Lemon Loaf

Cook Time: 35-45 min

Serves: 50 portions; 1 slice (85 g) serving size

Ingredients:

500g (2 ½ cups) of Red Lentils
130 g (⅔ cup) of White Sugar
2.25 Kg (15 cups) of Oatmeal muffin mix
750 mL (3 cups) of Greek Yogurt
500 mL (2 cups) of Lemon Juice
150 ml (⅔ cup) of Lemon extract
 90 g (½ cup) of Brown Sugar
10 Eggs

Berry Coulis

550 g (3 ½ cups) of Blueberries
60 mL (2 Tbsp) of Lemon Juice
85 g (¼ cup) of Sugar
15 g (2 Tbsp) of Cornstarch

Gelatin Solution

200 g (¾ cup) of Gelatin, dry
1.5 L (6 cups) of Water
12.5 L (50 cups) of Whole Milk

Minced and Moist

50 slices of Lemon Loaf
6 L (24 cups) of Gelatin Solution

Pureed

50 slices of Lemon Loaf
1.5 L (6 cups) of Plain Greek Yogurt
3 L (12 cups) of Whole Milk

Directions:

1. *WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
2. 2 days prior to baking:
3. Soak lentils overnight, fill with water until all lentils are covered.
4. Day prior to baking:
5. Rinse lentils with fresh water before boiling to remove any debris.
6. Cooking the lentils: Combine dry lentils, white sugar and enough water (3-4x amount of lentils) in a saucepan for boiling. Be sure to use a large enough saucepan as the lentils will triple in size.
7. Bring to boil over medium-high heat, reduce heat and simmer until they are tender but not overcooked, approx. 15-20 mins.
8. Remove from heat, and drain through a fine sieve, and let dry on a sheet pan till they are a lumpy consistency resembling mashed banana. Puree in a food processor. Keep chilled at 40F/4C until needed.
9. Preheat oven to 350F/176C. Prepare 5 greased and floured loaf pans.
10. Combine oatmeal muffin mix with lentils puree, eggs, brown sugar, yogurt, lemon juice and lemon extract. Mix until a smooth batter is formed.
11. Transfer the batter to the prepared pan, and bake for 40-50 minutes, or until the paring knife inserted in the center comes out clean. Check after 30 mins and tent with foil if browning too quickly.
12. Remove from oven and cool completely before slicing.

Tips/Variations: 

MINCED AND MOIST PREPARATION

1. Crumble prepared loaf in food processor into 4mm sized particles.
2. Loosely pack into square silicone mold.
3. Add in 120 ml of prepared gelatin solution.
4. Refrigerate for 2-3 hours or until set. Overnight in the fridge is best.
5. Plate and garnish with berry coulis.

GELATIN SOLUTION

Sprinkle gelatin over water. Let sit for 5 minutes. Add scalded milk and mix until gelatin has dissolved. Cool for 5 minutes before use.

PUREED PREPARATION

1. Add prepared loaf with greek yogurt and milk into food blender or processor. Blend until smooth.
2. Place open square mold on plate and add loaf puree.
3. Remove mold and plate with berry coulis.

BERRY COULIS

Place all ingredients in a sauce pot and mix to combine. Simmer over medium low heat for 15 minutes, or until liquid has reduced by half. Remove and let cool before using. Puree until smooth

Nutrition Facts for One Serving

Regular

Calories:  ~ 300 kcal

Protein: 5+ g

Minced and Pureed

Calories: ~ 350 kcal

Protein: 10+ g

Note: Nutrient composition provided is approximate and may vary by ingredients used and quantity prepared. The nutrient composition values were rounded to the nearest 50 kcal for calories and the nearest 10 mg for sodium.