Fwd: Sweet Savvy #251 - Lentil Oatmeal Cookies

June 19, 2009

This is an interesting idea!

Cyndi

Debra Lynn Dadd <debra

cyndikrall

Fri, Jun 19, 2009 3:31 am

Sweet Savvy #251 - Lentil Oatmeal Cookies

19 June 2009 Greetings!

Now I know the idea of putting lentils in cookies may not sound very appetizing, but I love lentils so I had to try this. And, in fact, you don't even taste the lentils. But they add a lot of protein and nutrition. I want to tell you, I had to make two test batches of these cookies because there was an error in the baking instructions of the original recipe I modified, and the first batch burned. They were black on the bottom. But these cookies were so good anyway that my husband wouldn't let me throw them out, and we ate every burned cookie anyway. Every one. And he insisted I make another batch and figure out the correct baking procedure. Well, I'm happy to report I did figure out how to bake them, and these cookies are wonderful. The end result is like a wonderful crisp oatmeal cookie with coconut and raisins. The lentils add nutrition20and texture more than flavor--the cookies are actually lighter with the addition of lentils. Please try these. They are very much a "real food" treat. LENTIL OATMEAL COOKIES makes 3 dozen cookies 2/3 cups green lentils, picked over and rinsed

2 cups water

2 cups whole wheat pastry flour

1 teaspoon baking powder

1 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground allspice

1 cup unrefined cane sugar (Rapadura or Sucanat)

3/4 cup butter (1 1/2 sticks), at room temperature

1 egg

2 teaspoons vanilla extract

1 cup rolled oats

1 cup raisins

1 cup unsweetened dried shredded coconut

First, make the lentil puree. This can be made ahead (can be stored in the refrigerator 3-4 days) and must be cool before you make the cookies. Place the lentils and water in a medium pot over medium heat. Bring to a boil, then reduce the heat, cover, and simmer for 20 to 40 minutes, or until the lentils have absorbed all the water. Do not let them burn. Puree the lentils in a blender or food processor. Have a couple of tablespoons of water handy and add a splash at a time as needed if the lentils are too dry to puree. The lentil puree should process smoothly, but not be wet. Do not add more water than is needed just to allow the machine to function.

Preheat the oven to 375 degrees F.

Prepare two baking sheets with parchment paper or a silicone baking mat.

In a medium bowl, combine the flour, baking powder, salt, cinnamon, and allspice.

With an electric mixer, cream together the sugar and butter on medium speed.

Add the egg and mix until just incorporated.

Add the vanilla and lentil puree and continue to mix until combined.

Add flour mixture and mix until just combined.

Stir in the oats, raisins and coconut by hand with a wooden spoon or spatula.

Spoon the dough out in heaping teaspoons and place on the baking sheets about an inch apart. Roll each bit of dough into a ball, then flatten each ball with the tines of a fork to about 3/8-inch thick.

Bake for about 40 minutes. Cookies should be golden brown on the bottom. Take one cookie from the oven to check.

Cookies will crisp up as they cool.

for more recipes and information on sweeteners and health, visit

sweetsavvy.com got a question? want to share a recipe?, visit

Sweet Savvy Q & A Blog links to websites that sell natural sweeteners

SWEET SAVVY ~ NATURAL SWEETENER RECIPES is a weekly sampling of scrumptious sweets from Debra Lynn Dadd. All recipes are made only with natural sweeteners ~ no refined white sugar or artificial sweeteners. All ingredients mentioned can be purchased at natural food stores. more... The intention of this newsletter is to introduce readers to natural sweeteners of all kinds. The only intent is to show how natural sweeteners can be used to make a variety of favorite sweets. If there are ingredients in these recipes you choose not to eat, please make the appropriate substitutions. © copyright 2007 Debra Lynn Dadd.

Debra's List ~ 100s of links to 1000s of nontoxic, natural & earthwise products

Home Safe Home ~ how to identify and eliminate toxic exposures in your home

Free Newsletters ~ website update, natural sweetener recipes, words of wisdom

Debra's Bookstore ~ recommended reading on health and the environment

MCS Recovery ~ resources for recovery from multiple chemical sensitivities

Talk With Debra ~ call for a personal consultation

Map of Debra's Websites * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

The new, revised, edition of Home Safe Home is now available in bookstores nationwide. Home Safe Home tells what toxic chemicals are generally found in specific household products of all types, I>and safe solutions you can buy or make at home. It's different from other books on toxic chemicals because the focus really is what you can do to protect yourself and your family and create a healthy home. I bring over twenty years of research and personal real-life experience to this book.

