By Janel Ovrut at Eat Well With Janel
Welcome to Lentil Day of the Breakfast Blog Challenge!!! Have you been trying new breakfast recipes this week? I like to tell my clients that breakfast never has to be a big sit down meal when you’re rushing to get ready in the morning. Any healthy food will do to jump start your metabolism and energize your day (aim to eat within 45 minutes of getting up!). Even if all you can manage is a little handful of almonds as you’re running out the door, or a piece of fruit on the train and a yogurt when you get to your desk will do for breakfast. But this week we’re hoping to inspire new breakfast ideas with the Breakfast Blog Challenge and I was challenged with finding a good breakfast recipe using lentils!
Lentils are a fan favorite in our home. Funk devours them daily in his lunch salad, and I love a good lentil soup or Indian dish that’s chock full o’ lentils. But for breakfast?! I was up for the challenge. The Breakfast Blog Challenge.
Elizabeth told me about a lentil breakfast muffin she discovered on the Malomeals blog and after lots of web searching, I found the recipe on Post Punk Kitchen (recipe below).
This was my first major attempt at baking since my hip surgery, which means my balance was off on all accounts. I wanted to have a batch of warm muffins in the oven when Funk came home from work but instead he came home to a batch of lentils all over the floor. Oops. Fortunately I had made a double batch of lentils so I went back to attempt the muffins again (with Funk’s supervision this time).
When I finally got to taste my Lentil Muffin, I really enjoyed the chai tea flavors! Delish! They taste fantastic with a berry jam smeared on top and they’re so filling! One muffin plus an orange kept me satisfied til lunch, which is a rarity! All that protein and fiber from the little lentils as well as whole wheat flour will help hold you over.
The true taste test was with my mom. She took me to a doctor’s appointment so I brought her some muffins, not telling her any ingredients, and just advising her to eat them with jam on top, and left it at that. When I came out of my appointment, mom told me she got hungry and enjoyed a muffin where she, “Could see and taste all of the ingredients! Raisins…coconuts. It was good!” I kept my lips zipped and decided to let my mom discover, when reading this post, that she loved a lentil muffin. Who woulda guessed it!? You love lentils, mom! Now that was a Breakfast Blog Challenge success!
I can’t wait to see what you submit for your lentil recipe in the Breakfast Blog Challenge. Don’t forget, you could win the awesome book Thrive—The Vegan Nutrition Guide. And a new prize was just added! You can ALSO win the book 101 Optimal Life Foods by Registered Dietitian (aka Gu-a-titian) Dave Grotto. Two prizes! Just remember to email your recipe and pics to firstname.lastname@example.org by Tuesday, February 16th. Good luck!
- Janel of Eat Well with Janel
Lentil Breakfast Muffins/Cake
2 c chai tea
2 c cooked lentils
4 T fresh ginger (I left this out)
¾ c coconut
1 T cinnamon
1 t ground cloves (I used pumpkin pie spice here)
1 t coconut extract (or vanilla or almond)
¼ c flax meal
¼ t kal stevia (optional) or 4 t liquid sweetener (I used 4t agave)
1 T vinegar
4 c whole wheat flour
1 T baking powder
1.5 t baking soda
½ c sugar
1 t salt
Optional: 1 c raisins – great option! I’d suggest adding some plump raisins
Pre-heat oven to 375
Place the wet ingredients in a blender and blend
Mix the dry ingredients in a mixing bowl, make a well and fold the wet ingredients in until just combined.
Spray a muffin tin with cooking spray and scoop a quarter cup into the tins. Bake for 15- 20 minutes or until a toothpick comes out clean.
Or spray a 9 by 13 baking pan and place mixture in there.
Bake for 30 minutes or until a toothpick comes out clean.