Go Back

Flourless Lentil Bread

A delightful and nutritious gluten-free alternative to traditional bread, made with lentils and seeds, perfect for various meal pairings or standalone snacks.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Bread, Snack
Cuisine: Gluten-free, Plant-Based
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3/4 cup 3/4 cup lentils (160 g), ground Use brown or green lentils
  • 1 glass 1 glass of water (240 ml)
  • 1 tablespoon 1 tablespoon olive oil (15 ml) Extra virgin recommended
  • 2 pieces 2 eggs Can substitute with flaxseed meal for vegan variation
  • to taste Salt to taste
Leavening and Binding Agents
  • 1 teaspoon 1 teaspoon baking soda (5 g)
  • 1 tablespoon 1 tablespoon apple cider vinegar (15 ml)
  • 40 g 40 g psyllium seeds
Seeds
  • 30 g 30 g pumpkin seeds
  • 30 g 30 g sunflower seeds

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking pan with parchment paper.
  2. In a bowl, mix the ground lentils, water, olive oil, eggs, and salt.
  3. In a separate bowl, combine baking soda, apple cider vinegar, and psyllium seeds.
  4. Add the second mixture to the first and stir well until combined.
  5. Fold in the pumpkin and sunflower seeds.
  6. Pour the batter into the prepared baking pan and smooth the top.
Baking
  1. Bake in the preheated oven for 30-35 minutes or until golden brown.
  2. Allow to cool before slicing.

Notes

Flourless Lentil Bread can be served warm, topped with spreads like hummus or avocado, or used for sandwiches. Store in an airtight container for up to 3 days at room temperature, or refrigerate for up to a week. Freeze for longer storage.