Tip: Adjust your screen timeout in Settings
Lentil Green Buckwheat Hazelnut Loaf (Gluten-Free)
Aromatic gluten-free loaf from ground lentils, green buckwheat flour and toasted hazelnuts, lifted by lemon and rosemary. Makes wonderful crackers later.
15 min prep / 80 min total
190 kcal
9.2g protein
8 servings
EasyWatch How to Make This
Click to play video
Ingredients
Ingredients updated to metric measurements
- 200 glentils
ground in a coffee grinder
- 20 gpsyllium
- 100 ggreen buckwheat flour
- 20 gflaxseed
- cardamom
- 1 tspbaking soda
- dry garlic
- 20 gcorn flour
- salt
to taste
- 40 ghazelnuts
toasted and coarsely chopped
- 400 mlwater
- 1 tbsplemon juice
- rosemary
- coriander
for topping
Instructions
Grind 200g lentils to a flour; combine with 20g psyllium, 100g green buckwheat flour, 20g flaxseed, cardamom, 1 teaspoon soda, dry garlic, 20g corn flour and salt.
Toast 40g hazelnuts and chop coarsely; fold into the mix.
Add 400ml water, 1 tablespoon lemon juice and rosemary; stir into a thick dough.
Transfer to a greased loaf pan, brush with oil and sprinkle with coriander.
Bake at 180°C for 50-; cool completely before slicing.
Rate This Recipe
No reviews yet
Page 1 of 1, 0 reviews
No reviews yet — be the first to rate this recipe.
