*MAY 2013 UPDATE*
Help Carlene win an opportunity to cook with Chef Michael Smith this May (2013) by voting for this recipe! If you register to vote, you even enter yourself to win $500 dollars and a 3 night stay in Saskatoon’s Delta Bessborough! You can vote every day!
I’ve been on a big pulse kick lately and trying to find unique and creative ways to add these super foods into my diet. Also, I feel very guilty for living in the Canadian province of Saskatchewan which produces 99% of Canada’s lentil and chickpea crops and 67% of Canada’s dry pea crop, yet I don’t really know how to re-hyrdrate them, cook or bake with them. So this is a continuation of my adventures! These little lentil bars taste freaking awesome and are packed full of goodness making them great for a grab-n-go breakfast, fuel/recovery snack for athletes or just a healthy, gluten-free snack. In true BS fashion, let’s get to the recipe…
- 1 cup peanut butter
- 3/4 cup honey
- 1/2 cup chocolate chips
- 1 tsbp cocoa powder
- 2 cups cooked lentils (see below for cooking instructions)
- You could also used two cups of canned lentils. If you do, ignore cooking instructions.
- 4 tbsp ground flax seed
- 4 tbsp hemp seed
- 4 tbsp almond flour
- 2 tbsp chai seed
- 1/4 cup unsweetened shredded coconut
- 3 tbsp unsalted sunflower seeds
- 3 tbsp pumpkin seeds (shelled)
- 3/4 cup rolled oats
- **Note**: feel free to mix or add ingredients as you like & feel free to share your changes in the comments!
Start by cooking your lentils. Measure and rinse 1 cup of dried lentils (I used 1/2 cup red lentils and 1/2 cup green). Once the lentils have been rinsed, place in large pot and add two cups of water, and bring to low simmer for 15-20 minutes (NOTE: The time starts as soon as you put the pot of water/lentils on the stove – so it will be cold for a bit, so essentially the lentils are only simmering on heat for roughly 5-10 minutes depending on your stove). Drain lentils and place in large mixing bowl.
In the mixing bowl, along with the lentils, add in the flax seed, hemp seed, almond flour, chai seed, coconut, sunflower seeds, pumpkin seeds and the rolled oats. Mix until combined.
In a medium sauce pan, combine the peanut butter and honey. Stir frequently over a medium heat – be careful not to burn. Once it’s turned into a thick liquid, turn off heat and add in chocolate chips and cocoa. Once it’s completely melted together, add into your lentil/dry ingredients bowl and mix until completely combined.
Turn into a saran wrap lined glass bakeware (I believe mine was an 8×8) and place into the freezer for roughly 3 hours until it’s had time to set. Remove, cut into bars, individual wrap and keep in the fridge or freeze again.
These bars remind me a lot of my favourite running energy/fuel bars – Genki Bars. Take a look at Genki’s site for numerous reasons of why lentils are a great choice for athletes. You can also purchase their bars on their site if you’d like to try as a comparison.
Hope you enjoy these babies! Let me know how you like to eat them – running fuel? gluten free snack? breakfast?