I believe this recipe can be adjusted to make sandwich rolls and donuts and will update accordingly in the future. When I originally baked these, I had a crowded oven and adjusted the temperature to 365F for 18 minutes. Take that into consideration when you are checking on the doneness for these.
16 oz dried lentils, soaked for 8hrs and rinsed twice
1 cup dry curd cottage cheese
1/2 tbsp vinegar
1/2 tsp baking soda
~2 tsp salt
Optional: spices of your choosing
Soak the lentils for 4 hours in the refrigerator. Drain, rinse, and repeat.
Preheat the oven to 350F. Prep muffin liners/tins for baking.
After 8 hours of soaking, drain and rinse the lentils once more and add them to a food processor. Add the egg whites. Pulse until smooth.
Add the cheese and pulse until smooth. Scrape down the sides as needed.
Add the vinegar, baking soda, salt, and spices via the food processor’s tube while pulsing.
Add the mixture evenly to 22 muffin holes/liners. Bake for 18 to 25 minutes or until the tops spring back when touched. Some cracking of the tops may occur from the steam.
Remove from the oven and allow to cool. Serve or store in the refrigerator.
I used Lucerne egg whites in the carton for this recipe and it came out to 18 tbsp (1 cup + 2 tbsp or 1 + 1/8 cups). The spices I used are as follows and are approximate: 1.5 tbsp caraway seeds, 0.5 tbsp smoked paprika, 1.5 tbsp rosemary, 1.5 tsp garlic powder, and 1 tbsp dried minced onion.
I am exploring new breakfast ideas and want to make sure I am getting more protein in my diet. Please note that you may use whatever juice you want to use for this recipe. I used the Lakewood Organic brand of cherry juice. My preferred gelatin powder is from Great Lakes. Enjoy!
I really needed protein to help with a little mini-flare (super mild) and was craving some authentic fried meatballs. I also didn’t want to introduce eggs again while flaring as I am a tad reactive to them (higher end of the LEAP scale). I decided to try it with banana and it worked great! I’ll be making this recipe using turkey for Thanksgiving and will post the recipe after the holiday. I decided to lightly fry the tops and bottoms of the meatballs to get that wonderful crisp before baking. I wasn’t sure how well my body would handle a totally fried meatball. All in all a wonderful treat.