I 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!

BBQ Lentil Muffins [Vegan, Gluten-Free]

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Ingredients

  • 1 cup dry green or black lentils, cooked
  • 1 large onion or spring onion
  • 2 cloves garlic
  • 1 jalapeño or Ancho chili
  • 1 large carrot, grated
  • 1/4 teaspoon Himalayan crystal salt
  • 1/4 cup water
  • 1 cup barbecue sauce
  • 1/2 cup millet flour or rough corn flour
  • 3 tablespoon ground flax seed
  • 1/2 cup corn, fresh or frozen
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Preparation

  1. Preheat the oven to 350°F.
  2.  In a large bowl mix half of the lentils, millet flour, flaxseed, water, salt, corn and BBQ sauce.
  3.  Grind the carrot, onion, garlic, chili and the other half lentils in a food processor until smooth.
  4.  Mix the two batters together (by hand) and let it sit for 10 min so the flour can soak up the water.
  5.  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).
  6.  Enjoy warm. They also taste great when stored in the fridge overnight and a couple of days later.
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