Cocoa and honey brownie

70 min
Suitable for vegetarians
Type of dish: Pastries
Temperature: Room temperature
Cuisine type: Gluten free cuisine
Seasonal period: All year
Allergens:
Eggs
Eggs
Nuts
Nuts
Traces of gluten
Traces of gluten
Ingredients for 5 portions
Ingredients for portions/units
Lentils 1.0 kg
Eggs 20.0 ud
Honey 0.5 kg
Cocoa 0.5 kg
Olive oil 0.075 l
Walnut 0.125 kg
Elaboration
  • Preheat the oven to 180 ºC.
  • Cook the lentils in abundant water, strain and leave to cool.
  • Crush the lentils, eggs and honey until a homogeneous mixture is obtained.
  • Sieve the cocoa over the mixture.
  • Add the oil and mix again.
  • Put the mixture in a mould.
  • Bake at 180 ºC for approximately 30 minutes.
  • Leave to cool.
  • Spread the honey over the top and distribute the walnuts on the surface.
Nutritional information (1 portion)
Energy
1929.79
kcal
Carbohydrates
204.03
g
Proteins
99.32
g
Lipids
83.12
g
Fiber 51.4 g
Saturates 26.14 g
Monounsaturated fatty acids 31.45 g
Polyunsaturated fatty acids 18.11 g
Cholesterol 924.8 mg
Calcium 407.69 mg
Iron 61.72 mg
Zinc 15.34 mg
Vitamin A 514.78 ug
Vitamin C 6.0 g
Folic acid 206.18 ug
Salt (Sodium) 432.75 mg
Sugars 85.26 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.