Savoury Green Lentils Squares

These vegan and gluten-free green lentil squares make perfect light and sweet, yet filling lunch. It’s sweetened with apple, carrot and dried currants and is perfect for those days when you want something sweet. My kids love these squares and they are perfect for bento-box lunches.

Ingredients

4 c. Cooked green lentils
2 c. Cooked brown rice
½ c. Pumpkin seeds + for toppings*
½ c. Sunflower seeds*
3/4 c. Dried currants or small raisins
1/4 c. Coconut flour
4 tbs. Coconut oil, melted
1 Small apple, shredded
1 Large carrot, shredded
1/2 Large onion or one small onion
2 Cloves of Gralic
5 tbs. Grinded flax seeds
2 tsp. Dried oregano
1 tbs. Cinnamon
2 tsp. Paprika powder
2 tsp. Salt

*If you are not making this for school, you can substitute the sunflower and pumpkin seeds with 1 cup of chopped walnuts. It’s going to be even more delicious!

Instructions

1. Preheat the oven to 375 F.
2. In a food processor, combine cooked green lentils, melted coconut oil, onion, garlic, flax seeds, oregano, cinnamon paprika and salt. Processes until it turns into a smooth mixture.
3. Transfer the mixture into a large bowl and add the remaining ingredients: rice, pumpkin seeds, sunflower seeds, coconut flour, carrot and apple.
4. Mix well with a spoon. The mixture should become solid enough to form into balls. If not, add a bit more coconut flour until the mixture is solidified enough to form into balls, but don’t over do it!
5. Line a baking tray with parchment paper. Transfer the mixture into the baking tray and press until it’s evened out. Top with a few pumpkin seeds.
6. Bake for 35 minutes.
7. Take out of the oven and enjoy!

You can also make these into a pie as opposed to squares.

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