Bonus: it’s gluten free!!
Macros: 163 calories, 8.9g protein, 18g net carbs, 5.5g fat, 12g fibre.
This recipe was inspired by Dominique Ludwig on Instagram – the original recipe doesn’t contain any oats which means you have to play around with the water to lentil ratio everytime you make a batch.
I’m too lazy for all of that, so I added oats on a whim. It improves the texture and flavour when it’s toasted.
Ingredients:
225g soaked red lentils
30g psyllium husk
23g olive oil
23g lemon juice/apple cider vinegar
1 tbsp baking powder
1 tbsp salt
55-110ml of water
100g rolled oats
1.5 tbsp mixed seeds/sesame seeds
Egg whites/one egg for egg wash
12g of honey – this is essential. It will taste too much like lentils if you skip it.
Vanilla extract
Directions:
Soak your lentils for 8 hours or overnight.
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Blitz the oats in a blender to make a flour.
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Add to a bowl along with the psyllium husk.
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Drain and blend the lentils.
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Make a well in the bowl and add the lentils, lemon juice, olive oil, honey, baking powder and half of the water to start.
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Mix until it forms a dough. If it’s too dry, then add the rest of the water.
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Separate into 8 balls, flatten and shape them how you like. I did star shapes because I was feeling whimsical that day. Make the hole bigger than you think you need.
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Wet the top of the dough and add mixed seeds or bagel seasoning for decoration and flavour.
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Bake at 180°c for 30-45 minutes or until it’s golden brown and bouncy when touched.
These are better toasted. They have a slight lentil flavour and a bit sweet because of the oats.
by Acrobatic-Aioli9768