Erminia V.
My husband says this is better than any bakery. I make it every week in Toronto.
Tip: Adjust your screen timeout in Settings
Grandma's Quick Lentil Bread for a Healthy Breakfast — No Flour, No Eggs
A traditional flourless, egg-free lentil bread baked from soaked lentils, psyllium husk and olive oil. Simple, vegan and perfect as a healthy breakfast bread.
3.8(6 reviews)
480 min prep / 505 min total
75 kcal
4.5g protein
1 serving
EasyWatch How to Make This
Click to play video
Ingredients
Ingredients updated to metric measurements
- 140 glentils
soaked 8 hours or overnight, drained
- 50 mlwater
first addition
- 30 mlolive oil
- 50 mlwater
second addition
- salt
- 30 gpsyllium husk
- 1 tspground coriander
- 5 gbaking powder
- black sesame seeds
for topping
Instructions
Soak lentils in water for or overnight, then drain the excess water.
Add 50 ml fresh water and olive oil, then blend with an immersion blender.
Add another 50 ml water, salt, psyllium husk and ground coriander; mix well.
Add baking powder and mix again.
Oil your hands, shape the dough and place it on a baking tray.
Sprinkle black sesame seeds on top.
Bake at 180 degrees C for .
Cool on a rack before slicing.
Rate This Recipe
6 reviews
Page 1 of 1, 6 reviews
Colleen R.
Good but took longer in my oven than expected.
Lynda H.
Baked this in Alberta. Sharing it with everyone I know.
Thelma K.
My brother was diagnosed with celiac last year. I made this for him the first time I visited. He ate three slices in silence. Then he said: that is real bread. I will never forget that moment.
Martha A.
Mine did not cook through. My oven runs cool. Added fifteen minutes and it was fine.
Frances N.
Quick and easy. Good crust. Nice with butter.
