Description
This simple small loaf of bread is gluten free, grain free, and perfect for any toast or sandwiches. It uses a base of lentils and psyllium husk for a high fiber and healthy bread that's also a good source of both plant based iron and folate. It's also much simpler to make than standard wheat based bread, requiring less kneading and no proofing time.
Time
Prep Time:
15 minutes
Rest Time:
2 hours
Cook Time:
30 minutes
Total Time:
2 hours
45 minutes
Cost
Total Cost:
Cost per Serving:
$0.15
Ingredients
Serving(s)
Soak
- 3/4 cup Lentils
- 1 cup Water
Blend
- 2 tbsp Extra virgin olive oil
- 2 tbsp Plain nonfat greek yogurt
- 1 tsp Salt
- 1 tsp Paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Rosemary, dried
- 1/4 cup Psyllium husks, whole
- 1 tsp Baking powder
Instructions
Cook Mode Off: Prevents screen dimming
- Soak your lentils in water at room temperature for 2 hours.
- Preheat your oven to 350F. Line a small glass meal prep container (mine are 6.2" x 4.5") with parchment paper, and lightly grease with oil.
- Add your lentils and soaking liquid to a blender with oil, yogurt, salt, paprika, garlic powder, onion powder, and rosemary. Blend until smooth.
- Transfer the batter to a large bowl. Add in psyllium husk and baking powder. Mix together with a silicone spatula, and transfer to your prepared pan. Optionally top with everything bagel seasoning.
- Bake uncovered at 350F for about 50 minutes, or until lightly golden, and the internal temperature is about 205F.
- Transfer to a wire rack to completely cool before slicing.
Notes
- Any kind of lentils will work here. Brown, red, green; whatever you got. I went with brown lentils here.
- Here, I made the same lentil loaf but I used 2 cups (160 g) of rolled oats in place of lentils.
- You can even use 1 cup (140 g) of raw bulgur in place of lentils, but then it won't be gluten free.
Nutrition Facts
------------------------------------------
Total Fat: 2.8g (4%
4 % of Daily Value (78 g)
)
Saturated Fat: 0.4g (2%
2 % of Daily Value (20 g)
)
Polyunsaturated Fat: 0.4g
Monounsaturated Fat: 1.9g
Cholesterol: 0mg (0%
0 % of Daily Value (300 mg)
)
Sodium: 228mg (10%
10 % of Daily Value (2300 mg)
)
Total Carbohydrate: 10.1g (4%
4 % of Daily Value (275 g)
)
Fiber: 2.7g (10%
10 % of Daily Value (28 g)
)
Net Carbs: 7.4g
Total Sugar: 0.1g
Protein: 3.3g (7%
7 % of Daily Value (50 g)
)
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------------------------------------------
Vitamin B12: 0.02mcg (1%
1 % of Daily Value (2.4 mcg)
)
Vitamin D: 0.0mcg (0%
0 % of Daily Value (20 mcg)
)
------------------------------------------
Calcium: 35mg (3%
3 % of Daily Value (1300 mg)
)
Iron: 1.34mg (7%
7 % of Daily Value (18 mg)
)
Magnesium: 9mg (2%
2 % of Daily Value (420 mg)
)
Potassium: 157mg (3%
3 % of Daily Value (4700 mg)
)
:
:
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:
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29.2
:
2.9
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:
9.0
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