Directions
- 1Preheat your oven to 180 H:MM:SS.MS (356 H:MM:SS.MS ).
- 2Mix the ground flaxseeds with water and let it sit for about 5 minutes to make the flaxseed 'egg'.
- 3Add the soaked lentils, flaxseed 'eggs' and yoghurt to a food processor or blender.
- 4Blend until very smooth.
- 5Transfer the mixture to a large bowl.
- 6Add in the baking powder, salt, herbs and oil.
- 7Give it a good mix.
- 8Line a loaf pan with parchment paper and pour in the batter, smoothing the top with a spatula.
- 9Sprinkle some sesame seeds on top.
- 10Bake for 55-60 minutes, or until the bread has risen and a toothpick comes out clean.
- 11Allow to cool completely before serving.
Ingredients
- 200 g dried red split lentils
- 2 flaxseed 'eggs'
- 2 tablespoons plant based yoghurt
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon mixed dried herbs
- 2 tablespoons oil
- sesame seeds
Equipment
food processorblenderlarge bowlloaf panparchment paperspatulatoothpickknife
Tips
- This bread is soft on the inside, slightly crispy on the outside, and perfect for toasts, sandwiches, or dipping into soups and spreads.
- Allow to cool completely before serving.
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