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Gluten-Free Lentil Zucchini Cornmeal Loaf
Glossy cornmeal loaf fortified with zucchini, lentil flour and melty cheese, scented with basil and saffron. Naturally gluten-free with a tender crumb.
15 min prep / 60 min total
146 kcal
7.9g protein
10 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 120 gGreek yogurt
- 1egg
- salt
to taste
- saffron
- dried basil
- 100 gcheese
grated
- 200 gzucchini
grated
- 120 gcorn flour
- 110 glentils
ground
- 10 gbaking powder
- dried basil
for topping
Instructions
Grind the lentils into a fine flour; grate the zucchini and squeeze out extra liquid.
Whisk yogurt, egg, salt, saffron and basil, then stir in cheese and zucchini.
Fold in corn flour, lentil flour and baking powder until combined to a thick batter.
Spread in an oiled baking dish and smooth the top; sprinkle extra dried basil over.
Bake at 180°C for 40- until firm to the touch.
Cool before slicing.
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