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Lentil Rice-Flour Seeded Mini Loaf
Rustic little lentil loaf bound with ground rice and oats, studded with sunflower and sesame seeds, finished with a splash of apple cider vinegar.
15 min prep / 60 min total
211 kcal
9.7g protein
6 servings
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Ingredients
Ingredients updated to metric measurements
- 200 ggreen lentils
- 2 tbspolive oil
- 2 tbsprolled oats
- 20 gsunflower seeds
- 20 gsesame seeds
- 1 tbspcorn starch
- dry garlic
- Italian herbs
- turmeric
- salt
- 1 tbspapple cider vinegar
- ⅓ tspbaking powder
Instructions
Soak the lentils in water for , then drain and purée with a stick blender until smooth.
Toast the oats, sunflower and sesame seeds in a dry pan for fragrance.
Mix the lentil purée with oats, seeds, corn starch, olive oil and seasonings, then add baking powder and vinegar last.
Oil a 15 cm silicone mold and spoon in the dough, smoothing the top.
Scatter extra sunflower seeds on top and bake at 180°C for 40-.
Let the loaf rest before slicing.
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