Tip: Adjust your screen timeout in Settings
Vegan Red Lentil Walnut Bread (No Flour)
Dense flourless lentil loaf ground with 200g red lentils, 85g toasted walnuts, psyllium and olive oil. Served with a tangy cottage-cheese pickle sauce.
20 min prep / 65 min total
229 kcal
7.9g protein
8 servings
EasyWatch How to Make This
Click to play video
Ingredients
Ingredients updated to metric measurements
- 200 gred lentils
soaked 2h
- 85 gwalnuts
toasted and chopped
- 125 mlwater
- salt
to taste
- 60 mlolive oil
- 40 gpsyllium husk
- 8 gbaking powder
- ground coriander
for topping
Instructions
Soak 200g red lentils for , drain and rinse. Toast 85g walnuts in a pan and chop coarsely.
Blend the lentils with 125ml water, salt and 60ml olive oil to a smooth paste, then fold in the walnuts.
Stir in 40g psyllium husk and 8g baking powder, mix well and rest until the dough thickens.
Oil a loaf tin, transfer the dough and sprinkle ground coriander over the top. Bake at 180°C for .
Finish with 10- of top-and-bottom convection. Cool, then serve with a cottage-cheese-pickle-ketchup blender sauce.
Rate This Recipe
No reviews yet
Page 1 of 1, 0 reviews
No reviews yet — be the first to rate this recipe.
