▷ Lentil and halloumi bread – Low carb, no flour, gluten free

Gluten-Free » Lentil and halloumi bread – Low carb, no flour, gluten free

Discover our delicious Lentil and Halloumi Bread recipe – a low carb, flour-free, gluten-free option for a healthy, tasty meal.

Nourishing and Delicious Homemade Bread Recipe

Today I’m sharing a delicious recipe for lentil and halloumi bread that is moist and flavorful. This bread is low carb as it does not contain any flour, making it a great option for those looking to reduce their carb intake. The addition of halloumi, spring onions, and dill give this bread a beautiful taste that is sure to impress.

To make this lentil bread, you will need lentils, natural yoghurt, eggs, olive oil, baking powder, halloumi, spring onions, dill, salt, pepper, nigella seeds, and sesame seeds. The combination of these ingredients creates a unique and tasty bread that is perfect for any meal. Give this recipe a try and enjoy a delicious, homemade bread that is both healthy and satisfying.

Wholesome and Delicious: A Gluten-Free Twist on Bread with Lentils and Halloumi

hello thank you for coming back to my kitchen you are very welcome as always today I am going to be making lentil and halumi bread this recipe I got from YouTube um 2 years ago I think she put it out um and I will check I will spell her name for you it’s r e f i k a ref’s kitchen I’ll get my son to put the link.

To her channel in in the description for you in case you want to go and look at what she did now she made in her video she made um a plain lentil bread and then she went on to make um a lentil and halumi bread um I’m just making the lentil and halumi bread I’ve never made the plain version the version with halumi it’s got Dill in it too and.

Spring onions it’s so delicious that I just haven’t tried the plain version I’m sure it’s very nice yes in her um description in her YouTube description um she’s described herself as um making Turkish Cuisine um and it she’s a Lovely Bubbly lady um and it’s a very very nice recipe so first thing today I just want to explain that there might be a little.

Bit of clattering um at the front of the house my kitchen’s at the back of the house at the front of the house they’re put in all new paths in all along the street so there’s Pavements coming up and all sorts they’ve got all sorts of Machinery out there so if there’s clattering we’ll just ignore it okay so before we start today there was a little.

Bit of preparation last night which I didn’t film so in this bowl I have red lentils and I’ll read the um amount of for you so I get it right it’s 400 G that works out to just over um just a smidgen over 14 oz if you’ve got digital scales it was 14.1 um and two cups she gave the um recipe in cups which was a bit hard for.

Me to decipher um but my American viewers I’m sure will like having the cups because I don’t do the Cups normally that’s too difficult so yes 400 G of red lentils in a bowl I’ll take the cling film off now this has been soak in in water overnight in the fridge um and it’s all plumped up when.

The red lentils went in I put it was about oh nearly an inch of water above the red lentils and they’ve soaked that all up so the first thing we need to do is drain the lentils it’s a bit hard to grab hold of this bow but I’m just going to drain as much water off as I can and I’m going to just rinse these.

Again under water and drain off again and you’ll need to use the big bowl today I’ve got my big mixing bowl out cuz there’s a lot going in here it’s going to make a.

Lot so we’ll put this to one side and we’ll prepare our tin or Basin before we start properly so I’m using today a Pyrex dish and that’s 30X 22 cm um you can use a deeper dish smaller deeper dish if you wish but it wouldn’t need to cook for longer so I find this is is better because it doesn’t need to cook for too long I’ve.

Cut I’ve cut a piece of Grease proof paper um to the size and all I’m going to do to start with is just dot a little bit of butter here and there we’re not using butter in the recipe so I’m not going to grease it with butter all this is doing is it will stick the um the grease prooof paper down.

And I’ve cut to the sides so it’s going to go up to the sides I’ve done that plenty of times in my videos various videos I don’t think you need me doing that again and just firm it all down especially into those corners.

Got a lentil stuck on me and then because we are using olive oil in the recipe I’m just going to um spread the parchment paper with olive oil now if you do have a um baking tin a nonstick baking tin it will be the bread will be fine in that but I don’t have a non-stick one this big so I have tried it in the Pyrex dish before um without.

The grease prooof paper and although it did come out it left residue on the sides which was really hard to get out in the washing art so yeah I’ve decided to cook it like this from now on makes it easier just to lift out so we’ll put this to one side and put our oven on the oven needs to be on 180° Cade 350° F our gas mark for so we’ll.

