This Cake Is Made from Lentils, And It's INCREDIBLE | It Won’t Spike your Sugar❗️

Описание: Who would’ve guessed that humble red lentils could transform into something so light, tender, and absolutely satisfying? This cake is not only delicious, it’s Incredible! Naturally gluten-free and made without refined flour, it’s powered by protein-rich red lentils and elevated with creamy sour cream, maple syrup, and fluffy egg whites. Even better? It won’t spike your blood sugar. Red lentils are a hidden gem in the baking world, offering complex carbs, fiber, and essential minerals like iron, folate, and magnesium. The batter is blended into a silky base, then crowned with a scattering of fresh berries for bursts of juicy sweetness. It's proof that healthy indulgence doesn’t have to compromise on pleasure.

Instructions:
Soak the red lentils in plenty of water for at least 4 hours at room temperature or overnight in the fridge.
Rinse the red lentils thoroughly under running water and drain them out of any water.
Transfer the drained lentils to a mixing bowl or blender.
Separate the eggs and let the whites and yolks.
Add the egg yolks, maple syrup, sour cream, and melted butter (or oil) to the lentils. Blend until completely smooth and silky.
Stir in the vanilla extract and baking powder until evenly combined.
In a separate bowl, whisk the egg whites with a pinch of salt until stiff peaks form.
Gently fold the whipped egg whites into the lentil batter in small batches to keep the texture light and airy.
Grease a large baking pan (about 37 x 25 cm) with oil and line it with parchment paper.
Pour the batter into the pan and shake gently to spread it into an even layer (the height shouldn’t exceed 1.5 cm).
Sprinkle your choice of berries evenly over the surface of the batter.
Bake in a preheated oven at 350°F (180°C) for about 35 minutes, or until the top is golden and a toothpick comes out clean.
Let the cake cool for 10 minutes before slicing. If desired, sprinkle some powdered sugar over the cake slices before serving.

Ingredients for 10 servings:
¾ cup (140 g) raw red lentils
2 eggs (whites and yolks separated)
⅓ cup maple syrup (or sweetener of choice)
¾ cup (165 g) sour cream (or greek yogurt)
75 g melted butter (or substitute with avocado oil or coconut oil)
½ tsp. vanilla extract
½ tbsp. baking powder
Pinch of salt (for whipping the egg whites)
100 g fresh strawberries, sliced
75 g fresh raspberries
70 g fresh blueberries
1 tbsp. powdered sugar (optional)
Parchment paper

The Macros per 1 serving:
Energy: 197 calories
Protein: 6 g
Fat: 10.18 g
Carbohydrates: 21.57 g
Fiber: 2.3 g


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