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High-Protein Lentil Parsley Bread (No Flour)
Crispy-crusted lentil loaf with fresh parsley, albumen and olive oil. Flour-free and gluten-free, this protein-packed bread slices thin for sandwiches.
15 min prep / 50 min total
42 kcal
2.6g protein
20 servings
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Ingredients
Ingredients updated to metric measurements
- 100 glentils
ground
- 1egg
- 2 tbspalbumen
- 120 mlwater
- 1 tbspolive oil
- 2 tspbaking powder
- 1 tspdried garlic
- Himalayan salt
to taste
- parsley
chopped, one bunch
- sesame seeds
for sprinkling
Instructions
Whisk ground lentils with the egg, albumen, water, olive oil, baking powder, dried garlic and salt until smooth.
Fold in the chopped parsley, pour the batter into a greased loaf pan and smooth the surface.
Sprinkle generously with sesame seeds and bake at 350°F (180°C) for 25- until firm and golden.
Cool completely in the pan before slicing into thin portions.
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