Ingredients

• 120 g cooked brown lentils — well-drained
• 80 ml unsweetened soy milk — room temperature
• 40 g unflavored or mild vanilla plant-based protein powder — scoop and level
• 30 g fine rolled spelt flakes or quick-cooking whole grain flakes — plain, dry
• 8 g unsweetened cocoa powder — sifted if lumpy
• 2 g ground cinnamon
• 12 g maple syrup optional
• 5 g olive oil — for greasing

Instructions

1. Preheat the oven to 180°C and lightly grease a small loaf tin or oven-safe dish (about 12 x 12 cm) with the olive oil.
2. In a blender or food processor, combine the cooked brown lentils and soy milk, blending until very smooth and creamy to create an easy-to-digest base.
3. Add the protein powder, cocoa powder, ground cinnamon, and maple syrup (if using) to the blender and pulse until fully combined into a thick batter.
4. Transfer the batter to a bowl and gently fold in the spelt flakes or other quick-cooking whole grain flakes until evenly distributed; the mixture should be thick but spreadable.
5. Spread the mixture evenly into the prepared dish, smoothing the top with a spoon, and bake for 12–15 minutes until just set and slightly springy to the touch.
6. Allow to cool for at least 5 minutes, then cut into 4 small squares; serve 1–2 warm squares per snack, keeping portions modest for GLP-1–related low appetite.