French Lentil Carob Brownie


  • 70g cup of almond meal or pepita meal or sunflower meal– whatever takes your fancy. ✔ 1/2 cup millet or quinoa puffs. Just adds a textural difference into the brownie and some lightness
  • ✔ 3 Tbsp cacao powder
  • ✔1 tsp baking powder
  • ✔ 1/4 tsp salt
  • ✔ 1 Tbsp vanilla essence
  • ✔ 130g (1/2 cup) maple syrup
  • ✔ 50g (1/2 cup) olive oil
  • ✔ 80g (1/4 cup) rice milk
  • ✔ 1/2 tsp vinegar


  1. Heat oven to 165C

  2. Cooked the lentils and drain well. Put the lentil and cashews into a a blender or food processor and whizz well

  3. Add in the puffs, cacao, baking powder and salt and give it all a whizz to combine

  4. Add the maple syrup, vanilla essence, oil, milk and vinegar and whizz until everything is mixed (don’t overmix)

  5. 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

  6. 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

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