Tip: Adjust your screen timeout in Settings
No-Soak Lentil Parmesan Bread (Gluten-Free)
Sturdy lentil loaf with parmesan, eggs and pumpkin seeds — no soaking required. Gluten-free, flour-free and high in protein.
20 min prep / 80 min total
243 kcal
12.7g protein
8 servings
EasyWatch How to Make This
Click to play video
Ingredients
Ingredients updated to metric measurements
- 200 glentils
ground in a coffee grinder
- 40 gpsyllium
- 20 gflaxseed
- 20 gchia seeds
- salt
- 50 gpumpkin seeds
pan-toasted
- 300 mlwater
- 20 golive oil
- 1 tspbaking soda
- 1 tbspapple cider vinegar
- 35 gparmesan
- 2eggs
- flaxseed
for topping
Instructions
Grind 200g lentils to a flour and mix with 40g psyllium, 20g flaxseed, 20g chia and salt.
Fold in 50g toasted pumpkin seeds.
Stir in 300ml water with 20g olive oil, then add 1 teaspoon soda with 1 tablespoon apple cider vinegar.
Mix in 35g parmesan and 2 beaten eggs.
Shape on an oiled tray, rest 10-, score and top with flaxseed.
Bake at 180°C for 50-; 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.
