LENTIL BREAD Recipe ???????? Gluten Free, Flourless Alternative + Savory Lentil Cake with Cheese and Herbs
For years, like most people, I believed that bread should be made with wheat. But it is possible to make bread with almost any seed. Lentils are a good example of that. Today I want to show you how easy it is to turn lentils into a gluten free bread and also want to take this lentil bread to the next level by turning it into a magnificent savoury lentil cake.
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Lentil Bread
Difficulty: Easy
Prep time: 15 minutes
Cooking time: 35 minutes
Serving: 6-8 people
2 cups red lentil
1 cup yoghurt
4 eggs
2 packs of baking powder, 20 g
1 teaspoon salt
60 ml olive oil
Nigella & sesame seeds
• Preheat the oven to 180 C (355 F) on upper and lower heat without fan.
• Wash the lentils well and soak in water for at least 4 hours, preferably overnight, for them to expand and soften.
• Sieve the lentils and add in the food processor. Pulse until it becomes a puree.
• Transfer some pureed lentil to a bowl then add the yoghurt, eggs, baking powder, salt, and olive oil into the processor. If your food processor is big enough to mix all ingredients there is no need to take out some of the lentil puree.
• Mix all ingredients (including the puree in the bowl) in the food processor and pulse until everything is smooth.
• Oil the tray with olive oil and pour the mixture into the tray.
• Sprinkle some nigella and sesame seeds.
• Place the tray into the oven and bake it for 35 minutes.
• Rest for about 30 minutes to cool and eat with loved ones.
Savoury Lentil Cake
Difficulty: Easy
Prep time: 15 minutes
Cooking time: 1 hour and 10 minutes
Serving: 6-8 people
2 cups red lentil
1 cup of yoghurt
4 eggs
2 packs of baking powder, 20 g
1 teaspoon salt
60 ml olive oil
250 g halloumi, diced
4 sprigs of spring onion, chopped
15 sprigs of dill, chopped
1/2 teaspoon black pepper
Nigella & sesame seeds
• Preheat the oven to 180 C (355 F) on upper and lower heat without fan.
• Make the plain lentil bread mixture by following the steps above.
• Add the halloumi, spring onion, dill, and black pepper into the mixture.
• Oil the tray with olive oil and pour the mixture into the tray.
• Sprinkle some nigella and sesame seeds and put into the oven for about one hour and ten minutes.
• Let it rest for about 30 minutes to cool down and eat with loved ones.
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Gluten & Dairy Free Meatloaf/ Radicchio Stuffing.(Polpettone senza glutine e lactose)
No catch-up,no sugar,no lactose,no gluten(gluten free),no onion,etc..How much healthy do you want it again?
Actually,that two packs of meat made 2 beautiful and delicious long meatloaf.:-it's very affordable!.
Link to the other meatloaf with egg:-
Keep watching and subscribing.-Don't forget to ????????
Ina Garten's Meatloaf | Barefoot Contessa | Food Network
Fans say Ina's easy recipe is the best meatloaf ever!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Meat Loaf
Recipe courtesy of Ina Garten
Total: 1 hr 25 min
Cook: 1 hr 25 min
Yield: 6 servings
Level: Easy
Ingredients
1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs (recommended: Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended: Heinz)
Directions
Preheat the oven to 325 degrees F.
Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.
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Ina Garten's Meatloaf | Barefoot Contessa | Food Network
Dairy & Gluten Free White Sauce Recipe | English Subtitles | Limitless Allergies
Today I'm sharing with you this gluten free & dairy free White Sauce - Roux Recipe. Made with corn flour and coconut milk. Very easy and quick to make and adapt to your taste.
If you want to know how to make this easy & quick Dairy & Gluten Free White Sauce Recipe at home continue watching the video.
If you liked this video please like, comment and subscribe.
♥ Spread the love and share this video! ♥
For the complete written Dairy & Gluten Free White Sauce Recipe click here:
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Tomato Based Sauce Recipe to use with the pizza
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Hi, I'm Sadia - the blogger behind Limitless Allergies, also a mom of two kids both of whom have multiple food allergies! I created this channel to share recipes that are allergy friendly - dairy, egg, wheat, fish, nuts, some lentils, and vinegar free.
At first I was overwhelmed with what to cook for my kids as they had so many allergies but over the years I learned how to adopt everyday recipes to suit our dietary needs.
Having gone through this for the past 14 years I understand how overwhelming and challenging it can be, so I decided to share the recipes I have tweaked to suit us and which are loved in our household. Please feel free to look around ♥♥♥
#dairyfree #dairyfreesaucerecipe #dairyfreewhite sauce recipe #glutenfreeroux #sauces #wheatfree #whitesauce #foodallergies
Classic Family Meatloaf Recipe
We're going old school with this Classic Family Meatloaf. Gently mix ingredients, set the shape in a loaf pan, then invert onto a sheet tray and bake. A sweet and savory glaze adds the perfect flavor to this moist meatloaf.
Get the recipe:
INGREDIENTS:
2 pounds Certified Angus Beef ® ground beef
2 eggs
2 cups panko breadcrumbs
1/2 cup grated onion
1 tablespoon minced garlic
1/2 cup whole milk
1 tablespoon kosher salt
1 teaspoon ground black pepper
2 tablespoons plus 1/3 cup ketchup, divided
2 tablespoons brown sugar, divided
1 tablespoon plus 2 teaspoons mustard powder, divided
2 teaspoons Worcestershire Sauce
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Vegan baking expert tips for baking without eggs and milk: 5 ways to BECOME A BETTER VEGAN BAKER
Vegan baking expert tips for baking without eggs and milk: 5 ways to become a better vegan baker
In this video I share my expert vegan baking tips as someone who’s gone from a vegan baking beginner to being a professional vegan baker and founder of a vegan bakery. These are the best vegan baking tips, tricks and techniques that can make you a better vegan baker whether you’re new to baking without eggs and milk or have been baking vegan desserts for a while. From learning what the best vegan substitutes are to the vegan baking hacks that will save you some time in the process, consider this a vegan baking class that will make vegan baking easy for you going forward.
Get my Top 10 Tips for Successful Vegan Baking Guide here
WATCH NEXT
How to become a baker: PRO TIPS on how to become a professional vegan baker without formal training
What dairy-free milk you should use for the BEST VEGAN CAKES
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RESOURCES MENTIONED IN THIS VIDEO
How to Bake
Joy of Cooking
The Kitchn Baking School
Chloe Coscarelli
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MY GEAR
Kitchenaid Mixer in Majestic Yellow
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To find out more about vegan baking, make sure to check out the Curious Cat Bakery Blog
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/// About the Curious Cat Bakery /// The Curious Cat Bakery is a woman owned and operated business making the best desserts you've ever eaten -- that just happen to be vegan. And teaching you how to do it too. Bakery owner Natalia Lima answers your vegan baking questions every Wednesday so make sure you send yours in the comments.
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