Pain protéiné

Ingrédients

• 1 1/2 cups dried lentils ((see notes), soak for at least 2 hrs or overnight)
• 1 1/3 cups water
• 1 cup chickpea flour ((see notes))
• 1 cup oat flour ((gluten-free if needed))
• 3 tbsp psyllium husk powder
• 6 tbsp seeds of choice (+ more for the top (see notes))
• 1 tsp salt
• 1 tsp baking soda
• 1 1/2 tbsp apple cider vinegar (or lemon juice)

Préparation

1. 1

   You can watch the short video for visual instructions.Soak lentils in a large bowl with plenty of water for at least 2 hours (or overnight), then drain the water.

2. 2

   Preheat the oven to 400 °F (205 °C) and line a large loaf pan with parchment paper.

3. 3

   Blend the soaked lentils with 320 ml of fresh water in a blender until they are puréed (about 1 minute), using a tamper to help with the process, if needed.

4. 4

   Add the puréed lentils and all remaining ingredients to a large bowl and mix well with a spatula.

5. 5

   Pour the batter into the loaf pan, sprinkle some additional pumpkin seeds on top, and bake the bread for 45 minutes. Let it cool, then slice and enjoy!