Lentil Bread

Lentil bread - tasty, cake texture and a great alternative to normal bread and perfect to help keep your blood sugar levels lower if you are diabetic. This is a nutrient-dense loaf and very filling.

Ingredients

• 200g red lentils
• Soak in water for 2 plus hours
• 2 eggs
• 2tbsp Greek Yoghurt
• 50g plus of grated cheese.. I’ve used different hard cheeses, but I tend to go back to extra-mature cheddar
• 7-8 chopped sun-dried tomatoes
• 7-8 chopped black olives
• A good handful of finely chopped parsley .. I’ve also used basil or a mix
• 1tbsp Olive Oil
• 1tbsp Baking Powder
• Salt/Pepper

Method

• Drain and rinse lentils.
• Put lentils, eggs and yoghurt in a food processor or use a stick blender and blend until smooth.
• Transfer to a bowl if using a processor, and add the remaining ingredients. Stir until everything is well distributed.
• Line a loaf tin with parchment paper and scrape/pour the mixture into this .. smooth top evenly.
• I sometimes sprinkle various seeds on top.
• Bake at 180 for 60 minutes.
• Test as you would for a cake with a toothpick.
• Cool before slicing.
  This is a nutrient-dense loaf and very filling and can be freezed.