Recipes > Snacks

Nut and Lentil Muffin

Overview
  • 20 min
  • Serves 6
  • Easy
  • VG - Vegetarian
  • VE - Vegan
  • GF - Gluten Free
  • DF - Dairy Free
Categories
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Ingredients

Ingredients

3 Tbsp Alison’s Pantry Chia Seeds

200g Split Red Lentils

2 Tbsp. olive oil

1 large onion, finely chopped

100g Alison’s Pantry American Walnuts, roughly chopped

100g Alison’s Pantry Natural Macadamia’s or Natural Cashews, roughly chopped

1 large carrot, peeled and grated

2 Tbsp. chopped fresh basil

1 Tbsp. balsamic vinegar

½ tsp chilli flakes

Salt and freshly ground black pepper 

Instructions

Instructions

1

Place chia seeds in a small bowl with 6 tbsp of cold water. Set aside for 10 minutes to soak and form a gel that will bind the mixture together.
Meanwhile, cook lentils in plenty of boiling water for 10 minutes then drain well. At the same time, heat oil in a pan and cook onion for 10 minutes until golden and soft.

 

2

Preheat the oven to 180°C. Grease a standard loaf tin or 6 x Texas muffin tins with oil. Combine lentils, onion, nuts, carrot, basil, and chia seed gel in a large bowl. Add balsamic, chilli and season well with salt and pepper.

3

Mix to thoroughly combine then press the mixture into the loaf tin or muffin tins. Bake muffins for 40 minutes and loaf for 50-60 minutes or until firm and golden brown.

Serve hot as a vegetarian main dish.

 

This recipe was created by Julie Le Clerc for Alison’s Pantry

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