Sweet Potato and Lentil Bread Recipe

This Sweet Potato and Lentil Bread is a nutritious and delicious gluten-free option made with wholesome ingredients like red lentils, psyllium seeds, and pumpkin seeds. It’s packed with protein and fiber, making it a perfect addition to any meal. The bread has a soft texture and a delightful crunch from the seeds, making it a healthy, satisfying option for breakfast, snacks, or sandwiches.

Preparation Time:

  • Prep Time: 20 minutes
  • Cook Time: 40-50 minutes
  • Total Time: 1 hour 10 minutes

Ingredients:

  • 1 sweet potato
  • 350 ml water
  • 160g red lentils, ground
  • 2 eggs
  • Salt, to taste
  • 25 ml olive oil
  • 1 teaspoon baking powder
  • 1 tablespoon apple cider vinegar
  • 40g psyllium seeds
  • 30g pumpkin seeds
  • 30g sunflower seeds
  • 1 teaspoon dry garlic
  • Vegetable oil, for greasing the pan
  • Sesame seeds, for sprinkling

Directions:

  1. Cook the Sweet Potato:
    • Peel and chop the sweet potato into cubes. Boil in 350 ml of water until soft.
    • Drain the sweet potato, then mash it into a smooth puree with a hand blender. Measure out 300 ml of sweet potato puree and set aside.
  2. Prepare the Lentils:
    • Grind 160g of red lentils into a fine flour using a coffee grinder. Set aside.
  3. Make the Dough:
    • In a large mixing bowl, combine the sweet potato puree, eggs, a pinch of salt, and 25 ml of olive oil. Stir in the ground lentils, baking powder, and apple cider vinegar.
    • Add 40g psyllium seeds and mix well. Let the dough rest for 5-10 minutes to thicken.
  4. Toast the Seeds:
    • In a frying pan, toast 30g of pumpkin seeds and 30g of sunflower seeds for a few minutes until golden.
    • Add the toasted seeds and 1 teaspoon of dry garlic to the dough and mix well.
  5. Prepare the Loaf Pan:
    • Grease a loaf pan with vegetable oil. Pour the dough into the prepared pan, leveling the top with a spatula.
    • Make a small incision along the top of the dough and drizzle with a little more vegetable oil.
    • Sprinkle the top with sesame seeds for extra flavor and texture.
  6. Bake:
    • Preheat the oven to 190°C (375°F). Bake the bread for 40-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
  7. Cool and Serve:
    • Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve!

Serving Suggestions:

  • Serve the bread with spreads like hummus, avocado, or nut butter.
  • Use it as a base for sandwiches or toast topped with veggies and cheese.

Cooking Tips:

  • If the dough seems too thick, add a bit more water or olive oil to adjust the consistency.
  • For a crunchier crust, bake the bread for an additional 5-10 minutes.
  • You can replace the seeds with other varieties like flaxseeds or chia seeds.

Nutritional Benefits:

  • Sweet potato provides vitamins A and C, supporting immune health and vision.
  • Red lentils are rich in protein and fiber, promoting digestion and muscle repair.
  • Psyllium seeds offer excellent fiber, aiding in digestion and satiety.

Dietary Information:

  • Gluten-free: This bread is made without any gluten-containing ingredients.
  • Vegetarian: Suitable for a vegetarian diet.

Nutritional Facts (per serving):

  • Calories: 220
  • Protein: 8g
  • Carbohydrates: 25g
  • Fiber: 7g
  • Fat: 10g

Storage:

  • Fridge: Store in an airtight container for up to 3 days.
  • Freezer: Slice and freeze the bread for up to 1 month. Reheat in a toaster or oven.

Why You’ll Love This Recipe:

  • Healthy and Wholesome: Packed with protein, fiber, and healthy fats from the seeds and lentils.
  • Gluten-free: A great alternative for those avoiding gluten.
  • Versatile: Works well as a snack, side dish, or sandwich bread.
  • Deliciously Nutty: The crunchy seeds add texture and flavor to the soft, sweet potato-based bread.

Conclusion:

This Sweet Potato and Lentil Bread is an excellent addition to your recipe collection, offering a healthy, gluten-free, and nutrient-packed alternative to traditional bread. With its delicious flavor and versatility, you can enjoy it as a snack or part of a meal. The combination of toasted seeds, lentils, and sweet potato creates a hearty and satisfying loaf that will become a favorite in your kitchen.


Frequently Asked Questions:

  1. Can I use a different type of lentil?
    Yes, you can use other types of lentils, but red lentils work best as they grind easily and cook quickly.
  2. Can I substitute psyllium seeds?
    You can replace psyllium seeds with ground chia or flax seeds for a similar binding effect.
  3. What can I use instead of apple cider vinegar?
    White vinegar or lemon juice works as a good substitute for apple cider vinegar.
  4. Can I make this bread vegan?
    You can replace the eggs with a flax or chia egg to make it vegan-friendly.
  5. How do I know when the bread is fully cooked?
    Insert a toothpick into the center of the bread. If it comes out clean, the bread is done.
  6. Can I skip the seeds?
    Yes, but the seeds add great texture and nutritional value. You can also substitute them with other seeds or nuts.
  7. Can I add other ingredients to the dough?
    Yes, you can add herbs, spices, or even dried fruits for added flavor.
  8. How do I store leftovers?
    Store in an airtight container in the fridge for up to 3 days or freeze for longer storage.
  9. Can I bake this bread in a different type of pan?
    Yes, you can bake it in a round or square pan, just adjust the cooking time accordingly.
  10. What can I serve with this bread?
    This bread pairs well with soups, salads, or as a base for sandwiches. You can also serve it with butter, spreads, or dips.