Sprouted lentil cornbread. That does NOT sound like it holds much promise. But, as with all things in life, it’s what you do with it that counts.
To your standard cornbread recipe just add diced red pepper, feta and sprouted lentils. This loaf is now sliced and stored in the freezer, ready for a fabulous brunch whenever I feel like it.
I’m just wondering how it will perform as a toasted cheese sandwich. I guess there’s only one way to find out … 🙂