Ingredients
1 ½ cups dry green or brown lentils
3 cups water (for cooking lentils)
2 cups rolled oats (or oat flour)
3 large eggs (or flax eggs for vegan version: 1 tbsp flaxseed + 3 tbsp water per egg)
2 tbsp olive oil or melted coconut oil
1 tsp baking soda
1 tsp baking powder
½ tsp sea salt (adjust to taste)
1 tbsp apple cider vinegar or lemon juice
Optional add-ins:
1 tbsp chia or flax seeds
1 tsp garlic powder or herbs (rosemary, thyme, etc.)
1 tbsp honey or maple syrup (for a touch of sweetness)
Instructions
- Cook the lentils:
Rinse lentils well.
Add to a pot with water, bring to a boil, then simmer for about 15–20 minutes until soft but not mushy.
Drain well and let them cool slightly.
- Prepare oat flour:
Blend rolled oats in a food processor or blender until finely ground (or use pre-made oat flour).
- Blend the mixture:
In a blender or food processor, combine:
Cooked lentils
Eggs (or flax eggs)
Oil
Vinegar or lemon juice
Blend until smooth.
- Combine dry and wet ingredients:
In a large bowl, mix oat flour, baking powder, baking soda, salt, and any optional add-ins.
Pour in the lentil mixture and stir until well combined.
- Bake:
Preheat oven to 350°F (175°C).
Line a loaf pan with parchment paper or lightly oil it.
Pour batter in and smooth the top.
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely:
Let the bread rest in the pan for 10 minutes, then transfer to a wire rack to cool fully before slicing.
Storage
Store in the fridge for up to 5 days, or slice and freeze for up to 2 months.
Toast before serving for extra flavor and texture!
Would you like me to include a vegan or gluten-free version (with substitutions and baking tips)?