Green Lentil Loaf Bread

Aug 22, 2024

Green Lentil Loaf Bread

When you’re in the mood for something wholesome and filling, this Green Lentil Loaf Bread is exactly what you need. Made with the hearty goodness of green lentils and oats, this loaf is not only gluten-free but also packed with flavor and nutrients. The bread has a rich, soft texture, making it the perfect canvas for all your favorite toppings, whether it’s a simple spread of butter or something more indulgent like avocado or cheese. This recipe is ideal for anyone looking to add more plant-based proteins to their diet without sacrificing taste or satisfaction.

Let’s delve into the health benefits of green lentils, the star ingredient in this recipe. Green lentils are a nutritional powerhouse, rich in protein and fiber, which are essential for maintaining a healthy digestive system and keeping you full longer. They are also packed with iron, which is vital for producing energy and transporting oxygen throughout the body. Furthermore, green lentils are a good source of folate, which is particularly important for pregnant women, as it helps in the formation of the neural tube during early pregnancy.

Incorporating green lentils into your diet can also help manage cholesterol levels, as their high fiber content aids in reducing bad cholesterol. Moreover, lentils are low in fat and calories, making them an excellent choice for those looking to maintain or lose weight. With their impressive nutritional profile, it’s clear why green lentils should be a regular part of your diet, and this delicious loaf is a fantastic way to enjoy them.

Ingredients

3/4 cup (150 g) dry green lentils or 2 cups soaked green lentils
1 cup water
1 cup (90 g) oat flour
1 tbsp. instant yeast
1/2 tsp. salt
1 tsp. honey
Butter or oil for greasing your loaf pan
1/4 cup (20 g) rolled oats or other grains and seeds of your choice (optional)

Directions

Begin by soaking dry green lentils in water overnight. After soaking, thoroughly rinse and make sure you strain really well, ensuring all excess water is removed.
Transfer the soaked lentils (yielding approximately 2 cups) to a mixing bowl and add water. Using a hand blender or food processor, blend the lentils until smooth, then transfer to a separate bowl.
If not using store-bought oat flour, blend your rolled oats into a food processor until you get a flour consistency.
Combine the oat flour with the blended lentils, add instant yeast, salt, and honey to aid in yeast activation. Gently stir until all ingredients are mixed, resulting in a sticky mixture.
Brush a 25 X 12.5 cm loaf pan with butter or oil and pour the mixture into the pan. If desired, sprinkle some rolled oats or other seeds of your choice on top for a nicer finish.
Allow the dough to rise in a warm corner for 20 to 30 minutes, then bake in a preheated oven at 350°F (180°C) for 45 minutes.
Once baked, promptly remove the loaf from the pan and let it cool on a cooling rack.

Prep Time: Soaking Overnight, 45 minutes Prep & Proofing
Cooking Time: 45 minutes (Pan Baking)
Servings: 10 slices

Nutritional Information
Per 1 Slice:

Energy: 101 calories
Protein: 5.98 g
Fat: 0.93 g
Carbohydrates: 17.74 g
Fiber: 2.9 g

Storage and Recommendations

Store your green lentil loaf bread in a sealed ziplock bag in the refrigerator for up to 7 days.
Slice into your wholesome, gluten-free lentil bread and enjoy its hearty texture and rich flavor, whether paired with your favorite toppings or simply enjoyed with a spread of homemade butter.

Red Lentil Focaccia

Aug 21, 2024

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Red Lentil Focaccia

Red lentils are a powerhouse of nutrition, boasting high levels of protein, fiber, and iron. Their versatility makes them an excellent alternative to regular bread. We have created a nutritious and delectable focaccia-like bread recipe using red lentils and a few simple ingredients. This bread offers a light, fluffy texture, infused with a mild, earthy flavor that pairs beautifully with a variety of toppings. Whether you enjoy it as part of a meal or as a wholesome snack, this red lentil focaccia is a delightful and health-conscious choice.

