Red Lentil Cheese Bread

Red Lentil Cheese Bread

Red Lentil Cheese Bread

Who said cheese bread needs to be made with traditional flours? This recipe is here to surprise you by swapping grain-based flours with the humble red lentil. The result is a protein-packed, gluten-free delight that doesn’t compromise on taste or texture. These cheese breads are soft, savory, and oh-so-satisfying, perfect for breakfast, a midday snack, or a cozy dinner side. With no kneading or dough-handling required, this is one of those recipes that feels almost too easy to be true.

But let’s take a moment to appreciate the real star of this recipe: red lentils. These little powerhouses are a nutritional treasure. Packed with plant-based protein and fiber, they’re a fantastic way to stay energized and keep your digestion running smoothly.

Red lentils are also a rich source of essential nutrients like iron, magnesium, and folate, making them a great addition to your diet, especially for those seeking to boost their nutrient intake. They’re naturally low in fat and free from gluten, making them a versatile and wholesome ingredient that fits into various dietary lifestyles. Incorporating red lentils into your meals is an easy step toward a healthier, well-rounded diet, and these cheese breads are a delicious way to do just that.

Ingredients:

  • ¾ cup (140 g) raw red lentils
  • 2 large eggs
  • 2 tbsp olive oil
  • ⅓ cup (90 g) cottage cheese
  • 50 g shredded cheddar cheese
  • 50 g shredded mozzarella cheese
  • ¼ tsp Himalayan salt
  • ¼ tsp dried onion powder
  • ¼ tsp dried garlic powder
  • ¼ tsp dried oregano
  • ½ tbsp baking powder
  • Oil and parchment paper for lining muffin cups

Directions:

  • Soak the red lentils in water for at least 4 hours at room temperature or overnight in the refrigerator.
  • Rinse the lentils under running water and drain thoroughly.
  • Blend the lentils and eggs in a blender or with a hand blender until smooth and creamy.
  • Add olive oil, cottage cheese, cheddar cheese, mozzarella cheese, Himalayan salt, onion powder, garlic powder, oregano, and baking powder to the mixture. Stir until well combined.
  • Lightly grease muffin cups with oil and line them with parchment paper to prevent sticking.
  • Divide the batter evenly among the prepared muffin cups.
  • Preheat your oven to 350°F (180°C) and bake for 35 minutes, or until the breads are golden brown and a toothpick inserted in the center comes out clean.
  • Let the cheese breads cool down for 5 minutes before serving. They are best enjoyed while still warm.

Prep Time: 20 minutes
Baking Time: 30 minutes
Soaking Time: Overnight or at least 4 hours
Servings: 7

Nutritional Information (Per Serving)

  • Energy: 188 calories
  • Protein: 11.7 g
  • Fat: 9.84 g
  • Carbohydrates: 13.47 g
  • Fiber: 2.2 g

Storage Recommendations

  • Store the cheese breads in the refrigerator for up to one week.
  • Freeze for up to three months in an airtight container.
  • Reheat before serving to restore their cheesy and delicious flavor.
Chickpea Mini Breads

Chickpea Mini Breads

Chickpea Mini Breads

There’s something magical about baking bread from scratch, especially when the result is not just delicious but also packed with nutrition. These Chickpea Mini Breads are a revelation in the world of gluten-free baking. They combine a delicate crust with a tender, airy interior that feels like a warm hug for your taste buds. Whether you’re making a quick sandwich, enjoying them with your favorite spread, or serving them alongside a hearty soup, these mini breads are sure to elevate any meal.

The star of this recipe, chickpeas, is a true nutritional powerhouse. As a rich source of plant-based protein, they’re an excellent choice for anyone looking to maintain muscle health or simply add more protein to their diet. Beyond protein, chickpeas offer high levels of dietary fiber, promoting a healthy gut and aiding digestion. They’re also brimming with essential vitamins and minerals, including folate, iron, phosphorus, and magnesium, nutrients vital for energy production, bone health, and reducing the risk of chronic illnesses.

Incorporating chickpeas into your meals can also support weight management by keeping you fuller for longer, thanks to their fiber and protein combo. Not to mention, they help stabilize blood sugar levels, making them an excellent choice for individuals managing diabetes or those looking to sustain energy throughout the day. As a versatile ingredient, chickpeas deserve a regular spot in your kitchen. Whether they’re ground into flour, roasted for snacks, or transformed into these delightful mini breads, their potential is endless.

