Sprouted Lentil Flour Bread Recipe

Name: Sprouted Lentil Flour Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Sprouted Lentil Flour; 2 cups Blanched Almond Flour; 1/2 cups Coconut Flour; 1 teaspoon Baking Soda; 1- 1/2 teaspoon Salt; 6 whole Eggs; 2 Tablespoons Honey; 3 Tablespoons Melted Coconut Oil; 1/2 cups Filtered Water; 1 teaspoon Apple Cider Vinegar; 2 Tablespoons Raw Sunflower Seeds; 1/2 teaspoons Caraway Seeds

Servings: persons

1 cup Sprouted Lentil Flour
2 cups Blanched Almond Flour
1/2 cups Coconut Flour
1 teaspoon Baking Soda
1- 1/2 teaspoon Salt
6 whole Eggs
2 Tablespoons Honey
3 Tablespoons Melted Coconut Oil
1/2 cups Filtered Water
1 teaspoon Apple Cider Vinegar
2 Tablespoons Raw Sunflower Seeds
1/2 teaspoons Caraway Seeds

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1.
2
Preheat oven to 350 F. 2.
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Line a 9 X 5 loaf pan with parchment paper, set aside.
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3.
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In a large mixing bowl, whisk together lentil flour, almond flour, coconut flour, baking soda and salt.
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Make sure to remove all lumps in flour.
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4.
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Make a well in the center of the dry ingredients and add in eggs, honey, melted coconut oil, water and apple cider vinegar.
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5.
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With a large fork, stir wet ingredients until thoroughly mixed.
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6.
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Incorporate wet ingredients into dry ingredients until batter is smooth.
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7.
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Pour wet dough into the loaf pan and sprinkle sunflower and caraway seeds on top.
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Bake in a 350 F oven for 50-55 minutes or until a toothpick inserted in the center comes out clean

1237

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup Sprouted Lentil Flour, 2 cups Blanched Almond Flour, 1/2 cups Coconut Flour, 1 teaspoon Baking Soda, and more.

Yes, Sprouted Lentil Flour Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sprouted Lentil Flour Bread

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