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Broccoli Green Lentil Bread with Rosemary
Herby flourless loaf blended from a garlicky broccoli puree and ground green lentils with pumpkin and sunflower seeds. Fragrant with fresh rosemary.
20 min prep / 70 min total
165 kcal
8g protein
10 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 350 mlwater
- 1broccoli head
cut into florets
- 2garlic cloves
- pinchsalt
- 25 mlolive oil
- 160 ggreen lentils
ground in a coffee grinder
- 2eggs
- 30 gpumpkin seeds
- 30 gsunflower seeds
- 1 tbspapple cider vinegar
- 1 tspbaking powder
- 40 gpsyllium husk
- tsprosemary
- sesame seeds
for topping
Instructions
Simmer broccoli florets with 2 garlic cloves and salt in 350ml water until tender. Blend to a smooth 300ml puree with 25ml olive oil.
Grind 160g green lentils to a flour. Whisk in 2 eggs, the broccoli puree, 30g pumpkin seeds, 30g sunflower seeds and 1 tablespoon apple cider vinegar.
Stir in 1 teaspoon baking powder, 40g psyllium husk and rosemary. Let rest for the psyllium to hydrate.
Transfer to a greased loaf tin, drizzle with a little more olive oil and sprinkle with sesame seeds.
Bake at 190°C for 40-, until firm and deeply set. Cool before slicing.
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