The easiest gluten-free bread you’ll ever make. Only 6 ingredients, no kneading, no yeast, and packed with 70 g of protein and 45 g of fiber per loaf. Perfect for meal prep, toast, or sandwiches.
Check out this recipe and many more on our blog at http://plantbaes.com (simply Google plantbaes Red Lentil Bread) 💕
Recipe:
Ingredients
– 1½ cups (280 g) dried red lentils
– 2 tbsp (16 g) whole psyllium husk
– 3/4 cup (180 ml) water
– 2 tbsp (30 ml) olive oil
– 2 tsp (8 g) baking powder
– 1 tsp (6 g) sea salt
– 1 tbsp seeds (optional)
Instructions
1. Preheat oven to 375°F (190°C), fan-forced.
2. Rinse the lentils, then soak in a large volume of water for 4 hours to overnight (keep them in the fridge). Drain, then rinse very well.
3. Add the drained lentils, psyllium husk, water, olive oil, baking powder, and salt to a food processor. Process until a homogeneous paste forms.
4. Line a loaf pan with baking paper (about 9 x 5 inches (22.8 x 12.5 cm)). Pour the batter in and smooth the top. Rest 10 minutes to thicken, then sprinkle with seeds, if using. Bake for 1 hour on the middle rack.
5. Remove from the pan and cool completely before slicing (about 1 hour). Slicing too early will alter the texture.
Notes
– Topping ideas: pumpkin seeds, sunflower seeds, sesame seeds, or a mix.
– Rinse your food processor and spatula straight away, dried lentil mixture is tedious to wash otherwise.
– If using a conventional oven (not fan-forced), increase the temperature by about 36°F (20°C) and rotate the tray halfway through.
Nutrition (per slice, 15 slices)
– Calories: 89 kcal
– Carbohydrates: 13 g
– Protein: 5 g
– Fat: 2 g
– Sodium: 223 mg
– Fiber: 3 g
– Calcium: 45 mg
– Iron: 1.5 mg