Tags: recipes

This light, airy, and very filling bread improves digestion and keeps you full longer, ideal for a slow-carb diet.

Ingredients

• 350 g dried red lentils
• 3 tablespoons psyllium husk
• 1 teaspoon baking powder
• 5 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1.5 teaspoons salt
• 100 g sunflower seeds, roasted
• 1 tablespoon sesame seeds
• 1 tablespoon nigella seeds

Steps

1. Soak the red lentils overnight
2. Wash and drain the lentils well
3. Using an immersion blender, turn the lentils into a soft paste
4. Add the psyllium husk, baking powder, salt, sunflower seeds, 4 tablespoons of olive oil, and vinegar
5. Hand mix gently
6. Line a rectangular bread pan with parchment paper and oil the surface with the remaining oil
7. Place the mixture in the pan and smooth the surface
8. Sprinkle the sesame and nigella seeds on top
9. Bake at 180°C for 60 to 70 minutes

Serving

Cut into 5 mm slices for breakfast. Keep refrigerated.