A dense, protein-packed flourless bread made from blended green lentils — naturally gluten-free.
Makes 8 servings
Ingredients
- ● 1 cup green lentils, rinsed
- ● 2 cups water (for soaking lentils)
- ● 1/4 cup rolled oats
- ● 1 tsp baking powder
- ● 1/2 tsp salt
- ● 2 tbsp olive oil
- ● 2 garlic cloves
- ● 3 tbsp water (for blending batter)
Instructions
-
- Soak the lentils. Place lentils in a bowl and cover with 2 cups water. Soak for at least 6 hours or overnight.
- Drain. Drain the soaked lentils well and discard the soaking water.
- Blend the batter. Add drained lentils, oats, baking powder, salt, olive oil, garlic, and 3 tbsp water to a blender.
- Blend until completely smooth, like a thick pancake batter.
- Preheat oven. Preheat your oven to 375°F (190°C).
- Grease a small loaf pan (about 8×4 inches).
- Bake. Pour the batter into the prepared pan, smooth the top, and bake for about 45 minutes, until golden and a toothpick comes out clean.
- Cool and slice. Let the bread cool in the pan for 10 minutes, then turn out onto a rack to cool completely before slicing.
Notes
This bread is dense and moist, more like a savory lentil loaf than fluffy wheat bread. Great toasted with butter or
topped with avocado. Add herbs like rosemary or chopped scallions to the batter for extra flavor.
