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    Dietary Information:

    • Organic
    • Peanut Free
    • Vegan
    • Gluten-Free
    • Dairy Free
    • Non GMO

    Ingredients:

    [ing]

    Directions for Use:

    [dir]

    Allergens:

    [algn]

    Usage Tips:

    [use]

    Storage Tips:

    [store]

    Points of Interest:

    [poi]

    Other:

    [other]

    Nutrition Facts

    Serving Size [servingsize]

    Amount % Daily Value
    Calories [cal]
    Fat [fat] g [fatP] %
    Saturated [satFat] g
    + Trans / trans [tranFat] g
    [totalFatP] %
    Cholesterol [chol] mg [cholP] %
    Sodium [sodium] mg [sodiumP] %
    Carbohydrate [carbs] g [carbsP] %
    Fibre [fibre] g [fibreP] %
    Sugars [sugar] g
    Sugar Alcohol 0 g
    Protein [protein] g
    Vitamin A [vitAP] %
    Vitamin C [vitCP] %
    Calcium [calciumP] %
    Iron [ironP] %

    Organic Red Split Lentil Flour

    Organic Red Split Lentil Flour

    002545

    corn and lentil bread

    1 1/2 cups warm unsweetened soy milk or other non-dairy milk
    1 tbsp apple cider vinegar
    1 cup corn meal
    1/2 cup organic red lentil flour
    3/4 cup all purpose unbleached flour
    2 tbsp sugar or maple syrup
    2 tsp baking powder
    1/2 tsp sea salt
    1/4 cup olive oil

    preheat oven to 375°f. line an 8x8 inch pan with parchment paper. in a small bowl or jug mix together soy milk and apple cider vinegar. set aside to curdle. in a large bowl mix together corn meal, organic red lentil flour, all purpose unbleached flour, sugar, baking powder and salt. add the olive oil to the soy milk mixture and stir. pour the wet mixture into the flour mixture and stir until just combined. do not over mix. pour the batter into the pan and bake for 30 minutes, until the bread is golden brown. insert a toothpick into the centre of the bread to check if it is done. allow to cool for 10 minutes. serve warm.

     

    Dietary Information:

    • Organic

    Ingredients:

    organic red split lentils.

    Directions:

    corn and lentil bread

    1 1/2 cups warm unsweetened soy milk or other non-dairy milk
    1 tbsp apple cider vinegar
    1 cup corn meal
    1/2 cup organic red lentil flour
    3/4 cup all purpose unbleached flour
    2 tbsp sugar or maple syrup
    2 tsp baking powder
    1/2 tsp sea salt
    1/4 cup olive oil

    preheat oven to 375°f. line an 8x8 inch pan with parchment paper. in a small bowl or jug mix together soy milk and apple cider vinegar. set aside to curdle. in a large bowl mix together corn meal, organic red lentil flour, all purpose unbleached flour, sugar, baking powder and salt. add the olive oil to the soy milk mixture and stir. pour the wet mixture into the flour mixture and stir until just combined. do not over mix. pour the batter into the pan and bake for 30 minutes, until the bread is golden brown. insert a toothpick into the centre of the bread to check if it is done. allow to cool for 10 minutes. serve warm.

    Allergens:

    may contain wheat, tree nuts, and/or sesame seeds.

    Usage Tips:

    red lentils cook up quickly but become soft and do not hold their shape well. they are best used to thicken a dish or in purees. they are most commonly used in middle eastern or indian food dishes.

    Storage:

     

    Point of Interest:

    perfect for indian flat breads, or adding to other flours for added taste and nutrition in yeast and quick breads. can also be used in chip recipes and as a soup thickener.

    Extra Information:

     

    Nutrition Facts
    Valeur nutritive

    Serving Size 100g
    Portion 100g

    % Daily Value
    % valeur quotidienne
    Calories / Calories 340
    Fat / Lipides 1 g 2 %
    Saturated / satures 0 g
    + Trans / trans 0 g
    0 %
    Cholesterol / Cholesterol 0 g 0 %
    Sodium / Sodium 10 mg 1 %
    Carbohydrate / Glucides 61 g 20 %
    Fibre / Fibres 15 g 60 %
    Sugars/ Sucres 2 g
    Sugar Alcohol/ Polyalcool 0 g
    Protein / Proteines 23 g
    Vitamin A / Vitamine A 0 %
    Vitamin C / Vitamine C 8 %
    Calcium / Calcium 8 %
    Iron / Fer 50 %

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