Breads

Sprouted Black Quinoa and Red Lentil Bread

Name: Sprouted Black Quinoa and Red Lentil Bread
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 loaf
Ingredients: 2.5 cups black quinoa (after soaking for at least 2 hours and sprouting for 2 days); 2 cups water; 1 cup red lentil flour; 6 tablespoons olive oil; Salt to taste; 1 teaspoon baking powder; 4 tablespoons flax seeds; 4 tablespoons chia seeds; Onion powder if you like; A little fresh rosemary

A healthy gluten-free bread made from sprouted black quinoa and red lentils, high in protein and low in carbs. Everything goes into the blender and then the oven.

Published on February 6, 2024

Prep time15 min

Cook time25 min

Total time40 min

Servings1 loaf

Ingredients

2.5 cups black quinoa (after soaking for at least 2 hours and sprouting for 2 days)
2 cups water
1 cup red lentil flour
6 tablespoons olive oil
Salt to taste
1 teaspoon baking powder
4 tablespoons flax seeds
4 tablespoons chia seeds
Onion powder if you like
A little fresh rosemary

Instructions

1Preheat the oven to 200°C (400°F).
2Place all the ingredients in a good blender.
3Blend until you get a smooth batter (it's fine if a few quinoa grains remain).
4Transfer to a loaf pan.
5Bake for about 25 minutes at 180°C (350°F).

New week, new bread. This time, meet a bread made from sprouted black quinoa and red lentils: gluten-free, high in protein, low in carbs, and vegan. Enjoy.