Pumpkin, Quinoa and Lentil Loaf

Pumpkin, Quinoa and Lentil Loaf

Bread is not a food I tend to eat these days. I’m gluten intolerant but to be honest I’m not a fan of gluten free bread either. Although, I’ve started to make my own savoury loaves which I eat in the morning with egg and avocado. I’ve made a variety of flavours but I have never made one with red lentils before.

So I decided to try my quinoa loaf with red lentils and pumpkin puree. The results were amazing and this was a simple recipe to cook too. I was surprised at the moisture in the loaf and the fact it had loads of flavour. It was delicious with eggs and avocado for breakfast too.

Do you enjoy alternative breads and if so which breads do you like to eat? Let me know in the comments below and please don’t forget to like and follow me.

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Equipment

  • Sharp knife
  • Chopping board
  • Whisk
  • Baking tray
  • Metal spoon
  • Nutribullet or blender
  • Fish slice
  • Plastic brush

Ingredients

  • Quinoa x 200g
  • Red Lentils x 200g
  • Flax seed x 80g
  • Pumpkin puree x 200g
  • Lime x 1 zest and juice
  • Oat milk x 400 – 600mls
  • Almond butter x 2 tbsp
  • Ground cumin x 1 tsp
  • Cinnamon x 1 tsp
  • Baking powder x 1 tsp
  • Bicarbonate of soda x 2 tsp
  • Apple cider vinegar x 1tbsp
  • Salt x 1/2 tsp
  • Coconut sugar x 1 – 2 tbsp (optional)
  • Pumpkin seeds x 2 tbsp
  • Salt and pepper to taste

Method

  • Preheat the oven to 200°C or gas mark 4.
  • Slice the pumpkin in half and remove the seeds.
  • Put the pumpkin halves onto the baking tray and put into the oven for about 30 minutes.
  • Once cooked, remove from the oven and leave to cool.
  • When the pumpkin is cool enough to touch scoop the flesh away from the skin.
  • Put the flesh into the blender/nutribullet and add the juice and zest of the lime.
  • Blend the cooked pumpkin until it is smooth.
  • Then remove it from the blender and set it aside.
  • Pour oil onto the base of the baking tray and evenly coat the tray with the plastic brush.
  • Line the baking tray with grease proof paper.
  • Now pour oil on to the paper and evenly coat the paper with a plastic brush.
  • Leave on the hob with the water simmering below for 15 -20 minutes.
  • Put the quinoa, red lentil and flax seed into the nutribullet or blender.
  • Blend these ingredients together until a flour forms.
  • You may need to move the ingredients around the blender with the spatula it comes with.
  • Leave the lid on and move the ingredients around the cup.
  • Now in the large bowl mix the ground cumin, quinoa and red lentil flour, cinnamon, baking powder, bicarbonate of soda, salt and sugar (optional).
  • Next add the milk, almond butter, pumpkin puree and apple cider vinegar to the blender.
  • Blend these ingredients until they are smooth
  • Now pour over the blender ingredients onto the mixing bowl ingredients.
  • Mix all of these ingredients together until there is no flour left in the bowl.
  • Next pour this into the pre-lined baking tray.
  • Put the baking tray into the oven for about 25 – 30 minutes or until golden brown.
  • Remove from the oven and leave to cool completely.
  • Slice the loaf and serve with avocado and/or egg.
  • Then enjoy.

Sweet Potato, Quinoa and Lentil Loaf

Pumpkin, Quinoa and Lentil Loaf made a delicious breakfast bread. For me, it was a lovely alternative to bread. I made it in advance of my breakfasts and froze slices separately. When I needed bread for breakfast I just took a couple of slices from the freezer. I let them defrost overnight and I put the slices under the grill in morning. So I toasted them slightly before adding my toppings. The loaf could also be enjoyed with larger meals like soups, stews and curries. However you decided to eat this dish, as always, enjoy. Thank you xxx