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VeganVegan — no animal products at allLentil-BasedLentil-Based — built around lentils as the primary ingredientSeed-BasedSeed-Based — built on seeds as the primary structureNo FlourNo Flour — no wheat or grain flours usedGluten-FreeGluten-Free — no gluten-containing ingredientsVegetarianVegetarian — no meat products
Flourless Red Lentil Coconut Bread with Seeds
Rustic red lentil bread blended with coconut flour, olive oil and a seed topping of pumpkin, sunflower and sesame. Flourless, gluten-free and baked in one pan.
10 min prep / 50 min total
222 kcal
10.2g protein
8 servings
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Ingredients
Ingredients updated to metric measurements
- 200 gred lentils
ground in a coffee grinder
- pinchsalt
- 10 gbaking powder
- 250 mlwater
1 glass
- 40 gcoconut flour
- 30 mlolive oil
- pumpkin seeds
for topping
- sunflower seeds
for topping
- sesame seeds
for topping
Instructions
Grind 200g red lentils in a coffee grinder to a fine flour. Stir in salt, 10g baking powder and 1 glass (250ml) water until smooth.
Add 40g coconut flour and 30ml olive oil and mix again until you have a thick, spoonable batter.
Grease a loaf pan with vegetable oil, pour in the batter and smooth the top. Sprinkle with pumpkin seeds, sunflower seeds and sesame.
Bake at 180°C (360°F) for 35-, until the crust is firm and the loaf tests clean. Cool fully before slicing.
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