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

1
1.
2
Preheat oven to 350 F. 2.
3
Line a 9 X 5 loaf pan with parchment paper, set aside.
4
3.
5
In a large mixing bowl, whisk together lentil flour, almond flour, coconut flour, baking soda and salt.
6
Make sure to remove all lumps in flour.
7
4.
8
Make a well in the center of the dry ingredients and add in eggs, honey, melted coconut oil, water and apple cider vinegar.
9
5.
10
With a large fork, stir wet ingredients until thoroughly mixed.
11
6.
12
Incorporate wet ingredients into dry ingredients until batter is smooth.
13
7.
14
Pour wet dough into the loaf pan and sprinkle sunflower and caraway seeds on top.
15
8.
16
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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Sprouted Lentil Flour Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions