Two hundred grams of lentils
a thirty milliliter bottle of olive oil
a coffee grinder's worth of rice, around 2 teaspoons
6-tespoons tap water
Using a coffee grinder, grind three tablespoons of flaxseeds.
20 grams of chopped pumpkin seeds
One apple, grated or chopped
With a dash of salt
To taste, garnish with coriander.
3/4 cup of oats
the amount of baking powder needed = 10 grams
Additional pumpkin seeds (to garnish)
Greasing using vegetable oil
What to do:
The lentils need to be soaked for at least an hour, so fill a basin with water and set it aside. Once done, drain and rinse the lentils.
In a blender or food processor, puree the soaked lentils until they are completely smooth. Toss in the olive oil and mix well.
To make the rice flour, pulse 2 tablespoons of rice until it is finely powdered, using a coffee grinder.
Get the Flaxseed Mixture Ready:
Combine 6 tablespoons of water with 3 teaspoons of ground flaxseeds. The consistency will thicken after a few minutes of sitting.
For texture, use a knife to chop 20 grams of pumpkin seeds.
Blend the lentils, rice, flaxseed, pumpkin seeds, apple, salt, coriander, oats, and baking powder in a bowl. Make sure to stir until all ingredients are well combined.
Before pouring the mixture into the baking dish, grease it with vegetable oil. Before topping with more pumpkin seeds, smooth the surface.
