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Red Lentil Hazelnut Bread with Chia (No Soaking)
Warm red lentil loaf with toasted hazelnuts, chia and sweet paprika. No soaking required — ground raw and baked straight away for a rich, tender crumb.
10 min prep / 55 min total
171 kcal
7.4g protein
8 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 200 gred lentils
1 cup
- 125 mlwater
1/2 glass
- 30 mlolive oil
- salt
- turmeric
- sweet paprika
- 40 ghazelnuts
chopped
- 20 gchia seeds
- 10 gbaking powder
- 30 gpsyllium husk
- dry garlic
for topping
Instructions
Grind the red lentils into a flour and combine with psyllium, chia, baking powder, salt, turmeric and paprika.
Add water and olive oil, stir to a thick dough and fold in the chopped hazelnuts.
Transfer to an oiled loaf pan, brush the top with extra oil and sprinkle with dry garlic.
Bake at 180°C for 40- until a skewer comes out clean.
Cool fully before slicing.
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