Easy Low carb Gluten FREE Lentil Bread
Bake in a preheated oven for 40 minutes at 350 °F / 180 °C Ingredients: These amounts made 9 lentils mini breads 1 cup (190 g) red lentils (687 calories) 2 eggs (148 calories) 1 cup (250 g) cottage cheese or any soft cheese of your choice (240 calories) 4 tbsp. (55 g) olive oil (480 calories) 1 tsp. (6g) salt black pepper (optional) ½ tbsp. (7 g) baking powder 1 tsp. sesame seeds or other seeds of your choice for garnish (optional) 1 tsp. poppy seeds or other seeds of your choice for garnish (optional) These qualities made 9 red lentils mini breads. Per each mini bread you’ll get ~173 calories and ~9.3 g of protein FOLLOW FOR MORE VALUE
🌈 RAINBOW CUP CAKES 🌈
40min · 12 servings Cake: 225g Margarine or unsalted butter (I used Stork), room temp • 225g Caster Sugar • 4 Large Eggs, lightly beaten, room temp • 225g Self Raising Flour • 1 tsp Baking Powder • 1 Tsp Vanilla Extract • 2 tbsp Milk Food colouring: purple, blue, green, yellow, orange, red Buttercream icing: • 120g unsalted butter, softened • 240g icing sugar, sifted • 1 tsp vanilla • 1 tbsp milk

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