I love a good piece of toast with breakfast, and I have been looking for a good gluten free, high protein option. This lentil bread is fantastic. It is easy to make, has a great texture that holds up to the toaster, and great flavor. Pairs really well with my Dairy Free Herb "cheese" Spread Each slice packs 7g of protein.
Savory Lentil Bread
Ingredients:
2 cups red lentils (soaked, see directions)
1/2 cup silken tofu
3 eggs
1 1/2 tsp salt
5 tbsp olive oil
1/3 cup vegan parmesan
1/4 cup olives (or other savory. I combined olives, capers and roasted red pepper)
2 tbsp fresh herbs (I used basil & parsley)
2 tsp baking powder
1 tablespoon apple cider vinegar
1/2 tsp garlic powder
Directions:
1. Pre-soak your lentils. There are two ways to do this. 1- you can use boiling water, cover the lentils by double and let them sit for at least two hours. 2- cover the lentils with cold water and leave them to sit overnight. Drain when ready to use.
2. Preheat the oven to 350 degrees. Prepare a bread pan with a parchment strip for removing your bread when cool.
3. In a blender or food processor, combine lentils, tofu, eggs, salt, olive oil, vinegar and baking powder. Blend on high until the mixture is smooth. Fold in the cheese, olives and herbs then pour into the prepared bread pan. You can sprinkle sesame seeds or herbs on the top if you like.
4. Bake for 50 - 60 minutes. Cool in the pan for at least 10 minutes before removing to a cooling rack.
No comments:
Post a Comment