Margareta D.
Subtle coconut flavor. Doesn't overpower.
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Red Lentil Coconut Flour Bread
Gluten-free lentil bread made from soaked red lentils, coconut flour and psyllium. High-protein, fiber-rich loaf topped with seed mix and sesame.
4.3(4 reviews)
240 min prep / 287 min total
80 kcal
4.2g protein
10 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 230 gred lentils
soaked 4 hours
- 2 pieceegg
- 20 mlolive oil
- 2 tbsppsyllium husk
- 2 tbspcoconut flour
- salt
a little
- 1 tspbaking powder
- oregano
- 60 gseed mix
- sesame seeds
for topping
Instructions
Soak red lentils in water for , then drain and blend
Mix blended lentils with eggs and olive oil
Add psyllium, coconut flour, salt, baking powder and oregano
Stir in the seed mix
Transfer to an oiled baking pan and sprinkle with sesame seeds
Bake at 180 C for 45-
Rate This Recipe
4 reviews
Page 1 of 1, 4 reviews
Birgitta H.
Takes practice to get the batter consistency right. First batch was too thick, second slightly better. Third was perfect — let the lentils soak a full 12 hours and don't skip blending until very smooth.
Kristina L.
Good flavor but the coconut is quite pronounced. Better suited to sweet toppings than savory ones.
Susanna G.
My daughter bakes this for our Sunday breakfasts.
