Tip: Adjust your screen timeout in Settings
Lentil Spinach Cheese Bread (No Flour)
Rustic lentil loaf with wilted spinach, garlic, mozzarella and cheddar. Bound with psyllium and sesame for a slice-able high-protein bread.
20 min prep / 65 min total
100 kcal
4.8g protein
16 servings
EasyWatch How to Make This
Click to play video
Ingredients
Ingredients updated to metric measurements
- 200 glentils
soaked overnight
- 125 gspinach
fresh
- 2garlic cloves
- 40 gsesame seeds
- 20 gflaxseed
ground
- 30 gpsyllium husk
- 30 gcheddar cheese
shredded
- 30 gmozzarella
shredded
- 120 mlwater
- 2 tspbaking powder
- Himalayan salt
to taste
- 2 tbspolive oil
Instructions
Blend soaked lentils with water until smooth and sauté spinach with garlic in olive oil until wilted.
Combine lentil puree with spinach, sesame seeds, ground flax, psyllium, both cheeses, salt and baking powder.
Let the dough rest , then transfer to a greased loaf pan and top with more sesame seeds.
Bake at 375°F (190°C) for 40- until the crust is deep golden and set; cool before slicing.
Rate This Recipe
No reviews yet
Page 1 of 1, 0 reviews
No reviews yet — be the first to rate this recipe.
