Cooking with - Pulse Canada
Cooking with
Pulses
Beans, Peas, LentilS & Chickpeas
Types of Pulses
Whole Green Peas
Peas
Cranberry Bean
s
Other names:
Romano, Speckl
ed Sugar,
Borlotti
Beans
eans
Red Kidney B
Split Y
Navy Beans
ellow P
eas
Other names:
White Bean, Alubias Chica
Split Green Peas
Black Beans
Other names:
Black Turtle, Preto
Whole
eas
Yellow P
French
Green Lentils
Lentils
Other name:
Dark Speckled
Great
Northern
Beans
Red Lentil
Other nam
e
s
: Masoor
ntils
t Red Le
Spli
me:
Other na
al
d
r
Masoo
Other names:
Large White,
Cannellini
Pinto Beans
hickpeas
KabunliamCes:
Large Green Lentils
Other names:
Laird-type, Masoor
1.2
Chickpeas
,
Other
li chana
o, Kabu
z
n
a
b
r
a
G
3
gram
Bengal
Desi Chickpeas
Other names:
Kala Chana and Be
ng
al gram
2.
Table of Contents
Types of Pulses ................................................. 1
Canada’s Pulse Growing Areas ................. 4
What Are Pulses?
What Are Pulses? ............................................ 5
Top 10 Ways to Eat Pulses ............................. 6
Better Nutrition ............................................... 7
Healthy Outcomes .......................................... 7
Environmental Sustainability .......................... 8
Buying, Storing
& Cooking Pulses ........................................... 9
Soaking Tips and Methods ............................... 9
Cooking Tips and Methods .............................. 9
Cooking Times and Methods ........................ 10
Pulse Purée and Pulse Flours ........................ 10
Canada’s Pulse Growing Areas
Celiac Disease &
The Gluten Free Connection ................... 11
Gluten Sensitivity ............................................ 11
Nutrition & the Gluten-Free Diet ............... 12
Using Pulses in Gluten-Free Baking
Discover an affordable, nutritious and versatile food-pulses. Enjoyed by many cultures around the
world, pulses contribute to wonderful main dishes, side dishes, soups, salads, appetizers, snacks
and even baked goods! Explore new ways to include pulses in your family’s diet.
This book also contains tips on buying and preparing pulses, information on their health benefits
and many delicious pulse recipes.
Benefits of Baking with Pulses ..................... 13
Gluten-Free Baking ....................................... 13
Using Xanthan Gum ....................................... 14
Recipes
Recipe Index ................................................... 16
Beverages ......................................................... 17
Appetizers ....................................................... 19
Soups & Salads ................................................ 21
Main & Accompaniments ............................. 27
Baking & Desserts ......................................... 35
YUKON
TERRITORY
NORTHWEST
TERRITORIES
NEWFOUNDLAND
& LABRADOR
NUNAVUT
BRITISH
COLUMBIA
SASKATCHEWAN
ALBERTA
MANITOBA
ONTARIO
PRINCE
EDWARD
ISLAND
QUEBEC
NOVA SCOTIA
NEW BRUNSWICK
3.
Bean growing regions
Pea growing regions
Chickpea growing regions
Lentil growing regions
4.
What are Pulses?
Top 10 Ways to Eat Pulses
See tip #2 below! See page 29 for the recipe
What are pulses?
Who should eat pulses?
Pulses are the edible dried seeds of legume crops. The name
“pulses” comes from the Latin word “puls”, meaning thick soup
or potage. Common pulses include:
Everyone can benefit from eating pulses. Pulses are high in protein,
fibre and complex carbohydrates, and low in fat. These nutrients make
pulses an important part of any healthy diet.
• Dry peas • Dry beans • Lentils
Pulses have additional benefits for people who:
• Chickpeas
Pulses do not include fresh green beans or peas. Soybeans and
peanuts are related to pulses because they are also the edible
seeds of podded plants, but they have a much higher fat
content than pulses, which contain virtually no fat.
✓Are overweight
✓Have high blood
cholesterol levels
✓Have diabetes
✓Tend to be
constipated
✓Have celiac disease
✓Are vegetarians
How many pulses should I eat?
Interested in eating more pulses? Eat a ½ cup or 100 grams of beans,
peas, lentils or chickpeas to improve nutrition and your overall diet
quality. A ½ cup of pulses provides meaningful contributions to
recommended daily intakes of many nutrients such as protein and
fibre, and vitamins and minerals, like iron potassium and folate.
For ideas on how to add pulses to any diet, see
‘Top 10 Ways To Eat Pulses’ on page 6.
Black Bean Burgers, page 32
Pulses are included as a recommended food choice in almost all national food
guides. To streamline the recommendations, an international Expert Panel of
nutritional scientists/dietitians was established to develop an opinion on an amount
of pulses to consume. The panel determined that consuming ½ a cup of pulses
a day could provide added nutrition in the context of varied dietary patterns and
nutritional challenges around the globe.
1. Include ⅓ cup (75 ml) of cooked black, white
or cranberry beans with an omelette
to add protein and fibre.
2. Add 1 cup (250 ml) of whole or puréed lentils
to your spaghetti sauce instead of ground beef.
This lowers the fat while adding fibre.
3. Add ½ cup (125 ml) of lentils to quesadillas
along with other fillings you enjoy.
4. Mix ½ cup (125 ml) black beans into 1 cup
(250 ml) of your favourite salsa. Add
some chopped cilantro and a squeeze of
lime juice for an easy party dip.
6. Add ½ cup (125 ml) of cooked pulses to
soups. This works best for broth-style soups.
7. When making your favourite pizza, add
a handful of black beans to your usual
pizza toppings.
8. Replace half the butter or oil when baking
with a lentil purée to lower the fat.
9. Include 1 cup (250 ml) of chickpeas to any
salad for a different twist.
10.Serve hummus with carrots, celery and
other vegetables for a healthy snack.
5. Drain and purée 1 cup (250 ml) of canned
lentils with your favourite herb and use as a
sandwich spread.
Did you know? Glycemic Index is a scale that ranks carbohydrate-rich foods by how much they raise blood
5.
glucose levels compared to a standard food (glucose or white bread). Pulses are low GI foods like 100% whole
wheat bread and bran cereals1 . 1 Reprinted with permission from the Canadian Diabetes Association.
6.
Health, Nutrition & Environmental Benefits
Pulses contribute to
Better Nutrition
All foods we eat are made up of nutrients like carbohydrates,
protein, fat, vitamins and minerals. Eating pulses helps you get the
right amount of each nutrient, which contributes to good health.
Pulses are high in protein, especially compared to
other plant foods.
In fact, pulses have 2-3 times more protein than cereal grains like
rice, corn and wheat. For example, you would have to eat 2 cups of
rice or corn or 1 cup of quinoa to get the same amount of protein
that is in ½ a cup of lentils.
Eating a variety of plant foods can provide you with high levels of
good quality protein. Dishes that pair a pulse with a cereal grain like
hummus with pita bread, beans with corn, or lentils with rice are
great examples of traditional plant food partners that together are a
source of quality protein.
Pulses are also high in the good types of
carbohydrates - like fibre and healthy starches.
These types of carbohydrates give you energy that lasts between
meals, help with digestion, and keep your heart healthy. One cup
of cooked pulses gives you more than half the amount of fibre you
need for the entire day. You would have to eat 2 cups of bran flakes,
4 cups of oatmeal or 8 slices of whole wheat bread to get the same
amount of fibre as is found in 1 cup of beans.
87.
The chocolate brownies featured on page 36 use black bean flour
and are a good example of how you can add fibre to your favourite
dish or treat.
Pulses provide important vitamins and minerals
with only small amounts of sugar and fat.
Iron, potassium and folate are just some of the essential vitamins
and minerals that pulses provide. Pulses are also an excellent protein
source for those living with celiac disease or gluten sensitivities.
Packed full of the protein, fibre, vitamins and minerals that you need
to stay healthy, pulses are your partner for better nutrition.
Pulses help maintain healthy blood sugar levels,
which can help prevent or manage diabetes.
Eating pulses does not cause blood sugar levels to rise as much as
sugary or starchy foods that are low in fibre. Maintaining normal
blood sugar levels reduces the risk of developing diabetes and helps
people with diabetes avoid further health problems.
Pulses are a heart healthy food choice.
Pulses are low in saturated and trans fats and high in soluble fibre.
Research has shown that eating pulses can lower cholesterol,
reduce blood pressure and help with body weight management,
which are all risk factors for heart disease.
Pulses contribute to
Diets rich in pulses can help reduce the risk of certain diseases. In
fact, diet recommendations from cancer, diabetes and heart health
organizations all include pulses, and they are a key component of
well-known diets like the Mediterranean diet.
The protein and fibre in pulses is good for weight management,
because these nutrients make you feel fuller longer. The
carbohydrates in pulses take longer to break down so they provide
you with longer lasting energy. They also increase good bacteria in
your digestive system, which helps aid healthy digestion.
Did you know? Pulses have a relationship with the soil that converts nitrogen in the air into a fertilizer that crops can use.
Environmental Sustainability
You can have a positive impact on the environment every time you
step into your kitchen or go to the grocery store – just eat pulses!
Pulses are a low carbon footprint food.
Greenhouse gas emissions from agriculture, in large part, come
from nitrogen fertilizers. Pulses only require a small amount
of fertilizer to grow, because they have a relationship with soil
bacteria that convert the nitrogen in the air into a fertilizer that
crops can use. This means that farmers need to add little or no
nitrogen fertilizer to their pulse crop.
Pulses are a water-efficient source of protein.
HEALTHY OUTCOMES
Consuming pulses can help maintain good health.
Pulses contribute to
Visit pulses.org
for more information on
pulses & to see pulse recipes
from around the world
They use ½ to ⅓10 the amount of water that it takes to produce
other sources of protein. Pulses can also help farmers adapt to
climate change, because different types of pulses can be grown
in almost any farming system - wet or dry, and in cold or hot
regions of the world.
Just as pulses are full of nutrients that are good
for humans, they are also good for the soil.
They produce different compounds that feed microorganisms
in the ground. This process improves soil health, which benefits
other crops that grow in rotation with pulses. After pulse crops
are harvested, they leave behind nitrogen-rich crop residues that
provide extra nutrients for the next crop that is grown, so crops like
wheat often grow better when they are planted after a pulse crop.
8.
Buying, Storing & Cooking Pulses
Buying, storing and cooking pulses
Cooking tips and methods
You can find most pulses in grocery stores, organic food stores
and bulk food stores. Look for pulses in the ethnic, bulk or
canned food sections. They are also found in soups or in the
baking ingredients aisle.
• Make sure your saucepan is big enough, as pulses double or
triple in size during cooking.
When buying dry pulses, look for:
• Brightly coloured seeds
• Uniform size
• Smooth skins without chips or shriveled seed coats
Dry pulses will keep for years if stored in tightly-covered
containers in a cool, dark, dry place, but the longer a pulse is
stored, the drier it becomes, which increases the cooking time.
Canned pulses are convenient, because they are ready-to-use.
Always rinse and drain canned pulses before using to reduce any
sodium added during the canning process. Canned pulses store
well in cool, dry places and may be stored up to one year.
Cooked pulses can be stored in the freezer for up to 6 months
Separate cooked pulses into 1 or 2 cup (250 or 500 ml) portions
and lay flat in freezer bags or small containers.
Soaking tips and methods
• Be sure to check all dry pulses before rinsing or soaking.
Remove pulses with shriveled or broken skins or the
occasional pebble or twig.
• Dry beans, whole peas and chickpeas must be soaked
because their skins do not readily absorb water.
• Dry lentils and split peas do not need to be soaked just rinse before cooking.
For every 1 cup (250 ml) of pulses, soak with 3 cups (750 ml) of
water. Whole peas can be soaked for 1-2 hours. Beans and whole
chickpeas require longer soaking than whole peas (min. 4 hours,
or preferably soak for 8 hours or over night).
Always discard the soaking water by putting pulses into a strainer
and rinsing them well. This process washes away the excess
carbohydrates and sugars that cause gas.
• To prevent foaming, add 1 teaspoon (5 ml) of oil to the
cooking water.
• Seasonings like garlic, onion or herbs can be added while
cooking pulses.
• Always cook pulses slowly, as cooking them too quickly can
break the seed coats.
• Cooking time guidelines are provided on page 10. Note that
cooking times may vary based on a number of factors, including
age of the pulses, elevation, and water hardness. The intent is to
cook pulses until they are tender. To achieve optimal cooking,
pulses can be tested as they near the prescribed cooking time.
• Tomatoes, vinegar or other acidic ingredients should be avoided
until pulses are tender. Acids slow the cooking process.
• Beans naturally have a toxic compound in them called
phytohemagglutinin. This is destroyed by adequate cooking.
For slow cooker recipes, pre-soaked beans should be boiled for
10-12 minutes in fresh water before adding to the crock pot.
