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Lentil Rice Bread Stuffed with Mozzarella Center
Savoury lentil and brown rice loaf with a molten mozzarella center, smoked paprika and a sesame crust. Flourless, gluten-free and sliceable warm.
70 min prep / 110 min total
329 kcal
17.2g protein
6 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 300 gred lentils
soaked 1 hour, drained, blended
- 80 mlwater
1/3 cup, for blending
- 1 cupbrown rice flour
whole grain; cornmeal also works
- 50 gpsyllium husk
- pinchsweet smoked paprika
- pinchsalt
- pinchblack pepper
- mozzarella cheese
for the filling
- sesame seeds
for coating
Instructions
Soak 300g red lentils in water for , then drain and blend with 1/3 cup water until smooth.
Stir in 1 cup whole-grain brown rice flour, 50g psyllium husk, smoked paprika, salt and black pepper until the dough comes together.
Shape the dough around a piece of mozzarella, sealing the cheese inside, then roll the loaf in sesame seeds to coat.
Bake at 180°C (360°F) for about , until the crust is set and the cheese is molten. Rest briefly before slicing.
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