Renata A.
Dense but edible. Good with avocado.
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Lentil Psyllium Bread with Pumpkin Seeds
Fiber-rich lentil bread with psyllium husk and pumpkin seeds. Gluten-free, sugar-free, high in plant protein and fiber, supports gut health.
3.8(4 reviews)
15 min prep / 60 min total
121 kcal
4.7g protein
5 servings
EasyWatch How to Make This
Click to play video
Ingredients
Ingredients updated to metric measurements
- 160 glentils
soaked
- 60 mlwater
- 30 mlolive oil
- 1 tsplemon juice
- 50 gpsyllium husk
- 1 tspdried garlic
- 10 gbaking powder
- salt
to taste
- 30 gpumpkin seeds
- 10 gfresh cilantro
- black sesame seeds
for topping
Instructions
Soak lentils for a few hours, drain and rinse
Blend lentils with water using immersion blender
Add olive oil, lemon juice, psyllium, dried garlic, baking powder and salt
Stir in pumpkin seeds and fresh cilantro
Mix well and shape into loaves
Brush with water and sprinkle with black sesame seeds
Bake for 35- at 180 C (350 F)
Rate This Recipe
4 reviews
Page 1 of 1, 4 reviews
Carol F.
Finally a bread I can eat.
Barbara T.
My husband has type 2 and this bread does not spike his blood sugar. We are very grateful.
Ingrid M.
Sliced beautifully.
