High Protein Apple + Cinnamon Bread
Red lentils are a wonderful way to add protein to just about any dish. Even baked goods! This delicious apple cinnamon bread comes to you from one of our recent Cooking with Kristin classes.
Kristin designed this recipe to be satiating, nutritious, and not overly sweet. Give it a try, we are certain that you and your entire family will love it.
Ingredients
1 flax egg (1 TBS ground flaxseed + 2 TBS water)
⅓ cup (heaping) red lentils
2 cups water
½ cup almond flour
¼ cup unsweetened apple sauce
⅓ cup jaggery (or brown sugar)
¼ cup sunflower or safflower oil
1 tsp sweet spice
½ tsp cinnamon
a pinch of Himalayan mineral salt
1 tsp vanilla
1 ¼ cups Einkorn Flour (or all-purpose flour)
1 tsp baking soda
½ cup apple, diced small
¼ raisins, optional
Cinnamon and sugar for sprinkling on top
Method
Preheat the oven to 350º. Grease an 8” loaf pan. Prepare the flax egg by whisking together the ground flax seed and water, set aside.
Wash the lentils well (at least three times). Place the lentils in a medium saucepan with 2 cups of water. Cover and bring to a boil. Crack the lid, reduce heat, and simmer for 5 minutes. Drain. You should have ~1 cup of cooked lentils.
The the bowl of the food processor add the cooked lentils, almond flour, apple sauce, jaggery, oil, and flax egg, and process until smooth.
Add the sweet spice, cinnamon, salt, vanilla, flour, and baking soda. Process until well combined. Transfer to a mixing bowl.
Fold the diced apple and raisins (if using) into the batter. Pour the batter into the loaf pan, using a spatula to spread it evenly.
Bake for 36 minutes or until a toothpick inserted into the center comes out clean.
NOTE: Alternatively, you can make muffins with this batter. Follow the recipes as is and bake for 20-25 mins at 375º.
makes one loaf or 10-12 muffins
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