Vegetarian cake with red lentils and oatsaromatic and full of goodies
Pregnancy, postpartum, lactation and kids
When the first time my mom told me about this recipe, I was a bit sceptical because, I thought, that putting together lentils and oatmeal would not work and taste good.
But I got convinced and tried it given the genuineness of the ingredients and the presence of the spices and seeds that make it fragrant and crunchy. This cake has a vegetarian base but it can be easily enriched with meat. I immediately thought about pregnant and nursing women because this recipe is perfect to “hide” liver and take advantage of all its nutrients.
Why am I talking about liver? Because you cannot miss it in your diet while you plan to expand your family. I consider it super food par excellence, rich in choline (which support your baby’s brain development) and heme iron that protects you against anaemia. It has 200 times more Vit B12 than any other animal food and is rich in folate and fat-soluble vitamins A, D, E, K in their active forms that can hardly be found in other foods. So if eating liver creates in you mix emotions, you can pack it and hide it in this recipe. If you prefer, use chicken liver which has more mild taste compared to beef liver.
With the arrival of Easter, this recipe looks great on the table, it can be eaten alone or in place of bread.
- 180 g red lentils
- 90g sunflower seeds
- 80g wholemeal oats (soaked for at least 1 hour)
- 85g ground chicken liver from sustainable source (optional)
- 2 carrots
- 2 small onions
- 1 teaspoon of extra virgin coconut oil
- 1 handful of parsley
- 1 teaspoon of sweet paprika
- 1/2 teaspoon di marjoram
- 2 bay leaves
- sesame and sunflower seeds for decoration
Instructions step by step
Preheat the oven to 180ºC. Rinse lentils under running water. Cook them together with bay leaves starting from cold water (proportion 1:2) for about 15 minutes, until they are soft
Soak sunflower seeds in hot water while lentils are cooking, then rise them under running water.
Trim onions into cubes and fry them with liver (if you use it) in the coconut oil.
Add grated carrots and cook for another 5 minutes
In a bowl put together the lentils, oat flakes, sunflower seeds, onion with liver (optional) and carrots. Add marjoram, paprika, chopped parsley, salt and pepper. Mix everything well
Line a loaf pan with parchment paper.
Put the batter in the loaf pan, level and sprinkle with sesame and sunflower seeds. Cook for 40-45 min until it becomes golden and the edges come off easily.