Healthy (ish) Tahini Lentil Snack Cake
|With lentils, tahini and whole grain flour this snack cake combines the nutritious with the delicious. It’s school-lunch-friendly too.|
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
- 2/3 cup soft butter
- 1 cup tahini
- 2 eggs
- 2 Tbsp. honey
- 1 cup light brown sugar
- 2 tsp vanilla
- 1 cup cooked, mashed red lentils*
- 1 cup spelt or whole wheat flour
- 1 cup old fashioned rolled oats
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 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.
- 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.
- Spread in a 9”x13” pan that has been greased or lined with parchment paper.
- 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.