Tip: Adjust your screen timeout in Settings
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
Coconut Milk Red Lentil Bread with Italian Herbs
Creamy-textured lentil loaf blended with coconut milk, olive oil, apple cider vinegar and psyllium, fragrant with Italian herbs. Flourless and vegan.
15 min prep / 65 min total
180 kcal
6.7g protein
8 servings
EasyWatch How to Make This
Click to play video
Ingredients
Ingredients updated to metric measurements
- 170 gred lentils
soaked and blended
- 200 gcoconut milk
- pinchsalt
- pinchItalian dried herbs
- 20 mlolive oil
- 1 tspbaking powder
- 1 tbspapple cider vinegar
- 30 gpsyllium husk
- sesame seeds
for topping
Instructions
Soak 170g red lentils, drain and blend with 200g coconut milk until completely smooth.
Stir in salt, Italian herbs, 20ml olive oil, 1 teaspoon baking powder and 1 tablespoon apple cider vinegar.
Fold in 30g psyllium husk and let the batter rest to hydrate.
Transfer to a greased loaf tin, smooth the top and sprinkle with sesame seeds.
Bake at 180°C for about , until firm and deep gold. Cool before slicing.
Rate This Recipe
No reviews yet
Page 1 of 1, 0 reviews
No reviews yet — be the first to rate this recipe.
