Ingredients:

  • 1 cup (200g) Dried Red Lentils, rinsed
  • 1 cup (185g) Cooked Quinoa, cooled
  • 1 ½ cups (360ml) Water (for soaking lentils)
  • ¾ cup (90g) Almond Flour
  • ½ cup (60g) Tapioca Starch
  • 2 tablespoons Ground Flaxseed
  • 6 tablespoons Water (for flax egg)
  • 1 teaspoon Baking Soda
  • ½ teaspoon Fine Sea Salt
  • 3 Large Eggs, room temperature
  • ¼ cup (60ml) Olive Oil
  • 1 tablespoon Apple Cider Vinegar
  • 1 teaspoon Maple Syrup (optional)
  • 1 teaspoon Dried Herbs of choice

Instructions:

  1. Soak the rinsed red lentils in ample water for a minimum of 8 hours or overnight. Drain and rinse thoroughly before use.
  2. Prepare the flax 'egg' by mixing ground flaxseed and 6 tablespoons of water; set aside to gel for 5 minutes.
  3. In a high-powered blender, combine the soaked and drained lentils, the cooked quinoa, room temperature eggs, olive oil, apple cider vinegar, and maple syrup (if using). Blend on high until completely smooth and creamy, achieving a pancake-batter consistency.
  4. In a large bowl, whisk together the almond flour, tapioca starch, baking soda, salt, and dried herbs.
  5. Pour the blended lentil/quinoa mixture into the dry ingredients. Add the gelled flax egg. Gently fold everything together until just combined; avoid overmixing.
  6. Preheat your oven to 375°F (190°C). Grease a 9x5 inch loaf tin and line it completely with parchment paper, ensuring overhang for easy removal.
  7. Scrape the thick batter into the prepared tin, smoothing the top surface with a wet spatula.
  8. Bake for 60 to 70 minutes. The bread is done when the top is deeply golden brown and a skewer inserted into the center comes out clean.
  9. Allow the bread to cool in the tin for 15 minutes. Use the parchment overhang to gently lift it out and transfer it to a wire rack. Allow it to cool completely (2-3 hours) before slicing to ensure proper texture setting.