Nut bread topped with almond cream cheese and sprouted lentils

Before I get to the recipe, I would like to share some photos from my trip to the Southern Food and Beverage Museum this past weekend. The museum highlights the food culture of all southeastern states, stretching from Maryland to Florida and over to Texas.

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Now for the food!

My roommate has been making this amazing nut bread for months now, and this past week I finally got around to making the recipe myself. It’s from the lovely site My New Roots. Wow! Such a delicious recipe and great bread alternative for anyone who can’t tolerate gluten. I decided to add some fun toppings, including sprouting lentils (also a new experiment this week). Find the link to the nut bread recipe,  my recipe for a complete dish, and how-to for sprouting lentils below! Enjoy 🙂


Nut Bread topped with Almond Cream Cheese and Sprouted Lentils


  • 1 slice of nut bread (recipe found here)
  • 1 tbl Kite Hill almond cream cheese
  • a few slices of heirloom tomato
  • 1/2 tbl chopped scallions
  • sprouted lentils for topping (see recipe below)


  • Warm a slice of nut bread in the oven or microwave
  • Spread with cream cheese.
  • Layer on tomato slices, scallions, and sprouted lentils



Sprouted lentils


  • 1 cup lentils, rinsed


  • Rinse the lentils with water. Add them to a pot filled with enough water to cover them.
  • Leave them soaking overnight.
  • The next morning, drain the lentils and rinse. Place lentils in a colander with a clean cloth towel over top to prevent unwanted particles (dust, bugs, pet hair, anything floating around in your kitchen) from entering.
  • Let the lentils sit out on the counter, rinsing once a day for the next 3 days. The purpose of the colander is to let the excess water drain, while allowing the lentils to remain damp.
  • You should start to see the lentils sprout fairly quickly. They are ready when the sprouts have reached about 1/2″.
  • When ready, rinse the lentils one last time and cook them on the stove either by boiling or steaming. *Cooking should be kept to a minimum as you want them to stay crunchy, as well as maintain all those good nutrients.

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*I read that lentils are more susceptible to picking up bad bacteria through the sprouting process, then other legumes and grains you might sprout. It was recommended to cook them slightly before eating. I’m going to investigate this further to see what the general consensus is. Just to be safe, for now I’m cooking.

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