Blend the Lentils: Place the soaked lentils in a blender or food processor and blend until smooth.
Add the Flax Seeds: Add flax seeds, ground coriander, baking powder, turmeric, salt, and psyllium seeds. Pulse until well combined.
Incorporate the Liquids: Gradually add 350 ml water, olive oil, and lemon juice while blending until you achieve a smooth, thick batter.
Rest the Batter:
Let the Batter Thicken: Allow the mixture to sit for about 10-15 minutes for the psyllium and flax seeds to absorb the liquid and help bind the batter.
Preheat the Oven:
Preheat: Set your oven to 180°C (350°F).
Bake the Bread:
Prepare a Baking Tin: Grease or line a loaf tin with parchment paper.
Pour the Batter: Pour the lentil mixture into the prepared tin and smooth the top.
Bake: Place in the oven and bake for 45-60 minutes, or until firm to the touch and golden brown on top. Test with a toothpick; it should come out clean when done.
Cool and Serve:
Cool: Allow the bread to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Slice and Serve: Once fully cooled, slice the bread and enjoy with your favorite spreads or toppings.
Serving Suggestions:
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