Hey there, adventurous bakers! Alicia Springer here, bringing you a recipe that’s as healthy as it is delicious: Blueberry Lentil Bread. Lentils in bread? You bet! This unique twist makes for a nutrient-dense, protein-packed loaf that’s subtly sweet and bursting with juicy blueberries. Whether you’re looking for a breakfast option, a snack, or a dessert with a healthy edge, this bread has got you covered.
Let’s get baking!
Blueberry Lentil Bread
This Blueberry Lentil Bread is a soft, moist loaf packed with the goodness of red lentils and fresh blueberries. Naturally sweetened with honey or maple syrup, it’s a nutritious and protein-rich alternative to traditional quick breads. Perfect as a breakfast option or a midday snack, this recipe serves 8 slices and takes about an hour from start to finish.
Ingredients
- 1 cup cooked red lentils well-drained
- 1/2 cup plain Greek yogurt or dairy-free yogurt for vegan option
- 2 large eggs or flax eggs for vegan option
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
- 1 cup all-purpose or whole wheat flour or gluten-free flour blend
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon optional
- 1 cup fresh or frozen blueberries
Instructions
Preheat Oven
- Preheat your oven to 350°F (175°C).
- Grease a loaf pan and line it with parchment paper for easy removal.
Prepare Wet Ingredients
- In a large mixing bowl, mash the cooked lentils until smooth (or blend for a creamier texture).
- Add the yogurt, eggs, honey or maple syrup, and vanilla extract.
- Whisk until well combined.
Mix Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using).
Combine
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Be careful not to overmix.
Add Blueberries
- Gently fold in the blueberries, reserving a few for topping if desired.
Bake
- Pour the batter into the prepared loaf pan and sprinkle the reserved blueberries on top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Cool
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
Nutritional Information (per slice)
- Calories: 150
- Protein: 5g
- Carbohydrates: 25g
- Fiber: 3g
- Fat: 3g
- Sugar: 8g
Notes
- Ensure the lentils are well-drained to avoid excess moisture in the batter.
- For a gluten-free version, use a 1:1 gluten-free flour blend.
- Store the bread in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Variations
- Nutty Blueberry Bread: Add 1/4 cup of chopped walnuts or almonds for extra crunch.
- Citrus Twist: Add the zest of one lemon for a bright, zesty flavor.
- Berry Swap: Substitute blueberries with raspberries, blackberries, or a mix of your favorite berries.
Suggestions
This bread pairs beautifully with a dollop of Greek yogurt, a drizzle of honey, or a spread of almond butter. Enjoy it with a hot cup of coffee or tea for a satisfying breakfast or snack.Final Thoughts
Who knew lentils and blueberries could make such a perfect pair? This Blueberry Lentil Bread is proof that healthy baking can be creative and delicious. Try it out, share your baking adventures with us at Recipe Conductor, and let us know how you made it your own. Happy baking!
