Ingredients
- 1 1/2 cups of lentils (soaked overnight)
- 1/2 cup of HerbaZest Arracacha Flour
- 1 tablespoon of psyllium husk
- 2 1/2 teaspoons of baking powder
- 1 tablespoon of olive oil
- 1/2 cup of water
- 1 teaspoon of salt
Directions
This lentil bread requires just a few ingredients, but packs a powerful nutritional punch thanks to lentils and arracacha. Rich in protein, fiber, and a handful of micronutrients, it works great as a base for healthy sandwiches.
- Preheat the oven to 400°F (200°C). Line a loaf pan with parchment paper. Set it aside.
- Drain the soaked lentils and place them in a high power blender or a food processor along with half a cup of water. Process until well blended and creamy.(5 minutes)
- Transfer the mixture to a bowl and mix in the rest of the ingredients. It will be thick and a bit sticky.(3 minutes)
- Transfer the mixture to the prepared loaf pan and bake it for about 50 minutes(50 minutes)
- Take out of the oven and place the bread on a cooling rack right away to prevent the bottom from becoming soggy. Let cool completely before serving. Enjoy!
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