Red organic Lentil flour Bread – gluten-free

Ingredients:
4 medium-sized eggs or 3 large eggs
3/4 Cup Organic Lentil flour
1/4 Cup Organic Almond flour
1/4 Cup Organic cold-pressed Olive oil or Organic cold-pressed Coconut oil
2- Tablespoons Maple syrup
1/2 cup Organic Almond milk
1- Tablespoons Vinegar
2 – Teaspoons Baking powder
1/2 – Teaspoon organic Himalayan pink fine salt
1/4 – Teaspoon dried Oregano coarsely chopped
1/4 – Teaspoon coarsely chopped dried organic Basil leaves
1/4 Teaspoon Caraway seeds
2- Tablespoons sesame seeds
2 – Tablespoons Pumpkin seeds
2- Tablespoons Sunflower seeds
3- Tablespoons Flaxseed

preparation:

Preheat the oven to 390 degrees.
Spray 8 inches by 8.5 by 4.5 in a baking oiled pan or baking paper
First in a small bowl mix:
2 – Tablespoons  sesame seeds, 2 – Tablespoons pumpkin seeds
2- Tablespoons sunflower seeds, 3 – Tablespoons flaxseed,
with 2 Tablespoons Red Lentil flour. Leave it aside.

second: In a large bowl, beat eggs in an electric mixer on medium speed until a light mixture is obtained, add oil, maple syrup, and mix until a uniform mixture is obtained. Combine lentil flour, almond flour, and add almond milk, salt, baking powder. Turn on the mixer at a lower speed and process until the mixture is smooth. Stop the electric mixer and add all the ingredients, blend it well with a spatula, then scrape the mixture into the loaf pan. Bake in the preheated oven for about 45 minutes or until it starts to get a little golden brown on top. When the wooden toothpick comes out dry, it’s done.

let it cool. Slice and enjoy.
The bread can be kept tightly wrapped at room temp for 5 days or in the refrigerator for about 10 days. Or it can be frozen for three months.