holdingtomorrow

our journey of hope and healing through autism

High Protein Lentil Spice Bread (Gluten Free, Dairy free Option)

This recipe is based on one in the cookbook- The Daily Bean.  I’ve had this cookbook for perhaps seven years,and still love this book!  Lots of tasty, high protein, and often low-cost recipes.

I love this recipe, because my kids will eat it like dessert, but because of the protein content (an estimated 9 g per slice), it doesn’t cause as dramatic a blood sugar spike.

2 1/4 C. cooked & pureed lentils, white beans, or mung beans (if cooking from scratch this would start as 1 cup dry lentils)

2 1/2 C.water

2/3 C. buttermilk/almond milk/coconut milk

2/3 C. coconut oil

4 eggs

2 C. coconut sugar or 1 1/4 honey (or less if you’re used to reduced sugar recipes! Using the amt of sugar called for in the recipe makes a very sweet finished product, similar to the sweetness of a bakery spice bread.)

3 1/3 C. flour (I use gluten free flour, and because this is a quick bread, it works fine with no xanthan or guar gum)

2 tsp. baking soda

1/2 tsp salt (optional- we usually omit this)

1 tsp. baking powder

2 tsp. cinnamon (or more if you like your spice cake quite flavorful!)

1 tsp. allspice

1/2 tsp. cloves

Preheat oven to 350 F.  Grease two 9 x 5 inch loaves, or prep muffin tins.

Mix well ingredients together.  In a separate bowl, mix dry ingredients.  Combine wet and dry ingredients.  Divide the batter between the loaf pans, and bake for 60-70 minutes.  Cool (if you can wait long enough!) and eat!  (Cream cheese frosting is yummy if you can handle dairy.  Sadly, we cannot!)

Variation:  Add up to 3 cups shredded carrots and/or zucchini, reducing water as needed

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This entry was posted on May 24, 2015 by in eating, Gluten Free and tagged .
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