Ingredients

1 1/2 cups dried brown or green lentils, soak for at least 6-8 hours

1 1/3 cups water

1 cup chickpea flour

1 cup oat flour - Bob’s Red Mill Gluten Free for those avoiding gluten

3 tablespoons psyllium husk powder

6 tablespoons seed of choice, plus more to sprinkle on top - I use sunflower seeds and pepitas

1 teaspoon salt

1 teaspoon baking soda

1 1/2 tablespoons apple cider vinegar

Instructions

1. Soak lentils in a large bowl with water 2” or more above the top of the lentils and soak for a minimum of 6 hours or overnight. After the lentils have soaked, drain them and place in a blender.

2. Preheat the oven to 400 degrees Fahrenheit. Line a loaf pan with parchment paper.

3. In a large bowl combine the chickpea flour, oat flour, psyllium husk powder, seeds, salt, and baking soda and set aside.

4. Blend the soaked lentils with the water and apple cider vinegar until they are pureed into a smooth texture, about 1 minute, stopping to scrap down the sides if needed.

5. Pour the pureed lentils into the bowl of dry ingredients and with a spatual, mix well to fully combine.

6. Pour the batter into a prepared loaf pan, sprinkle some additional seeds on top, or Everything Bagel Seasoning is a delicious option too.

7. Place in the preheated oven and bake for 50 minutes. Let it cool in the pan for 15 minutes, then remove from pan and allow it to cool an additional 20 minutes before slicing. Enjoy!