Protein bread recipe

I actually tried a simplified chana dal recipe tonight, using my wife’s “GT Xpress Meal, Snack and Desert Maker”gizmo. This kitchen appliance works like a waffle iron (having heating elements on the top and the bottom, except that the shape of the container is two smooth half circles, instead of a waffle pattern).

I used a cup of chana flour (120 grams), and gradually added about 3/4 cup water, slowly stirring with a wisk. I added two teaspoons of baking powder to the mix, and a teaspoon of Madras curry powder I bought from the Indian grocery.

This took a few minutes to prepare. I then poured it into the GT Xpress 101, and 8  minutes later, voila! The results: a perfect half circle bread that was just a little bit damp in the middle. I split the loaf (making two half-inch slices), and spread a little bit of ”Patak’s Original Brinjal Eggplant Relish (Medium spicy)” onto it. A delicious gluten-free high protein legume loaf (456 calories, one serving).

Next time I do this, I’ll double the recipe so I make two pieces of bread, using both sides of the GT Xpress.