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Red Lentil Quinoa Bread with Kefir & Sunflower
Tender red-lentil quinoa loaf enriched with probiotic kefir, sunflower seeds and a nudge of apple-cider vinegar. Fluffy inside, crackling crust.
15 min prep / 60 min total
170 kcal
7.9g protein
10 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 160 gred lentils
ground
- 50 gquinoa
ground
- salt
- dry garlic
- 3 tbsppsyllium husk
- 50 gsunflower seeds
- 250 mlkefir or yogurt
- 1egg
- 25 mlolive oil
- 1 tspbaking powder
- 1 tbspapple cider vinegar
- sesame seeds
for topping
Instructions
Grind lentils and quinoa into flours and whisk with psyllium, salt, garlic and sunflower seeds.
Beat kefir, egg and olive oil in a separate bowl, then pour into the dry mix.
Stir in baking powder and vinegar last; rest so the dough thickens.
Transfer to an oiled loaf pan, score the top and sprinkle with sesame seeds.
Bake at 180°C for 40- until a dark crust forms.
Cool completely before slicing.
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