Fresh Herb Lentil Bread {Grain-Free, Vegan}
This vibrant, verdant, grain-free & vegan bread will easily become your favorite bread of the summer! Made from regular lentils, coconut flour, and a heap of fresh herbs, it is ideal for snacking, sandwiches, & as an entrée accompaniment.
Servings: 16 pieces
Ingredients
- Water for soaking
- 1 cup uncooked common lentils tan-green, rinsed and drained
- 1 and 1/2 cups water for blending
- 1 and 1/2 cups packed fresh herbs (combination of cilantro, parsley, mint and/or basil)
- 1/4 cup coconut flour
- 1 tablespoon baking powder
- 1/4 teaspoon fine sea salt
Instructions
- Place the rinsed lentils in a medium bowl or other container; loosely cover. Cover with enough water to cover by 1 inch (2.5 cm). Let stand, at cool room temperature, for at least 3 hours or up to 24 hours (much of the water will be absorbed).
- Preheat oven to 350F (180C). Line a 9-inch (22.5 cm) baking pan with parchment paper; spray or grease exposed sides.
- Drain the lentil, discarding soaking water.
- Place the drained soaked lentils 1 and 1/2 cups water and herbs in a high-speed blender. Blend on HIGH speed until completely smooth (no tiny bumps) stopping once or twice to scrape down the sides of container.
- Add the remaining ingredients to the blender; blend until combined, stopping to scrape down once or twice. Spoon and spread into prepared pan, smoothing the top.
- Bake in the preheated oven for 25 to 30 minutes or until bread is risen, appears dry on the surface, and a toothpick inserted near center of bread comes out clean.
- Cool bread in pan on a wire rack for 10 minutes. Use parchment to remove bread from pan and cool completely, or serve warm. Cut into 16 squares.
Notes
Tip: An equal amount of red lentils (whole or split) can be used in place of the tan-green lentils.
Nutrition
Serving: 1square | Calories: 60kcal | Carbohydrates: 6.5g | Protein: 2.9g | Fat: 3.7g | Saturated Fat: 0.6g | Sodium: 116mg | Fiber: 3.6g | Sugar: 0.7g