• Using baking soda to aid in cooking pulses is not recommended.
If hard water is your only choice and you need to add baking
soda, limit the amount to 1/8 teaspoon per 2 cups (0.5 ml per
500 ml) water.
Cooking Methods & Times for Dry Pulses
Beans
Whole Peas
Split Peas
Whole Lentils
Split
Lentils
Whole
Chickpeas
Split
Chickpeas
Rinse
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Soak
Yes
Yes
No
No
No
Yes
No
Amount of water
per 1 cup (250 ml)
dry pulses
2½-3 cups
(625 to 750 ml)
2½-3 cups
(625 to 750 ml)
2 cups
(500 ml)
2½-3 cups
(625 to 750 ml)
2 cups
(500 ml)
2½-3 cups
(625 to 750 ml)
2 cups
(500 ml)
Cooking time
1-1½ hrs
1½-2 hrs
45 min
10-30 min
5-15 min
1½-2 hrs
½-1 hr
Pressure cook time
(at 15 psi)
8-12 min
5-7 min
No
No
No
12-15 min
5-7 min
Yield from 1 cup
(250 ml) dry pulses
2½ cups
(625 ml)
2½ cups
(625 ml)
2 cups
(500 ml)
2½ cups
(625 ml)
2 cups
(500 ml)
2½ cups
(625 ml)
2 cups
(500 ml)
* Pressure cook times are for pulses that have been pre-soaked and are based on the “quick” or “cold water” release method,
in which the pressure cooker is placed in cold water after removing from the burner to lower pressure. If a “natural” release
method is used instead (pressure is left to fall on its own), the cooking times need to be reduced.
Pulse purée
Benefits of using pulse flours:
Purées are useful for dips and some baked foods.
• You can create high protein, high fibre snacks using
pulse and wheat flour blends
• Pulses are naturally gluten free
• Pulses are low in fat, and have no trans-fat.
• Pulses are easy to blend and incorporate into a range of
recipe applications (sweet & savoury, cooking & baking)
• Pulses can enhance juiciness in meat applications, moisture
content in baked goods, and crispiness in breadings
• Pulses can extend or substitute a portion of meat in a
recipe, which may also increase juiciness
To make a purée:
Soaking Method
Directions
Long, cold soak or
overnight
• Let stand 12 hours or
overnight in refrigerator
Quick soak
• Bring pulses and water to boil in a saucepan
• Boil gently for 2 minutes
• Remove from heat, cover,
and let stand for 1 hour
Microwave soak
• Combine pulses and water
in microwavable dish
• Cover and microwave on
high for 10-15 minutes
• Let stand for 1 hour
• Place cooked or rinsed and drained canned
pulses into a food processor.
• For every 1 cup (250 ml) cooked pulses, add
¼ cup (50 ml) water.
• Blend to make a smooth purée, with a consistency like
canned pumpkin.
• If needed, add 1 additional tablespoon (15 ml) of water at a time.
• Purées can be frozen in plastic bags and kept for several months.
Pulse flours can be included in the following foods (to name a few):
Pulse flours
Pulse flours can be found in some grocery stores, bulk food stores
and ethnic or specialty markets. Bean flour and chickpea flour are
most commonly available. Pulse flours can be used in a variety of
recipes. They are a great ingredient to use in gluten-free recipes
or to boost levels of fibre.
The recipes in this book were developed using pulse flours from
Best Cooking Pulses and Bob's Red Mill.
9.
• breads, cakes, muffins, cookies
• bagels, tortillas, crackers
• pastas and noodles
• sweet and savoury crusts
• blended meat dishes (meatloaf, meatballs, stuffing)
• soups and sauces
• extruded snacks
10.
Celiac Disease & the Gluten-Free Connection
Celiac disease is an inherited autoimmune disorder that
affects 1:133* people. This digestive disease is triggered by the
consumption of gluten - a protein found in wheat, rye and
barley grains. When someone with celiac disease ingests gluten,
the lining of the small intestine is damaged and important
nutrients such as iron, calcium, vitamin D and folate cannot be
absorbed. Gluten not only affects the gastrointestinal system
but many other organ systems in the body. This can cause a wide
range of symptoms that vary from one person to another. Some
people can have numerous symptoms while others may only
have a few symptoms.
Symptoms of celiac disease can include nausea, bloating, gas,
abdominal pain, diarrhea or constipation (or both), lactose
intolerance, weight loss, mouth ulcers, extreme fatigue,
irritability, bone and joint pain, easy bruising of the skin, swelling
of the ankles and hands, menstrual irregularities, elevated liver
enzymes, migraine headaches, depression, ataxia (balance and
coordination difficulties), neuropathy and a skin condition called
dermatitis herpetiformis. Children may also have delayed growth,
dental enamel defects and concentration and learning difficulties.
*According to the Canadian Celiac Health Survey
Gluten Sensitivity
Some individuals may be sensitive to gluten but do not have
celiac disease. This is referred to as gluten sensitivity or nonceliac gluten-sensitivity (GS). Unlike celiac disease, GS is not
an autoimmune disorder nor does it cause damage to the small
intestine. However, symptoms are highly variable and may often
be similar to celiac disease making diagnosis a challenge.
The treatment for GS is also a gluten-free diet.
Further research about GS is needed in order to better
understand the condition and its management.
The gluten-free diet
Many foods are naturally gluten-free including plain meat,
poultry, fish, eggs, nuts, seeds, pulses, milk, yogurt, cheese,
vegetables and fruits. A variety of gluten-free grains, flours
and starches can be substituted for wheat, rye and barley.
A growing number of gluten-free ready-to-eat baked
products, baking mixes and flours, hot and cold cereals,
crackers, snack foods, entrées, soups, pastas, sauces and snack
bars can be found in health food and grocery stores, as well as
from online retailers.
11.
Untreated celiac disease can lead to nutritional deficiencies
including anemia and osteoporosis, infertility (in both women
and men), miscarriage, development of other autoimmune
disorders and intestinal cancer.
The only treatment for celiac disease is a strict gluten-free diet.
All forms of wheat, barley and rye must be eliminated. This
includes kamut, spelt, einkorn, emmer, faro, durum, triticale,
semolina, bulgur and couscous, barley malt, barley malt extract,
barley malt flavour, malt vinegar, as well as barley-based beer,
ale and lager.
Gluten is found in a wide variety of foods such as breads and
other baked goods, cereals, pastas, soups, prepared meats
(e.g. luncheon meats, hot dogs, burgers, imitation seafood),
sauces, salad dressings, seasonings, snack foods, flavoured
coffees and herbal teas, candies (e.g., licorice, chocolates,
chocolate bars), as well as some supplements and medications.
Pulses are naturally gluten-free, making them
the perfect addition to the diets of people
with celiac disease.
• Arrowroot
• Buckwheat
• Corn
• Flax
• Indian rice grass
(Montina™)
If you eat rice regularly
try mixing half with pulses.
This will provide a complete
protein as well as boost the
fibre, mineral and vitamin
content of your diet.
Many gluten-free products are made with refined flours and starches such as white
rice flour, tapioca flour, potato starch and cornstarch. These are low in fibre, protein,
iron, B vitamins and other nutrients. Also, these products are not usually enriched
with vitamins and minerals like gluten-containing baked items, cereals, pastas and
flours. Gluten-free products are also often higher in sugar, fat and calories.
Adding pulses can boost the nutritional quality of gluten-free foods. Pulses are rich
in fibre, protein, vitamins and minerals, and are low in fat - the perfect addition to
the gluten-free diet! See how pulses and pulse flours compare to rice flours in the
table below.
Nutritional composition of pulses and white and brown rice
(per 1 cup/250 ml cooked)
Nutrients
Units
Black
Beans
Navy Beans
Chickpea /
Garbanzo
Beans
Whole
Lentils
Dehulled
Split Yellow
Peas
White Rice
(Enriched)
Brown Rice
Protein
g
15.2
15.0
14.5
17.9
16.4
4.6
5.0
Fibre
g
15.0
19.1
12.5
16.0
16.3
1.4
3.5
Carbohydrate
g
41
47
45
40
41
41
45
Iron
mg
3.6
4.3
4.7
6.6
2.5
2.9
0.8
• Quinoa
Calcium
mg
46
126
80
38
27
30
20
• Rice
(black, brown, sweet,
red, white & wild)
Zinc
mg
1.9
1.9
2.5
2.5
2.0
0.6
1.2
Thiamin (B1)
mg
0.42
0.43
0.19
0.34
0.37
0.34
0.19
Gluten-free grains, flours and starches
• Amaranth
Nutrition & the gluten-free diet
• Pulse flours
(bean, chickpea /garbanzo,
lentil & pea)
• Rice bran
• Mesquite flour
• Rice polish
Riboflavin (B2)
mg
0.10
0.12
0.10
0.15
0.11
0.03
0.05
• Millet
• Sorghum
• Nut flours
(almond, hazelnut, pecan)
Niacin (B3)
mg
0.9
1.2
0.9
2.1
1.7
3.6
3.0
• Soy
Pyridoxine (B6)
mg
0.12
0.25
0.23
0.35
0.10
0.25
0.28
Folate
mcg
256
255
282
358
127
128
8
• Potato flour
• Potato starch
• Sweet potato flour
• Tapioca
(cassava/manioc)
Dehulled : the outer layer (hull) is removed
12.
Using Pulses in Gluten-Free Baked Recipes
Using xanthan gum
Gluten-free baked goods may require xanthan gum or guar gum to prevent crumbling. These gums perform the function of gluten and
are essential for success, so don’t omit them.
Be sure to follow the recommended times for mixing, blending or beating. Since gluten-free baked items have no gluten, there is no
worry of over-working the gluten. The extra time needed to work the batter will help the xanthan gum complete its task as a thickener
and binder.
Oatmeal-Coconut Raisin Cookies, page 44
Pizza Crust, page 28
Blueberry-Lemon Quick Bread, page 37
Benefits of baking with pulses:
• Using pulses and pulse flours in baking can boost the protein,
fibre and vitamin and mineral content of foods.
• The high fibre content and moisture from pulses extends the shelf
life of baked goods.
• The high protein content of pulses improves the texture of
baked goods.
• Baked goods may be heavier and more dense when made with pulses,
while crusts are smoother and remain fresher for a longer time.
Gluten-free baking tips
Where?
How Much?
Cookies
¼ tsp (1 ml) per cup (250 ml) of flour
Cakes
½ tsp (2 ml) per cup (250 ml) of flour
Muffins, Quick Breads
¾ tsp (4 ml) per cup (250 ml) of flour
Bread
1 to 1½ tsp (5 ml - 7 ml) per cup (250 ml) of flour
Pizza
2 tsp (10 ml) per cup (250 ml) of flour
•To measure flour, whisk it in the canister a few times to aerate it
•Baking recipes work best with cow’s milk or milk substitutes
•Many gluten-free baked good recipes call for more than one
•To avoid cross-contamination with other gluten-containing
•The high moisture content of pulse purées may require longer
•When baking gluten-free breads and rolls, it is important to
and then lightly spoon it into a measuring cup before leveling it
off with a knife. Don’t use the measuring cup as a scoop; you’ll
get up to 20% more flour in the recipe which can result in dry
baked items.
grains and flours, buy gluten-free flours and pulses in sealed
packages rather than in bulk bins. We used flours from Best
Cooking Pulses and Bob’s Red Mill to develop the recipes in
this booklet.
•To replace unsalted butter with dairy-free margarine or buttery
spread – both contain salt – you may need to reduce the salt
in the recipe by 25%. Be sure to read the labels to make sure
these dairy substitutes are appropriate for your diet.
• Although low-calorie margarines or buttery spreads may be used
in cooking, they are not appropriate for baking because their
higher water content can upset the balance between liquid
and dry ingredients.
13.
made from coconut, hemp, nuts, rice, or soy. Fat-free or
unsweetened versions of these dairy substitutes are not
recommended because they lack enough oil and sugar
necessary for pleasant taste and texture.
baking times.
•Pulse flours absorb more moisture than other flours. More liquid
or eggs may be necessary in baking.
•Don’t leave gluten-free baked items in the pan to cool for too
long. They will get a soggy bottom. Lift them out of the pan and
let them finish cooling on a cooling rack.
•Xanthan gum is a very common ingredient in gluten-free baking.
Make sure to follow amounts listed exactly, as using too much
could lead to chewier, denser products, while using too little
could result in a crumbly product.
type of flour. The reason for this is because different glutenfree flours have different ratios of proteins and starches, not to
mention flavours. Combining flours helps produce optimal end
products in texture and taste.
use pans with sides or walls. This helps to keep the ‘normal’
shape of breads or rolls made without gluten. Gluten normally
helps form and keep the classic round shapes of bread loaves
and buns. Without the walls on the pan, the gluten-free bread
or rolls you are attempting to make will most likely fall flat.
Nonstick (gray, not black) metal pans are best for breads,
muffins, cakes and cupcakes.
