The Greatest Thing Since Sliced Bread ~ LA PENSINE MUTINE (EN)

It's been a while I had been wanting to make gluten-free vegan bread but would only come across veggie formulas (using dairies or eggs). So for once, I'm grateful to YouTube's unsolicited suggestions as they led me to the perfect recipe which I have tested and approved and am now sharing here with you. I am not taking credits for it and you may watch the original video HERE.

As explained in a previous post, red lentils are a major source of proteins and “also have a high content in minerals (iron, phosphorus, potassium, magnesium), vitamins B, antioxidants, and fibres which provide a low glycemic load, bring a rapid feeling of satiety, and support digestion. Furthermore, unlike other lentils, red lentils have their hulls removed which are usually responsible for bloating”.

Ingredients

Makes 5 buns :

- 160 g red lentils
- 50 ml mineral water
- 20 g coconut oil (melted)
- 20 g psyllium husks
- 3 g baking soda
- 3 g salt
- 15 ml apple cider vinegar
- poppy, sesame, or flax seeds (optional)

Instructions

Rinse lentils then let them soak in water for a couple of hours (ideally overnight).

Drain. Transfer to ordinary or food processor bowl and add mineral water. Process until smoothly puréed. Add other ingredients and mix well. Dough should be thick and smooth like play-dough.

Divide in 5 parts and knead into balls. Arrange on parchment-lined baking sheet and slightly flatten each bun. Sprinkle with seeds and bake 25 minutes at 180°C.

NOTE: You may substitute the same quantity of (ground) flax or chia seeds for psyllium. Same goes for coconut oil/ACV as any vegetable oil/vinegar should do. And you may of course shape your dough according to your intended use (sandwiches, hamburgers, etc.). The buns will keep just like traditional wholemeal bread, but will remain softer if stored in an airtight container in the fridge. You may also freeze them.

Bon appétit !