These red lentil cheese breads are a simple, protein-rich alternative to traditional flour-based versions. Naturally gluten-free and wonderfully cheesy, they require no kneading or shaping, just blend, pour, and bake for an easy, nourishing result. Ingredients: ¾ cup (140 g) red lentils, soaked for 4 hours or overnight 2 large eggs 2 tbsp. olive oil ⅓ cup (70 g) cottage cheese 50 g yellow cheddar cheese, shredded 50 g mozzarella cheese, shredded ¼ tsp. Himalayan salt ¼ tsp. dried onion powder ¼
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These red lentil cheese breads are a simple, protein-rich alternative to traditional flour-based versions. Naturally gluten-free and wonderfully cheesy, they require no kneading or shaping, just blend, pour, and bake for an easy, nourishing result. Ingredients: ¾ cup (140 g) red lentils, soaked for 4 hours or overnight 2 large eggs 2 tbsp. olive oil ⅓ cup (70 g) cottage cheese 50 g yellow cheddar cheese, shredded 50 g mozzarella cheese, shredded ¼ tsp. Himalayan salt ¼ tsp. dried onion powder ¼
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