- 1 1/2 cups chopped butternut squash steamed
- 1 cup brown lentils cooked
- 1 cup almond flour
- 1 egg beaten
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Preheat oven to 400°F. Line a cookie sheet with parchment paper, set aside.
In a food processor, combine all ingredients. Blend until a smooth batter forms.
Using a spatula, spread & shape batter onto parchment paper, forming a rectangle or round about 1/4-1/2″thick.
Bake for 15 minutes. Remove. Top with desired toppings.
Bake for 15 minutes longer, or until beginning to turn golden.
Let cool a few minutes before slicing & serving.
Serving: 1g | Calories: 134kcal | Carbohydrates: 12g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Cholesterol: 23mg | Sodium: 156mg | Fiber: 5g | Sugar: 2g
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