Gluten Free Lentil Bread
(borrowed it from someone)2/3 cup dry lentils (I use red but brown, green or a sprouted variety work too)
2 Tbsp flaxseed meal (I use golden flax ground in my Magic Bullet)
1 cup water
sea salt (don’t skimp since this is the main seasoning)
2-3 Tbsp coconut oil (olive oil, grapeseed, canola, butter or ghee all work – use oil for vegan)
Favorite herbs and/or spices, optional
Directions
1. Preheat oven to 375F.
2. In a small blender with grind attachment, food processor or a spice grinder, add lentils and grind to a flour. (I use my Magic Bullet with the flat blade).
3. Add the coconut oil (or oil/butter of choice) to a 8×8 or 9×9 pan* and let melt in the oven and warm (about 2 minutes). Meanwhile, add flaxseed meal, water and salt to ground lentils and blend again for about 15 seconds. It should resemble a thick but pourable pancake batter after it sits (the flax and lentils will start absorbing the water the longer it sits).
4. When oil is hot and melted, pour batter into the pan and spread with a spatula. Bake for 25-30 minutes until the bread forms a crust. Let cool slightly, cut and enjoy warm!
Bread can be refrigerated and toasted to reheat if needed.
*You can make the bread thick or thin by choosing your baking dish and add herbs and spices for different flavor variations.
I said it serves 4. but it matters on how big the slices and if you're eating it like bread or not. I eat it with Hummus or peanut butter.
I cooked mine in a pie plate.
I cut it into 8,. so if everyone eats 2 slices.
Calories- 173
Carbs- 29
Fat- 2
Protein- 12
Fibre- 8
1 slice is 86 calories, 6 protein and 4 fibre and 14 carbs
