Lydia C.
Made this for my daughter who has IBS. She could eat bread again.
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Lentil Zucchini Bread in 5 Minutes
A gluten-free, sugar-free, yeast-free bread made entirely from lentils, with grated zucchini, red onion and flaxseed. Quick 5-minute prep before baking.
3.9(7 reviews)
5 min prep / 50 min total
85 kcal
4.5g protein
10 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 200 glentils
soaked 1-2 hours
- 75 mlwater
- olive oil
- red onion
- salt
a little
- 100 gzucchini
grated
- 20 gflaxseed
ground
- 1 tspbaking powder
- 1 tspapple cider vinegar
- 20 gpsyllium husk
Instructions
Soak lentils in water for 1-, then drain and rinse
Blend lentils with 75 ml water and olive oil
Add red onion, salt and grated zucchini
Stir in ground flaxseed, baking powder, apple cider vinegar and psyllium
Grease a loaf pan with vegetable oil
Transfer the dough and sprinkle with flaxseed
Bake at 180 C for 40-
Rate This Recipe
7 reviews
Page 1 of 1, 7 reviews
Karin S.
Twenty minutes total which is remarkable for fresh bread.
Frieda H.
My bloating disappeared when I switched to recipes like this.
Petra V.
First attempt too wet. Second was perfect.
Edith L.
Five minutes of preparation and a proper loaf comes out. My husband cannot believe it. We have both reduced wheat completely and feel much better.
Wanda J.
Quick and tasty. Squeeze the zucchini very well first.
Maria A.
Garden zucchini all summer. Good way to use them.