Red lentils should be a regular part of your diet due to their impressive nutritional profile. They are rich in essential nutrients that support heart health, aid digestion, and help maintain steady energy levels throughout the day.

Incorporating red lentils into your meals can also help in managing weight, thanks to their high fiber content, which promotes a feeling of fullness. This red lentil focaccia is not only a great way to enjoy these benefits but also a delicious alternative to traditional bread options.

Enjoy your homemade Red Lentil Focaccia, a delicious and nutritious bread alternative that you’ll want to make again and again!

Directions

Soak red lentils for at least 4 hours or overnight in the refrigerator.
Rinse the soaked lentils thoroughly and make sure you drain them extremely well before transferring them to a mixing glass or blender.
Add the eggs, cottage cheese (or sour cream or yogurt), and salt to the lentils and blend the mixture into a smooth consistency.
Incorporate the baking powder and blend for a few extra seconds to ensure thorough mixing.
Brush a large pan (approximately 20 x 20 cm) with an oil of your choice and line it with parchment paper to prevent sticking.
Pour the batter into the baking pan and distribute pitted black olives evenly, creating the arrangement of traditional focaccia bread. You can use your favorite focaccia garnishes at this stage.
Sprinkle rosemary leaves (or preferred herbs) on top of the batter and drizzle olive oil over the surface.
Bake the lentil focaccia bread in a preheated oven for 45 minutes at 350°F (180°C) or until golden brown. Let it cool before cutting and serving!

Ingredients

1 cup (190 g) red lentils
2 eggs
1 cup (200 g) cottage cheese, sour cream, or yogurt
2 tbsp olive oil (for drizzling)
1 tsp salt
1/2 tbsp baking powder
50 g pitted black olives (or green olives)
1 or 2 rosemary stems or other herbs of your choice

Prep Time, Baking Information, and Servings

Soaking Time: Overnight
Prep Time: 20 minutes
Baking Time: 45 minutes
Servings: 8

Nutritional Information (Per 1 Serving)

Energy: 167 calories
Protein: 10.09 g
Fat: 7.12 g
Carbohydrates: 16.6 g
Fiber: 2.8 g

Storage and Recommendations

Store your leftover focaccia bread in an airtight container in the refrigerator for up to 7 days or in the freezer for up to 3 months. Preheat before serving.
This lentil focaccia bread pairs wonderfully with a variety of toppings, such as eggs, fresh tomatoes, arugula, or avocado.

Mung Bean Wraps

Aug 21, 2024

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Mung Bean Wraps

Hey everyone! Today, I’m so excited to share a unique and wholesome recipe that has quickly become a staple in my kitchen, Mung Bean Wraps! These gluten-free wraps or tortillas are made entirely out of mung beans, a small but mighty legume that’s been a part of Indian and Asian cuisines for centuries. Not only are these wraps incredibly versatile, but they are also packed with an abundance of health benefits.

So, what makes mung beans so special? For starters, they are a powerhouse of nutrition. Mung beans are high in protein, providing a plant-based protein source that’s perfect for anyone looking to reduce their meat consumption or follow a vegetarian or vegan diet. They are also rich in dietary fiber, which is essential for a healthy digestive system and helps to keep you feeling full and satisfied for longer periods. But that’s not all—mung beans are also loaded with essential vitamins and minerals, including iron, magnesium, potassium, and folate, which support everything from energy production to heart health.

Incorporating mung beans into your diet can be a game-changer. They are low in fat, high in antioxidants, and have been shown to have anti-inflammatory properties. Plus, they are incredibly easy to digest, making them an ideal food for those with sensitive stomachs. Whether you’re looking to add more plant-based proteins to your diet or simply want to enjoy a delicious and nutritious meal, these mung bean wraps are a fantastic choice.

These mung bean wraps are gluten-free, vegan, and packed with plant-based protein, making them a nutritious and delicious addition to any meal. Try them out and let me know how you like to enjoy your wraps!

