Breakfast

Lentil Kidney Bean Strawberry Breakfast Cake is for Breakfast, Snack.

Lentil Kidney Bean Strawberry Breakfast Cake takes 35 minutes to prepare.

Lentil Kidney Bean Strawberry Breakfast Cake takes 65 minutes to cook.

Lentil Kidney Bean Strawberry Breakfast Cake makes 8 servings.

The ingredients for Lentil Kidney Bean Strawberry Breakfast Cake are:

3 large Egg, fresh, whole, raw
1 tsp Allspice
1 tbsp Cinnamon, ground
1 tsp Nutmeg, ground
1 tbsp Vanilla Extract
1 tsp Baking Soda
80 Molasses, blackstrap
1 tsp Almond Extract
300 gram(s) Kirkland Nonfat Plain Greek Yogurt (3/4 cup = 175g)
4 grams Butter, salted
200 gram Lentils, raw, dried, uncooked, any type (192g = 1 cup)
80 grams Almonds
1 tsp Baking Powder
100 grams Milk, dry, non-fat, instant with added Vitamins A and D
370 grams Beans, red kidney
560 grams Strawberries, frozen, unsweetened

Here is how you make Lentil Kidney Bean Strawberry Breakfast Cake:

Allow frozen strawberries to thaw.Preheat oven to 350 degrees.Grease 8 x 2-cup ramekins with butter.Process whole almonds down to mostly "flour" with some small chunks using blender or food processor.Add eggs, yogurt, molasses, vanilla extract, almond extract, and half of strawberries to the processed almonds in blender or food processor, and blend until smooth ("smoothie" cycle on VitaMix). Add in cooked lentils and the rest of the strawberries and blend until smooth (same cycle).In separate small bowl, whisk together dry ingredients (skim milk powder, spices, baking soda, and baking powder).Pour about half of blended lentil mixture in to large bowl. Add dry ingredients to the remaining half in the blender or food processor, and pulse to combine. Add kidney beans and run until smooth ("smoothie" cycle on VitaMix). Add to the rest of the blended lentil mixture and whisk until totally combined. You can skip using a separate bowl if your food processor or blender is large enough.Distribute batter evenly between prepared ramekins (about 280g each).Place ramekins on top of lined baking sheets (they randomly decide to spill over) in preheated oven and bake for 50-65 minutes. They dry out and get flakier as you bake longer, so check for your preferred consistency starting around 45 minutes. My preference is 65 minutes.These must be stored in the refrigerator. they also freeze well (thaw in refrigerator overnight, and re-heat at about one minute on high in the microwave).Serving Size:?8 servings of approx. 280g each

The nutritional information for Lentil Kidney Bean Strawberry Breakfast Cake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 339.0

• Total Fat: 7.9 g
• Cholesterol: 73.1 mg
• Sodium: 498.1 mg
• Total Carbs: 46.2 g
• Dietary Fiber: 13.9 g
• Protein: 22.0 g