Looking for a nutritious, gluten-free alternative to traditional bread? This Red Lentil and Quinoa Bread is high in protein, fiber, and essential nutrients, making it a perfect choice for a healthy lifestyle. With just a few simple ingredients, this bread is easy to make, naturally gluten-free, and has a delightful texture. Whether enjoyed on its own, as a sandwich base, or paired with your favorite toppings, this wholesome bread is sure to become a staple in your kitchen!
Ingredients
1 ½ cups red lentils (soaked for at least 8 hours)
½ cup quinoa (rinsed and soaked for 8 hours)
3 cloves garlic (minced)
3 tbsp olive oil
1 tsp salt
1 tbsp yeast
1 ¼ cups water (as needed)
Instructions
Blend the Batter: Drain the soaked lentils and quinoa. In a blender, combine them with garlic, olive oil, salt, and water. Blend until smooth.
Add Yeast: Mix in the yeast, ensuring all ingredients are well incorporated.
Prepare for Baking: Line a baking tray with parchment paper and lightly grease it with olive oil. Pour the batter onto the tray.
Let it Rest: Allow the dough to rest for 1 to 6 hours, giving the yeast time to activate.
Bake: Preheat the oven to 350°F (175°C). Bake for 20 minutes or until the bread is firm and golden brown. (For a crispier texture, spread the batter into a thinner layer.)
Cool & Serve: Let the bread cool before slicing.
If divided into 10 pieces, each slice contains approximately 85 calories.
Enjoy your homemade, protein-packed bread! 🍞✨
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