High protein, gluten free, lentil bread:
300 grams dried red lentils
60 grams sesame seeds
30 grams flax seeds
45 grams psyllium husk powder
180 ml water
10 grams baking powder
Juice from 1 lemon
Salt
Method:
Rinse well the lentils and soak them in cold water at least 2 hours or overnight.
Drain and rinse soaked lentils.
Toast the sesame seeds in a dry pan over medium heat for about 5 minutes. Let cool. Grind toasted sesame seeds into powder.
Grind the flax seeds.
Place soaked lentils and the water in a blender and blend until smooth. Transfer to a bowl.
Add toasted and ground sesame seeds and ground flax seeds and salt. Mix until well combined.
In a small bowl add the baking powder and mix with lemon juice to activate it. Add the mixture to the dough.
Add psyllium husk powder. Mix again.
Preheat oven 375°F.
Transfer dough to a loaf pan.
Bake for 90 minutes.
Cool before slicing and enjoy 🥖
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