By lentilsorg Breakfast, Dessert
October 28, 2020
15 Minutes
30 Minutes
45 Minutes
Chef's Note: This makes for a great topping to oatmeal at breakfast or stewed fruit for dessert.
2 cups (500 mL) all-purpose flour
1 cup (250 mL) brown sugar
1 tsp (5 mL) baking powder
1 tsp (5 mL) cinnamon
1 tsp (5 mL) ground ginger
½ tsp (2 mL) nutmeg
½ tsp (2 mL) kosher salt
2 cups (500 mL) split red lentils, cooked and drained well
1 cup (250 mL) unsalted butter, room temperature, cut into cubes