It’s end of August and pumpkin starts to be in season. I picked a local pumpkin from the super market the other day and decided to create something out of it. I’ve been lately experimenting with a high protein flatbread and I decided to try what happens when I add some pumpkin puree to the batter. That’s how this high protein pumpkin flatbread recipe was born. And it’s a true winner!
This high protein pumpkin flatbread makes a healthy snack and will keep the hunger at bay! You probably want to know what makes it high in protein. The secret ingredient is red lentils. Combining red lentils with some grains (oat and wheat) yields in “complete” proteins, which provide the body with the full range of essential amino acids. And why is protein so important? Briefly said, protein is key to maintaining a strong, healthy body as well as a healthy mind.
The high protein pumpkin flatbread is not only super delicious and healthy, but it is also very easy and quick to make. Just remember to soak the red lentils in water for a few hours before you start baking and then you will need only 5 minutes to prepare the batter! And actually it’s the blender that does the work for you, so no need to make your hands dirty ;). It’s really as easy as that!
Plus, this pumpkin flatbread is dairy free and vegan, which makes it a good snack for people with these food restrictions.
You can eat the pumpkin flatbread plain or spread some butter or cream cheese on it. My daughter loved to eat the bread plain and in no seconds it had vanished from her plate :). This flatbread pairs well with this gazpacho soup or atichoke pesto as well.
- 1,5 dl/ 0.6 cup red lentils
- water for soaking (about 2,5 dl/ 1 cup)
- 2,5 dl/ 1 cup pumpkin puree (you can either cook and puree the fresh pumpkin or use canned pumpkin puree for a shortcut)
- 1,5 dl/ 0.6 cup oats
- 1 dl/ 0.4 cup wheat flour
- 3 tsp baking powder
- 1 dl/ 0.4 cup water
- 1 tsp salt
- 2 tbsp olive oil
- Soak the lentils in cold water for at least 2 hours.
- Preheat the oven to 190 Celsius/ 375 Fahrenheit degrees.
- Rinse and drain the lentils.
- Put the lentils and all other ingredients in a food processor or blender and blend 1 to 2 minutes resulting in a smooth batter.
- Prepare a cake pan by spraying the pan with a light layer of oil or place a fitted sheet of parchment paper into the pan. You can also use a silicone cake mould like I did.
- Pour the batter into the prepared pan.
- Bake the bread for 20-25 minutes, until firm to the touch and top is cracked a bit.
Hope you enjoy the high protein pumpkin flatbread!