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• Preheat oven to 180ºC (350ºF)
• In a mixing bowl, combine lentil purée, oil, banana and brown sugar until well blended.
• In a separate bowl, combine flour, baking powder, soda, allspice and salt. Mix thoroughly. Beat into lentil mixture a little at a time. Stir in walnuts. Stir in carrots.
• Turn into a 22 X 34 cm (9X13”) nonstick baking dish.
• Bake 30 minutes, or until toothpick inserted in center comes out clean.
24 servings
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Ingredients
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| 375 mL |
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Nona's Instant Lentejas purée 11/2 cups |
| 175 mL |
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canola oil 3/4 cup |
| 125 mL |
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mashed banana 1/2 cup |
| 125 mL |
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packed brown sugar 1/2 cup |
| 500 mL |
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whole-wheat flour 2 cups |
| 10 mL |
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baking powder 2 tsp |
| 5 mL |
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baking soda 1 tsp |
| 5 mL |
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ground allspice 1 tsp |
| 2 mL |
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salt 1/2 tsp |
| 125 mL |
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chopped walnuts 1/2 cup |
| 250 mL |
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finely grated carrots 1 cup |
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