Have you often wondered how you can use legume flours in the kitchen?
Try making this ORGANIC GLUTEN FREE FOCACCIA WITH RED LENTILS AND RICE, with Wholemeal Red Lentils Flour Spigabuona which is gluten-free and offers a high protein content for those who wish to replace traditional wheat flours. It is an ingredient rich in minerals (especially iron), phosphorus and fibre to regularise the intestine, improve blood glucose levels and prevent cardiovascular disorders.
Protein-packed and uniquely coloured, this lentil focaccia is perfect to serve as an accompaniment to serving dishes or as a mid-day snack. We have accompanied it with an avocado and cannellini humus to further enhance its flavour.
- Preparation: 5 minutes + rising time
- Serving size: 8-10 people
- Difficulty: Easy
- Baking time: 20 - 30 minutes
All Antico Molino Rosso Spigabuona flours are:
- Without added sugar
- Without milk derivatives
- Without hydroxypropylmethylcellulose
- Organic
- Stone ground
Follow the recipe of our Health Food Coach Vanessa Lorenzetti:
INGREDIENTS
- 140 gr Wholemeal Red Lentils Flour Spigabuona
- 75 gr Wholemeal Teff Flour Spigabuona
- 10 g of psyllium peels
- 210 ml water
- 1 tablespoon extra virgin olive oil
- 6,5 gr fresh brewer’s yeast
- 3 gr of fine salt
- curry q.b.
PROCEDURE
Sift the flours into a bowl or mix them with a whisk to oxygenate them and eliminate any lumps Prepare the "liquid pre-dough", in a bowl we pour 95 g of flour and 95 ml of water where you will have dissolved the brewer's yeast.
Cover the bowl with plastic wrap and let it rest for 2 hours Now you can add the rest of the ingredients to the "liquid pre-dough" by sifting the flours. Work with a fork until you get a well mixed dough.
Cover the mold you have chosen for cooking with baking paper. Pour the mixture into the mold and let it rest for another hour. Bake the focaccia at 180°C for 20 minutes, until the surface is pleasantly golden.
Pair it with our avocado and cannellini hummus! It is very easy to make, just blend these ingredients in a kitchen blender:
- 250 g avocado (about 2 large)
- 130 g of cooked cannellini beans
- 100 ml water
- 1 clove of garlic (optional)
- half a teaspoon of ground cumin
- 1 organic lemon (juice and zest)
- salt and pepper
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