•Some recipes call for the batter to sit for 10-20 minutes.
The reason for doing this is to give the baking powder/soda a
chance to rise.
Gingerbread Cupcakes, page 43
Brown rice flour blend *
1½ cups (375 ml) brown rice flour
1½ cups (375 ml) potato starch
1 cup (250 ml) tapioca flour (also called tapioca starch)
Blend thoroughly. Store, tightly closed, in dark, dry place.
* Recipes using this flour blend are found on
pages 35, 37, 38, 39 & 43
14
Recipe Index
BEVERAGES
Mains & Accompaniments
BAking & Desserts
Pina Colada White Bean Smoothie. . .... 17
Crepes.......................................... 27
Cornbread. . ................................... 35
Green Lentil Power Smoothie .........18
Mexicana Chili.............................. 27
Baked Biscuits.............................. 35
Citrus Berry Shake with Lentils........18
Gluten-Free Pizza Crust............... 28
Chocolate Brownies . . .....................36
Black Bean Pizza........................... 28
Pumpernickel Bread...................... 37
Roasted Chickpea Snack. . .............. 19
Chunky Tomato Sauce
with Lentils .................................. 29
Blueberry Lemon Quick Bread......... 37
Tex Mex Bean Bites.. ...................... 19
Chicken & Chickpea Stew.. ........... 29
Chickpea Hummus. . ...................... 20
Chicken Cassoulet.........................30
Banana Bread Mini Loaves............... 38
5-Minute Dips.............................. 20
Gluten-Free Shake & Bake.............30
Appetizers
Soups & Salads
Yellow Split Pea Soup. . ................... 21
Beet & Bean Borscht..................... 21
Thick & Hearty Red Lentil Soup.. ..... 22
Magnificent Minestrone............... 22
Zesty Gazpacho.. ........................... 23
Greek Lentil Salad........................ 23
Chickpea Pasta Salad.................... 24
Black Bean & Corn Summer Salad..... 24
Lazy Perogy................................... 31
Meatloaf........................................ 31
Black Bean Burgers. . ..................... 32
Bean Lasagna................................ 32
Ocean Perch with
Citrus Lentil Herb Sauce................ 33
Whipped Potatoes with
White Kidney Beans ..................... 33
Three Bean Bake........................... 34
Refried Pinto Beans. . .................... 34
Mixed Pulse Salad with
Cider Maple Vinaigrette. . ............... 25
Cranberry Orange Muffins . . ..........39
Breadsticks................................... 40
Oatmeal-Berry Bars..................... 40
Lentil Granola Bars . . ...................... 41
Apple Crisp . . .................................. 41
Applesauce Spice Layer Cake. . ..... 42
Chocolate Cake............................ 42
Gingerbread Cupcakes................. 43
Peanut Butter Cookies................. 43
Chocolate Chip Oat Cookies....... 44
Speckled Chocolate
Chip Cookies................................ 44
Creamy Blueberry &
Lentil Lime Popsicles.................... 45
Quinoa & Lentil Salad Wraps........ 26
These recipes have been tested to make
sure they will work for you and your
family. You will find many quick and easy
recipes along with some that require more
preparation. The one thing they all have in
common is that they are delicious and full
of nutrients! If you would like more recipes
or more information on pulses, visit
Savoury Mediterranean Muffins.......39
Anise Apricot Biscotti.................. 45
Green Split Pea Salad with
Rice & Cranberries.. ....................... 26
Recipe Notes
Pumpkin Bread............................. 38
Look for these symbols in the recipes that follow
Vegetarian Choice
Gluten Friendly
pulses.org
Percent daily values (%DV) are based on a 2,000 calorie diet. Recipe analyses use ¼ tsp salt when
specific measurements are not included. Optional ingredients are not included in the analysis.
High Fibre
(4 grams or more per serving)
16.
Beverages
Pina Colada
White Bean
Smoothie
Servings: 4-6
Total preparation time: 5 minutes
2 cups (500 ml) pineapple juice
1 can (400 ml) light coconut milk
½ cup (125 ml) mashed ripe banana
1 ½ cups (375 ml) crushed ice
½ cup (125 ml) vanilla Greek yogurt, fat free
2 tbsp (30 ml) honey
1 tbsp (15 ml) fresh lime juice
1 cup (250 ml) cooked white beans, rinsed well
1) Place all ingredients into a blender and
purée until smooth.
2) Pour into glasses, garnish with a slice of lime
& serve immediately.
Preparation time: 5 minutes
Green Lentil
Power Smoothie
Citrus Berry Shake
Servings: 4-6
Servings: 4-6
½ medium cucumber, chopped
1 cup (250 ml) chopped kale, spines removed
¾ cup (185 ml) cooked green or red lentils
1 whole apple, cored and chopped
1 medium banana, peeled and chopped
½ cup (125 ml) cold water
¾ cup (190 ml) crushed ice
½ cup (125 ml) vanilla Greek yogurt
3 tbsp (45 ml) honey
3 tbsp (45 ml) lemon juice
2 tsp (10 ml) spirulina powder (optional)
2 cups (500 ml) ripe strawberries, chopped
1½ cups (375 ml) ripe blueberries
1 cup (250 ml) cooked red or green lentils
1½ cups (375 ml) crushed ice
¾ cup (190 ml) plain Greek yogurt
3 tbsp (45 ml) lemon juice
3 tbsp (45 ml) honey
2 tsp (10 ml) vanilla extract
1) Place all ingredients into a blender and puree until smooth.
Note: The sweetness, acidity
and texture can be adjusted
by adding more or less of the
honey, banana, lime juice and
ice. Be sure to rinse the cooked
beans under water to keep their
flavour neutral. If the smoothie
sits for a long period of time
it will separate. If this occurs,
blend it quickly before serving.
17. Beverages
Nutrients Per Serving
2) Scrape down sides and blend again. Serve immediately.
1 cup (250 ml)
Calories Total Fat
179 kcal
6g
Saturated Fat
3g
Cholesterol Carbohydrates 1 mg
28 g
Fibre 3.8 g
Sugar Protein Sodium 1
Potassium 17 g
6g
8 mg
424 mg
Preparation time: 5 Minutes
Nutrients Per Serving
140 kcal
2g
Saturated Fat 1.5 g
Cholesterol Carbohydrates 5 mg
27 g
Fibre 4g
Sugar Protein Sodium Potassium Folate 16 g
5g
20 mg
273 mg
54 mcg
1) Place all ingredients into the blender
and purée until delightfully smooth.
Garnish with blueberries.
Tip: The pectin from the berries will thicken the shake
the longer it sits. Plan to drink your shake soon after
making it or simply add a little water to thin it out.
know?
Did you ing canned
1 cup (250 ml)
Calories Total Fat with Lentils
in
and dra
m
Rinsing ay reduce sodiu
pulses m nt by 40%
conte
Recipe is from lentils.ca
Recipe is from lentils.ca
Nutrients Per Serving
1 cup (250 ml)
Calories Total Fat 220 kcal
5g
Saturated Fat
3.5 g
Cholesterol Carbohydrates 10 mg
38 g
Fibre 8g
Sugar Protein Sodium Potassium 23 g
8g
15 mg
125 mg
Beverages 18.
Appetizers
Preparation time: 5 minutes / Cooking time: 50 minutes
Preparation time: 10 minutes + 10 minutes
Cooking time: 12 minutes + 10 minutes
Preparation time: 5 minutes / Cooking time: None
Preparation time: 15 minutes / Cooking time: 14-16 minutes
Roasted Chickpea Snack
Tex-Mex Bean Bites
Chickpea Hummus
Five-Minute Dips
4 cups (1 L) cooked chickpeas OR
2-19 oz cans (540 ml) chickpeas, rinsed and drained
3 tbsp (45 ml) canola oil
½ cup (125 ml) preferred spices (cajun, curry, garlic…etc.)
6 large flour tortillas
1-19 oz can (540 ml) red kidney, black OR pinto beans,
rinsed & drained
1 cup (250 ml) chunky medium salsa
½ tsp (2 ml) chili powder (optional)
1 cup (250 ml) low-fat cheddar or low-fat mozzarella cheese, grated
¼ cup (60 ml) fresh cilantro, chopped
Sour cream (optional)
2 cups (500 ml) cooked chickpeas OR
1-19 oz can (540 ml) chickpeas, rinsed & drained
⅓ cup (80 ml) tahini paste
1 garlic clove, minced
¼ cup (50 ml) lemon juice
3 tbsp (45 ml) canola oil
½ tsp (2 ml) ground cumin
1 tsp (5 ml) salt
⅓ cup (75 ml) water
½ tsp (2 ml) hot pepper sauce
1-19 oz can (540 ml) black or navy beans*, rinsed & drained
½ cup (125 ml) fat-free ranch dressing
½ tsp (2 ml) cumin**
2 garlic cloves
Serves 8 (200 g)
1) Preheat oven to 400˚F (200˚C).
2) Combine all ingredients in medium bowl and spread
onto parchment paper or greased cookie sheet.
3) Bake for 30 minutes. Stir.
4) Bake another 20 minutes, stirring every 5 minutes.
Let cool and enjoy!
Tip: Baking on parchment paper controls
sticking to pan.
Note: Some ovens may run hotter than others.
Adjust the heat and baking time as needed.
Nutrients Per Serving
% Daily
¼ cup serving (25 g)
Value
Calories Protein Fat Saturated Fat Cholesterol
Carbohydrates
128 kcal
5g
7 g
11%
1 g
5%
0 mg
15 g
0%
5%
Fibre 3 g
12%
Sodium
Potassium
Vitamin C
Folate
Calcium
Iron
4 mg
165 mg
1 mg
75 mcg
24 mg
2 mg
0%
5%
2%
34%
2%
14%
19. Appetizers
Crunc
just the hy and spice
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Send t ay you like it
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.
Makes 24 regular bites (720 g)
1) Preheat oven to 350°F (180°C).
2) Using a 4-inch (10 cm) cookie cutter,
cut four rounds out of each flour tortilla.
Alternatively, use a 3-inch (7.5 cm)
cookie cutter to make 7 rounds for mini
muffin cups. Press the tortilla rounds
into muffin cups. If the tortillas are not
soft enough, carefully microwave the
rounds for 15 seconds or lightly brush one
side with water.
3) Bake cups for 12-15 minutes, until light
golden and crisp (these can be made
several days ahead and stored in an
airtight container).
4) While cups are baking, combine the
beans, salsa, chili powder, cheese and
cilantro into a medium bowl.
5) For regular muffin pans, spoon
1½ -2 tbsp (20-30 ml) filling
into the tortilla cups, or ½-1 tbsp
(7-15 ml) into mini cups.
6) Place the cups on a baking sheet and
bake for 8-10 minutes.
7) Serve warm with a dollop of light
sour cream.
Serves 20 (600 g)
ian
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Nutrients Per Serving
% Daily
Per 1 regular bite (30 g)
Value
Calories Protein Fat 94 kcal
4g
2 g
3%
Saturated Fat 1 g
5%
Cholesterol
Carbohydrates
3 mg
14 g
1%
5%
Fibre 2 g
8%
Sodium
Potassium
Vitamin C
Folate
Calcium
Iron
258 mg
87 mg
0 mg
51 mcg
49 mg
1 mg
11%
2%
0%
23%
4%
7%
Serves 16 (480 g)
*For lentil dip, use lentils instead of beans
**For lentil dip, use 1 tsp curry powder instead of ½ tsp cumin
1) Place all ingredients into food processor or blender.
Blend to desired consistency.
1) Place chickpeas in a blender or food processor with tahini, garlic,
lemon juice, oil, cumin and salt.
2) Purée, adding just enough water to make the mixture creamy and
smooth. Use more than ⅓ cup water if needed.
3) Add hot pepper sauce to your liking.
4) Serve in a bowl with pita cut into wedges.
Nutrients Per Serving
Per 2 tbsp (28 g)
% Daily
Value
Calories Protein Fat 36 kcal
2g
3 g
5%
Saturated Fat 0 g
0%
Cholesterol
Carbohydrates
0 mg
8 g
0%
3%
Fibre 2 g
8%
Sodium
Potassium
Vitamin C
Folate
Calcium
Iron
203 mg
69 mg
3 mg
23 mcg
27 mg
1 mg
8%
2%
5%
10%
2%
7%
Humm
great sa us makes a
ndwich
spread.
Tip: Tahini is sesame seed paste sold in the Middle Eastern food
section of your grocery store.
Unsalted, unsweetened, peanut
butter may replace tahini.
can
ip that bre
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iest p
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The eas ch as 2 gram .
