Ingredients:
- 160g Red lenses (soaked overnight)
- 50ml water
- 20g liquid coconut oil
- 1/8 tbsp Turmeric powder
- 1/8 tbsp dried mint
- 1/8 tbsp Chili powder
- 1/8 tbsp Garlic powder
- 1/2 tbsp Salt
- 3g baking powder
- 20g ground flax seeds or Chia seeds
Preparation:
- Prepare lentils:
Soak the red lentils in plenty of water overnight. The next day, drain the soaking water and rinse the lentils. - Mix lentils:
Puree the soaked lentils together with 50 ml of fresh water in a blender or food processor until smooth. - Add coconut oil:
Add the liquid coconut oil to the lentil mixture and stir thoroughly. - Add spices:
Stir turmeric, dried mint, chili powder, garlic powder and salt into the lentil mixture until well mixed. - Add baking powder and seeds:
Stir in the baking powder and ground flaxseeds or chia seeds until you reach a smooth consistency. - Let the dough rest:
Set the dough aside for about 30 minutes so that the flax seeds or chia seeds can swell and the mixture thickens. - Bake:
Shape the dough into the desired shape, e.g. into small cakes, and place on a baking tray lined with baking paper. Bake at 180 °C for 25 minutes until the cakes are golden brown and baked through.
Serve:
The gluten-free lentil bread cakes can be served warm or cold. They go well with dips, as a side dish or as a snack between meals.