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Sweet Potato Lentil Bread — A quick flour-free bread made with sweet potato puree, red lentils and psyllium.
Lentil-BasedLentil-Based — built around lentils as the primary ingredient

Sweet Potato Lentil Bread

A quick flour-free bread made with sweet potato puree, red lentils and psyllium. No lentil soaking required, topped with roasted seeds and sesame.

4.0(3 reviews)
0 min prep / 45 min total
130 kcal
5.2g protein
10 servings
Easy

Watch How to Make This

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Ingredients

Ingredients updated to metric measurements
  • 1 piecesweet potato
  • 350 mlwater
  • 160 gred lentils

    ground in a coffee grinder

  • 2 pieceegg
  • salt

    a little

  • 25 mlolive oil
  • 1 tspbaking powder
  • 1 tbspapple cider vinegar
  • 40 gpsyllium husk
  • 30 gpumpkin seeds

    pan-toasted

  • 30 gsunflower seeds

    pan-toasted

  • 1 tspdried garlic
  • sesame seeds

    for topping

Instructions

  1. Boil sweet potato in water until soft, then blend into puree (about 300 ml)

  2. Mix with eggs, salt and olive oil

  3. Add ground red lentils, baking powder, apple cider vinegar and psyllium

  4. Let rest 5-

  5. Pan-toast pumpkin and sunflower seeds with dried garlic

  6. Fold seeds into the dough

  7. Transfer to an oiled loaf pan, score the top and sprinkle with sesame

  8. Bake at 190 C for 40-

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3 reviews

Page 1 of 1, 3 reviews
Rosemary A.

My husband doesn't usually like alternative breads. This one he actually asked for again the next day. The sweet potato keeps it moist and the color is beautiful. Slices thin and holds together without crumbling — the first flourless bread he has eaten more than one slice of.

Brigitte B.

Naturally orange and subtly sweet.

Petra L.

Needs a long bake. Mine was still wet in the middle at 45 min. 60 minutes at 180C worked.

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