Lentil Brownies with Tahini & Raspberries
30 min
Vegan
20271
For 10 Portions
200 g
lentils, canned
100 g
date
100 g
raspberry, fresh
50 g
almond meal
50 ml
oat milk
30 g
tahini
15 g
cocoa powder
1 tbsp
baking powder
1/2 tsp
baking soda
1. All set?
2. Preheat oven to 350°F (conventional, recommended).
3. Wash lentils and drain.