Cocoa lentil shortbread with coconut oil

Ingredients

For 1 serving

• Red lentils30 g
• Chickpea flour15 g
• Vital wheat gluten8 g
• Unsweetened cocoa powder10 g
• Maple syrup10 g
• Coconut oil4 g
• Baking powder2 g

Contains: gluten,

Method

1. Turn the oven on to 180 °C (conventional) and line a baking tray with baking paper.
2. Rinse the red lentils and cook them in a small pan of boiling water for 12 minutes, until tender; drain well, let them drip for a few minutes and mash them to a purée with a fork.
3. Melt the coconut oil in a small pan over low heat for a few seconds, until liquid.
4. Work the lentil purée with the chickpea flour, gluten, cocoa, baking powder, maple syrup and melted coconut oil until the dough is even and no longer sticks to your hands.
5. Shape 5 balls, flatten them on the tray to about 1 cm thick and bake for 14 minutes, until the tops are dry and the edges firm.
6. Let them cool on the tray: they only turn crumbly once cold.