Lentil Power Bread: Gluten-Free, Sugar-Free, and Yeast-Free in Minutes

Preheat your oven to 180°C (350°F) and line a small loaf pan with parchment paper.

Drain and rinse the soaked lentils. Blend them with water and olive oil until a smooth batter forms.

In a large bowl, combine the lentil batter with ground rice, ground flaxseeds, and grated apple. Stir until well mixed.

Fold in chopped pumpkin seeds and season with a pinch of salt if desired.

Pour the mixture into the prepared pan and spread it evenly.

Bake for 35–40 minutes, or until firm to the touch and a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for 10 minutes, then remove and cool fully on a wire rack before slicing.

Serving and storage tips: