Feeding little ones / Feeding preschoolers / Pack a lunch / Baking & cooking / Plant-based food / Cookbooks / Supplements
Nuk Brush (teething and early brushing)
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Manhattan Toy Winkel Sensory teether
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ChooMee FlexiDip Baby Starter Spoon
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Sand Timers (for meals)
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Keekaroo Height Right Highchair
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Stokke Tripp Trapp Chair – No Harness
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MTWML Portable Baby High Chair for Table
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Stokke Highchair
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Doidy Cup – Red
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BABY JOY 5 in 1 High Chair
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Silicone Placemat
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Grabease Self Feeding Utensils
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Munchkin Soft-Tip Infant Spoon
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NumNum GOOtensils Pre-Spoon
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Silicone Pocket Bibs
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Long Sleeve Baby Weaning Bib
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Bumkins Waterproof bib
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Long Sleeve Waterproof Bibs with Pockets
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Munchkin Click Lock Weighted Flexi-Straw Cup
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![[AD] Ready to make your new favourite chocolate chip cookies?? 🍪 Trust me – make a double batch because they’re going to fly off of the baking sheet before you’ve even had a chance to try one yourself. They are SO yummy, soft and tender… exactly how a chocolate chip cookie should be🙌🏻
As a registered dietitian I love finding creative ways to incorporate locally sourced nourishing ingredients into my baked goods, like…LENTILS! Lentils are packed full of plant-based protein, dietary fibre and vitamins and minerals. They are also budget-friendly, SO versatile and accessible.
Not only have I included Canadian lentils, but I’ve also used other Canadian-grown ingredients like wheat flour, eggs, butter, and oats. Visit Canadian Food Focus (canadianfoodfocus.org) to learn more about nourishing Canadian ingredients, from farm to fork !
Makes 12 large cookies
Ingredients:
• 1/3 cup butter, softened
• ½ cup brown sugar (packed)
1 egg (room temperature)
• ¾ cup cooked red lentils
• 1 tsp vanilla
• 1 cup flour (all-purpose or whole wheat are both fine)
• ½ cup rolled or quick-cooking oats
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 1/3 cup dark chocolate chips (or chunks)
• Coarse sea salt for sprinkling on top (optional)
Directions:
1. Preheat your oven to 375F and line a baking sheet
2. Cook your red lentils as per the package (or as I’ve described above)
3. In a large mixing bowl, whisk together wet ingredients (butter, brown sugar, egg, lentils, vanilla)
4. To that bowl, add the dry ingredients (flour, oats, baking soda and powder, cinnamon and salt)/ Fold those into the wet ingredients (do not over-mix).
5. Fold in the chocolate chips
6. With a spoon, scoop out about ¼ cups worth of batter (for one cookie) and evenly distribute one dozen onto the cookie sheet. Top with a tiny bit of coarse sea salt if desired.
7. Bake at 375 for about 15 minutes, checking at the 13-minute mark (as some ovens are hotter than others). You want your cookies slightly under-baked. Enjoy!
#lovelentils #lovecdnfood #lovecdnfarms #lovecdnrecipes](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/382016981_140634385792877_1677666589623245277_nfull.jpg)
