Sweet Potato and Lentil Bread Recipe

Sweet Potato and Lentil Bread Recipe

Ingredients:

• • 1 sweet potato
  • 350 ml water

• • 160g red lentils, ground
  • 2 eggs
  • Salt, to taste

• • 25 ml olive oil
  • 1 teaspoon baking powder
  • 1 tablespoon apple cider vinegar

• • 40g psyllium seeds
  • 30g pumpkin seeds
  • 30g sunflower seeds

• • 1 teaspoon dry garlic
  • Vegetable oil, for greasing the pan
  • Sesame seeds, for sprinkling

Directions:

1. 1. Cook the Sweet Potato:
      • Peel and chop the sweet potato into cubes. Boil in 350 ml of water until soft.
      • Drain the sweet potato, then mash it into a smooth puree with a hand blender. Measure out 300 ml of sweet potato puree and set aside.

1. 1. Prepare the Lentils:
      • Grind 160g of red lentils into a fine flour using a coffee grinder. Set aside.
   2. Make the Dough:
      • • In a large mixing bowl, combine the sweet potato puree, eggs, a pinch of salt, and 25 ml of olive oil. Stir in the ground lentils, baking powder, and apple cider vinegar.

       

      • Add 40g psyllium seeds and mix well. Let the dough rest for 5-10 minutes to thicken.
   3. Toast the Seeds:
      • • In a frying pan, toast 30g of pumpkin seeds and 30g of sunflower seeds for a few minutes until golden.

       

      • Add the toasted seeds and 1 teaspoon of dry garlic to the dough and mix well.
   4. Prepare the Loaf Pan:
      • • Grease a loaf pan with vegetable oil. Pour the dough into the prepared pan, leveling the top with a spatula.

       

      • Make a small incision along the top of the dough and drizzle with a little more vegetable oil.
      • Sprinkle the top with sesame seeds for extra flavor and texture.

1. Bake:
   • Preheat the oven to 190°C (375°F). Bake the bread for 40-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
2. Cool and Serve:
   • • Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve!

    

Serving Suggestions:

• • Serve the bread with spreads like hummus, avocado, or nut butter.
  • Use it as a base for sandwiches or toast topped with veggies and cheese.

Cooking Tips:

• • If the dough seems too thick, add a bit more water or olive oil to adjust the consistency.
  • For a crunchier crust, bake the bread for an additional 5-10 minutes.
  • You can replace the seeds with other varieties like flaxseeds or chia seeds.

Nutritional Benefits:

• • Sweet potato provides vitamins A and C, supporting immune health and vision.
  • Red lentils are rich in protein and fiber, promoting digestion and muscle repair.
  • Psyllium seeds offer excellent fiber, aiding in digestion and satiety.

Dietary Information:

• Gluten-free: This bread is made without any gluten-containing ingredients.
• Vegetarian: Suitable for a vegetarian diet.

Nutritional Facts (per serving):

• • Calories: 220

• • Protein: 8g
  • Carbohydrates: 25g
  • Fiber: 7g

• Fat: 10g

Storage:

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Slice and freeze the bread for up to 1 month. Reheat in a toaster or oven.