Camille D.
Nutty and hearty. Good for open-faced sandwiches.
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Grandma's Lentil and Hazelnut Bread
Red lentil bread bound with flaxseed gel and psyllium, enriched with toasted hazelnuts and pumpkin seeds. Flour-free loaf from a 100-year-old grandma's recipe.
4.3(6 reviews)
15 min prep / 75 min total
110 kcal
5g protein
10 servings
EasyWatch How to Make This
Click to play video
Ingredients
Ingredients updated to metric measurements
- 2 tbspflaxseed
- 4 tbspwater
- 130 gred lentils
ground
- 250 mlboiling water
- 50 ghazelnuts
pan-toasted
- 50 gpumpkin seeds
pan-toasted
- 20 mlolive oil
- salt
a little
- 1 tspbaking powder
- 1 tbspapple cider vinegar
- 40 gpsyllium husk
- 1 tspcoriander
- sesame seeds
for topping
Instructions
Soak flaxseed in 4 tbsp water for to form a gel
Grind red lentils and pour over boiling water
Pan-toast hazelnuts and pumpkin seeds
Mix lentils, flaxseed gel, olive oil and salt
Add baking powder, apple cider vinegar and psyllium
Fold in toasted nuts and seeds with coriander
Transfer to an oiled loaf pan and sprinkle with sesame
Bake at 180 C for
Rate This Recipe
6 reviews
Page 1 of 1, 6 reviews
Rowena C.
My father-in-law thinks gluten-free is not real bread. He asked for the recipe.
Josephine F.
I watch from British Columbia, Canada. I have celiac disease and spent twelve years eating dry cardboard substitutes. My husband watched me struggle with every meal and started researching on his own. He found this channel and printed out this recipe without telling me. One morning I woke up to the smell of bread baking. Real bread. He stood there with a loaf and said: try this one. I did not speak for a long time. This recipe gave us something back. I have made it sixteen times since.
Nadia P.
Good but the hazelnut flavor is strong. Reduce if you prefer milder.
Priscilla M.
My grandson keeps asking me to make this. He is eleven.
Anneliese W.
Meine Tochter hat Zöliakie. Seit Jahren esse ich dasselbe Brot wie sie, damit sie sich nicht ausgeschlossen fühlt. Dieses Brot macht uns beide wirklich glücklich.
