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Lentil-BasedLentil-Based — built around lentils as the primary ingredientSeed-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 ingredients
Black Lentil Sunflower Bread with Coconut Milk
Rich black lentil loaf built with coconut milk, flax, psyllium and a handful of sunflower seeds. Flourless, yeast-free and dairy-free.
15 min prep / 60 min total
214 kcal
7.3g protein
10 servings
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Ingredients
Ingredients updated to metric measurements
- 200 gblack lentils
1 cup
- 40 gpsyllium husk
- 40 gflax seeds
- salt
to taste
- black pepper
- dry garlic
- 60 gsunflower seeds
- 250 mlwater
1 glass
- 150 gcoconut milk
- ½ tspbaking powder
- 1 tbspapple cider vinegar
- olive oil
to brush
- Italian herbs
for topping
Instructions
Grind the black lentils into flour and whisk with psyllium, ground flax, baking powder and seasonings.
Stir in the water, coconut milk and apple cider vinegar, then fold in the sunflower seeds.
Rest the dough to thicken as the psyllium hydrates.
Scrape into an oiled loaf pan, brush the top with olive oil and sprinkle with Italian herbs.
Bake at 180°C for 45- until the crust is deep brown.
Cool fully on a rack before slicing.
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