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Lentil Apple Rice Bread with Pumpkin Seeds
Fragrant green-lentil loaf with grated apple, ground rice and flax, topped with pumpkin seeds. Gentle sweetness, nutty crumb, fully flourless.
70 min prep / 115 min total
205 kcal
9.3g protein
8 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 200 ggreen lentils
soaked 1 hour
- 30 mlolive oil
- 2 tbsprice
ground
- 6 tbspwater
- 3 tbspflax seeds
ground
- 20 gpumpkin seeds
chopped
- 1apple
grated
- salt
- coriander
- 2 tbsprolled oats
- 10 gbaking powder
- pumpkin seeds
for topping
Instructions
Cover the lentils with water and soak for , then drain.
Purée the drained lentils with olive oil and water using a stick blender.
Stir in ground rice, ground flax, oats, grated apple, chopped pumpkin seeds, salt and coriander.
Fold in the baking powder last and transfer the dough to an oiled loaf pan.
Top with more pumpkin seeds and bake at 180°C for 40- until firm.
Cool completely before slicing.
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