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Black Lentil Flaxseed Loaf with Dried Tomatoes
Savoury black lentil bread threaded with flax, dried tomatoes and sweet paprika. Flourless crumb, smoky aroma and a sesame-sprinkled crust.
15 min prep / 60 min total
149 kcal
7g protein
10 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 230 ggreen lentils or black mung beans
1 cup
- 3 tbspflax seeds
- 10 gbaking powder
- dried tomatoes
- salt
- turmeric
- dry garlic
- sweet paprika
- Italian herbs
- 2 tbsppsyllium husk
- 350 mlwater
- 30 mlolive oil
- sesame seeds
for topping
Instructions
Grind the raw lentils into a flour and whisk with flax, psyllium, baking powder and spices.
Soak chopped dried tomatoes in warm water for , then stir into the dry mix.
Pour in the water and olive oil and stir to a thick, sticky dough.
Scrape into an oiled loaf pan, drizzle with more oil and top with sesame seeds.
Bake at 180°C for 40- until the crust is deeply browned.
Cool in the pan for before unmolding.
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