This is a great dessert and one of my most popular recipes. It is sweet, tart, and healthy enough to eat for breakfast. It is gluten-free, dairy-free, refined-sugar free, low oxalate, and high protein. Baking with lentils became a specialty of mine when working around special dietary needs of various family members. The coconut flour gives it a fantastic texture. I promise that you (and those you feed) will never know it is not a typical, unhealthy treat. But is isn’t, and that is the fun of it.

This is a simple blender recipe. Put the first set of ingredients in your blender jar and blend thoroughly (30 seconds or so). Then add the second set and blend just until combined.

Blend the following on high speed:
1 c red lentils soaked in water overnight or up to 3 days (measured AFTER soaking)
1/4-1/3 cup raw honey (depending on your tastes)
3/4 c extra virgin olive oil
2 T balsamic vinegar
2 T milk (coconut, dairy, etc.) or water
4 t real lemon extract
2 t real almond extract

Add the following to the blender and pulse just until combined:
1/4 c coconut flour
1/4 c brown rice flour or other whole grain flour
1/2 t pink salt
2 t homemade baking powder
4 eggs

Pour into 12 muffin cups or mini loaf pans. Bake at 350° just until set in the center. They are softer if they have not yet browned. Enjoy!