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overhead shot of sliced 2-ingredient lentil flax bread on wire cooling rack
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4.98 from 49 votes

2-Ingredient Lentil Flax Bread (Vegan, Grain-Free, High Protein)

Craving bread? Then head to the pantry and grab a bag of lentils to make my rustic,  2-ingredient lentil flax bread ! It is vegan, oil-free, high protein (8.5 g per wedge), gluten-free, and ready in under an hour.
Prep Time5 minutes
Cook Time30 minutes
Inactive Time15 minutes
Total Time50 minutes
Course: Bread
Cuisine: American
Keyword: 2 ingredients, 2-ingredient vegan lentil bread, Bread, bread made with legumes, bread made with lentils, flax, flaxseed meal, gluten-free, grain-free, grain-free bread, high protein, high protein bread, lentil bread, lentils, oil-free, vegan
Servings: 8 wedges
Author: Camilla

Ingredients

  • 1 cup uncooked lentils (see notes)
  • 1 cup boiling water
  • 2/3 cup flaxseed meal
  • 1 cup water (room temp or cold)
  • Optional/adjustable: 1/2 teaspoon fine sea salt
US Customary - Metric

Instructions

  • Preheat the oven to 400F (200C). Lightly spray or grease a 9-inch cast iron skillet.
  • Rinse the lentils in a sieve or colander to remove any dust or debris.
  • Combine the lentils and boiling water in a medium bowl. Let stand 15 minutes to soften. DO NOT DRAIN.
  • Place the lentils and their liquid, flaxseed meal, additional 1 cup water, and (optional) salt in a blender. Blend on high speed until completely blended and smooth. Spread in prepared skillet.
  • Bake in the preheated oven for 25 to 30 minutes until the surface of the bread appears dry and the center feels set to the touch.
  • Cool the bread in the skillet for 10 minutes before removing and cutting into wedges.

Notes

Storage: Store the completely cooled bread in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week or the freezer for up to 6 months.
Lentil Options: I used common brown/tan lentils, but an equal amount of any other lentils will work (e.g., red, split red, yellow, green or black lentils).
Flax Options: 7 tablespoons (70 grams) of whole flax seeds or 6 tablespoons (70 grams) whole chia seeds can be used in place of the flaxseed meal.
Note: Nutrition calculations were made without the optional salt.

Nutrition

Serving: 1wedge (1/8 of recipe) | Calories: 135kcal | Carbohydrates: 18.7g | Protein: 8.5g | Fat: 3.5g | Saturated Fat: 0.3g | Fiber: 9.7g | Sugar: 0.5g