Ingredients

• 150g Red Lentils
• 500ml Water
• 100ml Coconut Milk
• 5 Egg Whites
• 5 Egg Yolks
• 150g Caster Sugar
• 125g Cake Flour
• 2 tablespoons Baking Powder
• ½ teaspoon Ground Cinnamon
• 200g Unsweetened Shredded Coconut

Tools

• Oven
• Pastry brush
• kCook Multi
• Medium bowl
• Colander
• Loaf pan - 9"
• Kcook bowl
• Large glass bowl

Method

1. Fit max blade to kCook bowl
2. Add red lentils and water to the kCook bowl
3. Fit kCook bowl to kCook Multi
4. Attach lid to kCook bowl with filler cap fitted
5. Cook with filler cap fitted - 15 min, 80°C, speed 3
6. Drain content of kCook bowl into colander
7. Clean kCook bowl
8. Fit max blade to kCook bowl
9. Fit kCook bowl to kCook Multi
10. Return content of colander to kCook bowl
11. Add coconut milk to the kCook bowl
12. Attach lid to kCook bowl with filler cap fitted
13. Blend with filler cap fitted - 2 min, speed 12
14. Transfer content of kCook bowl to medium bowl then set aside
15. Pre-heat oven - 180°C
16. Grease a clean loaf pan then set aside
17. Clean kCook bowl
18. Fit whisk tool to kCook bowl
19. Add egg white to the kCook bowl
20. Fit kCook bowl to kCook Multi
21. Attach lid to kCook bowl
22. Whisk with filler cap removed - 2 min, speed 9
23. Transfer content of kCook bowl to large glass bowl then set aside
24. Clean kCook bowl
25. Fit stir tool to kCook bowl
26. Add egg yolk, caster sugar, cake flour, baking powder, ground cinnamon and unsweetened shredded coconut to the kCook bowl
27. Fit kCook bowl to kCook Multi
28. Transfer lentil mixture to kCook bowl
29. Attach lid to kCook bowl
30. Mix with filler cap removed - 1 min, speed 6
31. Transfer egg whites to kCook bowl
32. Mix with filler cap removed - 30 sec, speed 5
33. Transfer content of kCook bowl to loaf pan
34. Bake - 45 min, 180°C
35. Turn out and let cool
36. Serve

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