This recipe is different. Who would have thought that red lentils could be turned into a light and springy bread that doesn’t fall apart (unlike most gluten-free breads) and what’s more, they are actually good for you too!
Because red lentils are a clever combination of proteins, carbohydrates and fibre they make the perfect base. In fact, these gorgeous rolls contain around 8g protein, 8g fibre and 14g carbohydrates per roll, making them perfect for my Renew Reset Recharge® programme. These can be used as carbohydrates, but will have a significantly lower effect on blood sugars.
Ingredients, makes 8
500g red lentils
500ml boiling water
75g whole flaxseeds
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
3 tablespoons apple cider vinegar
1.5 teaspoons bicarbonate of soda
A grind of pepper (optional!)
Up to 50ml water (see if you need it first)
Topping: a mixture of pumpkin seeds, sesame seeds, poppy seeds or sunflower seeds
Method
1. Measure out the lentils. There are 2 approaches here. I find this works best if you partially grind the lentils in a food processor into a coarse flour first, but you can also just soak the red lentils, whole. Either way, soak the lentils in a bowl with the boiling water and leave for 8 hours, or overnight. Add an extra 2 hours for whole lentils.
2. The next day……turn the oven on to 190C, fan.
3. Drain the lentils and add to a food processor with all the ingredients, except the bicarbonate of soda and extra water. I like to add the bicarbonate at the end as it will start to work immediately when it comes into contact with the vinegar.
4. Mix at a high speed in the processor until it starts to form a dough. You can add some water at this stage if it is too stiff, but ideally, you want to form soft balls with the mixture with your hands so add any water slowly! If it goes too soft add some ground flaxseeds to thicken up again, or leave it to sit for a little while.
5. Add the bicarbonate of soda and mix thoroughly again.
6. Form into balls with wet hands and dip into a bowl containing your seed mix.
7. Pop onto some baking parchment and cook for 20—25 minutes.
TIP: These rolls can be frozen. If eating the next day, reheat for 15 seconds in a microwave or in an oven to make them soft and fluffy again.
