I was trying to work on this post late last night and was having a hard time with how I wanted the pictures to look. Decided to keep it simple. This morning I got up and finished the editing, while sipping on my coffee in hopes it would inspire me in some way. It did! Or maybe it was the egg veggie mixture that inspired me. I hope you enjoy today’s recipe as Michelle and I are excited to make it again. 

We know the holidays are still a good bit away –>though before we know it it will be Christmas.

What can we say we love this time of year and get excited for it every time.

We are already thinking of great finger food to have when guests are over.  Or when a healthy easy appetizer recipe is needed.

Or if you are just looking for a great snack or side dish.

This recipe is perfect for all those needs!

Quick easy appetizer recipe. Homemade lentil flatbread with roasted pepper sunflower seed spread!

yum

It has been awhile since we have done anything with lentils. So while browsing the bulk dry bins at Whole Foods a few days ago, we decided to get some lentils knowing that a recipe would pop into our heads when the time was right.

And the time was right the other day when these bite-size lentil based flatbreads were created. Of course you could eat the lentil flatbread plain like we sometimes  do.

Or… you could jazz it up with a fancy spread like our roasted pepper  sunflower seed spread to be exact. Excellent choice!

We have made this flatbread based out of lentils before when we were on a HUGE socca style bread kick. Oh those were the days.

We used green lentils for the recipe, you could use any lentil you like.

Take your whole lentils (about 1 cup worth of whole lentils) and place in your Vita-Mix, or any high power blender to grind into lentil flour! You could use a food processor but we find our Vita-Mix does it the best, another reason why we love that blender. Once you grind your 1 cup whole lentils it should make about 3/4 cup ground lentil flour.

Once your flatbread is done in the oven, let cool a little before removing from pan.

Can’t even tell you how amazing these recipes are! And loved them even more together. Like a match made in heaven.

Homemade gluten-free vegan lentil flatbread with roasted pepper sunflower spread.

What is not to love? You got lentils, roasted peppers, sunflower seeds!

We even added in some  of our favorite spices to bring more depth into our homemade flatbread. Love smoked paprika in this recipe.

One of the easiest appetizer finger food recipe you’ll ever make. Promise. Your guest will love it.

Because who doesn’t love eating with their hands?

lentil flatbread recipe (gluten-free, egg-free, nut-free, dairy-free)

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

serves 2 -3

lentil flatbread recipe (gluten-free, egg-free, nut-free, dairy-free)

A healthy gluten-free bread alternative made from lentils. A simple flatbread recipe that is egg-free, dairy-free and nut-free.

Ingredients

  • 3/4 cup lentil flour *take 1 cup whole lentils and grind into flour
  • 1 cup water
  • 1 teaspoon sea salt
  • 1/4 cup nutritional yeast *or you could do 1/4 cup more lentil flour or garbanzo bean flour
  • 3/4 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon smoked paprika
  • coconut oil in pan

Directions

  1. Pre-heat oven to 375 degrees.
  2. Grab a bowl. Start to place your lentil flour in the large bowl. Add in your other ingredients: sea salt, nutritional yeast, spices.
  3. Stir till everything combined. Next add in some of your roasted pepper sunflower spread, this is optional *recipe below.
  4. End with adding in your water. Continue to stir.
  5. Grab a cupcake/muffin pan and lightly oil, we used coconut oil but you could use olive oil. Place pan into hot oven for 2 minutes to warm the oil. Remove from oven to scoop batter into pan.
  6. Place pan back into over to make about 25-30 minutes or till lentil flatbread feels firm to the touch.
  7. Remove from oven and let cool a little before removing from pan.
  8. Makes 12 bite-size flatbreads or could bake in one large 8 or 10 inch pan and make slices out of it.
http://purelytwins.com/2012/09/28/homemade-lentil-bread-sunflower-seed-roasted-pepper-spread-recipe/

 

 

*this spread was inspired by our mac-nut kale pesto

roasted pepper sunflower spread (gluten-free, grain-free, vegan)

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: makes about 1 1/2 cups of dip

A flavorful healthy spread to serve with veggies or toast. Gluten-free vegan grain-free dip made from sunflower seeds and peppers.

