Name: Lentil cookies
Prep time: 30 min
Cook time: 70 min
Yield: 54
Cuisine: American
Ingredients: 270g wholemeal soft flour; 1 tsp baking powder; 1 tsp salt; 1 1/2 tsp ground cinnamon; 1/2 tsp ground allspice; 200g granulated sugar; 170g unsalted butter, room temperature; 1 egg; 2 tsp vanilla essence; 360ml lentil puree, recipe follows; 100g rolled oats; 110g dried fruit; 60g unsweetened dried shredded coconut; For the lentil puree; 480ml water; 110g lentils picked over and rinsed

*Cook's Note: If desired, a quarter of the whole-wheat flour can be substituted with lentil flour for a denser, stronger flavored cookie
Preheat the oven to 190C/Gas mark 5.

1) In a medium bowl, combine the flour, baking powder, salt, cinnamon and allspice.

2) In the bowl of a stand-mixer with a whisk attachment, cream together the sugar and butter on medium speed. Add the egg and mix until just incorporated. Add the vanilla and lentil puree and mix until combined. Add the flour mixture and blend on low speed until just combined. Remove the bowl from the mixer and stir in the oats, dried fruit and coconut.

3) Form the dough into balls about 2 teaspoons in size and place on a baking sheet with parchment paper, leaving about 2.5cm of room in between. Bake for 15 to 17 minutes, or until an internal temperature of 90C is reached on an instant-read thermometer.

4) For the lentil puree: In a small pot over medium heat, combine the lentils and the water. Bring to a simmer, cover, and simmer for 30 to 40 minutes, or until lentils are tender. Remove from the heat and puree. If using immediately, let cool. The puree may be stored in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months.