Let’s get started!

Ingredients

1 cup raw mung beans (205 g)
2 cups water
1/2 tsp salt

Directions

Place the mung beans in a bowl and cover them with water. Soak them overnight in the fridge. This step is crucial as it softens the beans, making them easier to blend and reducing their strong bean taste. If you prefer, you can change the soaking water a few times to dampen the taste further.
Thoroughly rinse the soaked mung beans and strain them extremely well to remove excess water.
In a blender, combine the soaked mung beans, fresh water, and salt. Blend until smooth and creamy. The batter should have a consistency similar to pancake batter.
Optionally, you can add spices and herbs to the batter for added flavor. Popular choices include cumin, turmeric, or fresh herbs like cilantro.
Heat a nonstick pan over medium-low heat and brush it lightly with coconut oil to prevent sticking.
Pour the equivalent of half a cup of batter onto the medium-hot pan and spread it evenly to form a thin layer. The thinner the layer, the crispier the wrap will be.
Cook the wrap under medium-low heat until the top side looks dry, which should take approximately 2 minutes. Flip and cook the other side for another 2 minutes.
You can flip back and forth while pressing gently on the wraps until they puff up slightly, indicating they’re well-cooked and ready.
Once cooked to your liking, place them while warm on top of the other wraps to keep them soft and pliable. They’re now ready to be filled with your favorite ingredients or stored for later use.

Prep Time, Cooking Information, and Servings

Servings: 8 Servings
Prep Time: 15 mins (plus overnight soaking)
Cooking Time: 50 mins Pan Cooking

Nutritional Information

Energy: 89 calories
Protein: 6.11 g
Fat: 0.29 g
Carbohydrates: 16.05 g
Fiber: 4.2 g

Storage and Particular Recommendations

Store your mung bean wraps in a sealed ziplock bag in the refrigerator for up to 7 days or in the freezer for up to 3 months.
These wraps are incredibly versatile. Fill them with your favorite ingredients like grilled vegetables, beans, chicken, or tofu.
You can also use them as a base for a quick pizza or as a substitute for traditional tortillas in tacos or burritos.

Potato & Oat Bread

Aug 21, 2024

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Potato & Oat Bread

Indulge in the simplicity and deliciousness of homemade potato and oat cheesy bread, a nutritious treat perfect for packing in your lunchbox and that of your kids. This super easy recipe combines the wholesome goodness of potatoes and oats with a gooey cheesy center, creating a delightful snack that will satisfy both young and old alike.

Potatoes and oats are not just filling but also offer a variety of health benefits. Potatoes are a great source of vitamins C and B6, potassium, and fiber, which contribute to heart health and digestion. Oats, on the other hand, provide a slow-releasing energy, keeping you full longer, and are rich in beta-glucan, a type of soluble fiber that has been shown to help lower cholesterol levels. Together, these ingredients create a balanced and wholesome bread that’s as good for your body as it is for your taste buds.

Including more whole grains like oats and nutritious vegetables like potatoes in your diet is an excellent way to ensure you’re getting essential nutrients. This potato and oat bread is not only easy to make but also a great way to enjoy a healthier version of a cheesy bread treat. Enjoy!

Ingredients

1 large potato (200 g)
1 cup oat flour (80 g)
1 tbsp. butter (15 g)
1 egg + 1 egg white
1/2 tsp. salt
Ground pepper to taste
1 tsp baking powder
80 g cheddar cheese, cut into 8 pieces (10 g per bread)
1 egg yolk for brushing
1 tsp sesame seeds for topping

Directions

Boil the large potato until tender. Drain and mash the potato into a smooth purée using a potato masher.
While the potato is still hot, add butter to the mashed potato and stir until melted and well combined.
To the potato mixture, add one whole egg, one egg white, salt, and ground pepper. Stir vigorously until thoroughly mixed.
Gradually incorporate oat flour and baking powder into the mixture, stirring until a smooth dough forms.
Spoon equal quantities of the dough and insert a piece of cheddar cheese into the center of each dough ball. Cover the cheese evenly to form smooth balls.
Brush the bread balls with egg yolk and sprinkle sesame seeds on top for a golden, flavorful crust.
Preheat the oven to 350°F (175°C).
Place the bread balls on a baking sheet lined with parchment paper.
Bake for 30 minutes or until the bread is golden brown and cooked through.
Serve while still warm.

