100% Red Lentil Cheese Breads 😲| Grain-Free and Protein-Packed❗️ скачать в хорошем качестве

100% Red Lentil Cheese Breads 😲| Grain-Free and Protein-Packed❗️

Who said cheese bread needs to be made with traditional flours? This unique recipe swaps grain-based flours for red lentils, creating a protein-packed, gluten-free alternative that’s just as cheesy and delicious. Red lentils are a powerhouse of nutrition, offering plant-based protein, fiber, and essential nutrients like iron and magnesium, making them perfect for anyone seeking healthier baking options. This easy recipe requires no kneading or dough-handling—just blend, pour, and bake! These savory, cheesy breads are soft, satisfying, and perfect for snacks, breakfast, or a quick bite with your favorite soup or salad. Instructions: Soak the red lentils in water for at least 4 hours at room temperature or overnight in the refrigerator. Rinse under running water and drain the lentils thoroughly. Blend the lentils and eggs in a blender or with a hand blender until the mixture is smooth and creamy. Add olive oil, cottage cheese, shredded yellow cheddar, shredded mozzarella, Himalayan salt, dried onion powder, dried garlic powder, dried oregano, and baking powder to the mixture. Stir until well combined. Lightly grease muffin cups with oil and line them with parchment paper to prevent sticking. Divide the batter evenly among the prepared muffin cups. Preheat your oven to 350°F (180°C) and bake for 35 minutes, or until the breads are golden brown and a toothpick inserted in the center comes out clean. Let the cheese breads cool outside of the pan for about a minute before serving. They are as their best whole still warm. You can store them in the fridge for up to one week and in the freezer for up to 3 months. You need to preheat them before serving to retrieve the cheesy and delicious taste. Ingredients for 7 cheese breads: ¾ cup (140 g) red lentils, soaked for 4 hours or overnight 2 large eggs 2 tbsp olive oil ⅓ cup (90 g) cottage cheese 50 g yellow cheddar cheese, shredded 50 g mozzarella cheese, shredded ¼ tsp Himalayan salt ¼ tsp dried onion powder ¼ tsp dried garlic powder ¼ tsp dried oregano ½ tbsp baking powder Oil and parchment paper, for lining muffin cups The Macros per 1 cheese bread: Energy: 188 calories Protein: 11.7 g Fat: 9.84 g Carbohydrates: 13.47 g Fiber: 2.2 g #GlutenFree #CheeseBread #RedLentils #HealthyBaking #GrainFree #ProteinSnack #QuickRecipe #EasyBaking #LentilBread #GlutenFreeBread #WholesomeBites #BakingIdeas #HighProtein #NoKnead #HealthySnacks # #RedLentilRecipe #GrainFreeBaking #ProteinPacked #CheesyBites #Vegetarian #Homemade #Recipe #Easy #EasyCooking #Viral #Food #FYP #SavoryMuffins