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I only discovered I could make lentil bread when a gluten-free, vegan friend told me about this phenomenon.
Well, it was new to me, and after I tried her recipe, I was convinced there’s more to vegan recipes that I need to explore.
Today, I’ll share her vegan red lentil bread buns topped with sesame seeds.
Lentil Bread Recipe
Yes, you can make bread from lentils, and I’ve confirmed this, tried, tasted, and true!
Bonus is that lentils are inexpensive to buy in bulk, which makes these a budget-friendly option.
I’ve not tested if you can substitute green or brown lentils, but my friend told me she has done this.
You only need to soak brown and green lentils longer, as they are firm and denser than red.
When using red lentils to make lentil bread, she soaks the lentils for three hours and others overnight for about eight hours.
It would be best if you first rinse and then cover the lentils with cold water plus 2-3 inches above, as they will swell.
You do not have to cook the lentils to make the buns as you put them straight into the food processor after soaking and rinsing.
Lentil Buns vs Bread
If you do not want to make lentil bread buns, the cool part is that you can shape the dough into whatever bread shape you’d like.
This recipe reminded me of when I made keto oopsie meatball sub buns as I could form the batter.
The only significant change would be the baking time, which you’d have to watch as I’ve not tested a loaf of lentil bread.
How To Eat Lentil Bread Buns
Moist on the inside, dense but crusty, and fresh lentil bread rolls are a gluten-free, vegan alternative for anyone looking for a delicious recipe.
I’ve tried the lentil bread buns toasted, microwaved, fresh from the oven, and squished in a Dash waffle maker. (that’s all I have)
Delicious; however, the only con is that if you want to add flavor, such as garlic or onion, incorporate it into the batter or add seasoning on the top before baking.
I added a bit of oil and sesame seeds before baking the buns in the oven.
How To Make Red Lentil Bread Buns
- Prep Time – 3 hrs 20 mins
- Cook Time – 25 mins
- Yield: 8
- Tools: Food Processor, Baking Sheet, Parchment Paper, Large Ice cream Scoop
Ingredients
- 2 cups of red lentils (cover with cold water 2-3 inches above as they will swell)
- 1/2 cup psyllium husk
- 2 tablespoons avocado oil or water
- 1/2 teaspoon salt
- 1 tablespoon apple cider vinegar
- 1 1/4 teaspoons baking soda
- 1/2 cup cold water
- 1/2 cup sesame seeds
Instructions
- Preheat the oven to 350 degrees.
- Add two cups of rinsed red lentils in a bowl and fill with cold water plus 2-3 inches above.
- Let the lentils soak for three hours. (this is a critical step.) but best overnight.
- After three hours, rinse the lentils, strain the water, and pour into a food processor.
- Add the rest of the ingredients (not the sesame seeds), with the baking soda being last as it is the activator for the apple cider vinegar. Once it activates, quickly blend the dough for 2 minutes until incorporated.
- Using a large ice cream scoop or form/roll eight bread buns, set them on a large baking sheet lined with parchment paper.
- Brush the top of each bun with some oil and add sesame seeds or whatever flavoring or seed you’re using.
- Bake for 15-20 minutes or until golden brown, then remove from the oven and let sit to cool.
Storage Options
One bun is approximately 285 calories with sesame seeds and is perfect as a sandwich, buttered, grilled cheese, or dunked in soup.
This recipe makes 8 Lentil Bread Buns; however, if you want to make less, just half the recipe.
Store in a bag or container for up to 4 days or in the freezer for two months.
Five Alive Carrot Cake
Sometimes all it takes is a missing ingredient for a recipe and you have to improvise which is what i did here today. Using my pre-made snack cake mix and Five Alive juice this moist carrot cake came to life. Enjoy.
Ingredients
- Ingredients for Snack Cake Mix
- 8 cups all purpose flour
- 11/2 tablespoons baking soda
- 2 teaspoons salt
- 6 cups granulated sugar
- Mix all ingredients well with a whisk and store in an airtight container.
- This mix will make 13 cups of this mix and keeps for up to 3 months.
- Five Alive Carrot Cake
- Ingredients
- 2 1/2 cups snack cake mix
- 1 egg slightly beaten
- 1/3 cup vegetable oil
- 1 1/2 cups grated carrots
- 3/4 cup Five Alive Juice
- 1 teaspoon ground cinnamon
- 1/2 cup slivered almonds
- Cream Cheese Frosting
- 3 tablespoons butter or margarine softened
- 1/2 pack cream cheese softened
- 1 2/3 cups icing sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350oF/175oC.
- Pour 2 1/2 cups of cake mix into an ungreased 8 or 9 inch square pan
- or a loaf tin if you don’t have a square pan.
- In a large measuring jug or medium bowl mix together the egg, oil,
- carrots, juice and cinnamon, beating them together until they are well
- combined.
- Now stir into the cake mix and stir until blended.
- Stir in almonds.
- Now bake in the oven for 35-45 minutes or until a wooden/metal pick is
- inserted and comes out clean. (I did mine in the loaf tin and it took
- minutes)
- Once baked leave to cool
- To make the cream cheese frosting take a small bowl and cream butter
- or Marg and cream cheese until light and fluffy.
- Then beat in the icing sugar and vanilla until smooth.
- Once the cake has cooled spread evenly over the top of the cake.
Psyllium is not friendly to me— what else could be substituted?
Thank you
Hi Shirley,
You can try and use ground flax seed as a binder as I’ve done this with other recipes. Now, I don’t know the exact measurement but you can test and see. I’d start with a 1 to 1 swap and see how that goes for you. Let me know if you do and I’d love to see pictures.