These breads aren’t just about nourishment, they’re about creating moments. Imagine pulling warm, golden loaves from the oven, the smell of freshly baked bread filling your home. Whether it’s a quick breakfast, a lunchbox hero, or a dinner side, these mini breads are your trusty companion in the kitchen. Let’s dive into this wholesome journey and whip up something extraordinary together!

 

Ingredients:

  • 1 cup (180 g) raw chickpeas
  • ⅓ cup (80 ml) lukewarm water
  • ⅓ cup (20 g) psyllium husk
  • ¼ tsp. Himalayan salt
  • 1 tbsp. instant yeast
  • 1 tsp. honey
  • 1 tbsp. olive oil

Directions:

  1. Soak the raw chickpeas in room-temperature water overnight in the fridge.
  2. Rinse the soaked chickpeas thoroughly and strain them well.
  3. Blend the chickpeas with lukewarm water in a food processor until smooth.
  4. Add salt, instant yeast, honey, olive oil, and psyllium husk to the chickpea mixture. Blend again until a sticky dough forms.
  5. Transfer the dough to a bowl and press it into a smooth, cohesive mass.
  6. Divide the dough into six portions. Shape each into buns or mini baguettes using oiled hands.
  7. Place the shaped dough on a parchment-lined baking tray. Cover with a towel and let rise in a warm spot for 30 minutes.
  8. Preheat your oven to 350°F (180°C). Score the breads if desired to create a decorative crust.
  9. Bake for 30 minutes or until golden brown and cooked through.
  10. Allow the breads to cool slightly before serving.

Prep Time and Baking Information:

  • Prep Time: 20 minutes (plus overnight soaking, 30 minutes proofing)
  • Bake Time: 30 minutes
  • Servings: 6

Nutritional Information (Per Serving):

  • Energy: 150 calories
  • Protein: 6.95 g
  • Fat: 4.21 g
  • Carbohydrates: 26.68 g
  • Fiber: 4.1 g

Storage Recommendations:

  • Store in an airtight container at room temperature for up to 3 days.
  • For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. Thaw before use.

Notes:

  • Enjoy these breads with cheese, hummus, salmon, avocado, or your favorite toppings.
  • Perfect for sandwiches, snacks, or even breakfast!
Chickpea Flatbread—Italian Farinata

Chickpea Flatbread—Italian Farinata

Chickpea Flatbread—Italian Farinata

If you’re on the hunt for a flatbread recipe that is naturally gluten-free, rich in plant-based protein, and versatile enough to complement any dish, then this Chickpea Flatbread, inspired by the traditional Italian “Farinata,” is the one for you. Farinata is a beloved dish in Ligurian cuisine, known for its simplicity, a savory pancake-like bread made with chickpea flour, olive oil, and water. However, in this recipe, I’ve taken it up a notch by using whole chickpeas instead of just chickpea flour. This slight modification adds even more texture, flavor, and nutrients, making it even more satisfying.

 What’s truly magical about this flatbread is its balance of crispiness and tenderness, paired with subtle flavors of rosemary, sun-dried tomatoes, and black olives. It’s a beautiful accompaniment to soups, salads, or even a base for a light, savory sandwich. But don’t be afraid to enjoy it on its own, its nutty taste and perfectly golden crust make it a star at the table.

Let’s talk about chickpeas—these humble legumes are a powerhouse of nutrition. They are high in plant-based protein, fiber, and essential nutrients like folate, manganese, and iron. Including chickpeas in your regular diet can offer numerous health benefits. For instance, their high fiber content aids digestion and promotes a healthy gut. The protein they provide is particularly helpful for those on a vegetarian or vegan diet, helping to meet daily protein needs without relying on animal products.

Another bonus? Chickpeas have a low glycemic index, which means they help stabilize blood sugar levels. This makes them an excellent choice for anyone looking to manage their blood sugar or simply make more balanced, nutritious food choices. And because chickpeas are so versatile, you can incorporate them into everything from salads to stews or, as we’re doing today, in this fantastic flatbread. Trust me, once you taste this, chickpeas might just become a regular guest at your dinner table!

