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Red Lentil Seed Protein Bread (Gluten-Free)
Dense lentil-based loaf strengthened with psyllium, pumpkin and sunflower seeds. Ground from dry lentils and baked slowly for a wholesome high-fibre crumb.
15 min prep / 75 min total
74 kcal
3.7g protein
20 servings
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Ingredients
Ingredients updated to metric measurements
- 160 glentils
ground dry
- 40 gpsyllium husk
- pinchsalt
- 30 gpumpkin seeds
- 30 gsunflower seeds
chopped
- 2eggs
- 240 mlwater
- 1 tbspolive oil
- 1 tspbaking soda
quenched with vinegar
- 1 tbspapple cider vinegar
- sesame seeds
for topping
Instructions
Grind 160g dry lentils into flour, then mix with 40g psyllium, salt and chopped pumpkin and sunflower seeds.
Whisk 2 eggs with 240ml water and 1 tablespoon olive oil; combine with the dry mixture.
Quench 1 teaspoon baking soda with 1 tablespoon apple cider vinegar and stir into the dough; rest .
Transfer to a greased loaf pan, drizzle with oil, score the top and sprinkle with sesame seeds.
Bake at 180°C (350°F) for 50- until the top is firm and golden; cool before slicing.
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