Eden Bread

Ingredients

10½ ounces red lentils

4 or 5 large eggs

1 apple

4 or more heaped tsp ground cinnamon

1 tin (1 pound) crushed Pineapple, in own juice with no added sugar

½ tsp baking soda

½ tsp salt

300 grams red lentils

4 or 5 large eggs

1 apple

4 or more heaped tsp (30 grams or more) ground cinnamon

1 tin (450 grams) crushed Pineapple, in own juice with no added sugar (1 pound)

½ tsp baking soda

½ tsp salt

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Dietary Therapies

SCD

mSCD

IBD-AID P3

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Vegetarian

Nut Free

Soy Free

Soak the lentils in water for 12 hours.
Stir and rinse a few times via a sieve.
Let the lentils drip for a few minutes. Do not dry the lentils.
Transfer to the food processor (preferably with a large blade attachment) and purée, carefully. You may have to do this in two lots.
Scoop into large bowl.
Drain the juice from the crushed pineapple and add pineapple to the lentil puree.
Chop the apple into very small pieces and add to the mixture.
Put the eggs, salt, and baking soda into the processor and mix.
Add this batter and the cinnamon to a large bowl and mix thoroughly.
Transfer to a non-stick or buttered 7-inch (18-cm) diameter baking tin, or one with comparable volume.
Pre-heat the oven to 350°F (180°C).
Place bread tin in the center of the oven and heat for 45 minutes in a fan heated oven, or adjust accordingly for non-fan oven.
This tends to be a moist bread unless you turn it over after the first 45 minutes and continue to bake for a further period. The best kind of baking tin for this purpose is one that has a loose bottom. If you have one, turn the bread over, still in its baking tin, onto a non-stick plate (carefully!) and return to the oven for another 20 minutes. The loose bottom of the baking tin, now on top, allows moisture to escape. If you haven't one of these tins, heat for another 25 minutes.
Leave to cool before cutting.