Gluten-free Lentil Bread
This flourless lentil bread only needs a few ingredients and makes that perfect snack, lunch side, or picnic that you can just grab and go. Nutritious, packed with protein, and super delicious.
The Recipe
Makes 2 Loaves
Ingredients
2 cups red lentils, dry
1 cup (cashew or coconut) yoghurt
3 eggs
1 pinch — chilli flakes
½ cup — dill, chopped
2 spring onions, chopped
50 ml ghee or olive oil (5-6 tablespoons)
¼ ts black pepper, freshly ground
½ ts Himalaya rock salt
1 ts soda bicarbonate
½ ts baking powder
2 Tbs mixed seeds (nigella, sesame, poppy, chia)
Directions
Wash and soak the red lentils overnight.
Rinse the soaked lentils, drain and puree in a food processor.
Transfer the mashed lentils into a bowl and add the eggs, soda bicarbonate, baking powder, yogurt, olive oil or ghee, black pepper, and salt. Mix well until smooth.
Add the remaining ingredients: chopped spring onions, fresh dill, and chili flakes.
Prepare two small bread loaf baking tins by greasing those with some ghee or olive oil. Pour the lentil mixture into the tins in equal amounts. Sprinkle (optional) seeds on each loaf.
Transfer to the oven and bake at 190°C for 35-40 minutes until golden brown.
