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Lentil Walnut Psyllium Protein Loaf
Plant-protein lentil loaf ground dry and bolstered with psyllium, toasted walnuts and dried garlic. Flaxseed crust and a velvet avocado-yogurt spread.
20 min prep / 65 min total
76 kcal
3.5g protein
20 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 160 glentils
ground dry
- 40 gpsyllium husk
- salt
to taste
- 10 gbaking powder
- 1 tspdried garlic
- 60 gwalnuts
toasted and chopped
- 240 mlwater
- 2eggs
- 15 mlolive oil
- 1 tspapple cider vinegar
- flaxseed
for topping
Instructions
Grind 160g lentils and combine with 40g psyllium, salt, 10g baking powder, 1 teaspoon dried garlic and 60g toasted walnuts.
Whisk 240ml water, 2 eggs, 15ml olive oil and 1 teaspoon apple cider vinegar; stir into the dry mixture and rest .
Oil your hands, shape into a loaf, drizzle with oil and score the top; sprinkle with flaxseed.
Bake at 180°C (350°F) for 40- until the crust sounds hollow; cool before slicing.
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