Vegan Red Lentil Blueberry Bread (GF, Oil-free)
Your newfangled coffee cake: vegan red lentil blueberry bread! Made with red lentils and coconut flour, it is oil-free, grain-free, gluten-free, and nut-free, too. Delicious, as well as quick & easy to make, it is perfect for snacking, too.
Servings: 16 pieces
Ingredients
- 1 cup 200 g split red lentils, rinsed and drained
- 1 cup 237 mL water
- 1 and 1/4 cups 296 mL nondairy milk
- 1/3 cup 64 g coconut sugar
- 1 teaspoon vanilla extract
- 1/3 cup 37 g coconut flour (lightly spoon to measure; do not pack)
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 and 1/2 cups 22 g blueberries
Instructions
- Combine the rinsed lentils and water in a medium bowl or other container; loosely cover. Let stand, at room temperature, for at least 6 hours or up to 24 hours (see notes for fast soak in notes bleow).
- Preheat oven to 350F. Line a 9-inch baking pan with parchment paper; spray or grease exposed sides.
- Do not drain lentils.
- Add the entire contents of bowl (soaked lentils and remaining water), milk, sugar, and vanilla to a 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 half of batter in pan and sprinkle with half of blueberries; repeat with remaining batter and blueberries,
- 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 20 minutes. Use parchment to remove bread from pan and cool completely, or serve warm. Cut into 16 squares.
Notes
Storage: Store the cooled bread in a covered container at room temperature for 1 day, the refrigerator for 1 week, or the freezer for up to 3 months.
Fast soak option: If you like, fast-soak the lentils by using 1 cup (238 mL) boiling water in place of regular water. Soak the lentils for 30 minutes and then proceed as directed with the recipe.
Serving tip: Although the blueberry bread is still delicious when cold, it is most delicious when warmed a little bit. 10-15 seconds in the microwave is perfect.
Tip: Split red lentils have become widely available in recent years. You can find them in most grocery stores, shelved alongside other dry beans and legumes.
Nutrition
Serving: 1square (1/16 of pan) | Calories: 88kcal | Carbohydrates: 17.7g | Protein: 3.7g | Fat: 0.8g | Saturated Fat: 0.18g | Sodium: 147mg | Fiber: 4.8g | Sugar: 6.2g