Low Carb Rustic Lentil Bread
Discover the wholesome delight of Low Carb Rustic Lentil Bread, a flavorful and nutrient-packed alternative to traditional bread that's perfect for anyone watching their carbs or seeking gluten-free options. Crafted with a blend of lentil flour and almond flour, this high-protein loaf offers a hearty texture and earthy taste with just the right balance of moisture and fluffiness. The addition of chia seeds lends a boost of omega-3s and fiber, while olive oil and apple cider vinegar enhance the bread's rustic charm. Quick to prepare in just under an hour, this easy recipe is ideal for pairing with savory spreads, hearty soups, or toasted with your favorite toppings. Whether you're catering to a low-carb diet or simply craving a wholesome, homemade bread, this versatile recipe is sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 300 grams Lentil flour
- 100 grams Almond flour
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 4 large Eggs
- 250 milliliters Unsweetened almond milk
- 2 tablespoons Olive oil
- 1 teaspoon Apple cider vinegar
- 2 tablespoons Chia seeds
Instructions
Preheat your oven to 180°C (350°F) and line a loaf pan with parchment paper or lightly grease it with olive oil.
In a large mixing bowl, combine the lentil flour, almond flour, baking powder, and salt. Whisk these dry ingredients together until they are thoroughly mixed.
In another bowl, beat the eggs until they are light and frothy. Then add in the unsweetened almond milk, olive oil, and apple cider vinegar. Mix well to incorporate all the wet ingredients.
Slowly pour the wet mixture into the dry ingredients while stirring continuously with a spatula or a wooden spoon until a smooth batter forms. Make sure there are no lumps in the batter.
Add the chia seeds to the batter and gently fold them in to distribute evenly throughout the mixture.
Pour the batter into the prepared loaf pan, smoothing the top with the back of a spoon or spatula.
Bake in the preheated oven for about 40-45 minutes or until the top is golden and a toothpick inserted into the center of the bread comes out clean.
Allow the bread to cool in the pan for approximately 10 minutes, then transfer it to a wire rack to cool completely.
Slice the bread once it has cooled and serve. You can store any leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week.
Nutrition Facts
Calories |
2323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.1 g | 141% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 4168 mg | 181% | |
| Total Carbohydrate | 219.5 g | 80% | |
| Dietary Fiber | 50.1 g | 179% | |
| Total Sugars | 10.7 g | ||
| Protein | 128.9 g | 258% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 1070 mg | 82% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 3318 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
