Lentil Bread with Arracacha Flour

Updated: Nov 16, 2021

Lentil Bread with Arracacha Flour
General Information
  • Breads
  • Savory
  • 58 minutes
  • Vegan
  • Gluten-Free
  • 1 loaf

Ingredients

  • Lentils
    Lentils
  • Arracacha Flour
    Arracacha Flour
  • Psyllium husk
    Psyllium husk
  • Baking powder
    Baking powder
  • Olive Oil
    Olive Oil
  • Water
    Water
  • Salt
    Salt
  • 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.

  1. Preheat the oven to 400°F (200°C). Line a loaf pan with parchment paper. Set it aside.
  2. 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)
  3. Transfer the mixture to a bowl and mix in the rest of the ingredients. It will be thick and a bit sticky.(3 minutes)
  4. Transfer the mixture to the prepared loaf pan and bake it for about 50 minutes(50 minutes)
  5. 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!