Avocado on Lentil Protein Toast Recipe

Avocado on Protein Toast Gluten-free Recipe

It’s easy to make your own high protein gluten free bread using red lentils. This recipe as simple as blending and baking – the oven does all the hard work. The final bread is firm with a fluffy center.

Suitable for oil-free, gluten-free, grain-free, nut-free, vegan/plant-based, high protein and general wholefood diets.

Avocado on Lentil Protein Toast

It’s great to keep a batch in the freezer for when you want something high protein, high carbohydrate and gluten free to snack on. I will often have this toasted with some coconut butter.

Avocado on Protein Toast Video

I made this bread quite thick to make it more filling and substantial You could easily half the water and lentils to make a flatter bread.

This bread will often do me for two portions. I would usually store half of the leftover bread in the fridge without the topping and smash the avocados freshly. You can freeze the bread if you like then defrost in the oven.

High Protein Lentil Bread

This bread is made of lentils so is naturally gluten-free and high in protein. Also very inexpensive to make as lentils are cheap and you don’t need that many. I’ve tried with other lentils but red split lentils work the best and give a spungy texture that while isn’t as light as normal bread it is similar.

You don’t cook the lentils in this recipe as they are cooked in the oven. Soaking and blending the lentils makes it possible to eat lentils without any boiling.

Greaseproof/parchment paper is used to make this bread without using any oil or grease. It allows the bread to slide out very easily in one piece. You can use silicone bakeware instead for easy removal and fat-free baking.

The lentils are soaked so they have a lower phytic acid content meaning the body can digest them easier. This bread isn’t suitable for a paleo diet but if you have had issues with digesting lentils before then do try soaking them and see how you get on. Many recipes are paleo on Nest and Glow but this one isn’t due to the lentils, but like everything it’s probably best to listen to what your body is telling you and only avoid a food group if it disagrees with you.

Avocado on Protein Toast Recipe

  • Total time: 1h
  • Yield: 2 servings
  • Calories: 340 cal
  • Print Recipe

Ingredients

Lentil Protein Bread

  • 3/4 cup / 105g Red Split Lentils
  • 3/4 cup 175ml Water
  • 2 cloves of Garlic
  • ¼ tsp Turmeric
  • ¼ tsp Cayenne pepper
  • ¼ tsp Black pepper
  • pinch of Salt
  • Water for soaking

Toppings

  • 2 Avocados
  • 2 tbsp Apple Cider Vinegar
  • 10 Cherry Tomatoes
  • 2 slices Red Onion
  • a dash of Smoked Paprika

Method

  1. Soak the lentils for an hour or overnight in at least double their volume of water.
  2. Pre-heat oven to 375F / 190C.
  3. Drain and rinse the lentils then add to a blender with the other bread ingredients.
  4. Blend for 1-2 mins until smooth.
  5. Pour into your lined pan (no need to oil or grease) and then bake for 45 minutes.
  6. Take out of the oven and pan then leave for a few minutes to firm up.
  7. Roughly smash your avocados with vinegar using a fork, quarter the tomatoes, slice the onions then layer on the bread.
  8. Its best-eaten straight away before the avocados go brown. Can be kept for a few days in the fridge.

Equipment: Blender, Oven, 8″ Pan and Greaseproof paper.

Avocado on Protein Toast - Gluten-free & Easy Recipe

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10 thoughts on “Avocado on Lentil Protein Toast”

  1. The crust was by far the best GF, plant based, flourless crust I have ever made. I could actually eat it with my hands without it crumbling. I did add about 2TBL of Psyllium Husk as I wasn’t sure if it would bind. Thank you!!

    1. Thanks so much Carey, that’s great to hear! I love the texture of this crust and how cheap it is to make. If it didn’t work I wouldn’t put it on the site (many don’t make the cut). I think it would hold together fine without the physium husks but something like that or chia or flax are probably a great addition to it 🙂

  2. Well this was different! Mine didn’t come out like that pictured, but it was still edible………it was okay, needs some tweaking, for me, and SO EASY! I WILL make it again. It tasted watery., but still addictive, I tell ya! I had to have another square, lol. I will use Carey Miller’s tweak and add a tad of psyllium husk next time. Maybe THAT will give me a better sponge. Hey, if this will let me have biscuits, sammies, TOAST, and snackage, I will make it a LOT. T2D, and I am FINALLY ready to do what I gotta do to reverse those numbers and this bread is a FANTASTIC way to start.

    1. Hey Donna, glad you liked the base recipe! It’s so difficult to give amounts for recipes as even lentils can vary so much, but I’ve had some variable results when making this. Always been great but can vary in sponginess. Let me know how you get on with adapting it 😀

  3. My lentil breads are never spongy, they are quite dense. But they taste so good and are just full of protein and in my budget so I am delighted with your idea to try.

    1. Glad you like this lentil bread recipe, let me know how you get on with it. I find its quite spoungy – not the same as normal bread but not super dense either. I love this recipe also as its so cheap and such a different texture to boiled lentils.

  4. Do you toast the cooled down lentil bread before you add the smashed avocado & the onion slices n tomatoes? Little confused thanks

    1. Hi Bree, no I don’t toast again – as its a flatbread I consider it toasted once out of the oven. If it isn’t toasted enough for you then you could grill it. Sorry for the confusion on this gluten free lentil bread

  5. Such a novel way of cooking lentils to make high protein toast. I was skeptical I’ll be honest but can vouch that the recipe is as good as it looks. Super cheap also!

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