Vegan Lentil Frittata Bars {oil-free, gluten-free}
Easy vegan lentil frittata bars that are oil-free, gluten-free, high in protein (6 grams per bar) & made with a simple chickpea flour batter. They are perfect for mealss on the go or as high-protein snacks.
Servings: 12 bars
Equipment
- 1 8-inch (20 cm) square baking pan
Ingredients
- 1 cup chickpea flour
- 1 1/2 cups water
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 1/2 cups cooked, drained lentils (see note)
- 1 small zucchini grated
- 1 medium carrot peeled and grated
- 1/2 of a medium red bell pepper seeded and chopped
Instructions
- Preheat the oven to 350F (180C). Generously spray an 8-inch (20 cm) baking pan with nonstick cooking spray.
- In a large bowl, whisk the chickpea flour, water, garlic powder, dried herbs, salt and pepper until blended and smooth.
- Add the lentils, zucchini, carrot, and bell pepper, stirring until combined. Pour into the prepared pan, smoothing the top.
- Bake in the preheated oven for 42 to 47 minutes until golden brown and set. Cool completely on a cooling rack. If making in advance, chill until cold (it is easier to cut into perfect bars when chilled0.
- Run a knife around the edge of the pan and cut the frittata into 12 bars or squares. Serve cold or rewar, as desired.
Notes
Storage: Store in an airtight container in the refrigerator for 5 days or the freezer for up to 3 months.
Lentil Options: Use any variety of lentils you like. You can cook your own lentils (follow directions on package; it will take about 1/2 cup dried lentils to yield 1 and 1/2 cups cooked lentils). Alternatively, look for canned lentils where canned beans are shelved or steamed lentils (sometimes in produce department).
Vegetables: Feel free to vary the types of vegetables according to what you have on hand. In general, use about 2 cups of vegetables.
Nutrition
Serving: 1serving | Calories: 67kcal | Carbohydrates: 11g | Protein: 6g | Fat: 1g | Sodium: 100mg | Fiber: 3g | Sugar: 2g