
1/4 cup coconut, turbinado, or demerara sugar
1/4 cup maple syrup
2 tsp vanilla extract
1 cup pure pumpkin puree
1/3 cup 2% evaporated milk
2 Tbsp maple syrup
1/2 tsp cinnamon
- Place lentils, a pinch of salt, and 1-1/2 cups water in small saucepan. Bring to a boil, reduce heat to low, and simmer until lentils are very mushy and water has been absorbed, about 15 minutes. If needed, add a small amount of additional water during cooking. Mash lentils well with backside of a spoon, set aside, and let cool to room temperature.
- Place butter or coconut oil and chocolate in metal bowl set over pan of barely simmering water. Heat until chocolate has melted, stirring constantly. Remove from heat, stir in cocoa powder and espresso powder (if using), and let cool for several minutes.
- Preheat oven to 350ºF (180ºC).
- In large bowl, stir together flour, cinnamon, baking powder, baking soda, and salt. Add eggs to chocolate mixture and stir to combine. Stir in cooled lentil puree, milk, sugar, maple syrup, and vanilla. Add wet ingredients to dry ingredients and mix gently.
- Divide mixture among 12 greased or paper-lined standard-sized muffin cups and bake for 22 minutes, or until a tester inserted into centre of a cake comes out mostly clean. Let cool for a few minutes, unmould, and cool further on metal racks. Cakes can be kept chilled for up to 5 days.
- To make sauce, blend together pumpkin, evaporated milk, maple syrup, and cinnamon. If needed, add more evaporated milk to reach a thin consistency.
- To serve, spread some pumpkin sauce on serving plate and top with a cake.
Makes 12 servings.
Source: Alive magazine