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i
Nutrients Per Serving
Bean Dip %
Daily Value
Lentil Dip %
Daily Value
Bean Dip
Lentil Dip
Calories Protein Fat 44 kcal
2 g
0 g
45 kcal
3g
0 g
0%
0%
Saturated Fat 0 g
0 g
0%
0%
Cholesterol
Carbohydrates
1 mg
8 g
1 mg
8 g
0%
3%
0%
3%
Fibre 2 g
1 g
8%
4%
Sodium
Potassium
Vitamin C
Folate
Calcium
Iron
128 mg
100 mg
0 mg
37 mcg
13 mg
0 mg
137 mg
118 mg
1 mg
52 mcg
11 mg
1 mg
5%
3%
0%
17%
1%
0%
6%
3%
2%
24%
1%
7%
Per 2 tbsp (28 g)
Appetizers 20.
Soups & Salads
Preparation time: 15 minutes / Cooking time: 30 minutes
Yellow Split Pea Soup
Makes 1.5 litres
1 tbsp (15 ml) canola oil
½ cup (125 ml) onions, chopped
1½ cups (375 ml) carrots, chopped
1 cup (250 ml) ham, diced
1½ cups (375 ml) dry yellow split peas,
prepared according to package
2½ cups (625 ml) reduced sodium vegetable broth*
1 cup (250 ml) milk
Dash each of nutmeg, pepper and salt.
* Gluten friendly if you use gluten-free broth
1) In a large stock pot, heat oil. Add onions and carrots
and sauté vegetables until tender. Add ham and sauté
until heated through.
2) Purée prepared split peas in blender or food processor, adding
vegetable broth ½ cup at a time as needed to get puréed texture.
3) Add puréed peas to the stock pot, along with milk, any remaining
vegetable broth, nutmeg, pepper and salt. Continue to heat until
desired temperature is reached. Serve.
Nutrients Per Serving
1 cup (250 ml)
% Daily
Value
Calories Protein Fat 244 kcal
20 g
6 g
9%
Saturated Fat 1 g
5%
Cholesterol
Carbohydrates
29 mg
29 g
10%
10%
Fibre 4 g
16%
Sodium
Potassium
Vitamin C
Folate
Calcium
Iron
886 mg
713 mg
3 mg
80 mcg
87 mg
2 mg
37%
20%
5%
36%
8%
14%
21. Soups & Salads
Preparation time: 30 minutes / Cooking time: 1 hour 15 minutes
*
Beet & Bean Borscht
Makes 4 litres
3 tbsp (45 ml) canola oil
1 large onion, chopped
1 garlic clove, minced
2 carrots, diced
3 celery stalks, diced
3 cups (750 ml) green cabbage, shredded
3 cups (750 ml) beets, peeled and chopped
10 cups (2.5 L) reduced sodium vegetable or beef stock*
1-19 oz can (540 ml) navy or white kidney beans,
rinsed and drained OR
2 cups (500 ml) dry navy or white kidney
beans, prepared according to package
½ cup (125 ml) tomato juice
nd
2 tbsp (30 ml) lemon juice
A tasty a ssic
la
c
g
in
1 tsp (5 ml) pepper
satisfy aba!
B
m
1 bunch parsley, chopped OR
o
fr
10 dill sprigs, chopped
* Gluten friendly if you use gluten-free broth
day,
as a th in
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read
*
1) Sauté onion and garlic in 1 tbsp (15 ml)
of oil until golden and soft. Set aside.
2) In a big soup pot, sauté carrots, celery
and cabbage in remaining oil (30 ml) for
about 3 minutes. Add beets and stock
and cook about 1 hour or until beets are
slightly tender.
3) Add onions and garlic, beans, tomato
juice, lemon juice, pepper and parsley
or dill.
4) Bring to a boil. Serve.
Nutrients Per Serving
1 cup (250 ml)
% Daily
Value
Calories Protein Fat 116 kcal
7g
4 g
6%
Saturated Fat 0 g
0%
Cholesterol
Carbohydrates
0 mg
15 g
0%
5%
Fibre 5 g
20%
Sodium
Potassium
Vitamin C
Folate
Calcium
Iron
109 mg
604 mg
9 mg
70 mcg
62 mg
2 mg
5%
17%
15%
32%
6%
14%
Preparation time: 20 minutes / Cooking time: 1 hour
Preparation time: 25 minutes / Cooking time: 40 minutes
Thick & Hearty
Red Lentil Soup
Magnificent Minestrone
Makes 6 litres
Makes 4 litres
2 cups (500 ml) whole red lentils
⅓ cup (80 ml) pot barley, dried
10 cups (2.5 L) reduced sodium beef broth
1 lb (454 g) lean ground beef
1 large onion, chopped
2 carrots, chopped
2 large celery stalks, chopped
2 garlic cloves, diced
1-28 oz can (798 ml) diced tomatoes
½ tsp (2 ml) salt
¼ tsp (1 ml) pepper
Dash cayenne pepper
1 bay leaf
1) Combine lentils, barley and beef broth
in large stock pot or Dutch oven.
Bring mixture to a boil, then reduce
heat and simmer for 30 minutes.
2) Place ground beef into large frying
pan and place over medium heat.
Stir and cook until juices run clear.
3) Add beef and onion, carrots, celery,
garlic, tomatoes and remaining
ingredients, to the stock pot. Break
up tomatoes with wooden spoon.
Bring to a boil and simmer, stirring
occasionally, for 20 to 30 minutes, or
until vegetables are tender and soup
has thickened. Remove bay leaf
before serving.
Enjoy th
is so
a main d up as
Serve wit ish.
h bisc
or buns. uits
Nutrients Per Serving
1 cup (250 ml)
% Daily
Value
Calories Protein Fat 189 kcal
17 g
4 g
6%
Saturated Fat 2 g
10%
Cholesterol
Carbohydrates
17 mg
23 g
5%
7%
Fibre 4 g
16%
Sodium
Potassium
Vitamin C
Folate
Calcium
Iron
535 mg
608 mg
11 mg
128 mcg
53 mg
4 mg
22%
17%
18%
58%
5%
28%
2 cups (500 ml) short pasta of your choice, cooked
2 tbsp (30 ml) canola oil
6 garlic cloves, minced
2 large carrots, chopped
3 celery stalks, chopped
1 large yellow onion, chopped
1 tbsp (15 ml) thyme leaves, finely chopped
1 bay leaf
1-19 oz can (540 ml) white kidney or great northern beans,
rinsed and drained
1-19 oz can (540 ml) red kidney beans, rinsed and drained
1-19 oz can (540 ml) chickpeas, rinsed and drained
1-19 oz can (540 ml) diced tomatoes
1 cup (250 ml) green cabbage, shredded
ee to
2 medium zucchini, chopped
Feel fr pulses,
8 cups (2 L) reduced sodium chicken
ore
add m lace the
or vegetable broth
e
r
or p les with
1 tbsp (15 ml) pepper
ab
1) Cook pasta according to directions on
package. Cook until al dente, drain and
toss with half the oil. Set aside.
2) In a large saucepan, heat remaining
oil on high. Add garlic and sauté until
golden. Lower heat to medium and
add carrots, celery and onion. Cook
until soft, stirring often, about 10
minutes. Add thyme and bay leaf
and raise heat to high. Add beans,
chickpeas, tomatoes, cabbage,
zucchini and bay leaf. Add chicken
stock and bring to a boil.
3) Lower heat and simmer for 15-20
minutes, skimming foam from top.
4) Season with pepper and remove bay
leaf. Add cooked pasta and enjoy!
veget n hand.
ones o
Nutrients Per Serving
1 cup (250 ml)
% Daily
Value
Calories Protein Fat 128 kcal
5g
2 g
3%
Saturated Fat 0 g
0%
Cholesterol
Carbohydrates
0 mg
23 g
0%
8%
Fibre 5 g
20%
Sodium
Potassium
Vitamin C
Folate
Calcium
Iron
457 mg
389 mg
10 mg
59 mcg
48 mg
2 mg
19%
11%
17%
27%
4%
14%
Soups & Salads 22.
Preparation time: 20 minutes
Preparation time: 25 minutes / Cooking time: None
Zesty Gazpacho
Greek Lentil Salad
1½ cups (375 ml) tomato juice
1½ cups (375 ml) chopped ripe tomato
1 cup (250 ml) cooked whole lentils
1 cup (250 ml) chopped red bell pepper
1 cup (250 ml) chopped cucumber
1 tbsp (15 ml) chopped jalapeno pepper
2 tbsp (30 ml) chopped shallot
2 tbsp (30 ml) lemon juice
2 tbsp (30 ml) canola oil
2 tsp (10 ml) chopped garlic
2 tsp (10 ml) hot sauce
to taste; sea salt
1-19 oz can (540 ml) lentils, rinsed and drained
½ cup (125 ml) kalamata olives
½ cup (125 ml) onion, chopped
1½ cups (375 ml) grape tomatoes, halved
½ cup (125 ml) green peppers, chopped
1 cup (250 ml) cucumber, diced
¼ cup (60 ml) feta cheese, crumbled
¼ cup (60 ml) fresh parsley, chopped
¼ cup (60 ml) olive oil
¼ cup (60 ml) lemon juice
1 tbsp (15 ml) dried oregano
Makes 4-6 portions
1) Place all ingredients except the salt in a blender and process
until smooth in consistency.
2) Season to taste with salt and reserve in the fridge for 2-4 hours.
This will help the flavours comingle and develop. (optional)
3) Before serving, season with salt and hot pepper if needed.
4) Garnish each bowl with a dollop of sour cream and fresh
cilantro (optional).
Nutrients Per Serving
3/4 cup (175 ml) Calories Total Fat 110 kcal
6g
Saturated Fat 1.5 g
Cholesterol Carbohydrates 10 mg
12 g
Fibre 4g
Sugar Protein Sodium Potassium Folate 5g
4g
240 mg
243 mg
68 mcg
23. Soups & Salads
The pure
e
enhance d lentils
the textu
re
of the sou
p.
Recipe is from lentils.ca
4 cups (1 L) cooked corkscrew pasta, drained and cooled
1-19 oz can (540 ml) chickpeas, rinsed and drained
1½ cups (375 ml) celery, chopped
1½ cups (375 ml) carrot, coarsely shredded
1½ cups (375 ml) sweet red pepper, chopped
4 green onions, finely chopped
¼ cup (60 ml) feta cheese, crumbled
⅓ cup (80 ml) light Greek salad dressing
Serves 10 (1 kg)
1-19 oz can (540 ml) black beans, rinsed
and drained
2 cups (500 ml) frozen corn niblets, thawed
¼ cup (50 ml) fresh cilantro, chopped
¼ cup (50 ml) lime juice
2 medium tomatoes, chopped
½ cup (125 ml) onion, chopped
1 tsp (5 ml) ground cumin
½ tsp (2 ml) each salt and pepper
Note: Gluten friendly if you use gluten free pasta.
1) In a large bowl, combine pasta, chickpeas, celery, carrot,
red pepper, onion and feta. Toss lightly to mix well.
1) Combine all ingredients in a large bowl.
Serve.
2) Add dressing to pasta mixture and toss to coat well. Serve.
2) Whisk oil, lemon juice and oregano
together.
urce
is a so quick
d
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s
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Medit
Black Bean & Corn
Summer Salad
Serves 13 (1.82 kg)
1) In a large bowl, combine lentils, olives,
onion, tomatoes, green peppers,
cucumber, feta cheese and parsley.
4) Can be eaten right away or covered
and left in fridge to marinate for
2 hours before serving. Salad can
be made a day in advance.
Preparation time: 20 minutes / Cooking time: None
Chickpea Pasta Salad
Serves 10 (1 kg)
3) Add parsley to salad and toss with
dressing to coat.
Preparation time: 25 minutes / Cooking time: None
Note: Pasta mixture can be made a day
in advance.
Nutrients Per Serving
% Daily
Per 2/3 cup (100 g)
Value
Calories Protein Fat 133 kcal
6g
6 g
Saturated Fat 1 g
Cholesterol
Carbohydrates
4 mg
15 g
Fibre 3 g
12%
Sodium
Potassium
Vitamin C
Folate
Calcium
Iron
112 mg
320 mg
14 mg
110 mcg
54 mg
3 mg
5%
9%
23%
50%
5%
21%
Keep in fridge overnight and toss salad
with dressing before serving.
Nutrients Per Serving
Nutrients Per Serving
1 cup (140 g)
½ cup (100 g)
% Daily
Value
9%
Calories Protein Fat 149 kcal
5g
2 g
3%
5%
Saturated Fat 1 g
5%
1%
5%
Cholesterol
Carbohydrates
3 mg
27 g
1%
9%
Fibre 4 g
16%
Sodium
Potassium
Vitamin C
Folate
Calcium
Iron
227 mg
262 mg
40 mg
103 mcg
52 mg
2 mg
9%
7%
67%
47%
5%
14%
old
ist on an
A new tw icnic lunches
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favourit pasta salad!
need a
This salad
pa
a whoppin cks
5 grams o g
f fib
per servin re
g.
