Gluten Free Lentil Bread Buns
These little cuties were made for a circle dancing group member’s birthday celebration recently, where I was asked for the recipe. So, I hope you can recreate and enjoy them too!
I slightly adapted my concoction from a recipe I found online somewhere, sorry I cannot remember exactly where, so I am unable to cite it.
Happy creating!
I Activated 1 cup organic dried red lentils to make them easier and more gentle on the digestive tract. They were soaked in a large glass jar filled with filtered water and a sprinkle of sea salt, for at least 24hours. (Sprouted lentils would be best, by washing and draining sprouting lentils twice daily, and placing somewhere light to drain the water off in a glass sprouting jar.)
The lentils were then repeatedly rinsed and drained well until they run clear (or if short for time, 1 tin of organic lentils, rinsed and drained well could also be used instead)
These were placed into a blender (I use my awesome trusty Thermomix) with…
1/2 cup plain organic unsweetened yogurt
– Blended/blitzed for approximately 10 seconds on speed 7.
The bowl needed to be scraped down to ensure all the little lentils were eventually pulverised.
Which needed blending/blitzing for another 5 Seconds.
To the mixture I added…
2 organic eggs
2 tbsp organic olive oil
1 tbsp organic apple cider vinegar
A Sprinkle of good mineral rich Sea Salt to taste (I used a good sprinkle, maybe ¼-½ tsp of pink Himalayan)
Freshly ground black pepper
A sprinkle of Cayenne pepper (I don’t like too much of it when it kicks the back of my throat into the next room!)
1 tsp ginger
1 tsp ground cumin
2 tsp basil
1 tsp minced garlic depending on taste (I grated a small fresh clove on a Spanish grating plate to gain fresh minced garlic. This is a marvellous creation I bought from the Sydney home show years ago, and yes… I want to have a go at making one myself!! wish I had a kiln to fire my creations in lol!)
3 tbsp ground linseed or chia seeds
1/4 tsp ground tumeric
2 tbsp sunflower lecithin
2 tsp baking powder
A Fist full of freshly washed Parsley, chopped (I used a pair of fabulous herb scissors, nice quick and easy, ensuring all the bits are chopped, as I include the stems too.)
This lot was then blended/Blitzed (on Thermomix speed 4.5 for 10-20 seconds).
I spooned out the gloopy mixture into unbleached mini muffin cases, which are cute for sharing bite sized nibbles at a gathering, or a Jane Austen Ball, or a high tea! They also cooked best in too, nice and crispy on the outside and a soft springy inside. Otherwise when I put the left over mixture into a greased pyrex container, they came out a little wet, so they may have needed to be cooked for longer. Or just cook them all in the mini muffin cases 🙂
Nutritional yeast was sprinkled on the top. (I like to use the unfortified nutritional yeast.)
A few sesame seeds were also sprinkled on (I used black sesame seeds, usually I like to activate the sesame seeds before cooking with them, however I didn’t have any, so I sprinkled the roasted ones on from the packet)
Bake in a pre-heated oven on 180 degrees for approximately 20-30 minutes, depending on your oven and where they are cooked! (I cooked the mini muffins on the bottom shelf of my bench top oven for 25 mins and placed the rest of the mixture into a rectangle Pyrex contained in the middle, allowing for rising of the mixture which I totally filled to the top of the mini muffin case and they rose nicely.
They were immensely enjoyed by all, I hope you do too!
