Makes 12
Preparation time 15 minutes, Cooking time 25–30 minutes
Ingredients:
75 g (3 oz) red lentils
275 ml (9 fl oz) water
275 g (9 oz) gluten-free plain flour
2 tablespoons ground flaxseed
1½ teaspoons gluten-free baking powder
50 g (2 oz) dark muscovado sugar
1 teaspoon ground cinnamon
½ teaspoon ground cloves
3 tablespoons ready-made gluten-free apple sauce
3 tablespoons clear honey
3 tablespoons sunflower oil
1 egg
1 large carrot, peeled and grated
2–3 tablespoons soya milk (optional)
Method:
Line a 12-hole muffin tin with paper muffin cases.
Place the lentils and measurement water in a saucepan, bring to the boil, then reduce the heat and simmer for 8 minutes until soft. Drain.
Sift the flour, flaxseed and baking powder into a large bowl, then stir in the sugar and spices.
Place the drained lentils in a blender or food processor with the apple sauce, honey, oil and egg and blend until smooth.
Pour the wet ingredients into the dry, stirring in the grated carrots when nearly blended. Add the soya milk to loosen the mixture, if needed.
Spoon the mixture into the muffin cases and bake in a preheated oven, 180°C (350°F), Gas Mark 5, for 18–20 minutes until risen and golden. Transfer to a wire rack and leave to cool.
For carrot & lentil soup, dry-fry 2 teaspoons cumin seeds and a pinch of dried chilli flakes in a small frying pan for 1 minute. Heat 1 tablespoon olive oil in a saucepan, then add half of the spices, 600 g (1¼ lb) peeled and grated carrots, 150 g (5 oz) red lentils, 1 litre (1¾ pints) gluten-free vegetable stock and 125 ml (4 fl oz) milk to the pan and bring to the boil.
Simmer for 12–15 minutes until the lentils are soft and swollen. Using a hand-held blender, blend the soup until smooth. Ladle into 4 bowls, drizzle each with 30 g (1 oz) natural yogurt, then
serve with a few coriander leaves and the remaining spices sprinkled over the top. Calories per serving 250
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| carrot and lentil muffins |
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