% Daily
Value
Calories Protein Fat 121 kcal
6g
1 g
2%
Saturated Fat 0 g
0%
Cholesterol
Carbohydrates
0 mg
22 g
0%
7%
Fibre 5 g
20%
Sodium
Potassium
Vitamin C
Folate
Calcium
Iron
43 mg
346 mg
8 mg
99 mcg
23 mg
2 mg
2%
10%
13%
45%
2%
14%
Soups & Salads 24.
Preparation time: 5 minutes Total time: 45 minutes
Green Split Pea Salad
Quinoa &
Lentil Salad Wraps with Rice & Cranberries
Serves 4-6
Mixed Pulse Salad with Cider Maple Vinaigrette
Serves 8-10 (8 cups prepared)
Preparation time: 10 minutes Total time: 20 minutes
1 cup (250 ml) cooked black beans
1 cup (250 ml) cooked green lentils
1 cup (250 ml) cooked chickpeas
1½ cups (375 ml) cooked pearl barley
2 cups (500 ml) baby arugula (or spinach)
1½ cups (375 ml) diced red bell pepper
½ cup (125 ml) dried cranberries, chopped
2 tbsp (30 ml) finely sliced green onion
Nutrients Per Serving
Per 1 cup (250 ml)
1) Toss prepared pulses, barley, arugula, pepper, cranberries and onion together in
a large bowl.
Calories Fat 261
10 g
2) Whisk all vinaigrette ingredients in a small bowl until fully combined.
Saturated Fat 1g
3) Toss the prepared vinaigrette with the salad. Season with salt and ground
black pepper to taste.
4) Garnish with toasted sunflower seeds and enjoy.
25. Soups & Salads
Serves 13 (1.82 kg)
1 cup (250 ml) cooked brown rice
1 cup (250 ml) cooked green split peas
½ cup (125 ml) red onion, minced
¼ cup (60 ml) dried cranberries
¼ cup (60 ml) chopped walnuts (optional)
2 cups (500 ml) cooked quinoa
1 cup (250 ml) cooked whole red or green lentils
1 whole large red bell pepper, diced
½ head small radicchio, thinly sliced
¼ cup (60 ml) toasted pumpkin seeds
1 whole green onion, finely sliced
3 tbsp (45 ml) seasoned rice wine vinegar
2 tbsp (30 ml) chopped fresh cilantro
2 tbsp (30 ml) lemon juice
1 tbsp (15 ml) olive oil
2 tsp (10 ml) whole grain mustard
½ head iceberg lettuce, leaves separated
Dressing
1 tbsp (15 ml) canola oil
1 tsp. (5 ml) sesame oil
2 tbsp (30 ml) white wine vinegar
½ tsp. (2 ml) Dijon mustard
¼ tsp. (1 ml) dried tarragon
to taste; cracked black pepper
Romaine or leafy lettuce greens (optional)
Vinaigrette
¼ cup (60 ml) apple cider vinegar
¼ cup (60 ml) canola oil
2 tbsp (30 ml) maple syrup
1 tbsp (15 ml) whole grain mustard
to taste salt & ground black pepper
¼ cup (60 ml) toasted sunflower seeds
(optional)
Cholesterol
0 mg
Carbohydrates 35 g
Fibre 8g
Sugar Protein Sodium 11 mg
7g
274 mg
1. Place all ingredients (minus the
lettuce) in a bowl and combine.
1) Cook rice and green split
peas according to package
directions, drain, and rinse.
2) Place the rice in a large bowl.
Add split green peas, minced
onion, cranberries and walnuts
(optional).
Nutrients Per Serving
3) Make the salad dressing and
pour over the salad. Serve on a
bed of lettuce as an option.
Recipe is from pulse.ab.ca
Preparation time: 15 minutes / Cooking time: 20 minutes
Per 3/4 cup (190 ml)
Calories
Carbohydrates
190 kcal
30 g
Fibre
3g
Protein
Fat
6g
5.5 g
Saturated Fat 0.5 g
Folate
Iron
Calcium
Potassium
Sodium
37 mcg
1 mg
6 mg
230 mg
17 mg
2. Fill the lettuce leaves with the
salad as you eat and enjoy.
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Recipe is from lentils.ca
Nutrients Per Serving
½ cup (100 g)
% Daily
Value
Calories Protein Fat 121 kcal
6g
1 g
2%
Saturated Fat 0 g
0%
Cholesterol
Carbohydrates
0 mg
22 g
0%
7%
Fibre 5 g
20%
Sodium
Potassium
Vitamin C
Folate
Calcium
Iron
43 mg
346 mg
8 mg
99 mcg
23 mg
2 mg
2%
10%
13%
45%
2%
14%
Soups & Salads 26.
Mains &
Accompaniments
Preparation time: 5 minutes / Baking time: 10 minutes
Preparation time: 20 minutes /
Cooking time: 6-8 hrs. on low or 4 hrs. on high
Preparation time: 10 minutes / Baking time: 25-30 minutes
Crêpes
Mexicana Chili
Gluten-Free Pizza Crust
1 egg
½ cup (125 ml) milk of choice
1 tsp (5 ml) canola oil
1 tbsp (15 ml) parsley, chopped
1 tbsp (15 ml) grated parmesan or substitute of choice
Pinch salt and pepper
½ cup (125 ml) chickpea (garbanzo) flour
1 lb (454 g) lean ground beef
1 small onion, chopped
2 garlic cloves, minced
1-28 oz can (796 ml) diced tomatoes
1½ cups (375 ml) chunky salsa
1-12 oz can (341 ml) corn niblets, drained
1-19 oz can (540 ml) black beans, rinsed and drained
¼ cup (50 ml) fresh cilantro, chopped
4 green onions, chopped
1½ cups (375 ml) tomato sauce
Dash salt and pepper
1 tsp (5 ml) ground cumin
1 tbsp (15 ml) quick-rising yeast
1 cup (250 ml) warm milk
(110ºF/43ºC) of choice
2 tsp (10 ml) sugar
⅔ cup (165 ml) white bean flour*
⅓ cup (80 ml) tapioca flour*
2 tsp (10 ml) xanthan gum
Makes six 8-inch crêpes
1) In medium bowl, whisk egg, milk
and canola oil. Continue whisking
and add parsley, parmesan, salt
and pepper.
2) Add the chickpea flour to the egg
and milk mixture and whisk until
smooth with no lumps.
3) Heat an 8-inch non-stick crêpe
pan over medium heat and lightly
grease. Using a ¼ cup (50 ml)
measure, scoop batter into hot
pan and quickly tilt the pan using a
circular motion so that the batter
evenly coats the surface.
4) Cook the crêpe for about 30
seconds, until bubbles show
on the surface and the bottom
is light brown. Loosen with a
spatula, turn and cook the other
side. Can be served plain or with
various toppings-cream cheese
and smoked salmon are delicious
on this crêpe!
27. Mains & Accompaniments
Serves 12 (3.5 kg)
Note: This recipe can be
modified for sweet fillings
such as fruit or jam. Instead
of the parsley, parmesan, salt
and pepper, whisk in 1 tsp
(5 ml) vanilla and ¼ tsp (1 ml)
ground cinnamon.
Nutrients Per Serving
1 crêpe
% Daily
Value
Calories
Protein
Fat
63 kcal
4 g
3 g
4%
Saturated Fat
1 g
3%
Carbohydrates
6 g
2
Fibre
1 g
4%
Sodium
Potassium
Folate
Calcium
Iron
Thiamin
Riboflavin
Niacin
Zinc
100 mg
117 mg
47 mcg
46 mg
1 mg
0.05 mg
0.08 mg
1 ne
0 mg
4%
3%
21 %
4%
7%
4%
5%
4%
0%
re on
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.
½ tsp (2 ml) table salt
1 tsp (5 ml) Italian seasoning
1 tbsp (15 ml) canola oil
Rice flour for dusting
Sauce and toppings of your choice
1) Place racks in bottom and middle positions of oven. Preheat oven
to 400ºF (205ºC). Dissolve yeast and sugar in warm milk for
5 minutes. Generously grease a 12-inch nonstick metal pizza pan.
2) In a medium bowl, whisk together white bean flour, tapioca flour,
xanthan gum, salt and Italian seasoning. Add yeast-milk mixture and
oil and beat with an electric mixer on medium-low until thoroughly
blended. Dough will be very soft and sticky.
2) Put beef into slow cooker. Add rest
of ingredients and stir until mixed.
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Pulses a
Black Bean Pizza
Makes 1 crust (6 slices)
1) In a medium frying pan, cook ground
beef with onions and garlic over
medium-high heat until beef is
browned. Drain excess juice.
3) Cook on low for 6-8 hours or on
high for 3-4 hours.
Preparation time: 10 minutes / Cooking time: 20 minutes
Nutrients Per Serving
1 cup (250 ml)
% Daily
Value
Calories Protein Fat 116 kcal
7g
4 g
6%
Saturated Fat 0 g
0%
Cholesterol
Carbohydrates
0 mg
15 g
0%
5%
Fibre 5 g
20%
Sodium
Potassium
Vitamin C
Folate
Calcium
Iron
109 mg
604 mg
9 mg
70 mcg
62 mg
2 mg
5%
17%
15%
32%
6%
14%
3) Place the dough on the pan and
liberally sprinkle with rice flour.
Press dough on the pan with hands,
continuing to dust dough with flour to
prevent sticking. Make edges thicker
to contain toppings.
4) Bake pizza crust for 10 minutes
on the bottom rack. Remove from
oven and add sauce and toppings.
Bake another 15 to 20 minutes
on the middle rack or until top is
nicely browned. Cut in 6 wedges and
serve immediately.
*Refer to pages 13 on how to
correctly measure flour.
Nutrients Per Serving
% Daily
1/6 of round
Value
Calories Protein
Fat 132 kcal
6 g
3 g
5%
Saturated Fat
1 g
5%
Carbohydrates
20 g
7%
Fibre
4 g
16%
Sodium
Potassium
Folate
Calcium
Iron
Thiamin
Riboflavin
Niacin
Zinc
61 mg
343 mg
86 mcg
93 mg
1 mg
0.15 mg
0.2 mg
2 ne
1 mg
3%
10%
40%
8%
7%
12%
13%
10%
11%
1 purchased thin pizza crust (12-14”/30-35 cm in diameter)
OR GF Pizza Crust to the left.
1¼ cup (300 ml) cooked black beans OR
1 - 14 oz can (398 ml) black beans, rinsed and drained
½ tsp (2 ml) hot sauce
⅔ cup (165 ml) chopped onion
1 tsp (5 ml) cumin
1 tsp (5 ml) chili powder
1 garlic clove, minced
½ cup (125 ml) salsa
1 tomato, diced
½ of a 10-ounce package frozen chopped spinach,
thawed, drained, and squeezed dry
2 tbsp (30 ml) fresh parsley (or cilantro), chopped
½ cup (125 ml) cheddar cheese, shredded
½ cup (125 ml) Monterey Jack cheese, shredded
1) Preheat oven to 375°F (190°C)
2) Place pizza crust on a baking sheet;
bake at 375°F (190°C)
for 5 minutes or until crisp.
3) Mash beans with a fork; combine beans
and next 5 ingredients (beans through
garlic) in medium bowl, stirring to
combine. Spread bean mixture over
crust, leaving a 1-inch border.
4) Spoon salsa evenly over bean
mixture; top with tomato and spinach.
Sprinkle with cheeses.
5) Bake at 375°F (180°C) for 15
minutes or until crust is lightly
browned. Garnish with parsley.
Nutrients Per Serving
Per slice
% Daily
Value
Calories Protein Fat 279 kcal
14.5 g
11 g
17%
Saturated Fat 6.7 g
34%
Cholesterol
Carbohydrates
32 mg
31 g
11%
10%
Fibre 4.3 g
17%
Sodium
Potassium
Vitamin C
Folate
Calcium
Iron
513 mg
337 mg
10 mg
100 mcg
293 mg
2.9 mg
21%
10%
17%
45%
27%
16%
Mains & Accompaniments 28.
Preparation time: 10 minutes / Total time: 1 hour
Chunky Tomato Sauce
Chicken & Chickpea Stew
with Lentils
29. Mains & Accompaniments
Note: Dish is gluten-free when you use gluten-free pasta.
1) In large sauce pan heat oil over medium
heat. Add celery, carrot and onion and
sauté until tender. Add garlic and cook
about 1 minute, stirring constantly.
Nutrients Per Serving
¾ cup (190 ml) prepared
Calories Total Fat 143 kcal
4g
Saturated Fat 0g
Cholesterol Carbohydrates 1 mg
23 g
Fibre 6g
Sugar Protein Sodium 6g
7g
145 mg
2) Add broth, spaghetti sauce, chickpeas,
kidney beans, pasta, pepper and bring
to a boil.
3) Reduce heat to low-medium and
simmer until pasta is tender, about
10-12 minutes. Add chicken to pan and
cook 5-8 minutes until chicken is done.
4) Sprinkle with parmesan cheese
and serve.
