Tomato Soup and Lentil “Bread” (gluten free)

So last fall I was eating some lentils, and the thought popped into my head, I wonder if you can make bread with lentils?  So of course, I did what every good internet user does: I Googled it.  This brought me to Nora’s blog, Natural Noshing, where she had coincidentally posted a recipe the previous day about using lentils to make a flatbread.  So I tried it and actually made it numerous times throughout the semester.  I hadn’t made it in a while, but then my mom reminded me about it and I decided to try it again a few times.  The other night tomato soup sounded good, so I made the bread to go with it.

Nora’s recipe is obviously my inspiration for this adaption (even more coincidentally, she posted another lentil bread recipe today!), but here is my take on it.

Lentil Bread  (gluten free)

1 cup cup green lentils
2 Tbsp flaxseed meal
1 cup water
1 egg
3 TB olive oil
1/2 TB paprika
2 TB dried minced onions
1/2 TB garlic powder
1/2 TB basil
2 tsp sea salt
1 tsp baking soda

Preheat oven to 375F. In a small food processor, grind up the lentils until they are like a coarse flour. I used a Vitamix with the dry foods blade/container. Pour into a bowl (or keep in the blender), and mix in the water, then the egg, oil, and spices. It should be a relatively thick mixture, although thinner at first; the lentils will absorb the liquids. Grease a 9×9 pan with your oil of choice, pour into the pan and smooth out the mixture, sprinkle spices on the top to garnish (optional). Bake for 24-30 minutes, or until the top is crispy and browned. Let cool and enjoy!

This recipe for tomato soup is from Eileen Gotschall’s book, Breaking the Vicious Cycle, which details the specific carbohydrate diet.  This is recommended for those who live with Crohn’s Disease, Diverticulitis, Celiac Disease, autism, Candida overgrowth and Cystic Fibrosis.  I’d recommend looking into it even if you’re just looking for ways to eat healthier, it’s very informative.

Cream of Tomato Soup

2 cups tomato sauce
1/2-1 cup homemade yogurt
honey to taste
1-2 tsp salt
1 TB basil

Blend together the tomato sauce, yogurt and honey (I used a Vitamix); then add the salt and basil. Pour into a pot and cook on medium high until hot and steaming. Serve into bowls and enjoy.

I hope you find these recipes helpful – let me know if they try them and how they turn out! :)

carrot cake muffins

Hello readers!  I have another recipe for you: carrot cake muffins!  To me, this seems very “spring-y”; you don’t eat these in December, that’s for sure.  The weather here in Chicago has been incredibly warm, I’m talking like 80+ degrees.  Apparently this is a record-breaking high, and I don’t doubt it.  But I’m not complaining, it’s amazing!  So my mom made these muffins the other day, and I’m not going to pretend like I did, but they are delicious.  Also, the recipe isn’t my own either.  If you are looking for healthy, grain-free recipes I would recommend checking out Elana’s Pantry.  She predominately uses almond flour, which is a spectacular grain replacement in most cases, as it takes on a very grain-like texture when baked.  I’ve found that it works especially well with coconut flour, however, this recipe relies solely on almond flour.  Also, I did make a cream cheese frosting to top these off, but it was too dark by that point to take a picture.  You’ll just have to trust me that they were delicious!

As I said, this recipe is not my own and is originally found here, as an actual carrot cake.  Elana also has a cupcake version here, but when we made these we used the cake recipe and just made a lot of muffins.  You could alternately half it to make less.

3 cups blanched almond flour
2 teaspoons celtic sea salt (I find this too salty and just use 1 tsp)
1 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg
5 eggs
½ cup agave nectar (or honey to taste)
¼ cup grapeseed oil (or melted coconut oil)
3 cups carrots, grated
1 cup raisins
1 cup walnuts (optional)

  1. In a separate bowl, mix together eggs, agave and oil
  2. Stir carrots, raisins and walnuts into wet ingredients
  3. Stir wet ingredients into dry
  4. Place batter into 2 well greased, round 9-Inch cake pans
  5. Bake at 325° for 35 minutes
  6. Cool to room temperature and spread with Elana’s cream cheese frosting or coconut cream frosting for vegan option
  7. Serve

I hope you try these out and enjoy them as much as I did!  Almond flour is a great way to eat grain-free but never sacrifice on delicious taste. :)  Have you ever baked or cooked with nut flours before?