Omg

• celkový čas: 2 hours 40 minutes

Ingredience

200 g (1 cup) dry red lentils, rinsed

20 g (¼ cup) whole psyllium husk (not powder)

60 ml (¼ cup) water

1½ tbsp olive oil

½ tsp baking soda

½ tsp salt

½ tbsp lemon juice or apple cider vinegar

Toppings (optional but highly recommended): 3 tbsp mixed seeds e.g. pepitas (pumpkin seeds) + sunflower seeds + crushed linseeds

Pokyny

Soak the red lentils in plenty of warm water for at least 2 h or overnight, then drain it

Preheat the oven to 350°F/180°C. Line a baking tray with parchment paper or a silicon mat

Add lentils together with all the ingredients (except the toppings) to a food processor but add the lemon juice/vinegar last (preferably on top of the soda) because the reaction between the acid and the baking soda is immediate (bubbles) and we do not want it to lose that momentum. Immediately start processing until a dough forms. Don’t let the dough rest, quickly shape the bread rolls by hand (wet your hands a bit), roll the top in the seed-mixture and place it on the baking tray. Bake for 25 min until golden brown and crispy. Remove from oven and transfer to a cooling rack to cool for at least 15 min before slicing it