Slightly more dense then traditional focaccia, yet delicious and filling. Can be used as a pizza crust too, or as a spiced corn bread (w no corn). Add more moisture and it can be a vegan “meat”loaf. The possibilities are endless. And the secret ingredient: red lentils!
Gluten free, vegan, grain free, oil free, simply delicious
Inspired by this Natural Noshing recipe
3/4 Cup Dry red lentils (split or whole)
2/3 Cup Carrot Pulp (or finely grated carrots-delete 1/4 cup water from recipe if using grated carrots)
2.5 Tablespoons ground flax seeds
1.5 teaspoon sea salt
1.5 teaspoon Italian seasoning
3 Tablespoons nutritional yeast
1/2 teaspoon agave or sweetener of choice
1/2 cup chopped tomatoes or 1/2 large tomato
1/2 teaspoon apple cider vinegar
1/2 cup water (or 1/4 cup if using grated carrots instead of pulp)
Optional: oil to coat pan (or use parchment paper for oil free)
-preheat oven 350 F
-make flour out of the dry lentils, in a coffee grinder, vitamix, small food processor, etc. does not have to be a fine flour, can have some chunks.
-in a large bowl mix flour and all dry ingredients
-blend all wet ingredients in a blender or vitamix
-add the wet to the dry in the bowl and mix until it becomes a thick pancake batter, add water as needed.
-line a springform pan with parchment paper or lightly oil the pan
-pour ingredients into pan and flatten with a spatula
-bake 30-40 minutes or until firm to touch
-allow to cool, cut and serve plain or with toppings of choice, I prefer a slice of fresh heirloom tomato on mine
-If you don’t have a springform pan then use a cookie sheet lined with parchment paper and make it into a bread dough consistency using less water. Or use a bread pan, you just don’t want to make it too thick because it won’t cook properly, should be about 1/4 inch thick to no more than an inch.
-once cooked allow to cool and top with tomato sauce and vegan cheese for pizza
-bruschetta goes great on this.
-any vegetable pulp from fresh juices can be used, or part almond pulp
-use any dry herbs you like instead of Italian seasoning, rosemary comes to mind
-for corn bread style omit the seasoning