Ronaldo from Guatemala
Excelentes recetas. Muchas gracias y bendiciones. Las haré esta semana.
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Lentil Egg and Psyllium Bread
Flour-free lentil bread bound with eggs, psyllium and apple cider vinegar. Topped with toasted pumpkin and sunflower seeds and sesame.
4.7(6 reviews)
15 min prep / 70 min total
80 kcal
4.5g protein
10 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 160 glentils
- 250 mlwater
- 1 tbspolive oil
- 2 pieceegg
- salt
- 1 tspbaking soda
- 1 tbspapple cider vinegar
- 40 gpsyllium husk
- 30 gpumpkin seeds
pan-toasted
- 30 gsunflower seeds
pan-toasted
- sesame seeds
for topping
Instructions
Blend lentils with water
Add olive oil, eggs and salt
Stir in baking soda and apple cider vinegar
Fold in psyllium and let the dough swell 10-
Pan-toast pumpkin and sunflower seeds and fold into the dough
Transfer to an oiled loaf pan, score the top and sprinkle with sesame
Bake at 180 C for 50-
Rate This Recipe
6 reviews
Page 1 of 1, 6 reviews
Marianne from Aachen
Ich bin total begeistert! Werde dieses Brot regelmäßig backen.
Lina from Leipzig
No gluten, no sugar. My husband eats it daily.
Laura from California
I didn't have albumin powder so I just added an extra egg white and it came out perfect. Delicious. Thank you for the recipe!
Nia from California
I don't need to lose weight but I have digestion problems and meat is sometimes out. This is such an amazing alternative. Thank you.
Kathleen from Vancouver
I switched to this bread after my A1C came back at 7.8. No more store bought for me. My husband likes it too which is the real test in our house. We eat it every morning now with eggs.
