Lentil Cinnamon Buns

Wonderfully rich and hearty with lentils as the base.

Lentil Cinnamon Buns

  • 1 cup red lentils
  • ¼ cup date paste
  • ¼ cup whole psyllium husk
  • 1 quarter of a small apple
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 tablespoon lemon juice
  • ½ cup raisins


  • ¼ cup date paste
  • 1 teaspoon cinnamon

Add the dry red lentils to a bowl, rinse them well and drain. Cover them with filtered water, and let them soak for at least 2 hours, ideally 8 hours. Once soaked, drain the soaking water and rinse the lentils again.

Preheat the oven to 350ºF


Make the topping first by adding the date paste (of the topping ingredients) and cinnamon to a small bowl and mix well. Set aside.


Add the lentils to a food processor together with the date paste (of the dough ingredients), psyllium, apple, cinnamon and baking soda (everything except the lemon juice and raisins). Blend well.


Add lemon juice and process quickly until a dough forms. The reaction baking soda creates upon contact with acid is immediate, so don't let the dough rest and work as quickly as possible before all the bubbles dissipate.


Transfer dough into a bowl and fold in the raisins.


Shape the dough into a log and divide it into six equal pieces. Shape each piece into a neat flat cylinder about 1” thick. Transfer each bun to a parchment paper-lined baking sheet and spread topping over each bun.


Bake until golden brown, about 25 minutes.


Transfer onto a cooling rack and let cool completely.


Buns are best on the day they’re made. To keep the buns fresh and soft, store them at room temperature in an airtight container for 1-2 days. For longer-term storage, freeze in an airtight container for up to 1 month.