Recipe for 6 people
Preparation time: 15 minutes
150 g cooked red beans
100 g cooked green lentils from Le Puy
100 g of honey
80 g spelled flour
Gingerbread spices (cardamom, cloves, cinnamon, green anise, fennel, ginger)
1 tablespoon of baking soda
Preparation
1. Preheat the oven to 160 ° C.
2. Mix the red beans and lentils with the honey. (Do this with the hot pulses.)
3. Add the flour, baking soda and spices.
4. Mix well, put in small silicone molds or in a small cake mold.
5. Bake for 45 minutes at 160 ° C.
Culinary tip
To make the gingerbread rise better, add 1⁄2 teaspoon of apple cider vinegar with the baking soda and whisk for a few minutes.
Good to know
How to cook lentils and kidney beans
Lentils: to have 100 g of cooked green lentils, start with about 40 g of dry product. Optional soaking: 1 hour in 2 volumes of water – promotes digestion. Rinse with cold water. Cook, starting with cold water in 1 and a half volumes of unsalted water.
Red beans: to have 150 g of cooked red beans, start with about 70 g of dry product. Mandatory soaking: 12 h in 2 volumes of water – promotes digestion Rinse with cold water. Cook, starting with cold water in 3 parts unsalted water.
Indicative cooking time after boiling
20 to 30 minutes with the lid over low heat for the lentils (do not close completely to avoid overflowing). 2 hours with a lid over low heat for the beans.
Photo credit: / Sandra Mahut