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No-Soak Lentil Parmesan Bread (Gluten-Free)
Sturdy lentil loaf with parmesan, eggs and pumpkin seeds — no soaking required. Gluten-free, flour-free and high in protein.
20 min prep / 80 min total
243 kcal
12.7g protein
2 servings
EasyThis plan uses 2 servings for No-Soak Lentil Parmesan Bread (Gluten-Free). Adjust below if you need a different amount.
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Ingredients
Ingredients updated to metric measurements
- 50 glentils
ground in a coffee grinder
- 10 gpsyllium
- 5 gflaxseed
- 5 gchia seeds
- salt
- 12½ gpumpkin seeds
pan-toasted
- 75 mlwater
- 5 golive oil
- ¼ tspbaking soda
- ¼ tbspapple cider vinegar
- 8¾ gparmesan
- 1eggs
- flaxseed
for topping
Instructions
Grind 200g lentils to a flour and mix with 40g psyllium, 20g flaxseed, 20g chia and salt.
Fold in 50g toasted pumpkin seeds.
Stir in 300ml water with 20g olive oil, then add 1 teaspoon soda with 1 tablespoon apple cider vinegar.
Mix in 35g parmesan and 2 beaten eggs.
Shape on an oiled tray, rest 10-, score and top with flaxseed.
Bake at 180°C for 50-; cool before slicing.
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