* More information * 10 Simple, Inexpensive Things You Can Do To Reduce Household Toxics

* How Toxic is Your Home? Quiz (excerpt from the book)

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

Please forward this ema

il to your friends

This email was sent to cyndikrall by debra.

Update Profile/Email Address | Instant removal with SafeUnâ„¢ | Privacy Policy.

DLD Communications | 411 Cleveland Street #263 | Clearwater | FL | 33755

Make your summer sizzle with fast and easy recipes for the grill.

June 19, 2009

I got this recipe this morning, and thought it looked interesting, too. Do you really think the cookies need to bake for 40 minutes? That made me wonder......lol.--- On Fri, 6/19/09, cyndikrall <cyndikrall wrote:

cyndikrall <cyndikrall[RFSL] Fwd: Sweet Savvy #251 - Lentil Oatmeal Cookiesrealfoodsimplelife Date: Friday, June 19, 2009, 10:48 AM

This is an interesting idea!CyndiDebra Lynn Dadd <debra (AT) dld123 (DOT) com>cyndikrall (AT) aol (DOT) comFri, Jun 19, 2009 3:31 amSweet Savvy #251 - Lentil Oatmeal Cookies

19 June 2009 Greetings!

Now I know the idea of putting lentils in cookies may not sound very appetizing, but I love lentils so I had to try this. And, in fact, you don't even taste the lentils. But they add a lot of protein and nutrition. I want to tell you, I had to make two test batches of these cookies because there was an error in the baking instructions of the original recipe I modified, and the first batch burned. They were black on the bottom. But these cookies were so good anyway that my husband wouldn't let me throw them out, and we ate every burned cookie anyway. Every one. And he insisted I make another batch and figure out the correct baking procedure. Well, I'm happy to report I did figure out how to bake them, and these cookies are wonderful. The end result is like a wonderful crisp oatmeal cookie with coconut and raisins. The lentils add nutrition20and texture more than flavor--the cookies are actually lighter with the addition of lentils. Please try these. They are very much a "real food" treat. LENTIL OATMEAL COOKIES makes 3 dozen cookies 2/3 cups green lentils, picked over and rinsed2 cups water2 cups whole wheat pastry flour1 teaspoon baking powder1 teaspoon salt1 1/2 teaspoons ground cinnamon1/2 teaspoon ground allspice1 cup unrefined cane sugar (Rapadura or Sucanat)3/4 cup butter (1 1/2 sticks), at room temperature1 egg2 teaspoons vanilla extract1 cup rolled oats1 cup raisins1 cup unsweetened dried shredded coconut

First, make the lentil puree. This can be made ahead (can be stored in the refrigerator 3-4 days) and must be cool before you make the cookies. Place the lentils and water in a medium pot over medium heat. Bring to a boil, then reduce the heat, cover, and simmer for 20 to 40 minutes, or until the lentils have absorbed all the water. Do not let them burn. Puree the lentils in a blender or food processor. Have a couple of tablespoons of water handy and add a splash at a time as needed if the lentils are too dry to puree. The lentil puree should process smoothly, but not be wet. Do not add more water than is needed just to allow the machine to function.

Preheat the oven to 375 degrees F.

Prepare two baking sheets with parchment paper or a silicone baking mat.

In a medium bowl, combine the flour, baking powder, salt, cinnamon, and allspice.

With an electric mixer, cream together the sugar and butter on medium speed.

Add the egg and mix until just incorporated.

Add the vanilla and lentil puree and continue to mix until combined.

Add flour mixture and mix until just combined.

Stir in the oats, raisins and coconut by hand with a wooden spoon or spatula.

Spoon the dough out in heaping teaspoons and place on the baking sheets about an inch apart. Roll each bit of dough into a ball, then flatten each ball with the tines of a fork to about 3/8-inch thick.

Bake for about 40 minutes. Cookies should be golden brown on the bottom. Take one cookie from the oven to check.

Cookies will crisp up as they cool.

for more recipes and information on sweeteners and health, visitsweetsavvy.com got a question? want to share a recipe?, visitSweet Savvy Q & A Blog links to websites that sell natural sweeteners

SWEET SAVVY ~ NATURAL SWEETENER RECIPES is a weekly sampling of scrumptious sweets from Debra Lynn Dadd. All recipes are made only with natural sweeteners ~ no refined white sugar or artificial sweeteners. All ingredients mentioned can be purchased at natural food stores. more... The intention of this newsletter is to introduce readers to natural sweeteners of all kinds. The only intent is to show how natural sweeteners can be used to make a variety of favorite sweets. If there are ingredients in these recipes you choose not to eat, please make the appropriate substitutions. © copyright 2007 Debra Lynn Dadd.