Yields: 8 Servings

Prep Time: 30 minutes

Baking Time: 30 minutes

Nutritional Information

Per 1 Serving:
Energy: 137 calories
Protein: 5.99 g
Fat: 7.24 g
Carbohydrates: 12.16 g
Fiber: 1.2 g

Storage

Store any leftover potato and oat cheesy bread in an airtight container in the fridge for up to one week.
Serve your potato oat bread while still hot, savoring the delightful moment when the melted cheddar oozes from the center!

Quinoa & Red Lentil Tortillas

Aug 21, 2024

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Quinoa & Red Lentil Tortillas

Discover a delightful alternative to traditional tortillas with our homemade red lentil and quinoa flatbread recipe. These tortillas are not only gluten-free but also packed with protein, making them a nutritious and versatile option for wraps, tacos, or as a base for various dishes.

With wholesome ingredients like red lentils and quinoa, you can enjoy the goodness of protein-rich flatbreads that are easy to make and incredibly delicious.

Red lentils and quinoa are the stars of this recipe, both of which are nutritional powerhouses. Red lentils are rich in protein and fiber, helping to keep you full and satisfied while supporting digestive health. They are also a great source of iron, which is essential for maintaining healthy blood cells. Quinoa, often hailed as a superfood, is one of the few plant-based foods that contains all nine essential amino acids, making it a complete protein. It’s also high in magnesium, B-vitamins, iron, potassium, calcium, and vitamin E, contributing to overall health and wellness.

Incorporating red lentils and quinoa into your regular diet can help you meet your nutritional needs while adding variety and flavor to your meals. These tortillas are not just a treat for your taste buds, but also a smart choice for a balanced and healthy diet. So, whether you’re making a quick wrap for lunch or a nutritious base for dinner, these tortillas are sure to become a staple in your kitchen. Happy cooking!

Ingredients

1/2 cup (90 g) raw red lentils
1/2 cup (100 g) raw quinoa
1 ½ cups of water
1/2 tsp. salt
Coconut oil or other oil (for lightly brushing the pan)

Directions

Begin by soaking raw red lentils and quinoa together (or separately if preferred) in water overnight, preferably in the fridge for best results.
After thorough rinsing and straining, transfer the soaked lentils and quinoa to a blender. Make sure you strain all the rinsing water out of the quinoa and red lentils.
Add water and salt to the blender, then blend until the batter achieves a silky smooth consistency similar to that of crepes.
Heat a nonstick pan over medium heat and lightly brush it with coconut oil or another preferred oil.
Pour approximately 1/3 cup of the runny batter onto the hot pan, spreading it evenly to form a thin layer, similar to making a crepe.
Cook each side for about 2 minutes, or until you see the top side dry.
Flip and cook the second side for another 1 or 2 minutes. Turn back and forth until the flatbread cooks to your liking.
Repeat the process with the remaining batter, brushing the pan lightly with oil between each flatbread.

Yields: 7 Servings

Prep Time: Overnight Soaking + 20 minutes

Cooking Time: 45 minutes pan cooking

Nutritional Information

Per 1 Serving:
Energy: 99 calories
Protein: 5.09 g
Fat: 1.15 g
Carbohydrates: 17.28 g
Fiber: 2.4 g

Storage

Store your flatbreads in an airtight container in the fridge for up to one week or in the freezer for up to 3 months.
Reheat them gently in a pan or microwave before serving.
Enjoy your protein-rich flatbreads as a delicious wrap for a quick and nutritious meal!