Nutrients Per Serving
1 cup (250 g)
Preparation time: 5 minutes
*
Serves 8 (2 kg)
1 tbsp (15 ml) canola oil
2 celery stalks, chopped
2 carrots, diced
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4 cups (1 L) low sodium chicken broth
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3 cups (750 ml) spaghetti sauce
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1-19 oz can (540 ml) chickpeas,
ope. or
rinsed and drained
1-19 oz can (540 ml) white kidney beans,
rinsed and drained
1½ cups (375 ml) dry short tube pasta (tubetti)
½ tsp (2 ml) pepper
8 skinless, boneless chicken thighs cut
into ½ inch cubes
½ cup (125 ml) grated fresh parmesan
2 tbsp (30 ml) canola oil
2 cups (500 ml) finely chopped onion
4 cups (1 L) finely chopped mushrooms
2 tbsp (30 ml) chopped garlic
2 tbsp (30 ml) red wine
1 can (796 ml) canned diced tomatoes
1 can (796 ml) canned crushed tomatoes
1 cup (250 ml) prepared chicken or vegetable stock
2 tsp (10 ml) honey
1 sprig fresh thyme
1 sprig fresh rosemary
2 cups (500 ml) cooked lentils
to taste salt and ground black pepper
Preparation time: 30 minutes
Cooking time: 10-12 hours on low, 6-8 hours on high
Chicken Cassoulet
Serves 13 (1 cup (250g))
Serves 8-10
1) In a large pot sauté the onions in oil
until golden on medium heat. Add
the mushrooms and garlic and sauté
for another 5 minutes.
2) Deglaze by stirring in red wine,
diced and crushed tomatoes.
Add the stock, honey and fresh
herbs. Simmer partially covered
with a lid for 45 minutes to one
hour, stirring occasionally.
3) Add the cooked lentils and bring to
a simmer. Season to taste with salt
and ground black pepper.
4) Serve on top of a bed of quinoa,
rice or on your favourite pasta.
Preparation time: 30 minutes / Cooking time: 35 minutes
% Daily
Value
Calories Protein Fat 304 kcal
20 g
7 g
11%
Saturated Fat 2g
10%
Cholesterol
Carbohydrates
27 mg
41 g
9%
14%
Fibre 7 g
28%
Sodium
Potassium
Vitamin C
Folate
Calcium
Iron
419 mg
739 mg
7 mg
121 mcg
128 mg
4 mg
17%
21%
12%
55%
12%
28%
1 cup (250 ml) dry navy beans, soaked according to package
8 bone-in chicken thighs
1 medium Polish sausage, cooked (optional)
1-10 oz can (284 ml) tomato juice
1-28 oz can (796 ml) tomatoes, halved
1 tbsp (15 ml) Worcestershire sauce*
1 tsp (5 ml) instant beef or chicken bouillon granules*
½ tsp (2 ml) dried basil
½ tsp (2 ml) dried oregano
mplete
For a co e with
½ tsp (2 ml) paprika
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½ cup (125 ml) carrot, chopped
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½ cup (125 ml) celery, chopped
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½ cup (125 ml) onion, chopped
* Gluten friendly if you use gluten-free brands
1) Boil soaked beans for 10-12 minutes.
Drain and set aside.
2) Skin chicken pieces and set aside. If
using sausage, halve it lengthwise and
cut into bite size pieces.
3) In a medium bowl, combine
beans, tomato juice, tomatoes,
Worcestershire sauce, bouillon, basil,
oregano and paprika.
4) In a 4 quart (3.78 litre) slow cooker
combine carrots, celery and onion.
Arrange chicken and sausage over
vegetables. Pour bean mixture over
chicken and sausage.
5) Cover and cook on low-heat setting
for 10-12 hours or on high-heat
setting for 6-8 hours. Serve.
Nutrients Per Serving
1 cup (250 g)
% Daily
Value
Calories Protein Fat 278 kcal
29 g
7 g
11%
Saturated Fat 0 g
0%
Cholesterol
Carbohydrates
67 mg
25 g
22%
8%
Fibre 6 g
24%
Sodium
Potassium
Vitamin C
Folate
Calcium
Iron
437 mg
680 mg
20 mg
122 mcg
89 mg
3 mg
18%
19%
33%
55%
8%
21%
Gluten-Free Shake & Bake
Makes 1 cup. Use for coating vegetables, chicken, minute steaks or
fish fillets before frying or baking to get a crisp, crunchy texture.
½ cup (125 ml) white bean flour or chickpea (garbanzo) flour
½ cup (125 ml) crushed gluten-free corn flakes or bread crumbs
1 tsp (5 ml) sea salt
1 tsp (5 ml) celery salt
1 tsp (5 ml) dried parsley flakes
½ tsp (2 ml) sugar
½ tsp (2 ml) onion powder
½ tsp (2 ml) garlic powder
¼ tsp (1 ml) paprika
¼ tsp (1 ml) freshly ground black pepper
1) Crush the cornflakes or bread crumbs
in a plastic bag with a rolling pin.
2) In a small bowl, whisk all the ingredients
together until well blended. Pour into a
shaker bag (brown paper bag or 1-gallon
re-sealable plastic bag) or put the
mix in a wide, shallow bowl and coat
the food in it.
3) Preheat oven or frying oil. Moisten
vegetables or meat with water.
4) Shake moistened vegetables or meat,
1 to 2 pieces at a time, in shaker bag.
Discard any remaining mix and bag.
5) Fry foods or bake them at 400ºF
(205ºC) in an ungreased or
foil-lined baking pan until
cooked through. Do not cover or
turn food during baking.
Nutrients Per Serving
28 g (~3 tbsp)
% Daily
Value
Calories
Protein
Fat
88 kcal
5 g
0 g
0%
Saturated Fat
0 g
0%
Carbohydrates
16 g
5%
Fibre
4 g
16%
Sodium
Potassium
Folate
Calcium
Iron
Thiamin
Riboflavin
Niacin
Zinc
625 mg
298 mg
42 mcg
50 mg
1 mg
0.2 mg
0.025 mg
1.3 ne
0.5 mg
26%
9%
19%
5%
7%
15%
2%
6%
6%
Mains & Accompaniments 30.
Preparation time: 1 hour / Cooking time: 1 hour 30 minutes
Lazy Perogy
Meatloaf
Serves 8 (2 kg)
1½ cups (375 ml) potatoes, mashed
1½ cups (375 ml) navy, pinto,
OR great northern bean purée
(see page 10)
1 cup (250 ml) low-fat cheddar
cheese, grated
2 cups (500 ml) cottage cheese
1% MF
¼ cup (60 ml) green onion, diced
1 egg, beaten
Serves 4
¼ tsp (1 ml) salt
½ tsp (2 ml) pepper
4 cups (1 L) fresh spinach, chopped
9 lasagna noodles, cooked
1½ cups (375 ml) onion, diced
¼ cup (60 ml) soft margarine
¼ lb (114 g) bacon, cooked
crisp and crumbled
1) Preheat oven to 350˚F (180˚C).
2) Spray a 9x13 baking dish with a non-stick vegetable spray.
3) In a bowl combine potatoes, bean purée and Cheddar cheese.
In separate bowl, combine cottage cheese, green onion, egg, salt
and pepper. Add spinach and mix well.
4) Place lasagna noodles on the pan bottom. Spread bean mixture
over first layer of noodles and cover with next layer of noodles.
Spread cottage cheese mixture over second layer of noodles.
Cover with the last of the noodles.
5) In a skillet, sauté onion in margarine
until translucent. Remove from heat
and spread over final layer of noodles.
6) Cover with foil and bake on middle
oven rack for 1¼ hours.
7) Remove from oven and garnish with
bacon. Bake uncovered for 5 minutes.
8) Cool for 10 min, covered, before
serving. Enjoy.
31. Mains & Accompaniments
Preparation time: 10 minutes / Cooking time: 40-45 minutes
Nutrients Per Serving
% Daily
1/8 recipe (250 g)
Value
Calories Protein Fat 425 kcal
26 g
15 g
23%
Saturated Fat 4 g
20%
Cholesterol
Carbohydrates
Fibre Sodium
Potassium
Vitamin C
Folate
Calcium
Iron
45 mg
47 g
5 g
762 mg
714 mg
11 mg
95 mcg
162 mg
2 mg
15%
16%
20%
32%
20%
18%
43%
15%
14%
1 can (8 oz) tomato sauce
¼ cup (60 ml) packed
brown sugar
1 tsp (5 ml) dry mustard
½ tsp (2 ml) chili powder
¼ tsp (1 ml) ground cloves
1 garlic clove, minced
1 tbsp (15 ml) gluten-free
worcestershire sauce
1 large egg, beaten
Preparation time: 15 minutes / Cooking time: 20 minutes
Preparation time: 25 minutes / Cooking time: 45 minutes
Black Bean Burgers
Bean Lasagna
1-19 oz can (540 ml) black beans, rinsed and drained
1 cup (250 ml) brown rice, cooked
1 small onion, chopped
2 green onions, chopped
½ tsp (2 ml) hot sauce (optional)
1 egg
¼ cup (60 ml) bread crumbs
6 tbsp (90 ml) salsa (divided)
4 hamburger buns
¼ cup (60 ml) low fat plain yogurt
4 Romaine lettuce leaves
1 avocado, sliced (optional)
2 cups (500 ml) cooked red
kidney beans OR
1-19 oz can (540 ml) red kidney
beans, rinsed and drained
½ lb (250 g) lean ground beef
1 onion, chopped
1 garlic clove, minced
13 oz can (369 ml) tomato paste
3 cups (750 ml) water
Serves 4 (1 kg)
½ cup (125 ml) lentil or
bean purée (see page 10)
½ cup (125 ml) gluten-free
bread crumbs
1 tbsp (15 ml) dried
minced onion
½ tsp (2 ml) table salt
¼ tsp (1 ml) black pepper
1 lb (450 g) extra-lean
ground beef
1) Preheat oven to 350ºF (180ºC). Lightly grease an 8x8-inch
square pan. In a small bowl, whisk together the tomato sauce,
sugar, mustard, chili powder, cloves, garlic and worcestershire sauce
until well blended.
2) In a large bowl, whisk together half of the tomato mixture, the
egg, lentil or bean purée, bread crumbs, onion, salt and pepper
until well blended. Add the ground
beef and mix with a spatula or Nutrients Per Serving
with your hands until well blended.
% Daily
Place the mixture in the pan and
¼ pan
Value
spread the remaining tomato mixture
Calories
442 kcal
on top.
Protein
38 g
3) Bake until nicely browned or until an
instant-read thermometer registers
165ºF (74ºC) degrees when inserted
into the center of the loaf, about 40
to 45 minutes. Serve immediately.
Fat
15 g
23%
Saturated Fat
6 g
30%
Carbohydrates
38 g
13%
Fibre
3 g
12%
Sodium
Potassium
Folate
Calcium
Iron
Thiamin
Riboflavin
Niacin
Zinc
828 mg
812 mg
106 mcg
90 mg
7 mg
0.28 mg
0.38 mg
12 ne
9 mg
35%
23%
48%
8%
50%
21%
23%
52%
100%
Serves 8 (2 kg)
1) In a large bowl, coarsely mash
beans with a potato masher or fork.
Add rice, onions, Tabasco sauce if
desired, egg, bread crumbs and two
tablespoons of salsa. Mix well.
2) Divide mixture into 4 and form into
patties that are about 1 inch thick.
3) Preheat oven to 350ºF (180ºC).
In a non-stick pan, cook burgers over
medium heat for 4-5 minutes each
side, or until lightly browned. Transfer
to an oven-safe tray and bake in
preheated oven for about 10 minutes.
4) In a small bowl, combine remaining
salsa and yogurt. Serve with lettuce
and avocado (if desired) as a
condiment to your burger.
Nutrients Per Serving
% Daily
1 dressed burger (250 g)
Value
Calories Protein Fat 372 kcal
18 g
5 g
8%
Saturated Fat 1 g
5%
Cholesterol
Carbohydrates
47 mg
65 g
16%
22%
Fibre 10 g
40%
Sodium
Potassium
Vitamin C
Folate
Calcium
Iron
429 mg
617 mg
7 mg
259 mcg
152 mg
5 mg
18%
16%
12%
118%
14%
35%
1 tsp (5 ml) dried basil
½ tsp (2 ml) ground thyme
½ tsp (2 ml) ground oregano
½ tsp (2 ml) salt and pepper
1 egg, slightly beaten
2 cups (500 ml) 1% cottage cheese
8 oven-ready lasagna noodles
2 cups (500 ml) part-skim
mozzarella cheese, shredded
1) Mash ¾ of the beans.
2) In large non-stick skillet, cook beef, onions and garlic over medium
heat, about 6 minutes or until beef is no longer pink and onions are
translucent. Spoon off excess fat.
