My boyfriend’s mum, Margaret, makes an absolutely delicious orange cake with almonds. Her secret is to use a whole orange, cooked with the skin on and pureed before adding to the batter. It is a recipe that does not generate any waste, since it makes use of the whole orange. Margie’s cake is a real treat, but, as always, I skipped the eggs, two thirds of the sugar. For the sake of lightness, I replaced half of the almonds with lentils. Yes, I promise, it works, it’s good, and it does not taste like beans at all!
Replacing part of the flour with cooked lentils is a really great idea. I pre-cook them (since they will be baked, no need to cook them through: just tender is enough) and purée them. They bring softness and moisture. Because of their high protein content, they keep one full for a long time.
For example, in your usual cake recipe, sub one-third of the flour with the same weight of (dry) lentils, which you will cook and purée / mash before adding them to the batter. Since cooked lentils contain some water, don’t forget to decrease the amount of liquid your recipe requires.
The recipe below is very basic. Feel free to be more sophisticated than I am. Next time it rains, I’ll try to
- Use a lemon instead of orange,
- Add almonds butter, just because,
- Add poppy seeds,
- Add chocolate chips,
- Serve it with a coconut whipped cream,
- Cut the muffins in half and garnish with blueberry jam…
Speaking of zero-waste recipes, I created a dedicated page on the blog. For now, it is a little empty… but acts as a reminder to myself that I should be more creative in that area. I’d be happy for you to share your tips – or ask me to try and cook some scraps you don’t know what to do with. I may come up with ideas !
Whole orange muffins
Makes 4 muffins
- 1 whole orange
- 75 g red lentils
- 100 g almonds, ground
- 30 g flax seeds, ground
- 100 ml plant milk
- 1 tbsp chickpea flour
- 3 tbsp unrefined cane sugar
- 1/2 tsp baking soda
- 1/2 tsp apple cider vinegar
Place the whole orange in a small saucepan, cover with water. It must be immersed. If necessary, put a weight on the orange.
Cook the pulses in a large volume of water. Drain and let cool.
Combine the ground flax seeds and vegetable milk in a small bowl and leave it on the counter for 10 minutes.
When the orange is cooked, cut it into quarters, remove the pips.
Place all ingredients, except vinegar, in the bowl of a food processor with its S-blade, and process. Add the vinegar and process one last time.
Pour the mixture into 4 well-oiled muffin tins. Bake at 180C for 30 minutes.