Ingredients
Product1
Amount
Unit
MPP Richlea Lentil Protein Concentrate
1.5
cup
Bob's Red Mill Gluten-Free 1:1 Baking Flour
1
cup
C&H Granulated White Sugar
0.375 (1 1/8)
cup
Egg yolks
2
whole
Heavy cream
0.375 (1 1/8)
cup
Salt (kosher)
1
tsp
Sweet Cream Unsalted Butter
1.5
cup

1The MSU Food Product Development Lab does endorse any ingredient suppliers, but for culinary and scientific specificity, we  tested this recipe using the brand name products listed above.

Instructions

  1. Sift together dry ingredients (flour, lentil protein, salt).
  2. Cut butter into dry ingredients until the mixture resembles coarse crumbs.
  3. Add cream and egg yolks.
  4. Roll dough into desired size logs; wrap with plastic wrap.
  5. Chill dough logs for 2 hours.
  6. Preheat oven to 350°F.
  7. Slice log into pieces of desired thickness (1/8 - 1/4 inch).
  8. Arrange pieces on cookie sheet and bake for 15 minutes.

Nutrition facts

Serving size: 35g

Calories per serving: 140

% daily value* is listed in ()

Total fat: 11g (14%)

  • Saturated fat: 6g (30%)
  • Trans fat: 0g

Cholesterol: 50mg (17%)

Sodium: 140mg (6%)

Total carbohydrate: 11g (4%)

  • Dietary fiber: 0g
  • Total sugars: 3g
    • Includes 3g added sugars (6%)

Protein: 4g

Vitamin D: 0mcg

Calcium: 12mg (0%)

Iron: 0mg

Potassium: 127mg (2%)

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.