Protein Bread with Lentils (Gluten-Free)

I cook for myself and my boyfriend, and sometimes small family gatherings. I tend to improvise often but am trying to be more controlled and organized to get consistent results with recipes.

1 ½ cups ( 300 g) dried lentils (see notes), soak for at least 2 hrs or overnight

1 ⅓ cups ( 320 ml) water

1 cup ( 100 g) chickpea flour (see notes)

1 cup ( 90 g) oat flour (gluten-free if needed)

3 tbsp ( 26 g) psyllium husk powder

6 tbsp ( 60 g) seeds of choice + more for the top (see notes)

1 tsp salt

1 tsp baking soda

1 ½ tbsp apple cider vinegar or lemon juice

Directions at elavegan.com

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