70 min
Type of dish: Pastries
Temperature: Room temperature
Cuisine type: Gluten free cuisine
Allergens
Eggs
Eggs
Nuts
Nuts
Ingredients for 5 portions
Ingredients for portions/units
Lentils 1.0 kg
Eggs 20.0 ud
Honey 0.5 kg
Cocoa 0.5 kg
Olive oil 0.075 l
Walnut 0.125 kg
Elaboration
  • Preheat the oven to 180 ºC.
  • Cook the lentils in abundant water, strain and leave to cool.
  • Crush the lentils, eggs and honey until a homogeneous mixture is obtained.
  • Sieve the cocoa over the mixture.
  • Add the oil and mix again.
  • Put the mixture in a mould.
  • Bake at 180 ºC for approximately 30 minutes.
  • Leave to cool.
  • Spread the honey over the top and distribute the walnuts on the surface.
Nutritional information (1 portion)
Fiber 35.6 g
Saturates 37.14 g
Monounsaturated fatty acids 37.72 g
Polyunsaturated fatty acids 19.24 g
Cholesterol 1047.08 mg
Calcium 364.29 mg
Iron 32.24 mg
Zinc 13.57 mg
Vitamin A 566.8 ug
Vitamin C 6.0 g
Folic acid 222.5 ug
Salt (Sodium) 480.75 mg
Sugars 121.56 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.