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Spinach Black Lentil Loaf (Gluten-Free, Flourless)
Rustic black lentil loaf folded with blanched spinach, pumpkin seeds and psyllium. Flourless, gluten-free and baked until the crust cracks and the crumb stays tender.
15 min prep / 65 min total
157 kcal
8.5g protein
10 servings
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Ingredients
Ingredients updated to metric measurements
- 220 gblack lentils
1 cup
- 40 gpsyllium husk
- salt
to taste
- turmeric
- Italian herbs
- 10 gbaking powder
- 50 gspinach
blanched 2-3 minutes
- 350 mlwater
- 20 mlolive oil
- 2eggs
- 30 gpumpkin seeds
- sunflower seeds
for topping
- coriander
for topping
Instructions
Grind the black lentils into a fine flour in a coffee grinder or high-speed blender.
In a large bowl combine lentil flour, psyllium, baking powder, salt, turmeric and Italian herbs.
Blanch the spinach in boiling water for 2-, drain, then purée with the water, olive oil and eggs.
Pour the wet mixture into the dry ingredients and stir until a thick dough forms; fold in the pumpkin seeds.
Transfer to an oiled loaf pan, top with sunflower seeds and coriander, then bake at 180°C for 45- until the crust is firm.
Cool in the pan for before slicing.
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