Protein Bread Recipe

Name: Protein Bread Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 1/2 cups dried lentils ((see notes), soak for at least 2 hrs or overnight); 1 1/3 cups water; 1 cup chickpea flour ((see notes)); 1 cup oat flour ((gluten-free if needed)); 3 tbsp psyllium husk powder; 6 tbsp seeds of choice (+ more for the top (see notes)); 1 tsp salt; 1 tsp baking soda; 1 1/2 tbsp apple cider vinegar (or lemon juice)

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Prep Time: 10 minutes

Cook Time: 45 minutes

Total: 55 minutes

Servings: 11

gluten free healthy lentils

Ingredients

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1 1/2 cups dried lentils ((see notes), soak for at least 2 hrs or overnight)1 1/3 cups water1 cup chickpea flour ((see notes))1 cup oat flour ((gluten-free if needed))3 tbsp psyllium husk powder6 tbsp seeds of choice (+ more for the top (see notes))1 tsp salt1 tsp baking soda1 1/2 tbsp apple cider vinegar (or lemon juice)

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Instructions

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Step 1

You can watch the short video for visual instructions.Soak lentils in a large bowl with plenty of water for at least 2 hours (or overnight), then drain the water.

Step 2

Preheat the oven to 400 °F (205 °C) and line a large loaf pan with parchment paper.

Step 3

Blend the soaked lentils with 320 ml of fresh water in a blender until they are puréed (about 1 minute), using a tamper to help with the process, if needed.

Step 4

Add the puréed lentils and all remaining ingredients to a large bowl and mix well with a spatula.

Step 5

Pour the batter into the loaf pan, sprinkle some additional pumpkin seeds on top, and bake the bread for 45 minutes. Let it cool, then slice and enjoy!