I love trying to craft foods that are handheld, great for dipping, and packed with nutrients – even if I have to sneak them in there.
These lentil loaf bites are filling, delicious, and really easy to pack into a school lunch or on a hike. Jake and I also snuck some into our dinner and made a full meal just by adding a side of potatoes and broccoli.
They’re a good balance of protein and fiber (from the lentils) and veggies (from the carrots/celery).
For the dipping sauce we used organic ketchup, but you could use hummus, sweet mustard, or a homemade BBQ sauce.
I used a mini-muffin tin to bake them in and it made it super easy.
- ½ cup black lentils- cooked
- ½ cup carrots- diced
- ½ cup celery-diced
- 1 cup rolled oats- uncooked
- ⅓ cup vegetable broth
- 3 Tablespoons nutritional yeast
- 2 Tablespoons Bragg's liquid aminos
- 4 cloves garlic
- 1 teaspoon baking powder
- Preheat oven to 375
- Chop/dice carrots and celery
- Add all ingredients into food processor/Ninja
- Mix for 1 minute in Ninja
- Open blender lid and scrape the sides
- Mix for another minute
- Grease mini muffin tin with coconut oil- each little space- you don't want these puppies sticking!
- Spoon or scoop mixture into each space in the mini muffin tray (I use a spring release ice-cream scoop)
- Bake for 10-15 minutes or until top is slightly crispy
- Let cool and remove from tin
- Serve with your favorite condiment
PIN IT FOR LATER