Apple & Lentil Donuts

Ingredients

• 125 mL (½ cup) dry coral lentils, rinsed
• 375 mL (1 ½ cups) water
• 5 mL (1 teaspoon) ground cinnamon
• 250 mL (1 cup) whole wheat flour
• 15 mL (1 tablespoon) baking powder
• 1 pinch of salt
• 2,5 mL (½ teaspoon) ground ginger
• 5 mL (1 teaspoon) ground nutmeg
• 1 egg
• 125 mL (½ cup) maple syrup
• 30 mL (2 tablespoons) canola oil
• 1 large apple, peeled and grated

Preparation

1. In a small saucepan, combine lentils, water and cinnamon.
    
2. Bring to a boil, reduce heat and cover. Simmer for 25 minutes. Remove the lid and simmer 5 minutes longer to evaporate water. Remove from heat and let cool completely.
    
3. Preheat the oven to 350°F (180°C).
    
4. In a bowl, combine flour, baking powder, salt and spices. Set aside.
    
5. In a second bowl, using an electric mixer, beat the egg, maple syrup and canola oil at high speed for 2-3 minutes or until the mixture has increased in volume. Reduce mixer speed to low and stir in the lentils and apple.
    
6. Using a spatula, gently fold in the dry ingredients gradually.
    
7. Spoon the batter into the donut cavities, filling 3/4 of the way full.
    
8. Bake for 15-20 minutes or until the tops harden slightly. Let cool for 5 minutes before removing from the mold.
    
9. If desired, brush donuts with a little water and dip in a mixture of sugar and cinnamon.

Nutritional Information (per donut, without sugar topping):

Calories: 124 kcal
Fat: 3 g
Carbohydrates: 21 g
Fibre: 2 g
Protein: 3 g
Sodium: 142 mg