Ingredients:

  • 1 cup (180 g) raw chickpeas
  • 2 ½ cups water, room temperature
  • 3 tbsp. olive oil, plus 2 tbsp. for drizzling
  • ½ tsp. salt
  • Black pepper to taste (optional)
  • 20 g chopped dried tomatoes
  • 20 g sliced black olives
  • Fresh rosemary leaves

Directions:

  1. Soak the raw chickpeas overnight in water.
  2. Rinse and strain the chickpeas the next day.
  3. Blend the soaked chickpeas with water until smooth and creamy.
  4. Add olive oil, salt, and optional black pepper, and blend again briefly to combine.
  5. Line a baking tray (17 inch x 11 inch; 43cm x 28cm) with parchment paper.
  6. Pour the batter onto the tray and spread evenly. Garnish with tomatoes, olives, and rosemary if desired.
  7. Drizzle additional olive oil over the top.
  8. Bake at 350°F (180°C) for 35-40 minutes until lightly browned. Cool slightly before slicing.

Prep Time:

  • Overnight soaking
  • 20 mins Prep
  • 40 mins Baking

Servings:

  • 8 Servings

Nutritional Information (Per Serving):

  • Energy: 169 calories
  • Protein: 4.76 g
  • Fat: 10.35 g
  • Carbohydrates: 14.84 g
  • Fiber: 3 g

Storage & Recommendations:

  • Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.
  • Reheat in the oven or on a skillet to restore its crispy texture.
  • Enjoy as a snack, side dish, or use as a base for sandwiches or pizza-like creations.
Rustic Seeds & Oatmeal Bread

Rustic Seeds & Oatmeal Bread

Rustic Seeds & Oatmeal Bread

If you miss the hearty texture of rustic multigrain bread but need to follow a gluten-free lifestyle, this recipe is just what you need. Instead of relying on traditional flours, it uses wholesome rolled oats and a variety of nutrient-rich seeds like sunflower, flax, chia, and pumpkin. These ingredients come together to provide not only a lovely texture but also a nutritional powerhouse.

Oats are an excellent source of dietary fiber, particularly beta-glucan, known for its role in regulating blood sugar levels and improving heart health. When combined with seeds rich in healthy fats, vitamins, and minerals, this bread supports digestion, offers long-lasting energy, and promotes overall well-being. The combination of these seeds also contributes to heart health due to their omega-3 fatty acids, making this bread a nourishing addition to any meal.

Why should oats be part of your regular diet? Oats are packed with essential nutrients such as manganese, phosphorus, and magnesium, which are vital for maintaining bone health and metabolic function. Their high fiber content can help improve digestion and keep you full for longer, making them a great option for managing hunger and supporting a balanced diet.

Whether you pair this bread with your favorite cheese, butter, spread, or topping, it’s a versatile choice for any meal, providing both taste and health benefits.

Ingredients:

  • 1 cup (90 g) rolled oats
  • 2 tbsp (16 g) sunflower seeds
  • 2 tbsp (18 g) pumpkin seeds
  • 2 tbsp (12 g) flaxseeds
  • 2 tbsp (18 g) chia seeds
  • 2 tbsp (16 g) sesame seeds
  • ½ tsp salt
  • 1 tbsp (8 g) instant yeast
  • 1 tsp honey
  • 1 ¼ cups (315 ml) lukewarm water
  • 1 tbsp psyllium husk
  • 1 ¼ cups (115 g) oat flour

Directions:

  1. In a large mixing bowl, combine rolled oats, sunflower seeds, pumpkin seeds, flaxseeds, chia seeds, sesame seeds, salt, instant yeast, and honey. Pour in lukewarm water and stir until everything is well mixed.
  2. Cover the bowl and let the mixture proof for 1 hour. The oats and seeds will absorb the liquid, becoming soft and sticky.
  3. Once proofed, add the psyllium husk and gradually incorporate the oat flour, stirring gently until the ingredients are fully combined.
  4. When the dough begins to form, use your hands to shape it into a smooth, sticky ball.
  5. Sprinkle oat flour onto a baking pan and place the dough ball on it. Dust the dough with more oat flour to help shape it further.
  6. Cover the dough with a kitchen towel and let it proof for 30 to 45 minutes. It will rise slightly.
  7. Preheat your oven to 350°F (180°C). Bake the bread for 45 minutes, or until it turns golden brown and has a crispy crust.
  8. Once baked, transfer the bread to a cooling rack and let it cool completely before slicing.

