This hamburger bread is easy, vegan, packed with proteins, low carb and so, so delicious and so versatile you are not going to believe it! No proofing and no kneading involved, just mix and bam! Ready in a few minutes!
INGREDIENTS:
140g raw lentils
50 ml of water
30ml of vegetable oil or olive oil
Add another 50 ml of water – if needed
1/4 teaspoon salt
1 teaspoon sugar
30 grams of psyllium husk
5 grams of baking powder
METHOD:
Soak the lentils in water for minimum 8 hours, up until 48 hours, however after 8 hours they need to stay in the fridge until the prep time.
Preheat the oven to 180C / 356F
Drain and rinse the lentils, add them to a bowl, along with the oil and the 50ml of water, salt and sugar and blend very well.
Add the psyllium husk and mix well, add some more water IF NEEDED! Then cover the dough and allow it to rest for 2 minutes.
Add the baking powder, knead a bit more to incorporate the baking powder,
Oil your hands then take pieces of dough and shape them into small or medium sized balls.
Place them in an oiled baking tray and place them in the oven for 25 – 30 minutes with the fan off.
Super fast gluten-free flourless lentil hamburger bread!
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Super fast gluten-free flourless lentil hamburger bread! – Recipe by chef Jana Pinheiro