Description
A wholesome, high-protein lentil bread recipe made with soaked lentils, flax, and olive oil. Flourless, gluten-free, and perfect for everyday meals.
Ingredients
Scale
1½ cups (300g) lentils (brown, green, or red)
½ cup + 2 tbsp water
1 tbsp olive oil
1 tsp kosher salt
½ cup cornstarch
4 tsp ground flax seeds
2¾ tsp baking powder
Instructions
1. Rinse and soak lentils for 6–24 hours.
2. Preheat oven to 200°C (400°F) and prepare loaf pan.
3. Blend lentils with water, oil, and salt until smooth.
4. Mix in cornstarch, flax, and baking powder.
5. Pour into pan, smooth top, and bake for 45 minutes.
6. Cool completely before slicing.
Notes
Store at room temperature for 2 days, refrigerate up to 10 days, or freeze slices up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baked
- Cuisine: Japanese-American Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 130
- Sugar: 1g
- Sodium: 160mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg