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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 usedDairy-FreeDairy-Free — no dairy productsGluten-FreeGluten-Free — no gluten-containing ingredientsVegetarianVegetarian — no meat products
Black Lentil Bread with Flaxseed & Turmeric
Dark rustic loaf of ground black lentils with flax, psyllium, turmeric and a squeeze of lemon, finished with sunflower and sesame seeds.
15 min prep / 65 min total
156 kcal
7.4g protein
10 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 220 gblack lentils
soaked and blended
- 2 tbspflaxseeds
- 2 tbsppsyllium husk
- tspturmeric
- tspground coriander
- pinchsalt
to taste
- 6 gbaking powder
- 350 mlwater
- 20 mlolive oil
- tsplemon juice
a splash
- sunflower seeds
for topping
- sesame seeds
for topping
Instructions
Soak 220g black lentils, drain and blend with 350ml water and 20ml olive oil to a smooth puree.
Stir in 2 tablespoons flaxseeds, 2 tablespoons psyllium husk, turmeric, coriander, salt, 6g baking powder and a splash of lemon juice.
Let the batter rest to let the psyllium hydrate, then transfer to a greased loaf tin and level the top.
Sprinkle with sunflower seeds and sesame and bake at 180°C for about , until firm throughout.
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