3) Stir in mashed beans, whole beans, tomato paste, water, basil,
thyme and oregano. Bring to boil, reduce heat and simmer until
slightly reduced, about 15 minutes. Season with salt and pepper.
4) In medium bowl, combine egg with cottage cheese and mix well.
5) Preheat oven to 350ºF (180ºC).
6) Spread 1½ cups of meat sauce over
bottom of 13x9 inch baking/lasagna
Nutrients Per Serving
dish. Set 1 cup of sauce aside.
% Daily
Value
1/8 recipe (225 g)
Arrange 4 lasagna noodles over
sauce then coat with meat sauce
Calories 450 kcal
Protein 35 g
again. Spread half of cottage cheese
Fat 14 g
22%
mixture over meat sauce then half of
Saturated Fat 7 g
35%
mozzarella over cottage cheese.
Cholesterol
74 mg
25%
Carbohydrates 48 g
16%
7) Repeat noodles to mozzarella layer.
Fibre 8 g
32%
8) Bake until noodles are tender, about
Sodium
905 mg
38%
Potassium
934 mg
27%
40 minutes. Let stand about 10
Vitamin C
12 mg
20%
minutes before cutting.
Adding beans is an easy way to
increase fibre in lasagna.
Folate
Calcium
Iron
68 mcg
327 mg
4 mg
31%
30%
28%
Mains & Accompaniments 32.
Preparation time: 15 minutes / Total time: 35 minutes
Ocean Perch
Garlic & Herb
Whipped Potatoes
with Citrus Lentil Herb Sauce
Serves 8
1) Preheat the oven to 375ºF.
2) Combine ingredients (except the
fish) in a food processor and process
until smooth. Season to taste with
salt and black pepper.
4) Serve with your favourite sides
and enjoy.
Recipe is from pulse.ab.ca
33. Mains & Accompaniments
Nutrients Per Serving
1 fillet + 1/4 cup
(60 ml) sauce
Calories Total Fat 300 kcal
16 g
Saturated Fat 1.5 g
Cholesterol Carbohydrates Fibre
Sugar Protein Sodium Potassium Folate 145 mg
3g
5g
0g
24 g
240 mg
238 mg
48 mcg
2) While the potatoes are simmering
prepare the milk and bean mixture
by sautéing the chopped garlic and
butter in a saucepot. Add milk and
fresh herbs. Add the mashed beans
and season to taste with salt and
black pepper. Bring the mixture
back to a simmer.
3) Drain the hot cooked potatoes and
toss in the milk/bean mixture.
Whisk/mash until smooth and season
to taste with salt and pepper. Enjoy!
Refried Pinto Beans
1-14 oz can (398 ml) baked beans in tomato sauce
1 tbsp (15 ml) canola oil
½ small onion, chopped
2 garlic cloves, minced
1 tsp (5 ml) chili powder
1¾ cups (475 ml) cooked pinto beans OR
1-14 oz can (398 ml) pinto beans, rinsed and drained
⅔ cup (150 ml) low-sodium vegetable or chicken broth*
Dash both salt and pepper
¼ cup (60 ml) chopped cilantro
Serves 3 (450 g)
1-14 oz can (398 ml) kidney beans, rinsed and drained
2 cups (500 ml) onion, chopped
5 cups (1.25 L) medium diced white potatoes
(skin removed)
1 tbsp (15 ml) unsalted butter
3 cloves minced garlic
1 sprig fresh thyme
½ cup (125 ml ) 2% milk
1½ cups (375 ml) cooked white kidney beans,
mashed to taste salt & ground black pepper
1 cup (250 ml) green pepper, chopped
2 garlic cloves, minced
2 tbsp (30 ml) canola oil
1 tbsp (15 ml) all-purpose flour
2 tbsp (30 ml) molasses
1 tbsp (15 ml) reduced sodium
soy sauce
recipe
Cut this fewer
r
in half fo r freeze
o
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Nutrients Per Serving
½ cup (125 ml)
Calories Total Fat 127 kcal
2g
Saturated Fat 1g
Cholesterol Carbohydrates 5 mg
24 g
Fibre
5g
Sugar Protein Sodium 1g
5g
16 mg
Preparation time: 5 minutes / Cooking time: 10 minutes
Three Bean Bake
1-14 oz can (398 ml) lima beans, rinsed and drained
Serves 6-8
1) Cover the diced potatoes with water
in a medium pot. Add a dash of salt
and simmer the potatoes until tender.
Preparation time: 25 minutes / Cooking time: 1 hour 30 minutes
Serves 12 (1.68 kg)
with White Kidney Beans
¾ cup (175 ml) chopped fresh cilantro
¾ cup (175 ml) chopped fresh parsley
½ cup (125 ml) canola oil
¼ cup (60 ml) cooked red lentils
1 whole jalapeño pepper
¼ cup (60 ml) lemon juice
1 tbsp (15 ml) ground cumin
2 tsp (5 ml) minced garlic
to taste; salt and ground black pepper
8 (6 oz) ocean perch fillets
(or your favourite fish)
3) On a greased baking tray gently
spoon the sauce on one side of the
fillets and then turn to coat the
other side. Place the tray in the
oven and bake the fish until fully
cooked (approximately 20 minutes)
and slightly golden on top.
Preparation time: 30 minutes / Cooking time: 35 minutes
½ tsp (2 ml) ground ginger
Pinch chili powder (optional)
:
ulse Tip
Quick P beans, you
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2) Stir in garlic and chili powder and
cook 1 minute longer. Stir in beans
and chicken broth and cook until
beans are warmed through, about
5 minutes.
1) Preheat oven to 325˚F (160˚C).
2) Combine baked, lima and kidney
beans in a 2 litre casserole and
set aside.
3) In a large skillet, sauté onion,
pepper and garlic in oil until onion
is translucent.
4) Stir in flour then add molasses,
soy sauce, ginger and chili powder.
Bring to a boil. Pour over beans
and stir lightly.
5) Cover and bake 1 hour on middle
oven rack. Uncover and bake extra
30 minutes, or until thick.
1) Heat canola oil in large saucepan
over medium-low heat. Add onion
and cook until tender, about
3 minutes.
Nutrients Per Serving
% Daily
Per 2/3 cup (140 g)
Value
Calories Protein Fat 135 kcal
6g
3 g
5%
Saturated Fat 0 g
0%
Cholesterol
Carbohydrates
0 mg
24 g
0%
8%
Fibre 6 g
24%
Sodium
Potassium
Vitamin C
Folate
Calcium
Iron
383 mg
352 mg
13 mg
46 mcg
42 mg
2 mg
16%
10%
22%
21%
4%
14%
3) Mash beans with a potato masher
or the back of the wooden spoon,
adding more broth if needed.
4) Season mixture with salt and pepper
and stir in cilantro. Serve with corn
or flour tortillas, if desired. This can
also be used as a base in a layered dip.
* Gluten friendly when you use
gluten-free broth
Nutrients Per Serving
% Daily
Per 2/3 cup (150 g)
Value
Calories Protein Fat 255 kcal
14 g
6 g
9%
Saturated Fat 1 g
5%
Cholesterol
Carbohydrates
0 mg
39 g
0%
13%
Fibre 13 g
52%
Sodium
Potassium
Vitamin C
Folate
Calcium
Iron
161 mg
700 mg
4 mg
233 mcg
75 mg
3 mg
7%
20%
7%
106%
7%
21%
Mains & Accompaniments 34.
Baking &
Desserts
Black Bean
Brownies
Makes 16 servings
Preparation time: 10 minutes
Baking time: 30-35 minutes
½ cup (125 ml/1 stick) unsalted butter or buttery spread
Preparation time: 10 minutes / Baking time: 20-25 minutes
Preparation time: 15 minutes / Cooking time: 14-16 minutes
Cornbread
Baked Biscuits
1 cup (250 ml) gluten-free cornmeal
½ cup (125 ml) white bean flour
⅓ cup (80 ml) brown rice flour blend (see page 14)
⅓ cup (80 ml) sugar
2 tsp (10 ml) baking powder
1 tsp (5 ml) xanthan gum
½ tsp (2 ml) table salt
⅛ tsp (dash) baking soda
2 large eggs, room temperature
1 cup (250 ml) milk of choice, room temperature
½ cup (125 ml) unsalted butter or buttery
spread, melted
Make sure
you're
measurin
1) Place rack in middle of oven.
g
properly fo your flour
Preheat oven to 350ºF (180ºC).
r the
in this sect recipes
Generously grease an 8-inch square
ion.
nonstick metal pan.
Refer to p
ag
e 13
2) In a medium mixing bowl, whisk
1¾ cups (425 ml) all-purpose flour
1 tbsp (15 ml) baking powder
1 tbsp (15 ml) white sugar
Dash salt
¼ cup (60 ml) soft margarine, unsalted
⅔ cup (165 ml) lentil purée
⅔ cup (165 ml) 1% milk
Makes 9 servings
together cornmeal, white bean flour,
rice flour blend, sugar, baking powder,
xanthan gum, salt and baking soda
until well blended. Using an electric
mixer on low speed, beat in eggs, milk
and butter until the batter thickens
slightly, about 30 seconds.
3) Spread the batter evenly in pan.
Let stand 10 minutes.
4) Bake until the top is golden brown and
a toothpick inserted into the center
of bread comes out clean, about 25 to
30 minutes. Cool bread in a pan on a
wire rack for 10 minutes, then remove
bread from the pan and cool another
15 minutes on the wire rack. Cut into
9 squares and serve slightly warm.
XX.
35. Baking & Desserts
¾ cup (185 ml/about 6 oz) bittersweet chocolate chips
1¼ cups (310 ml) sugar
3 large eggs, room temperature
½ cup (125 ml) black bean flour
Makes 15 servings (600 g)
Nutrients Per Serving
1 slice (98g) % Daily
Value
Calories
Protein
Fat
258 kcal
6 g
13 g
20%
Saturated Fat
7 g
4%
Carbohydrates
31 g
10%
Fibre
3 g
12%
Sodium
Potassium
Folate
Calcium
Iron
Thiamin
Riboflavin
Niacin
Zinc 247 mg
230 mg
31 mcg
94 mg
1 mg
0.11 mg
0.14 mg
2 ne
1 mg
10%
7%
10%
9%
7%
8%
9%
9%
11%
¼ cup (60 ml) cocoa
½ tsp (2 ml) xanthan gum
½ tsp (2 ml) table salt
¼ cup (60 ml) chopped walnuts or pecans (optional)
1) Place a rack in the middle of the oven. Preheat the oven to 350ºF (180ºC).
Line a 9x9-inch square nonstick metal baking pan with parchment paper,
leaving a 2-inch overhang on all sides.
1) Preheat oven to 425˚F (220˚C).
2) In a bowl, combine flour, baking
powder, sugar and salt.
3) Cut margarine into mixture and add
lentil purée (still cutting) until it
resembles coarse oatmeal.
4) Add milk and fold into flour mixture
until ingredients are just incorporated.
5) Turn out dough onto a lightly-floured
surface and pat down to 1½-2 inches
thick. Cut out biscuits with a 2-inch
(5 cm) cookie cutter. Dust cookie
cutter with flour to help prevent
dough from sticking.
6) Place biscuits on baking sheet at least
1-inch (2.5 cm) apart.
7) Bake for 14-16 minutes, or until
golden. Serve immediately.
2) In a microwave-safe mixing bowl, heat the butter and chocolate chips
on low power until the chips are melted. Stir until blended, then beat in
the sugar with an electric mixer on low
speed. Beat in the eggs, one at a time,
until well blended.
Nutrients Per Serving
re
ts a
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i
b
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se
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3) In a small bowl, whisk together the bean
flour, cocoa, xanthan gum and salt until well
blended and then gradually beat it into the
chocolate mixture on medium-low speed
until no flour is visible. Stir in the nuts (if desired). Spread the batter in the
pan with a wet spatula. This batter is very thick.
Nutrients Per Serving
1 biscuit (40 g)
% Daily
Value
Calories Protein Fat 87 kcal
2g
3 g
5%
Saturated Fat 0 g
0%
Fibre 1 g
4%
Cholesterol
Carbohydrates
Sodium
Potassium
Vitamin C
Folate
Calcium
Iron
1 mg
13 g
32 mg
35 mg
0 mg
45 mcg
17 mg
1 mg
0%
4%
1%
1%
0%
20%
2%
7%
*Refer to pages 14-15 on how to
correctly measure flour.
Quick Pulse Tip:
4) Bake until the brownies feel firm to the
touch, about 30 to 35 minutes. Do not
over-bake. Cool the brownies in the
pan on a wire rack for 10 minutes. Use
the parchment overhang to transfer the
brownies from the pan to the wire rack
to finish cooling. Remove the parchment
and cut into 16 squares.