Get the lentils back I’ll get the whizzer now I’m using a hand whizard today similar thing to I use in my soups um but if you do have a food processor um a big it would need to be a big one to get all this in a food processor is good or even a very um powerful blender my blender is not.

Powerful enough for this so I’m using a Whizzer just to whiz it up we just need to get the lentils into a pulp try and get the all into a PP but if there’s a few left around the edges like this I don’t know if you can see those on camera um they’ll be F we’re adding other.

ingredients so once that’s done whether you’re using a food processor or a hand blender like me we’re going to add 8 oz of natural yogurt and that works out as 285 G or as I’m doing cups today that’s one cup of natural yogurt at this point I would recommend.

That you stick to either ounces cups or Gams it’s unadvisable to mix the two and there’s four eggs and that’s 20 G or 2 tablespoons of baking powder and six 50 mL of olive oil we’re going to give that a big whiz.

Up there that’s perfect so that is the basic bread made um if you’re making this bread plain just add salt and pepper to that pour it in the Basin and and that’ll be cooked but we’re going to add all the flavors today including the halumi so first of all I’m going to chop the Diller and this is about 14 or 15 sprigs of Dill this all came from a 20 G.

Packet so depending on whether you’re getting it from your garden or a packet 20 G if it’s a packet if it’s your garden about 14 or 15 little Sprigs I do want to start growing herbs and Dill is one of them so it just needs to be chopped up very finely oh the smell I wish you could smell.

It I have washed this before I washed it yesterday with all my salad things and it’s been in a tupperware container in the fridge overnight just keep chopping backwards and forwards and this will become very finely chopped then that goes straight into the.

Bowl so next we’re going to cut up six spring onions just peel the outsides off and cut them diagonally ch and they go into the bowl.

Too and now for the halumi this needs to be cut into cubes is 250 g of halumi cut into cubes and that goes straight into the boat there all done perfect just put all that straight into the.

Bow and to this we’re going to add about a teaspoon of salt about half a teaspoon of black pepper there and just mix it all around looks delicious already doesn’t.

it you can see now why we needed such a big bowl so we’re going to get our baking tin or roasting tin or Pyrex dish whatever you’ve got that you prepared earlier and I’m going to tip it in now this Bowl’s heavy so it’s going to be difficult I’m going to need my step keep a little step for such.

Occasions it’s easier to hold if you’re up high what we have to do so just tip it all in so give it a Little Rock to get it settled and now we’re going to cover it in these lovely see that there n jell seeds and.

Sesame seeds I had never had these n jell seeds before this recipe and they are so delicious if you haven’t tried them you must find them and we need lots of seed and that’s going to go into the oven for 35.

Minutes and don’t forget if you’re using a deeper um pan to cook it in it’s going to take longer so I’ll show you when it comes out how to tell if it’s cooked properly okay that’s my 35 minutes up let’s get it out I’ll leave the oven on in case it’s not quite done yet oh no it’s done so what you do to.

See if it’s done just stick a knife straight in the middle that’s come out clean oh that’s heavy bring it over show you doesn’t that look delicious and it’s kind of split around the edes too I find that always happens it splits around the edges oh that looks lovely so we’ll.

Leave that for just 10 minutes and then I’m going to cut it up and have some for lunch and I I’ll show you the cut up bits but it doesn’t need to be left for about 10 minutes before cutting it up just to to not be quite so hot so the 10 minutes have gone and I’m going to cut it and we’re having it for lunch today my son’s at home today for.

Lunch lunch so that make a nice lunch for us we just cut it into big chunks we find that’s better big chunks rather than a little slice this is lovely warm cuz all the cheese is warm inside here it comes look at that.

You can see oh I don’t know if you can see the steam coming off it’s got steam coming off and it’s squishy like oh the texture of it wonderful so we’re just about to go off to have our lunch it is delicious this warm um it’s delicious warm or cold I do have it for lunch at work too and I.

Don’t warm it there it’s really lovely if you do want to warm it just put it in the oven for about 15 minutes it’s about 180 again and it it needs a little bit more warm in than other things um about 15 minutes because um it takes a while for the halumi to warm through and that’s the bit that you want warm so anyway I did I just had a bite so you.

Have to excuse the bit that’s come out so you can see how springy it is it’s just it’s just a beautiful texture so I do the taste test here and then I’ll be off for my lunch it really is lovely it’s a trouble with a taste test really SP with your mouth open I just take a big mouth on anyway if you’ve liked the video today.

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