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BBQ LENTIL MUFFINS

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Vegan, Vegetarian, Gluten Free, Healthy Eating, Organic

Ideas and recipes from sunny Australia, for nourishing,
wholesome foods, prepared
with holistic ingredients that
love you back.

There is nothing more Australian than a 'barbie' (BBQ). Other countries like to drink beer. Other countries have a pub culture. But no one enjoys barbeques quite like the Australians.

 

We have the climate for it. We have the informality for it. We have the friendliness for it. It is simply a part of our culture and a way of life, going through all levels of society from north to south and west to east.

 

Throughout summer we are either hosting or invited for a barbie and the process for it is really simple:

 

The men get the beer (there is no BBQ without beer), barbie and meat.

The ladies make the salad, bring a bread and maybe make a dessert.

 

Then it's drink, cook, eat, talk, laugh and hang out with friends and family -preferably in the sun by the beach.

 

It really is as simple as that.

 

In my vegetarian days, I always managed to sneak a few veggie sticks onto the grill. You have to be up for the banter if you dare to do that, though :-)

 

In the last couple of years, I started eating meat once, sometimes twice a week but I still like to bring/make a few healthy options to the traditional Aussie barbie. These savory, vegan lentil muffins are an absolute hit:

 

They are easy to make, gluten-free, nut-free, low in fat and full of protein, veggies and a rich barbeque flavour.

 

Makes a great meat-free alternative put also pairs well with a steak or sausage - male approved :-)

 

INGREDIENTS

 

1 cup dry green or black lentils (cooked)

1 large onion or spring onion

2 cloves garlic

1 jalapeno or Ancho chili

1 large carrot, grated

1/4 tsp Himalayan Crystal salt

1/4 cup water

1 cup BBQ sauce

1/2 cup millet flour
(or rough corn flour)

3 tbsp ground flaxseed

1/2 cup corn (fresh or frozen)

 

 

 

METHOD

 

 

Preheat the oven to 180 C.

 

In a large bowl mix half of the lentils, millet flour, flaxseed, water, salt, corn and BBQ sauce.

 

Grind the carrot, onion, garlic, chili and the other half lentils in a food processor until smooth.

 

Mix the two batters together (by hand) and let it sit for 10 min so the flour can soak up the water.

 

Bake in a greased muffin or loaf form for 15 min. Then coat muffins with a little more BBQ sauce and bake another 15 - 20 min until done (check with toothpick).

 

Enjoy warm. They also taste great when stored in the fridge overnight and a couple of days later.

 

 

 

 

 

 

 

 

 

 

 

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