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VeganVegan — no animal products at allSeed-BasedSeed-Based — built on seeds as the primary structureHigh ProteinHigh Protein — 20g+ per servingNo FlourNo Flour — no wheat or grain flours usedLow CarbLow Carb — less than 15g per servingGluten-FreeGluten-Free — no gluten-containing ingredientsVegetarianVegetarian — no meat productsQuick & EasyQuick & Easy — ready in under 30 minutes
5-Minute No-Yeast Lentil Mug Bread
Quick single-serve lentil loaf baked in a mug with coconut flour, psyllium, walnuts and sunflower seeds. No flour, no sugar, no yeast.
5 min prep / 40 min total
128 kcal
5.7g protein
12 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 160 gred lentils
ground in a coffee grinder
- pinchsalt
- tspdry garlic
- 2 tbsppsyllium husk
- 2 tbspcoconut flour
- 15 gbaking powder
- 50 gwalnuts
chopped
- 50 gsunflower seeds
- sesame seeds
for topping
- 1 tbspapple cider vinegar
- 300 mlwater
Instructions
Grind 160g red lentils to a fine flour and combine with salt, dry garlic, 2 tablespoons psyllium, 2 tablespoons coconut flour and 15g baking powder.
Fold in 50g chopped walnuts and 50g sunflower seeds.
Stir in 300ml water and 1 tablespoon apple cider vinegar until a thick batter forms. Let rest .
Divide between heat-safe mugs, sprinkle with sesame seeds and bake at 180°C for about , until set and golden. Cool briefly before serving.
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