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| With lentils, tahini and whole grain flour this snack cake combines the nutritious with the delicious. It’s school-lunch-friendly too. |
Sometimes I expect more from a cake. Sure, I want a cake that satisfies with just the right sweetness and texture. But sometimes I’d like a little more from my baking — a little nutrition maybe, some substance, something that gives me the okay to pack it in my kids’ lunch.
This healthy (ish) tahini lentil snack cake does it all.
This cake has a luscious crumb and richness from the tahini that you don’t get with nut butters or other seed butters. It’s almost guilt-free too since the sugar and butter is outweighed by nutritious ingredients like whole grain flour, old fashioned rolled oats, lentils and tahini.
Tahini lentil snack cake
Makes a 9″x13″ cake
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2/3 cup soft butter
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1 cup tahini
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2 eggs
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2 Tbsp. honey
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1 cup light brown sugar
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2 tsp vanilla
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1 cup cooked, mashed red lentils*
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1 cup spelt or whole wheat flour
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1 cup old fashioned rolled oats
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1 ½ tsp baking powder
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¼ tsp baking soda
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½ tsp salt
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In a medium bowl cream the butter and or tahini. Add the eggs and mix well. Mix in honey and sugar and beat. Add the vanilla and mashed lentils and mix well.
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In a separate bowl combine the flour, oats, baking powder, baking soda and salt. Add these dry ingredients to the creamed mixture and mix well.
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Spread in a 9”x13” pan that has been greased or lined with parchment paper.
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Bake at 350 F for 25-30 minutes.
*To make the red lentils combine ½ cup of red lentils with 1 cup of water and simmer, uncovered, until the lentils are soft. Mash with a fork until mixture is the consistency of a rough puree.
