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Anti-Inflammatory Turmeric Lentil Bread (Flourless)
Golden lentil loaf flavoured with turmeric, coriander and lemon, lifted by psyllium and a touch of rice flour. Flourless, fragrant and warmly spiced.
15 min prep / 75 min total
173 kcal
8g protein
10 servings
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Ingredients
Ingredients updated to metric measurements
- 250 glentils
soaked 8 hours in 700ml water, drained
- 100 mlwater
for blending
- 30 mlolive oil
- 2 tbsprice flour
plus extra if needed
- 2 tbsppsyllium husk
- 1 tbspground coriander
- 5 gbaking powder
- 1 tspturmeric
- 1 tspsalt
- 1 tbsplemon juice
- sunflower seeds
for topping
- sesame seeds
for topping
Instructions
Soak 250g lentils in 700ml water for . Drain well, then blend with 100ml fresh water and 30ml olive oil to a smooth puree.
Combine 2 tablespoons rice flour, 2 tablespoons psyllium husk, 1 tablespoon ground coriander, 5g baking powder, 1 teaspoon turmeric and 1 teaspoon salt.
Stir the dry mix into the lentil puree with 1 tablespoon lemon juice, adding more rice flour if the batter is too loose.
Grease a loaf tin, pour in the batter, smooth the top and sprinkle with sunflower and sesame seeds.
Bake at 200°C for about , until the crust is deep gold and the loaf tests clean. Cool on a rack before slicing.
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