At the Veg Food Fair I discovered this amazing new line of products. They are all made from Pulses (or legumes)! Now I don’t think we give this plant family enough credit. They are all high in protein, high in fiber and they taste absolutely delicious. They also prove to be served in both sweet and savoury recipes. I am totally floored with the results I have gotten from using some of The Best Cooking Pulses – as they are truly the best. This includes pea fiber, green and yellow whole pea flour and chickpea flour. They are all lactose free, gluten free and made with Non GMO crops!
Now let’s just talk about pulses for a second…(from BCP website)
Natural Pea fiber is a highly absorptive, bland-tasting, human grade, fine vegetable fiber ground from non-GM yellow pea hulls. As a functional food for human consumption, Natural Pea fiber has commercial and nutritional advantages. As an ingredient in breads, cakes, cookies, tortillas, pasta, soups and fiber drinks, it increases fiber content, mimics wheat bran but is light in colour and bland in flavour. It increases the volume of doughs and works as a fat replacer by binding water.
Pea Flour Yellow and Green split peas are pulverized to the ideal baking particle size to produce flour.This flour improves the protein quality of wheat flour in a wide range of bakery products. It is a natural processing aid providing many benefits: keeping bakery products softer longer, improving dough machinability and reducing mixing times. It is included in many snack foods.
With all of this in mind, I knew that when I attempted to make my usual gluten free banana muffin that currently just have brown rice flour, I swapped some of the flour for some yellow split pea. Nothing like a little extra yellowness to go with the banana’s. To my surprise, these muffins came out tender, moist and delicious. I was so excited – they tasted even better than my original recipe. So I have officially welcomed pea flour into my pantry and it will have a fun time getting to know some of my other whole food based ingredients!
When discovering new products it is always good to experiment with them, but don’t be afraid. Just start by substituting in small amounts for other ingredients. Even for gluten free baking, which seems so complicated, isn’t really. You just have to practice, like anything else. If you are still a little confused – and want to experience making treats or recipes like these join me for one of my many cooking classes.
Pea-Licious Banana Chocolate Chip Muffins
What’s in it?
2 ripened bananas, mashed
6 tbsp grapeseed or melted coconut oil
¼ cup maple syrup
1 tsp salt
1 tbsp ground chia + ¼ cup applesauce (replaces 1 egg)
1 tsp vanilla
1 cup Whole Yellow Pea Flour
½ cup brown rice flour
1 tsp baking soda
1 tsp baking powder
½ cup dark (non dairy) chocolate chips
How it’s made!
1. Add oil, maple syrup, and salt to mashed banana and beat until well mixed. Add chia + applesauce and vanilla and mix well. Add remaining dry ingredients and nuts. Mix until just blended.
Pour into muffin tins lined with parchment paper cups. Bake for 20 minutes at 350 F!
If you can, use a stainless steel muffin tray, and parchment lined baking cups. If there are empty spaces left – add a touch of water to prevent burning!
