Sweet Potato and Lentil Bread Recipe

Ingredients:

• • 1 sweet potato
  • 350 ml water

• • 160g red lentils, ground
  • 2 eggs
  • Salt, to taste

• • 25 ml olive oil
  • 1 teaspoon baking powder
  • 1 tablespoon apple cider vinegar

• • 40g psyllium seeds
  • 30g pumpkin seeds
  • 30g sunflower seeds

• • 1 teaspoon dry garlic
  • Vegetable oil, for greasing the pan
  • Sesame seeds, for sprinkling

Directions:

1. 1. Cook the Sweet Potato:
      • Peel and chop the sweet potato into cubes. Boil in 350 ml of water until soft.
      • Drain the sweet potato, then mash it into a smooth puree with a hand blender. Measure out 300 ml of sweet potato puree and set aside.

1. 1. Prepare the Lentils:
      • Grind 160g of red lentils into a fine flour using a coffee grinder. Set aside.
   2. Make the Dough:
      • • In a large mixing bowl, combine the sweet potato puree, eggs, a pinch of salt, and 25 ml of olive oil. Stir in the ground lentils, baking powder, and apple cider vinegar.

       

      • Add 40g psyllium seeds and mix well. Let the dough rest for 5-10 minutes to thicken.

Toast the Seeds:

• • In a frying pan, toast 30g of pumpkin seeds and 30g of sunflower seeds for a few minutes until golden.