Protein-rich and filling breads
Soak the lentils (100 g) overnight.
The next day, drain off the excess water, add the eggs, and blend until smooth.
Add the kefir, grated cheese, herbs, salt, spices, flour, and baking powder.
Spoon the batter into moulds (I used 4 moulds of 10 cm in diameter) and bake at 175–180 °C for about 30 minutes.
Finished product weight 535
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
