Vegan Skillet Brownie (with Lentils!

• Vegan
• Gluten free

• Produce

  • 1/3 cup Brown lentils, dry
  • 1 cup Dates, pitted

• Refrigerated

  • 1/4 cup Non-dairy milk

• Breakfast Foods

  • 1 cup Rolled oats

• Canned Goods

  • 1/2 cup Applesauce, unsweetened

• Condiments

  • 1/4 cup Almond butter

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 cup Cocoa powder
  • 1/2 cup Dark chocolate chips
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

Found on emilieeats.com

Description

Ingredients

• ⅓ cup dry brown lentils
• 1 cup pitted dates, soaked
• 1 cup rolled oats
• ¼ cup cocoa powder
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsweetened applesauce
• ¼ cup non-dairy milk
• ¼ cup almond butter, or nut/seed butter of your choice
• 1 teaspoon vanilla extract
• ½ cup dark chocolate chips

Directions

• Preheat oven to 350F.
• In a small saucepan, add lentils and 1 cup water. Bring to a boil; cover. Simmer for 15-20 minutes, until lentils are tender and most of the liquid is gone.
• In a small bowl, add dates; cover with boiling water. Let sit for 5 minutes, then drain.
• In a food processor or high-speed blender, add oats, cocoa powder, baking powder, baking soda, and salt. Pulse until a fine flour forms.
• Add drained dates, lentils, applesauce, milk, almond butter, and vanilla; process until smooth. Stir in chocolate chips.
• In a 12-inch cast iron skillet, pour batter. Smooth the top so that it is even. Sprinkle with more chocolate chips, if desired.
• Bake for 20-25 minutes. Serve warm.