Pinnaroo Farmer’s GF Moist Red Lentil Choc Chip Slice recipe

A fourth generation farmer from Pinnaroo, South Australia, shares her recipe for a gluten free (GF) moist red lentil choc chip slice.

Having launched their own bakery, Pinnaroo bakery, during the COVID-19 pandemic Phillipa Lawson knows a thing or two about baking!


125g melted butter

1/2 cup brown sugar

2 eggs

1/2 cup of The Pinnaroo Farmer red lentil flour

1/2 cup tapioca flour (for non GF use plain flour)

1 tsp vanilla essence

1/2 tsp baking powder

1/4 tsp bicarb soda (baking soda)

3/4 cup choc chips…can also use sultanas!


Line a 20cm square tin…I use whatever slice tin I have available!

Mix butter, sugar, eggs and vanilla in a bowl.  It will form a smooth caramel batter.

Add flour, choc chips, baking powder and bi carb to the mixture and stir well.

Pour into the tin.

Cook on 170 degrees for 15-20min until slightly springy when you touch it.

Cool in the tin and then cut the slice into squares.

A note from Phillipa:

If I hide these from the hubby and kids…I can get nearly a week of lunchbox snacks! Sometimes I sprinkle coconut on top or use cranberries instead of choc chips.



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