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VeganVegan — no animal products at allSeed-BasedSeed-Based — built on seeds as the primary structureHigh ProteinHigh Protein — 20g+ per servingNo FlourNo Flour — no wheat or grain flours usedDairy-FreeDairy-Free — no dairy productsGluten-FreeGluten-Free — no gluten-containing ingredientsVegetarianVegetarian — no meat products
Sweet Potato Red Lentil Bread (Egg-Free, Flourless)
Moist lentil loaf built on sweet potato and simmered red lentils bound with ground flax, Italian herbs and psyllium. Flourless, vegan and egg-free.
20 min prep / 80 min total
134 kcal
5.5g protein
10 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 265 gsweet potato
peeled and cubed
- 20 mlolive oil
- 350 mlwater
- 160 gred lentils
- pinchsalt
- 20 gflaxseeds
ground in a coffee grinder
- pinchItalian dried herbs
- 10 gbaking powder
- 30 gpsyllium husk
- sesame seeds
for topping
Instructions
Cube 265g sweet potato and simmer in 350ml water with 20ml olive oil until tender, then add 160g red lentils and simmer covered for more.
Blend the sweet potato and lentils smooth with a hand blender.
Stir in salt, 20g ground flaxseeds, Italian herbs, 10g baking powder and 30g psyllium husk. Let the batter rest to hydrate.
Transfer to a greased loaf tin, smooth the top and sprinkle with sesame seeds.
Bake at 180°C for 50-, until firm and deep gold. Cool before slicing.
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