Prep Time: 20 minutes
Proofing Time: 1 hour 45 minutes
Baking Time: 45 minutes
Servings: 10 slices

Nutritional Information (Per Slice):

  • Energy: 128 calories
  • Protein: 5.21 g
  • Fat: 5.21 g
  • Carbohydrates: 16.31 g
  • Fiber: 3.7 g

Storage:

  • Store the bread in an airtight container at room temperature for up to 3 days.
  • If refrigerated, it will last up to 1 week.
  • For longer storage, freeze individual slices for up to 3 months.
  • To enjoy a crispy texture, reheat slices in a toaster.

Special Notes:

  • This recipe is gluten-free and vegan-friendly. Perfect for those looking for a healthy bread alternative without compromising on flavor. ​
Chickpea Pizza Crust

Chickpea Pizza Crust

Chickpea Pizza Crust

Pizza is an all-time favorite, but let’s face it—traditional crusts often come loaded with refined flour, which can leave us feeling sluggish and unsatisfied. That’s why this chickpea pizza crust is a game-changer. By swapping out the usual refined flours for nutrient-packed chickpeas, this gluten-free option gives you all the satisfaction of pizza without the guilt.

Chickpeas bring a wealth of nutrition to the table: they’re high in plant-based protein, fiber, and essential vitamins, making this crust both filling and nourishing. Whether you’re looking to boost your protein intake, avoid gluten, or simply enjoy a healthier take on pizza, this recipe has you covered.

What sets this chickpea crust apart is its balance of texture and nutrition. It bakes up with a soft yet crispy finish, perfect for holding all your favorite toppings without getting soggy. Plus, chickpeas have a low glycemic index, which helps regulate blood sugar, ideal for anyone who wants to indulge while staying mindful of their diet. If you’re looking to make pizza night both delicious and nutritious, this chickpea crust will quickly become a staple in your kitchen.

Nutritional Benefits of Chickpeas
Chickpeas are a powerhouse legume that should be a regular part of your diet. They’re an excellent source of protein, especially for those following a plant-based lifestyle, and they help promote satiety, keeping you full longer. They’re also rich in fiber, which aids digestion and supports heart health. Chickpeas are loaded with vitamins like folate, essential for cell function, and minerals like iron, which are crucial for preventing fatigue and maintaining energy levels. Incorporating chickpeas regularly can help balance blood sugar and reduce cholesterol, making them an ideal addition to your meals, even in pizza crusts!

Ingredients

For the pizza crust:

  • ½ cup (90 g) raw chickpeas or 1 cup soaked chickpeas
  • ½ cup sour cream or yogurt
  • 1 egg
  • ⅛ tsp. salt
  • 1 tbsp. olive oil
  • ½ tsp. baking powder

For the toppings:

  • ½ cup (125 g) tomato sauce
  • 1 tsp. dried oregano (or pizza seasoning)
  • 60 g shredded mozzarella cheese
  • 15 g black olive slices
  • Fresh basil leaves for garnish (optional)

Directions

  1. Soak the raw chickpeas overnight in room-temperature water. They will double in size, yielding about 1 cup of soaked chickpeas.
  2. Drain and rinse the chickpeas thoroughly the next day.
  3. Blend the chickpeas together with sour cream, egg, and salt until smooth.
  4. Add the olive oil and baking powder, blending until just combined.
  5. Preheat your oven to 350°F (180°C), grease a baking dish, and line it with parchment paper.
  6. Pour the chickpea mixture into the dish, smoothing out the surface evenly.
  7. Bake for 30 minutes until the crust is golden and fully cooked.
  8. Allow the crust to cool slightly, then spread the tomato sauce evenly over it.
  9. Sprinkle oregano on top, followed by the mozzarella cheese and olive slices.
  10. Bake for another 10 minutes or until the cheese melts. Garnish with fresh basil leaves if desired. Slice and enjoy!

Prep Time: 20 minutes
Baking Time: 30 minutes + 10 minutes
Servings: 4 slices

Nutritional Information (per slice):

  • Calories: 240
  • Protein: 11.24 g
  • Fat: 13.05 g
  • Carbohydrates: 20.02 g
  • Fiber: 3.6 g

Storage and Recommendations:

  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • To reheat, place slices in a preheated oven at 350°F (180°C) for 5-7 minutes until warmed through.
  • The crust can be pre-baked and frozen for up to 3 months. Thaw it before adding toppings and baking.