Did You Know You Can Make Some AMAZING Mini Breads with Red Lentils, Seeds and Oats⁉️

This recipe is so incredible that you may want to try it right away! Instead of grain flour, these delicious vegan and gluten-free mini breads are made with a healthy and nutritious mixture of red lentils, rolled oats, and a variety of highly nutritious seeds. These mini breads are perfect for those seeking a gluten-free alternative that doesn’t compromise on taste or nutrition.
Instructions:
Soak the red lentils for at least 3 hours or overnight in the fridge. Rinse thoroughly and strain out all the water.
In a mixing bowl, combine sunflower seeds, pumpkin seeds, flaxseed, chia seeds, sesame seeds, and rolled oats. Add lukewarm water and stir thoroughly to combine. Cover with plastic wrap and let soak for 1 to 2 hours. Once soaked, the seed mixture will become soft and sticky.
Transfer the strained and rinsed red lentils to a mixing bowl. Add lukewarm water, salt, honey, and instant yeast. Blend the ingredients until smooth.
Add the soaked seed mixture to the blended lentil mixture and stir thoroughly to combine.
Gradually add oat flour to the mixture, stirring to create a thick but still soft and sticky batter.
Pour equal quantities of the batter into mini loaf cups that have been brushed with oil and lined with parchment paper. Let the batter rest and proof for 15 to 30 minutes.
Preheat the oven to 350°F (180°C) and bake the mini loaves for 30 minutes or until golden and crispy on the outside.
Remove the loaves from the pan and transfer them to a cooling rack.
Serve with your favorite accompaniment or enjoy with some fresh butter.
Ingredients for 9 mini loaf breads:
½ cup (90 g) red lentils
2 tbsp (18 g) sunflower seeds
2 tbsp (18 g) pumpkin seeds
2 tbsp (18 g) flaxseed
2 tbsp (16 g) chia seeds
2 tbsp (16 g) sesame seeds
¼ cup (25 g) rolled oats
1 cup lukewarm water (for seed mixture)
½ cup water (for lentil mixture)
½ tsp salt
1 tsp honey
1½ tbsp (12 g) instant yeast
Up to ½ cup oat flour
The Macros per mini loaf bread:
Energy: 127 calories
Protein: 6.1 g
Fat: 5.39 g
Carbohydrates: 15 g
Fiber: 4 g
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[@paisleycover]

I made another one of you lentil roll recipes and they were delicious but it came out as a batter instead of dough so I put it in large muffin pan. I have to try it again.

[@merylsmadness]

Excellent idea
Thank you.

[@zaracooks]

Thank you 🙏 Glad you’re loving the recipe idea 🤗

[@nozee77]

Wonderful recipe! Thank you!
A suggestion would be to use a reusable cover for the bowl instead of disposable stuff.
You're a rolemodel after all. ❤

[@zaracooks]

Thank you 🙏💓
I promise, I will pay more attention to those details in the future 👍🤗

[@nabilaelmalakh1106]

I love this recipe it’s really good and adding yeast to it makes it really bread like thanks Zara

[@zaracooks]

Glad you like it 🙏🤗

[@mamannerminetbj2815]

❤

[@amandairedale706]

Can you add almond/coconut flour please?

[@zaracooks]

I haven’t tried it myself, but why not! I would think it will work too 🙏

[@waveydavie]

Lovely! But could I use chickpea flour instead of some of the oat flour?

[@zaracooks]

Thank you 🙏
Actually, I haven’t tried adding chickpea flour but why not? I would expect it will work as well. I added oats to give it that bread-like texture and taste 🤗

[@michellehynson3224]

Absolutely delicious but can you use the same recipe for one large loaf?

[@zaracooks]

Yes, you can! Just make sure you use rather a large sized pan and don’t fill too high that it can bake through well and don’t get dense 👍

[@jeannetteponciano9819]

Can I use gf flour or other rice flour etc

[@zaracooks]

Yes, you can use a GF flour instead of oat flour 🙏

[@vestadorado1768]

Red lentils are hard to find, yellow too. Would this work thus work with regular lentils?

[@zaracooks]

Yes, you can use regular lentil for this recipe. It won’t change much in the taste of the breads. It might be darker in colour though 🙏

[@paisleycover]

Is there a maximum amount of time to soak the lentils. I put some in the fridge and forgot them. Threw them away cause I wasn't sure about them.

[@zaracooks]

If you’re keeping it soaking in the fridge, you could go for up to 2 days (that’s what I do, sometimes, if I soak in the evening and can’t use it the day after, I use it the second day!). Not sure how longer you can go 🙏

[@martharodriguez1126]

How much oat flour

[@zaracooks]

I added a 1/4 cup (25 g) of rolled oats into the seeds mix and almost a 1/2 cup (40 g) of oat flour later to make the ‘dough’ thicker at the end 🙏

[@rrobinson6513]

Can you rewrite recipe in one place? Hard to read white type

[@zaracooks]

Actually, the longue recipe description is already available in the description box (see the section under the video. Click on more and you’ll see the written recipe) 🙏