Ingredients
Units
Scale
- 1 cup lentils, dry
- 2 cups water
- 2 Tbsp ground flaxseed meal + 4 Tbsp water
- 1 small onion, diced
- 1 cup instant oats
- 1 cup vegetable broth
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp dried thyme
- 1/2 tsp salt & pepper
- 1/4 cup BBQ sauce
- 2 Tbsp ketchup
Instructions
- Combine the lentils and water in a medium saucepan in medium stockpot over high heat, and bring to boil.
- Reduce to a simmer and cook 25-30 minutes, or until lentils are tender. Drain any excess water and slightly mash lentils with potato masher or fork.
- Combine ground flaxseed meal with 4 Tbsp of water in a small bowl and set aside. This will act as a binder, similarly to eggs.
- Heat a skillet over medium, and add chopped onions. Cook until tender ~about 5 minutes. Remove from heat and set aside.
- Preheat oven to 350 degrees. Grease a muffin tin with non-stick cooking spray. Set aside.
- Combine lentils with seasonings, flaxseed mixture, cooked onions, vegetable broth, and oats.
- Once combined, spoon the mixture into the prepared muffins tins evenly. Press down on each one to make sure mixture will stick together during cooking.
- Mix together the BBQ sauce and ketchup in a small bowl. Spread a small amount on top of each lentil mixture.
- Bake for 30 minutes. Allow 5-10 minutes for bites to cool before removing from pan.
- Serve with extra BBQ sauce for dipping.
Notes
Deglutify: Use certified GF oats.
**Regular oats can be substituted for instant, but I suggest pulsing them in a small blender or food processor for a few seconds to resemble the instant oats.**
- Category: Main Dishes
Nutrition
- Serving Size: 2 bites