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Sprouted Lentil Coconut Almond Bread (Keto)
Gluten-free loaf of 150g sprouted green lentils blended with 6 eggs, coconut oil, almond flour and coconut flour. Served with a ricotta-olive-walnut spread.
20 min prep / 65 min total
312 kcal
10.4g protein
10 servings
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Ingredients
Ingredients updated to metric measurements
- 150 gsprouted green lentils
1 cup
- 6eggs
- salt
to taste
- 2 tbspsugar-free syrup
- 120 mlwater
1/2 cup
- 3 tbspcoconut oil
- 60 gcoconut flour
1/2 cup
- 240 galmond flour
2 cups
- 2 tspbaking powder
- 2 tbspsunflower seeds
for topping
- 1 tspground coriander
for topping
Instructions
Blend 150g sprouted green lentils with 6 eggs, salt, 2 tablespoons sugar-free syrup, 120ml water and 3 tablespoons coconut oil until smooth.
Mix 60g coconut flour, 240g almond flour and 2 teaspoons baking powder, then fold into the wet lentil mixture.
Oil a loaf tin, pour in the batter and top with 2 tablespoons sunflower seeds and 1 teaspoon ground coriander.
Bake at 180°C for 40- until set and a skewer comes out clean.
Serve cooled slices with a spread of blended ricotta, pan-toasted walnuts, olives, green onion and a squeeze of lemon.
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