Protein Bread Recipe

Healthy lentil bread with 100 % whole food, whole grain ingredients, and no oil, eggs, wheat flour, or yeast, resulting in a vegan, gluten-free high protein bread that contains a whopping 12 g protein per slice!

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1You 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. 2Preheat the oven to 400 °F (205 °C) and line a large loaf pan with parchment paper.
3. 3Blend 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. 4Add the puréed lentils and all remaining ingredients to a large bowl and mix well with a spatula.
5. 5Pour 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!