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1 1/2 cups (375 mL) all-purpose flour
1 cup (250 mL) whole wheat flour
2 Tbsp (30 mL) wheat germ
1 Tbsp (15 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) ground cardamom
1/2 cup (125 mL) cold butter, cut into small cubes
1/2 cup (125 mL) maple syrup
1 cup (250 mL) split red lentil puree*
1 cup (250 mL) sliced strawberries
*To make the lentil puree: Place cooked, or rinsed & drained canned lentils into a food processor. For every 1 cup (250 mL) of lentils, add ¼ cup (60 mL) water. Blend to make a smooth purée with a consistency resembling canned pumpkin.
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