Tip: Adjust your screen timeout in Settings
VeganVegan — no animal products at allLentil-BasedLentil-Based — built around lentils as the primary ingredientSeed-BasedSeed-Based — built on seeds as the primary structureHigh ProteinHigh Protein — 20g+ per servingNo FlourNo Flour — no wheat or grain flours usedDairy-FreeDairy-Free — no dairy productsGluten-FreeGluten-Free — no gluten-containing ingredients
Lentil Buckwheat Power Bread (Gluten-Free, Vegan)
Dense gluten-free loaf from soaked red lentils and green buckwheat with flaxseed, olive oil and apple cider vinegar. Naturally vegan, wheat-free and yeast-free.
240 min prep / 315 min total
263 kcal
10.7g protein
2 servings
EasyThis plan uses 2 servings for Lentil Buckwheat Power Bread (Gluten-Free, Vegan). Adjust below if you need a different amount.
Watch How to Make This
Click to play video
Ingredients
Ingredients updated to metric measurements
- 45 gred lentils
soaked at least 4 hours, then drained
- 45 ggreen buckwheat
soaked at least 4 hours, then drained
- ¾ tbspflaxseed
- ½ tbspolive oil
- salt
- ¼ tbspapple cider vinegar
- mixed seeds
for topping
- sesame seeds
for topping
Instructions
Soak 180g red lentils and 180g green buckwheat separately for at least , then drain.
Blend both grains together in a blender.
Add 3 tablespoons flaxseed, 2 tablespoons olive oil, salt and 1 tablespoon apple cider vinegar. Blend until smooth.
Grease a loaf pan with olive oil and transfer the batter. Top with mixed seeds and sesame.
Bake at 160°C for , then increase to 180°C with top-and-bottom convection for 15 more minutes.
Check doneness with a wooden skewer. Cool fully — the crumb is dense but mild, add baking powder next time for a lighter loaf.
Rate This Recipe
No reviews yet
Page 1 of 1, 0 reviews
No reviews yet — be the first to rate this recipe.
