Sweet Potato and Lentil Bread Recipe

 

1. 1. • Add the toasted seeds and 1 teaspoon of dry garlic to the dough and mix well.
   2. Prepare the Loaf Pan:
      • • Grease a loaf pan with vegetable oil. Pour the dough into the prepared pan, leveling the top with a spatula.

       

      • Make a small incision along the top of the dough and drizzle with a little more vegetable oil.
      • Sprinkle the top with sesame seeds for extra flavor and texture.
2. Bake:
   • Preheat the oven to 190°C (375°F). Bake the bread for 40-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
3. Cool and Serve:
   • • Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve!

    

Serving Suggestions:

• • Serve the bread with spreads like hummus, avocado, or nut butter.
  • Use it as a base for sandwiches or toast topped with veggies and cheese.

Cooking Tips:

• • If the dough seems too thick, add a bit more water or olive oil to adjust the consistency.
  • For a crunchier crust, bake the bread for an additional 5-10 minutes.
  • You can replace the seeds with other varieties like flaxseeds or chia seeds.

Nutritional Benefits:

• • Sweet potato provides vitamins A and C, supporting immune health and vision.
  • Red lentils are rich in protein and fiber, promoting digestion and muscle repair.
  • Psyllium seeds offer excellent fiber, aiding in digestion and satiety.

Dietary Information:

• Gluten-free: This bread is made without any gluten-containing ingredients.
• Vegetarian: Suitable for a vegetarian diet.

Nutritional Facts (per serving):

• • Calories: 220

• • Protein: 8g
  • Carbohydrates: 25g
  • Fiber: 7g

• Fat: 10g

Storage:

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Slice and freeze the bread for up to 1 month. Reheat in a toaster or oven.