Lentil Bread with Arracacha Flour

Name: Lentil Bread with Arracacha Flour
Cook time: 58 min
Total time: 58 min
Yield: 1 loaf
Ingredients: 1 1/2 cups of lentils (soaked overnight); 1/2 cup of Arracacha Flour; 1 tablespoon of psyllium husk; 2 1/2 teaspoons of baking powder; 1 tablespoon of olive oil; 1/2 cup of water; 1 teaspoon of salt

Actualizado: 1 de noviembre de 2026

This lentil bread requires just a few ingredients, but packs a powerful nutritional punch thanks to lentils and arracacha. Rich in protein, fiber, and a handful of micronutrients, it works great as a base for healthy sandwiches.

Porciones

1 loaf

Total

58min

Cocción

58min

Modo Cocina Evitar que la pantalla se apague

Ingredientes

1 1/2 cups of lentils (soaked overnight)
1/2 cup of Arracacha Flour
1 tablespoon of psyllium husk
2 1/2 teaspoons of baking powder
1 tablespoon of olive oil
1/2 cup of water
1 teaspoon of salt

Instrucciones

Preheat the oven to 400°F (200°C). Line a loaf pan with parchment paper. Set it aside.
Drain the soaked lentils and place them in a high power blender or a food processor along with half a cup of water. Process until well blended and creamy.
Transfer the mixture to a bowl and mix in the rest of the ingredients. It will be thick and a bit sticky.
Transfer the mixture to the prepared loaf pan and bake it for about 50 minutes
Take out of the oven and place the bread on a cooling rack right away to prevent the bottom from becoming soggy. Let cool completely before serving. Enjoy!

Porciones

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Cocción

Ingredientes

Instrucciones

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