Print

Gluten Free Cranberry Maple Lentil Loaf


  • Prep Time: 15 min
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: 6-7 1x

Description

Gluten Free Cranberry Maple Lentil Loaf {Vegan}


Scale

Ingredients

  • 2 cups cooked lentils (I used black lentils)
  • 3 tbsp chia seed
  • 1/2 cup water
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 2 tbsp olive oil
  • 1 cup whole fresh cranberries
  • 1/2 cup chopped nuts
  • 1/2 tsp sea salt
  • 1 tsp minced garlic
  • 1/4 tsp onion powder or onion salt
  • 3 thyme sprigs or 1/4 tsp dried thyme
  • 1 cup gluten free oats
  • 2 small pieces of gluten free bread
  • FOR THE MAPLE GLAZE
  • 2 tbsp dijon mustard
  • 1 tbsp olive oil
  • 1 tbsp Balsamic Vinegar
  • 1/4 cup maple syrup (see notes for substitute)
  • Dash of garlic/pepper

Instructions

  1. First, make sure your lentils are cooked. They should only take about 20 minutes or so. Follow instructions according to package or see notes for how to cook lentils.
  2. Once cooked, drain and measure out 2 cups to use in this recipe. Set aside.
  3. In another bowl, combine your chia and water, mix together and set aside to let it gel.
  4. Preheat oven to 350F
  5. Combine your lentils, seasoning, cranberries, and vegetables all in one skillet with oil.
  6. Cook on medium until onion are cooked and lentils are soft.
  7. You want to be able to mash the lentils easily. Should take about 10 minutes.
  8. Once that is cooked, turn off skillet and place everything in a large bowl. Set aside
  9. Combine your oats and bread in a food processor, grind you until you get a flour texture.
  10. Add your oat flour to your lentils and vegetable bowl, then add in your chia egg/mixture, and finally mix in the chopped nuts.
  11. Mash and mix everything together with hands or spoon and then press into a 9×5 greased baking pan.
  12. Bake at 350F for 45 minutes.
  13. While that is cooking, make your glaze.
  14. COmbine the maple syrup, olive oil, balsamic vinegar, garlic/pepper, and dijon mustard in one bowl. Whisk until smooth.
  15. Remove lentil loaf from oven and coat with maple glaze. You will probably have extra.
  16. Serve and enjoy!

Notes

Feel free to use Agave nectar instead of Maple syrup for the glaze. It works well too and is vegan friendly.

Too cook lentils, use 3 cups of liquid (water or broth) to 1 cup of rinsed lentils.
Bring to a boil, cover tightly, reduce heat and simmer for about 15-20 minutes. Drain the lentils and set aside in a bowl.

freebie!

Nourishing Superfood Bowls Cookbook 5 Free Recipes Sneak PeekSign up & get 5 FREE RECIPES from my Nourishing Superfood Bowls Cookbook

shares