Gluten-free bread with lentils and quinoa

Name: Bezglutēna maizīte ar lēcām un kvinoju | dietsabc.com
Yield: 6
Cuisine: Latvija
Ingredients: 200 g Sarkanās lēcas; 100 g Kvinoja (man tā bija trīskrāsu kvinoja); 20 g Veselas linsēklas; 50 g Piens 2%; 50 g Ūdens; 5 g Cepamais pulveris; 1 g Sāls; 12 g Sēkliņas pārkaisīšanai pa virsu; Garšvielas, garšaugi pēc izvēles

Servings6 Servings

Gluten-free bread with seeds. It is a great and delicious alternative to store-bought bread.

Gluten-free bread with lentils and quinoa

Ingredients

200 g Red lentils

100 g Quinoa (for me it was tricolour quinoa)

20 g Whole flaxseeds

50 g Milk 2%

50 g Water

5 g Baking powder

1 g Salt

12 g Seeds for sprinkling over the top

Spices and herbs optional

Directions

Soak the lentils and quinoa overnight. Rinse in the morning.

Add the flaxseed, milk (or water), salt, and spices and blend (or add sweetener if baking the sweet version; add dried cranberries or raisins if desired).

Add the baking powder and mix.

Place the dough in one tin or several small ones (as I did) and bake at 175 °C for ~40 minutes.

Nutrition Facts

Finished product weight 437

Servings 0

1 serving contains
Calories 186

% Daily Value *
Total Fat 1.9g3%
Total Carbohydrate 20.9g7%
Protein 12.9g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Gluten-free bread with lentils and quinoa

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