Lentil Almond Loaf

You may have tried vegetarian zucchini bread - but have you tried lentil almond loaf? This no-bake, nut-based bread is full of vegetables, nutrients, and is a delightful treat that's healthy, satisfying, and bursting with flavor. This is great to make ahead as an easy raw breakfast, too! Try it raw!

Ingredients

• 2 cups soaked lentils
• 1 tsp garlic, minced
• 1/2 cup carrots, shredded
• 1/2 cup tomato, diced (optional)
• 1/2 cup parsley, chopped
• 1/2 cup celery, chopped
• 1/2 cup red onion, chopped
• 1/2 avocado (optional)
• 1 1/8 tsp Celtic Sea Salt
• 1/2 tsp herb seasoning
• 1/2 Tbsp lemon juice
• 1/4 cup oat bran
• 2 Tbsp agar agar
• 1/3 cup distilled water
• The Garnish
• 1/2 cup slivered almonds
• Cherry tomatoes
• Sliced cucumbers

Method

1. Place lentils in enough distilled water to cover and soak overnight.
2. Drain.
3. Place lentils and other ingredients in a food processor and blend until thoroughly mixed, leave in processor.
4. Place the agar agar flakes in a small pan with distilled water, mix well and bring to a boil for 1 minute, remove from heat.
5. Allow to cool slightly.
6. Turn on food processor and pour agar agar over the lentil mixture, mix well.
7. Spoon the lentil mixture onto a lightly oiled sheet of wax paper and roll into a log.
8. Tuck in the ends and place in a bread pan.
9. Refrigerate at least one hour.
10. Unwrap loaf and roll in slivered almonds until covered.
11. Place loaf on a bed of greens with cherry tomatoes and/or sliced cucumbers as garnish.