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VeganVegan — no animal products at allLentil-BasedLentil-Based — built around lentils as the primary ingredientSeed-BasedSeed-Based — built on seeds as the primary structureNo FlourNo Flour — no wheat or grain flours usedGluten-FreeGluten-Free — no gluten-containing ingredientsVegetarianVegetarian — no meat products
Jarred Mung Bean Flaxseed Bread (No Flour, Vegan)
Hearty mung bean loaf baked in glass jars with flax, psyllium, pumpkin and sunflower seeds. Flourless, vegan and built for long storage.
15 min prep / 60 min total
243 kcal
11.2g protein
8 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 230 ggreen lentils or mung beans
1 cup
- 2 tbsppsyllium husk
- 3 tbspflax seeds
- salt
- turmeric
- coriander
- Italian herbs
- 10 gbaking powder
- 40 gpumpkin seeds
- 40 gsunflower seeds
- 350 mlwater
- 30 mlolive oil
- sesame seeds
for topping
Instructions
Grind the raw mung beans into a fine flour in a coffee grinder.
Mix the bean flour with flax, psyllium, baking powder, salt, turmeric, coriander and Italian herbs.
Stir in the pumpkin and sunflower seeds, then pour over water and olive oil to form a thick dough.
Oil three tall glass jars and spoon the dough inside, filling each halfway.
Sprinkle with sesame seeds and bake at 180°C for 40- until the tops are firm.
Let the loaves cool in the jars before unmolding.
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