Defatted almond flour has less fat and generally takes up more liquid than ordinary ground almonds. If you substitute regular almond flour, expect a richer crumb and a looser batter; the two products do not behave identically. But defatted almond flour brings more protein for less calories, so it's always my go-to. Even though it's expensive as hell......One day (surely never), this website will pay for my expensive tastes.
BreakfastRed Lentil Breakfast Cake with Almond Flour
This soft banana-and-date breakfast cake uses soaked red lentils, rolled oats and defatted almond flour. Bake the batter in two shallow pans so the middle sets before the edges dry out.
Ingredients
Preparation Steps
Soak the lentils
Cover the dry red lentils generously with hot water and leave them to soak for 30 minutes. Rinse in a sieve and drain thoroughly; they should be swollen but not cooked.
Prepare the pans
Preheat the oven to 175°C (350°F). Line two square 20-cm baking dishes with parchment so the mixture can bake in a shallow layer.
Blend the batter
Put the drained lentils, rolled oats, banana, pitted Medjool dates, soy milk, ground cinnamon and vanilla extract in a blender. Blend until smooth, then add the defatted almond flour and blend again until combined.
Add the raising agents
Add the baking powder and apple cider vinegar and pulse briefly, just until they are dispersed.
Bake
Divide the batter evenly between the prepared dishes. Smooth the tops, then sprinkle with the chopped dark chocolate. Bake for 35 to 45 minutes, until the centers feel set and a skewer comes out without wet batter.
Cool and slice
Let both cakes cool until they hold together cleanly, then lift them out and cut them in as many portions as you like. At my house, it was 5 portions !
Recipe insights
Defatted almond flour makes the batter thicker
Blender texture and doneness
Well-blended lentils should disappear into the crumb. If the top browns but the middle is still soft and wet, the batter is probably too deep for the pan; keep baking until the center firms up rather than relying on color alone.
Make-ahead and freezer storage
Let the slices cool completely, then store them in a sealed container in the fridge for up to 3 days. You can also freeze individual portions for up to two months. Thaw them in the fridge or warm them gently before eating.
The texture changes noticeably after a night in the fridge: the cake is drier than it is straight from the oven. To help prevent that, add a little more soy milk. It is still good to eat (I may not be objective) but it is much better on the day it is made.
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