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:
- 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.
- Prepare the Lentils:
- Grind 160g of red lentils into a fine flour using a coffee grinder. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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:
- 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. - Can I substitute psyllium seeds?
You can replace psyllium seeds with ground chia or flax seeds for a similar binding effect. - What can I use instead of apple cider vinegar?
White vinegar or lemon juice works as a good substitute for apple cider vinegar. - Can I make this bread vegan?
You can replace the eggs with a flax or chia egg to make it vegan-friendly. - 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. - 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. - Can I add other ingredients to the dough?
Yes, you can add herbs, spices, or even dried fruits for added flavor. - How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days or freeze for longer storage. - 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. - 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.