Lentil Bread

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Ingredients

Main ingredients
  • 200 g red lentils, soaked
  • 120 ml water for blending the lentils
  • 30 ml olive oil plus extra for brushing
  • 1 tablespoon lemon juice
  • Salt to taste
  • ½ teaspoon dried garlic
  • 50 g psyllium husk
  • 1 teaspoon baking powder
  • 30 g pumpkin seeds, toasted and chopped
  • Coriander seeds for decoration
  • 100 g green buckwheat, ground
  • 100 g red lentils, ground
  • 30 g sunflower seeds, toasted
  • 30 g flaxseeds
  • 360 ml water (total) includes the 120 ml used for blending

Method

Preparation
  1. Drain the soaked lentils and blend them with 120 ml water until you have a smooth puree.
  2. Add the olive oil, lemon juice, salt, dried garlic, psyllium husk, baking powder, and chopped toasted pumpkin seeds.
  3. Mix everything well until you form a thick dough.
  4. Shape the dough into bars on a lined baking sheet.
  5. Lightly brush the tops with olive oil and sprinkle with coriander seeds.
Baking
  1. Bake in a preheated oven at 200°C (392°F) for 25 minutes.
  2. Allow the bread to cool before slicing

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