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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 usedGluten-FreeGluten-Free — no gluten-containing ingredientsVegetarianVegetarian — no meat productsQuick & EasyQuick & Easy — ready in under 30 minutes
Canned Lentil Breakfast Bread with Sunflower & Cumin
Quick breakfast loaf built on a can of lentils with sunflower seeds, flax, sun-dried tomato and psyllium, finished with a fragrant cumin crust.
5 min prep / 45 min total
194 kcal
9.2g protein
8 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 240 gcanned lentils with their liquid
from a 400g can
- pinchsalt
to taste
- tspground coriander
- 30 mlolive oil
- 40 gsunflower seeds
- 20 gflaxseeds
- sun-dried tomatoes
chopped
- 10 gbaking powder
- 40 gpsyllium husk
- tspcumin seeds
for topping
Instructions
Blend 240g canned lentils with their liquid smooth. Stir in salt, ground coriander and 30ml olive oil.
Fold in 40g sunflower seeds, 20g flaxseeds and chopped sun-dried tomatoes. Add 10g baking powder and 40g psyllium husk and mix thoroughly.
Let the batter rest to let the psyllium hydrate, then transfer to a greased loaf tin and smooth the top.
Brush the top with water and sprinkle with cumin seeds. Bake at 180°C for about , until firm and deep gold.
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