Red Lentil Bread

Credit: Someone on facebook! (Sorry, I didn’t save the information)

Back story: I LOVE BREAD. Other than potatoes, it’s my favorite carb so when I went gluten-free, I really felt the lack of bread in my life. This recipe was the first gluten-free type of bread I tried and I found it to be unique, nutrient packed and tasty. 

• Vegetarian

• Gluten Free

Equipment:

• Mixing bowl

• Knife

• Loaf pan

• Parchment paper

Ingredients:

• 1 cup red lentils (soaked)

• 2 eggs

• 2 tbsp plain, full-fat Greek yogurt (I have also used cottage cheese, which was also great)

• 50 grams grated parmesan cheese

• 6-8 sundried tomatoes, chopped (find a jar of sundried tomatoes with the least amount of ingredients)

• 6-8 kalamata olives, chopped

• 2 tbsp of fresh parsley, chopped

• 1 tsp baking powder

• ½ tsp salt

• Dash of pepper

• 1 tbsp olive oil

Steps:

1. Preheat oven to 350 degrees

2. Soak lentils for 2 hours and then drain

3. Place lentils, eggs and yogurt/cottage cheese in blender and blend until smooth.

4. Add in and blend (or hand mix) all the remaining ingredients

5. Bake on parchment lined loaf tin for 55-65 minutes

   
   

NOTES

You can use other herbs that are appealing to you like oregano or basil