Lentil, Buckwheat, and Tofu Bread

A recipe for gluten-free, vegan, high-protein, soft, and easy-to-make lentil, buckwheat, and tofu bread.

Ingredients

• ½ package silken/soft tofu (not regular tofu)
• ¼ cup olive oil
• 1 cup milk (soy/almond/oat)
• 1 tablespoon raw tahini or peanut butter
• 1 tablespoon lemon juice
• 1 tablespoon silan (date syrup)
• 1 teaspoon salt
• 1 packet baking powder
• 1 cup red lentil flour
• 1 cup green buckwheat flour

Instructions

1. Preheat oven to 180 degrees Celsius (fan mode) and line a loaf pan with parchment paper.
2. Place all wet ingredients (tofu, olive oil, milk, tahini, lemon juice, silan, salt, and baking powder) into a blender and blend thoroughly until a uniform and smooth liquid is obtained.
3. Add the lentil flour and buckwheat flour to the bowl and mix well.
4. Pour the batter into the pan.
5. Bake for 25-35 minutes.
6. Remove from the pan and place on a cooling rack.

Tips

It is important not to slice the bread before it has completely cooled down, to maintain its airy texture.