This recipe is so incredible that you may want to try it right away! Instead of grain flour, these delicious vegan and gluten-free mini breads are made with a healthy and nutritious mixture of red lentils, rolled oats, and a variety of highly nutritious seeds. These mini breads are perfect for those seeking a gluten-free alternative that doesn’t compromise on taste or nutrition.
Instructions:
Soak the red lentils for at least 3 hours or overnight in the fridge. Rinse thoroughly and strain out all the water.
In a mixing bowl, combine sunflower seeds, pumpkin seeds, flaxseed, chia seeds, sesame seeds, and rolled oats. Add lukewarm water and stir thoroughly to combine. Cover with plastic wrap and let soak for 1 to 2 hours. Once soaked, the seed mixture will become soft and sticky.
Transfer the strained and rinsed red lentils to a mixing bowl. Add lukewarm water, salt, honey, and instant yeast. Blend the ingredients until smooth.
Add the soaked seed mixture to the blended lentil mixture and stir thoroughly to combine.
Gradually add oat flour to the mixture, stirring to create a thick but still soft and sticky batter.
Pour equal quantities of the batter into mini loaf cups that have been brushed with oil and lined with parchment paper. Let the batter rest and proof for 15 to 30 minutes.
Preheat the oven to 350°F (180°C) and bake the mini loaves for 30 minutes or until golden and crispy on the outside.
Remove the loaves from the pan and transfer them to a cooling rack.
Serve with your favorite accompaniment or enjoy with some fresh butter.
Ingredients for 9 mini loaf breads:
½ cup (90 g) red lentils
2 tbsp (18 g) sunflower seeds
2 tbsp (18 g) pumpkin seeds
2 tbsp (18 g) flaxseed
2 tbsp (16 g) chia seeds
2 tbsp (16 g) sesame seeds
¼ cup (25 g) rolled oats
1 cup lukewarm water (for seed mixture)
½ cup water (for lentil mixture)
½ tsp salt
1 tsp honey
1½ tbsp (12 g) instant yeast
Up to ½ cup oat flour
The Macros per mini loaf bread:
Energy: 127 calories
Protein: 6.1 g
Fat: 5.39 g
Carbohydrates: 15 g
Fiber: 4 g
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