Description
A suggested flourless blender loaf with a tender, close crumb and nutty pumpkin seeds. No yeast or kneading required.
Yield: 1 small loaf, about 10 slices
Prep: 15–20 minutes
Soak: 6–8 hours in the refrigerator
Bake: Approximately 45–60 minutes
Cool: At least 1 hour, preferably until completely cool
Oven: 350°F
Pan: 8 × 4-inch metal loaf pan
Ingredients
Scale
- 1 cup dry split red lentils
- 3 large eggs
- ¼ cup thick plain Greek yogurt
- 2 tablespoons olive oil
- 2 teaspoons baking powder
- ½ teaspoon fine salt
- ⅓ cup shelled unsalted pumpkin seeds, divided
- 1–3 tablespoons water, only if needed
Instructions
- Sort and rinse the dry lentils. Cover generously with cool water and refrigerate for 6–8 hours.
- Drain, rinse again, and let drain thoroughly for about 10 minutes. Discard soaking water.
- Heat the oven to 350°F. Grease and parchment-line an 8 × 4-inch loaf pan.
- Blend drained lentils, eggs, yogurt, oil, and salt until very smooth. Scrape as needed. Add water by the tablespoon only if necessary for circulation; keep the batter thick but pourable.
- Add baking powder and blend briefly. Fold in pumpkin seeds, reserving about 1 tablespoon.
- Transfer to the pan, smooth the top, and sprinkle with reserved seeds.
- Bake approximately 45–60 minutes, until set and a center skewer shows no wet batter. Cover loosely with foil if the top browns early.
- Cool in the pan for 10–15 minutes, then lift onto a rack. Cool completely before slicing.
Storage: Refrigerate after cooling and use within 4 days. Freeze separated slices for up to 2 months for best quality.
Estimated nutrition: Approximately 125–155 calories and 7–9 grams protein per slice when cut into 10; ingredient-dependent.
Little tip: Before adding extra water, stop and scrape the blender. Keeping unnecessary liquid out of the batter is one of the simplest ways to avoid a gummy center.