What a relief that fall is finally here! At long last it is time for soups, crock-pot meals, all things apple and pumpkin, and baking of all kinds.
I’ve got a wonderful bread to share with all of you, one that is easy to whip up in no time, and perfect for autumnal eating of all kinds.
It’s my Rosemary & Garlic Flourless Lentil Flatbread.
This aromatic bread is tender and irresistible. It is perfect alongside soups and salads, layered It is also:
*A good source of protein
*High in fiber
Quick and simple bread is about the only kind I make these days, and this lentil bread fits the bill. The primary ingredients are ordinary brown lentils (soaked at least two hours, and then drained), flaxseed meal, oil (I used olive oil; use the variety you prefer), fresh rosemary, and garlic.
Water, salt, pepper and baking soda round out the list. Everything goes into a blender, except for half of the rosemary. Blend until smooth.
Scrape the batter into a 9-inch cast iron pan (lightly oiled or sprayed) and sprinkle with the remaining rosemary. I also like to sprinkle on a few large flakes of sea salt, but it is entirely optional.
If you do not have a cast iron skillet this size, a 9-inch round cake pan or 9-inch square pan will work, too.
Bake for 20 to 25 minutes until the bread is set and browned. Just like that, you have bread!
I ate two pieces of this bread for breakfast (garlic breath be darned!). It is so satisfying. It is only 66 calories per wedge, but each wedge has 4 grams of protein, 4.4 grams of fiber, and only 0.8 grams of sugar.
If you are not a fan of garlic and rosemary in the early hours of the day, leave both out (and the black pepper, too) so that you can enjoy the bread with dinner the night before and with jam in the morning.
Enjoy the weekend ahead, everybody! More fall baking (and some dinner recipes, too!) in the days to come.
More Lentil Goodness to Try: