Coconut red lentil cake/bread

Ingredients for 1 servings:

• 2 small cans of coconut milk, 425ml
• 1 small can of mineral water, 425% carbonated medium
• 500 g lentils, red, ground
• 200 g raw cane sugar
• 1 tsp, heaped vanilla, ground
• 1 pinch of salt
• 1 bag of baking powder, for 500 g flour
• 200 g desiccated coconut

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 5 hours

gluten-free, egg-free, dairy-free, vegan

A 30 cm loaf pan lined with parchment paper. Whisk together the coconut milk and water until smooth, then combine the dry ingredients and add them to the pan. Stir for 3-5 minutes on medium speed, adding a little more water if necessary. Pour into a 30 cm loaf pan lined with parchment paper, shake or smooth it out. Place in a cold oven and bake at 150°C for 100-120 minutes. Do a needle test. For a change to the bread: omit the vanilla powder and sugar, except for a pinch. Instead, grind in 1 teaspoon of coriander and 3 teaspoons of salt, as described above. Or: instead of baking powder, use 1 packet of dry yeast. After pouring it into the pan, let it rest for 2-3 hours to prove. My own recipe.