Description
A gluten-free bread packed with protein and fiber, featuring the delightful combination of red lentils and quinoa.
Ingredients
Scale
- 200 g dry red lentils
- 150 g quinoa
- 250 g water, plus extra for soaking
Instructions
- Soak the red lentils and quinoa in water for several hours or overnight to help them soften and hydrate.
- Drain and rinse the lentils and quinoa under cold water.
- Blend in a high-powered blender or food processor with 250 g of fresh water until you obtain a smooth batter—this should take about 2-3 minutes.
- Preheat your oven to 180°C (350°F).
- Pour the batter into a greased loaf pan, smoothing the top with a spatula.
- Bake for about 45-50 minutes until it’s beautifully set and golden on top.
- Cool before slicing and serve.
Notes
For best flavor, soak the lentils and quinoa overnight. Customize the bread by adding herbs or seeds.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 70
- Sugar: 1g
- Sodium: 15mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: gluten-free bread, red lentil quinoa bread, healthy bread recipe, vegetarian baking