Ingredients

  • 1/2 cup roasted pepper, slices
  • 1 cup sunflower seeds, whole
  • 1 juice of a lemon
  • 1 cup fresh basil
  • about 1/3 – 1/2 cup or so olive oil *adjust amount depending on the final texture you want for your spread

Directions

  1. Place roasted peppers, sunflower seeds, lemon juice, basil into your Vita-mix or you could use a food processor.
  2. Mix till ingredients start to come together, it will be thick.
  3. Next add in your olive oil.
  4. Slowly pour it in as your amount might vary depending on how thick you like your spreads.
  5. We left ours a little on the chunky side.
http://purelytwins.com/2012/09/28/homemade-lentil-bread-sunflower-seed-roasted-pepper-spread-recipe/

We know what we will be making for our guests this holiday season!

till next time,

xoxo

purelytwins

 

Leave a Reply

Your email address will not be published. Required fields are marked *

26 thoughts on “lentil flatbread recipe with roasted pepper sunflower spread

  1. The flat breads sound really interesting!
    I love lentils, of all kinds, and especially the brown ones. However, my stomach agrees much better with the red lentils… maybe I will try making the flat breads with that, do you think this could work?! I will let you guys know if I try!
    Ana

    Posted on September 28, 2012 at 11:24 am
    1. yes give it a try, we love red lentils too! maybe we will have to give it a shot as well

      Posted on September 28, 2012 at 1:25 pm
  2. these look amazing! i just pinned to try. great source of protein, which you know i love. 🙂

    Posted on September 28, 2012 at 11:30 am
    1. thanks girl!!! xoxo

      Posted on September 28, 2012 at 1:25 pm
  3. Wow, lentil flour? That’s such a good idea! I always buy lentils because I know they’re healthy but I never get around to cooking them… and bread sounds so much better anyways 🙂

    Posted on September 28, 2012 at 11:35 am
    1. yes we love making our own flours and lentils usually work so well 🙂

      Posted on September 28, 2012 at 1:24 pm
  4. i’m so craving the heartiness of lentils with fall. these looks amazing. you gals never ceases to amaze me with your creations!

    Posted on September 28, 2012 at 12:59 pm
    1. thanks Lindsay!

      Posted on September 28, 2012 at 1:24 pm
  5. can’t WAIT to try this!

    Posted on September 28, 2012 at 3:52 pm
  6. gorgeous shots! and a cute finger food for sure 🙂

    Posted on September 28, 2012 at 10:35 pm
  7. I always love finding new ways to eat beans – looks great! Do you use the standard Vitamix to grind the lentils or do you need a grain attachment? As well, how much oil did you use? It is missing the unit!

    Can’t wait to try this out, though!

    Posted on September 29, 2012 at 7:18 am
    1. Just used the standard Vitamix. and oil I did about 1/4-1/2tsp oil in each little cupcake hole. If you did it has one large bread then do about 2 tbsp worth of oil

      Posted on September 29, 2012 at 8:46 am
  8. Hi! Can I ask what kind of muffin pan that you guys used? It looks like it could be good for making buns as well? Is it a muffin top pan or a regular muffin pan? Thanks!

    Posted on October 13, 2012 at 10:14 pm
    1. Catherine a regular muffin pan.

      Posted on October 14, 2012 at 10:25 am
  9. Looks so good! I had a question regarding the roasted red pepper and sunflower seed spread. You mention 1/2 of olive oil in the recipe. Is that in reference to a 1/2 cup?

    Posted on October 16, 2012 at 8:17 pm
    1. Christa yes 1/3 – 1/2 cup olive oil, sorry I need to fix that, thank you!

      Posted on October 17, 2012 at 8:21 am
  10. These look great! I was wondering if you guys washed the lentils first? I know in order to make a flour you wouldn’t want the lentils to have a any bit of moisture. Therefore should these be washed a few days before or did you guys not wash them at all!?

    Posted on November 12, 2012 at 10:41 am
    1. no we did not rinse the lentils, we recommend if you want to rinse them than you will need to dry them out before grinding them into flour to get the best results, so dry them in dehydrator or in oven.

      Posted on November 12, 2012 at 10:48 am
  11. Hi, so ive just discovered this website and love it, about the lentil flatbread, i more wanted to make a loaf, could i use this same recipe and just double it to make a load or would the measurement differ at all?

    Posted on February 25, 2013 at 12:03 pm
  12. These look incredible! I’ve recently gone gluten-free and am struggling to find bread options I can make (I can’t have yeast, either). So excited for this recipe!

    Posted on May 28, 2013 at 10:07 pm
  13. Can you use cooked lentils to make bread like this? I don’t have any real way to make lentil flour is why I’m asking

    Posted on September 16, 2013 at 7:54 pm
    1. Barbara, we honestly aren’t really sure how cooked lentils would turn out in this recipe, you could always give it a shot, just know that it might not come out exactly like this one. but worth trying.

      Posted on September 16, 2013 at 8:04 pm
      1. Okay thanks, I found this link when I was looking for a bread recipe using blackeyed peas, because I was wanting to make bread out of the blackeyed peas I have.
        I’m planning to make pinto bean bread for the first time tomorrow, I found a recipe for that here http://www.food.com/recipe/pinto-bean-bread-34784
        It looks like it would work. 🙂

        Posted on September 17, 2013 at 12:09 am
  14. I made these today with red lentils and it was wonderful!

    Posted on August 30, 2014 at 7:11 pm