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Green Lentil Spinach Garlic Bread (No Flour)
Vibrant green lentil bread ground from dry lentils with psyllium, pumpkin fiber and toasted pumpkin seeds. Spinach, basil and dill give a herbal lift.
15 min prep / 65 min total
95 kcal
4.6g protein
15 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 150 ggreen lentils
ground dry
- 240 mlwater
- 40 gpsyllium husk
- salt
to taste
- 30 gpumpkin fiber
- 30 gpumpkin seeds
toasted and chopped
- ½ tspgarlic powder
- 1½ tspbaking powder
- 2eggs
- basil
- dill
- spinach
- 2 tbspolive oil
- sesame seeds
for topping
Instructions
Grind 150g dry green lentils and combine with 240ml water; rest briefly.
Mix in 40g psyllium, salt, 30g pumpkin fiber, 30g toasted pumpkin seeds, garlic powder and 1.5 teaspoons baking powder.
Blend 2 eggs with fresh basil, dill and spinach and stir into the lentil mixture with 2 tablespoons olive oil.
Transfer to an oiled loaf pan, score the top and sprinkle with sesame seeds.
Bake at 180°C (350°F) for 45- until deeply golden; cool before slicing.
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