Lentil Bread | Vegan and Gluten-Free

I made 5-ingredient oil-free, gluten-free, grain-free lentil bread and what a revelation! 😍 First spotted this on Twitter, shared by @_annyma [IG handle] and I knew I had to try her genius recipe. Swipe to get a closer look at the texture. It’s moist, yet develops a crumb and a crust. Gives me plain baked Moin Moin vibes, but with a much more subtle flavour. And it toasts well. I can imagine making a seeded version or adding sun-dried tomatoes or olives (oooh 🤔).

I baked mine in a small, flat oven dish so you may want to use a bread tin to achieve a taller loaf. Make sure to double the ingredient quantities to fill the tin though, and you may need to adjust the cooking time.

So what’s in this thing of beauty?

🍞 1 cup red lentils.
🍞 1.5 cups water.
🍞 1 tsp baking soda.
🍞 1 tbsp Apple cider vinegar.
🍞 pinch of salt (optional).

Method 🥣
Soak the lentils for an hour then rinse/drain. Place lentils, 1.5 cups water, baking soda, apple cider vinegar and salt in a blender, blend until completely smooth. 

Pour into a lined or greased baking tin/loaf tin. Bake at 180 C for 1 hour. A toothpick should come out clean. Leave to cool before slicing and serving. 

Thanks again to @_annyma for the inspiration 😊💚