Ingredients
Directions
In bowl combine rolled oats, whole wheat flour, barley flour, salt cinnamon, baking soda, flax, baking powder, and ground flax.
In another bowl mix together canola oil, eggs, vanilla extract, honey and 1 cup lentil puree. Mix and add remaining ½ cup of lentil puree. Combine flour mixture, raisins and dates to lentil puree. Spread mixture into a 9x13 cake pan and bake for 25 to 30 minutes at 350°F. Ice with Broiler Icing.
To make icing: combine all ingredients in a small saucepan. Heat and stir until hot and sugar is dissolved. Spread over cake. Return to oven until it bubbles well, about 3 to 5 minutes
Ingredients
Directions
In bowl combine rolled oats, whole wheat flour, barley flour, salt cinnamon, baking soda, flax, baking powder, and ground flax.
In another bowl mix together canola oil, eggs, vanilla extract, honey and 1 cup lentil puree. Mix and add remaining ½ cup of lentil puree. Combine flour mixture, raisins and dates to lentil puree. Spread mixture into a 9x13 cake pan and bake for 25 to 30 minutes at 350°F. Ice with Broiler Icing.
To make icing: combine all ingredients in a small saucepan. Heat and stir until hot and sugar is dissolved. Spread over cake. Return to oven until it bubbles well, about 3 to 5 minutes
To make icing: combine all ingredients in a small saucepan. Heat and stir until hot and sugar is dissolved. Spread over cake. Return to oven until it bubbles well, about 3 to 5 minutes
Note: Can substitute cake pan for fluted 8 cup (4L) bundt pan
Nutritional information: Calories: 320, Fat 14g, Saturated Fat 3 g, Cholesterol 30 mg, sodium 250 mg, Fiber 6 g, Carbohydrates 45g, Protein, 6 g, Yield 16 servings.
Source: SaskCanola
