Friday, September 6, 2013
There's more than one way to get your vegetables
I always plan my meals to include 2 vegetables or fruits. This pumpkin bread adds even more with an unusual ingredient: lentils!
Adapted from a recipe from the http://www.lentils.ca/Canadian Lentil Association, here's the recipe for 1 loaf:
1/4 cup lentils
Covered with an inch of water. Bring to a boil and simmer covered for 15 minutes.
Preheat oven to 350.
Beat 3 eggs with 1/2 cup brown sugar
Add 1 tsp. cinnamon, 1 tsp. ginger, 2 tsp baking powder, 1 tsp baking soda and a dash of salt.
In a food processor mash the lentils with 1/4 cup canola or olive oil and 1/2 cup skim milk.
Add to mixing bowl along with 1 15 oz. can pumpkin, 1 Tbsp. lemon juice, 1/4 cup unsweetened applesauce.and 1 tsp. vanilla. Stir in 1 cup whole wheat flour and 1 1/2 cups all purpose flour.
Bake in loaf pan sprayed with Pam for 1 hour until knife inserted in center comes our dry.
My dinner consists of Tomato Tilapia (with fresh sliced tomatoes and mozzarella cheese) and roasted fingerling potatoes. Served with 1 slice pumpkin loaf and 1 glass of skim milk.
My breakfast will include natural peanut butter pumpkin loaf, a glass of milk and grapes!