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High-Protein Lentil Kefir Bread with Seeds & Oregano
Hearty lentil loaf bound with kefir and eggs, seasoned with oregano and dry garlic, packed with pumpkin, sunflower and flax seeds. Flourless and protein-rich.
15 min prep / 65 min total
183 kcal
9.4g protein
10 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 170 glentils
soaked and ground
- pinchsalt
- tspdry garlic
- tsporegano
- 40 gpsyllium husk
- 30 gpumpkin seeds
- 30 gsunflower seeds
- 2 tbspflaxseeds
- 2eggs
- 350 mlkefir
or yogurt
- 20 mlolive oil
- 1 tspbaking soda
- sesame seeds
for topping
Instructions
Soak 170g lentils, drain and grind to a smooth puree.
Combine with salt, dry garlic, oregano, 40g psyllium husk, 30g pumpkin seeds, 30g sunflower seeds and 2 tablespoons flaxseeds.
Whisk 2 eggs with 350ml kefir and 20ml olive oil, then stir into the lentil mix. Finish with 1 teaspoon baking soda.
Transfer to a greased loaf tin, drizzle with a little more olive oil and sprinkle with sesame seeds.
Bake at 180°C for 45-, until golden and firm. Cool before slicing.
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