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Astuce : ajuste le délai d'extinction de l'écran dans les Réglages
Pain au fromage lentilles-parmesan
Un pain au fromage sans gluten à base de lentilles mixées, yaourt et parmesan. Sans farine, sans levure, sans sucre, avec persil frais et ail.
4.3(9 avis)
60 min prépa / 102 min total
85 kcal
5.5g de protéines
10 portions
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Ingrédients
Ingrédients mis à jour en mesures metric
- 180 glentils
soaked 1 hour
- 2 pieceegg
- 100 gyogurt
- salt
a little
- dried garlic
- 30 gparmesan
- parsley
- 10 gbaking powder
- 20 mlolive oil
- sesame seeds
for topping
Instructions
Soak lentils in water for , then drain and rinse
Blend lentils with eggs and yogurt
Add salt, dried garlic, parmesan and parsley
Stir in baking powder and olive oil
Grease a loaf pan with vegetable oil
Transfer the dough and sprinkle with sesame seeds
Bake at 180 C for 40-
Note cette recette
9 avis
Page 1 sur 1, 9 avis
Angelica from Mexico
Muy buena receta. Ya la hice dos veces.
Rhonda from Queensland
Love your recipes. Australia says thank you.
Janet from USA
Made for my husband today. Perfect with coffee.
Anastasia from Hamburg
Herzliche Grüße aus Hamburg! Sehr leckeres Brot.
Mary from New Mexico
Mary from New Mexico. This bread is fantastic. Thank you.
Salete from Brasil
Sou do Brasil e amei sua receita. Meu marido é diabético, vou fazer pra ele. Obrigada!
Graciela from Córdoba
¡Qué belleza de pan! Gracias por compartir. Graciela, Argentina.
Vera from Wien
Schön anzusehen aber die Mengenangaben fehlen. Zucchini sind nicht alle gleich groß. Bitte genaue Gramm angeben.
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