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Apple Lentil Muffins


    With lentil purée and flaxseed, you’d be hard pressed to find a muffin with more fibre. If you can’t find whole wheat pastry flour, use equal parts regular whole wheat and all-purpose flours.


    1 cup (250 mL) red or yellow lentils
    1 1/2 cups (350 mL) whole wheat pastry flour
    1/4 cup (60 mL) ground flaxseed
    1/3 cup (80 mL) walnut pieces
    2 tsp (10 mL) baking powder
    1 tsp (5 mL) baking soda
    1 tsp (5 mL) cinnamon
    1/2 tsp (2 mL) ground cloves (optional)
    1/4 tsp (1 mL) salt
    1 egg
    1/2 cup (125 mL) sucanat, turbinado, or palm sugar
    1/4 cup (60 mL) vegetable oil
    1 1/2 cups (350 mL) apple, finely chopped

    Preheat oven to 350 F (180 C).

    In medium saucepan, combine lentils and 2 cups (500 mL) water. Bring to a boil, reduce heat and simmer until lentils break down and most of the water is absorbed, about 10 minutes. Mash lentils until smooth and set aside to cool.

    In large bowl, combine flour, flaxseed, walnuts, baking powder, baking soda, cinnamon, cloves, and salt.

    Add egg, sugar, oil, and apple to lentil puree and mix well. Combine wet and dry ingredients and mix just until all the flour is incorporated. Divide mixture among 12 greased muffin cups and bake for 18 minutes, or until golden and a toothpick inserted into the middle of a muffin comes out clean.

    Makes 12 muffins.

    Each muffin contains: 227 calories; 8 g protein; 9 g total fat (1 g sat. fat, 0 g trans fat); 32 g carbohydrates; 8 g fibre; 57 mg sodium

    source: "Load Up on Lentils", alive #336, October 2010


    Apple Lentil Muffins




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    Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

    Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

    Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.