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French Lentil Carob Brownies FAILSAFE

Posted on Sep 19, 2015 in Blog, Sweet Tweets | 0 comments

Chocolate Lentil Cake


Now, I’ve been trying to avoid chocolate since I started the FAILSAFE (around 2.5 months ago). I’m no longer low salicylate, but I’m keeping an eye on my thresholds and adhering to some strict rules – no coffee, tea, herbal teas, alcohol and chocolate. But we all need a little treat every now and then.

However, one of the things about being on the FAILSAFE diet is that sweet treats are NOT in short supply. But then again most of the recipes for FAILSAFE sweets aren’t really all that healthy and don’t always consider sugar as they should. So on the back of my sucess with the Chocolate Bean Brownies, I started thinking. What about carob? And what about lentils?

Carob is an easy and obvious substitution. But why lentils? I did like the bean brownies, don’t get me wrong. But I felt that they were a little heavy. So I thought, how about giving lentils a whirl? They’d certainly work in a similar way to beans in the brownies, but would probably be lighter and easier to digest. So upon boiling up too many puy lentils (French lentils) the other day, I thought, “Giddy-up” – it’s brownie time!

And without much ado – here’s the recipe. I highly recommend you give it try. It’s super easy – food processor easy!  Super yummy. Kids will love out! It’s low fat, low sugar, dairy free, egg free, gluten free. I’ve made a few Birdseed-FAILSAFE quirks in the recipe. I recommend leaving the brownies in the fridge for a couple of days – as I think that the flavour improves after a bit of resting time. Happy baking!

Carob Lentil1



200g lentils cooked to soft and well drained (I used French lentils, but I’m certain that you could use any variety of lentils)

70g cup of freshly roasted cashews  (OR almond meal or hazelnut meal or pepita meal or sunflower meal– whatever takes your fancy. However, only cashews will be FAILSAFE)

½ cup millet or quinoa puffs. Just adds a textural difference into the brownie and some lightness.

3 Tbsp carob powder

1 tsp baking powder

¼ tsp salt

1 Tbsp vanilla essence

130g (½ cup) maple syrup

50g (½ cup) rice bran oil or canola oil

80g (¼ cup) rice milk

½ tsp vinegar (you can omit this for low salicylate – but the vinegar does help to activate the baking powder a little)

Heat oven to 165oC

  1. Cooked the lentils and drain  well. Put the lentil and cashews into a a blender or food processor and whizz well.
  2. Add in the puffs, carob, baking powder and salt and give it all a whizz to combine.
  3. Add the maple syrup, vanilla essence, oil, milk and vinegar and whizz until everything is mixed (don’t overmix).
  4. Pour into prepared tin and cook in a moderate oven for around 25 – 35 mins. Once the edges are cooked and pulling away from the sides, you can remove the brownie from the oven.
  5. Allow it to sit until it is completely cool. Best to chill in the fridge to help the brownie set. The brownies will be delicate and crumbly, but utterly delicious.
  6. Enjoy with Birdseed Carob Caramel sauce (on the blog).

Brown Lentil Chocolate Cakes


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