A fourth generation farmer from Pinnaroo, South Australia, shares her recipe for a gluten free (GF) moist red lentil choc chip slice.
Having launched their own bakery, Pinnaroo bakery, during the COVID-19 pandemic Phillipa Lawson knows a thing or two about baking!
125g melted butter
1/2 cup brown sugar
1/2 cup of The Pinnaroo Farmer red lentil flour
1/2 cup tapioca flour (for non GF use plain flour)
1 tsp vanilla essence
1/2 tsp baking powder
1/4 tsp bicarb soda (baking soda)
3/4 cup choc chips…can also use sultanas!
Line a 20cm square tin…I use whatever slice tin I have available!
Mix butter, sugar, eggs and vanilla in a bowl. It will form a smooth caramel batter.
Add flour, choc chips, baking powder and bi carb to the mixture and stir well.
Pour into the tin.
Cook on 170 degrees for 15-20min until slightly springy when you touch it.
Cool in the tin and then cut the slice into squares.
A note from Phillipa:
If I hide these from the hubby and kids…I can get nearly a week of lunchbox snacks! Sometimes I sprinkle coconut on top or use cranberries instead of choc chips.