Debra's List ~ 100s of links to 1000s of nontoxic, natural & earthwise productsHome Safe Home ~ how to identify and eliminate toxic exposures in your homeFree Newsletters ~ website update, natural sweetener recipes, words of wisdomDebra's Bookstore ~ recommended reading on health and the environmentMCS Recovery ~ resources for recovery from multiple chemical sensitivitiesTalk With Debra ~ call for a personal consultation Map of Debra's Websites * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

The new, revised, edition of Home Safe Home is now available in bookstores nationwide. Home Safe Home tells what toxic chemicals are generally found in specific household products of all types, I>and safe solutions you can buy or make at home. It's different from other books on toxic chemicals because the focus really is what you can do to protect yourself and your family and create a healthy home. I bring over twenty years of research and personal real-life experience to this book. * More information * 10 Simple, Inexpensive Things You Can Do To Reduce Household Toxics

* How Toxic is Your Home? Quiz (excerpt from the book)

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

Please forward this ema il to your friends

This email was sent to cyndikrall (AT) aol (DOT) com by debra (AT) dld123 (DOT) com.

Update Profile/Email Address | Instant removal with SafeUnÃ¢â€žÂ¢ | Privacy Policy.

DLD Communications | 411 Cleveland Street #263 | Clearwater | FL | 33755

Make your summer sizzle with fast and easy recipes for the grill.

June 19, 2009

LOL, I doubt they need 40 minutes. Must be a typo! That's probably why she burnt the first batch, lol.

Cyndi

Robyn <sheropesem

Fri, Jun 19, 2009 11:03 am

Re: [RFSL] Fwd: Sweet Savvy #251 - Lentil Oatmeal Cookies

I got this recipe this morning, and thought it looked interesting, too. Do you really think the cookies need to bake for 40 minutes? That made me wonder......lol.

--- On Fri, 6/19/09, cyndikrall (AT) aol (DOT) com <cyndikrall (AT) aol (DOT) com> wrote:

cyndikrall (AT) aol (DOT) com <cyndikrall (AT) aol (DOT) com>

[RFSL] Fwd: Sweet Savvy #251 - Lentil Oatmeal Cookies

realfoodsimplelife

Friday, June 19, 2009, 10:48 AM

This is an interesting idea!

Cyndi

Debra Lynn Dadd <debra (AT) dld123 (DOT) com>

cyndikrall (AT) aol (DOT) com

Fri, Jun 19, 20

09 3:31 am

Sweet Savvy #251 - Lentil Oatmeal Cookies

19 June 2009 Greetings!

Now I know the idea of putting lentils in cookies may not sound very appetizing, but I love lentils so I had to try this. And, in fact, you don't even taste the lentils. But they add a lot of protein and nutrition. I want to tell you, I had to make two test batches of these cookies because there was an error in the baking instructions of the original recipe I modified, and the first batch burned. They were black on the bottom. But these cookies were so good anyway that my husband wouldn't let me throw them out, and we ate every burned cookie anyway. Every one. And he insisted I make another batch and figure out the correct baking procedure. Well, I'm happy to report I did figure out how to bake them, and these cookies are wonderful. The end result is like a wonderful crisp oatmeal cookie with coconut and raisins. The lentils add nutrition20and texture more than flavor--the cookies are actually lighter with the addition of lentils. Please try these. They are very much a "real food" treat. LENTIL OATMEAL COOKIES makes 3 dozen cookies 2/3 cups green lentils, picked over and rinsed

2 cups water

2 cups whole wheat pastry flour

1 teaspoon baking powder

1 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground allspice

1 cup unrefined cane sugar (Rapadura or Sucanat)

3/4 cup butter (1 1/2 sticks), at room temperature

1 egg

2 teaspoons vanilla extract

1 cup rolled oats

1 cup raisins

1 cup unsweetened dried shredded coconut

First, make the lentil puree. This can be made ahead (can be stored in the refrigerator 3-4 days) and must be cool before you make the cookies. Place the lentils and water in a medium pot over medium heat. Bring to a boil, then reduce the heat, cover, and simmer for 20 to 40 minutes, or until the lentils have absorbed all the water. Do not let them burn. Puree the lentils in a blender or food processor. Have a couple of tablespoons of water handy and add a splash at a time as needed if the lentils are too dry to puree. The lentil puree should process smoothly, but not be wet. Do not add more water than is needed just to allow the machine to function.

Preheat the oven to 375 degrees F.

Prepare two baking sheets with parchment paper or a silicone baking mat.

In a medium bowl, combine the flour, baking powder, salt, cinnamon, and allspice.

With an electric mixer, cream together the sugar and butter on medium speed.

0AAdd the egg and mix until just incorporated.