% Daily
Value
1 piece (50g)
Calories
Protein
Fat
166 kcal
3 g
10 g
Saturated Fat
6 g
29%
Carbohydrates
19 g
6%
15%
Fibre
2 g
8%
Sodium
Potassium
Folate
Calcium
Iron
Thiamin
Riboflavin
Niacin
Zinc
62 mg
130 mg
18 mcg
17 mg
1 mg
0.04 mg
0.56 mg
0.84 ne
0.5 mg
3%
4%
8%
2%
6%
3%
4%
4%
5%
Baking & Desserts XX.
36.
Preparation time: 15 minutes / Baking time: 2 hours
Preparation time: 10 minutes / Baking time: 55-60 minutes
Pumpernickel Bread
Blueberry Lemon Quick Bread
Makes 12 servings
Makes 12 servings (1 slice)
2 ¼ tsp (11 ml/1 packet)
active dry yeast
¾ cup (185 ml) warm milk of
choice (110ºF/43ºC)
⅓ cup (80 ml) packed dark
brown sugar
¾ cup (185 ml) bean purée
(see page 10)
2 large eggs, room temperature
2 tbsp (30 ml) canola oil
1 tsp (5 ml) grated orange rind
1 tsp (5 ml) apple cider vinegar
2 cups (500 ml) brown rice
flour blend (see page 14)
1 tbsp (15 ml) cocoa
1 tbsp (15 ml) caraway seeds
1 tsp (5 ml) onion powder
1 tsp (5 ml) xanthan gum
¾ tsp (4 ml) table salt
1) Combine the yeast, 2 tsp (10 ml) of the sugar and milk. Set aside for
5 minutes. Generously grease a 9x5-inch nonstick loaf pan.
2) In the bowl of a heavy-duty stand mixer, combine the yeast-mixture
with the remaining ingredients (including remaining sugar). Blend on
medium speed for 2 minutes, scraping down the sides of the bowl with
a spatula if necessary.
3) Place the dough in the pan and smooth the top with a wet spatula.
Cover the pan lightly with foil and let the dough rise at room
temperature 75-80ºF (24-27ºC) until
it is level with the top of the pan.
Nutrients Per Serving
4) Preheat the oven to 375ºF (190ºC).
% Daily
1 slice (72g)
Value
With a sharp knife, make three diagonal
Calories
179 kcal
slashes 1/8th inch deep in the loaf so
Protein
4 g
the steam can escape during baking.
Fat
4 g
6%
5) Bake for 60 to 70 minutes or until an
Saturated Fat
0 g
0%
Carbohydrates
34
g
11%
instant-read thermometer registers
Fibre
2 g
8%
210ºF (100ºC) when inserted into
Sodium
176 mg
7%
the center of the loaf. Do not under
Potassium
144 mg
4%
Folate
46
mcg
21%
bake. Cover the bread with a foil tent
Calcium
21 mg
2%
after 20 minutes of baking to reduce
Iron
1 mg
7%
over browning.
Thiamin
0.07 mg 5%
Riboflavin
Niacin
Zinc
37. Baking & Desserts
0.1 mg
2 ne
0.6 mg
6%
9%
7%
¾ cup (185 ml) yellow pea flour
¾ cup (185 ml) brown rice
flour blend* (see page 14)
¾ cup (185 ml) sugar, plus 1 tbsp
(15 ml) for topping
1 tbsp (15 ml) baking powder
1 tsp (5 ml) xanthan gum
¾ tsp (4 ml) table salt
1 cup (250 ml) milk of choice,
room temperature
Preparation time: 10 minutes / Baking time: 55-60 minutes
Preparation time: 10 minutes / Baking time: 35-40 minutes
Pumpkin Bread
Banana Bread Mini Loaves
¾ cup (185 ml)
chickpea (garbanzo) flour
¾ cup (185 ml) brown rice flour
blend (see page 14)
¾ cup (185 ml) sugar
2 tsp (10 ml) baking powder
2 tsp (10 ml) pumpkin pie spice
1 tsp (5 ml) xanthan gum
¾ tsp (4 ml) table salt
2 large eggs, room temperature
¾ cup (185 ml) yellow pea flour
¾ cup (185 ml) brown rice flour
blend* (see page 14)
2 tsp (10 ml) baking powder
1 tsp (5 ml) xanthan gum
1 ½ tsp (7 ml) cinnamon
½ tsp (2 ml) ground mace
(optional)
½ tsp (2 ml) table salt
Makes 12 servings
½ cup (125 ml) canola oil
1 tsp (5 ml) vanilla
2 large eggs, room temperature
3 tsp (15 ml) lemon zest, divided
1 cup (250 ml) fresh or
frozen blueberries
½ cup (125 ml) sliced almonds,
plus 1 tbsp for topping (optional)
1) Place rack in middle of oven. Preheat oven to 375ºF (190ºC).
Generously grease an 8x4-inch nonstick metal loaf pan.
2) In a medium mixing bowl, whisk together the yellow pea flour, rice
flour blend, ¾ cup sugar, baking powder, xanthan gum and salt until
well blended. With electric mixer on low speed, beat in milk, oil,
vanilla, eggs and 2 tsp (10 ml) zest until batter thickens slightly,
about 30 seconds. Mix in blueberries and almonds (if desired).
3) Spread batter evenly in pan. Combine
remaining sugar, lemon zest and
Nutrients Per Serving
% Daily
almonds (if desired) and press on top
1 slice (72g)
Value
of bread. Let stand for 10 minutes.
Calories
234 kcal
4) Bake until loaf browns and a toothpick
Protein
4 g
inserted into the center comes out
Fat
11 g
17%
Saturated Fat
1 g
5%
clean, about 55 to 60 minutes. Lay a
Carbohydrates 31 g
10%
sheet of foil over loaf after first 20 to
Fibre
2 g
8%
Sodium
259 mg
11%
30 minutes to prevent over-browning.
Potassium
68 mg
2%
Cool bread in pan on wire rack for 10
Folate
9 mcg
4%
minutes, then remove bread from pan
Calcium
72 mg
7%
and cool completely on the wire rack.
Iron
1 mg
7%
Thiamin
Riboflavin
Niacin
Zinc
0.025 mg 2%
0.1 mg
6%
14%
1 mg
11%
Makes 12 servings
1 cup (250 ml) milk of choice,
room temperature
¾ cup (185 ml) canned pumpkin
purée (not pumpkin pie filling)
½ cup (125 ml) canola oil
1 tsp (5 ml) vanilla extract
½ cup (125 ml) chopped pecans
(optional)
1) Place rack in middle of oven. Preheat oven to 350ºF (180ºC).
Generously grease 8x4-inch loaf pan.
2) In a medium mixing bowl, whisk together the chickpea flour, rice
flour blend, sugar, baking powder, pumpkin pie spice, xanthan
gum and salt until well blended.
3) Add eggs, milk, pumpkin, oil and vanilla and beat with an electric
mixer on low speed until blended.
Increase speed to medium and beat
Nutrients Per Serving
another 30 seconds. Stir in nuts
% Daily
(if desired). Spread batter evenly in
1 slice
Value
pan and let stand for 10 minutes.
Calories
203 kcal
4) Bake until loaf is browned and a
Protein
3 g
Fat
11 g
17%
toothpick inserted into the center
Saturated Fat
1 g
6%
comes out clean, about 55 to 60
Carbohydrates 23 g
7%
Fibre
2 g
6%
minutes. Lay a sheet of foil over
Sodium
232 mg
10%
loaf after first 20 to 30 minutes to
Potassium
136 mg
4%
prevent over-browning. Cool in pan
Folate
38 mcg
17%
on a wire rack for 10 minutes, then
Calcium
61 mg
6%
Iron
1 mg
5%
remove bread from pan and cool
Thiamin
0.04 mg 3%
completely on the wire rack.
Riboflavin
Niacin
Zinc
0.1 mg
1 ne
0.4 mg
6%
4%
4%
½ tsp (2 ml) ground nutmeg
⅛ tsp (dash) baking soda
2 large eggs, room temperature
⅔ cup (165 ml) honey
½ cup (125 ml) canola oil
2 large very-ripe bananas, mashed
1 tsp (5 ml) vanilla
½ cup (125 ml) chopped pecans
(optional)
1) Place rack in middle of oven. Preheat oven to 350ºF (180ºC).
Grease four 6x4-inch nonstick metal loaf pans. Pans can also be
lined with parchment paper.
2) In a medium mixing bowl, whisk together the yellow pea flour,
rice flour blend, baking powder, xanthan gum, cinnamon, mace,
salt, nutmeg and baking soda until well blended.
3) Add the eggs, honey, oil, bananas and vanilla and beat with
electric mixer on low speed just until
blended. Increase speed to medium
and beat another 30 seconds. Stir in
Nutrients Per Serving
% Daily
nuts if desired. Spread batter evenly
1/3 of mini loaf
Value
in pans. Let stand for 10 minutes.
Calories
240 kcal
4) Bake until loaves are browned and a
Protein
3 g
Fat
11 g
17%
toothpick inserted into center comes
Saturated Fat
1 g
5%
out clean, about 35 to 40 minutes.
Carbohydrates 35 g
12%
Fibre
2 g
8%
Lay a sheet of foil over loaves after
Sodium
172 mg
7%
the first 15 minutes to prevent
Potassium
104 mg
3%
over-browning. Cool bread in pans
Folate
11 mcg
5%
on a wire rack for 10 minutes, then
Calcium
38 mg
3%
Iron
1 mg
6%
remove bread from pans and cool
Thiamin
0.025 mg 2%
completely on the wire rack.
Riboflavin
Niacin
Zinc
0.06 mg
1 ne
0.5 mg
4%
4%
6%
Baking & Desserts 38.
Preparation time: 10 minutes / Baking time: 20-25 minutes
Preparation time: 10 minutes / Baking time: 25-30 minutes
Savoury Mediterranean Muffins
Makes 12 servings
1 cup (250 ml) yellow pea flour
1 cup (250 ml) brown rice flour
blend (see page 14)
¼ cup (60 ml) sugar
2 tsp (10 ml) baking powder
1 tbsp (15 ml) dried minced onion
1 tbsp (15 ml) grated parmesan
cheese or substitute of choice
2 tsp (10 ml) dried oregano
1) Place rack in middle of oven. Preheat oven to 375ºF (190ºC).
Generously grease a standard 12-cup nonstick metal muffin pan.
2) In a medium mixing bowl, whisk together the yellow pea flour, rice
flour blend, sugar, baking powder, onion, parmesan, oregano, xanthan
gum and salt until well blended. With an electric mixer on low speed,
beat in milk, oil and eggs until batter thickens slightly, about 30
seconds. Stir in tomatoes and olives.
3) Fill muffin pan with batter, filling
the cups about ¾ full. Let stand for
10 minutes.
4) Bake until muffins are brown and a
toothpick inserted into the center
comes out clean, about 20 to 25
minutes. Cool muffins in the pan on a
wire rack for 10 minutes, then remove
the muffins from the pan and cool for
10 more minutes on the wire rack.
Serve slightly warm.
39. Baking & Desserts
Cranberry Orange Muffins
Breadsticks
1¼ cups (310 ml) brown rice flour
blend (see page 14)
¾ cup (185 ml) yellow pea flour
¾ cup (185 ml) sugar,
plus 2 tsp (10 ml) for topping
1 tbsp (15 ml) baking powder
1 tsp (5 ml) xanthan gum
¾ tsp (4 ml) table salt
1 cup (250 ml) milk of choice
1 tbsp (15 ml) instant
(quick-rise) yeast
1½ tsp (7 ml) sugar
1 cup (250 ml) warm milk
(110ºF/43ºC) of choice, plus
2 tbsp (30 ml) for brushing on top
½ cup (125 ml) white bean flour
½ cup (125 ml) cornstarch
Makes 12 servings
1 tsp (5 ml) xanthan gum
¾ tsp (4 ml) table salt
1 cup (250 ml) milk of choice,
room temperature
½ cup (125 ml) canola oil
2 large eggs, room temperature
¼ cup (60 ml) sun-dried
tomatoes, chopped
¼ cup (60 ml) black olives, sliced
Nutrients Per Serving
% Daily
1 muffin
Value
Calories
Protein
Fat
217 kcal
5 g
11 g
17 %
Saturated Fat
1 g
5%
Carbohydrates
25 g
8%
Fibre
3 g
11%
Sodium
Potassium
Folate
Calcium
Iron
Thiamin
Riboflavin
Niacin
Zinc
310 mg
153 mg
12 mcg
75 mg
1 mg
0.04
0.1 mg
1.4 ne
1 mg
13 %
4%
5%
7%
7%
3%
6%
6%
11 %
Preparation time: 12 minutes / Baking time: 40-55 minutes
Oatmeal-Berry Bars
Makes 10 breadsticks
½ cup (125 ml) canola oil
1 tsp (5 ml) pure vanilla
2 large eggs, at
room temperature
Zest of 1 large orange
½ cup (125 ml) dried cranberries
½ cup (125 ml) chopped pecans
or walnuts (optional)
1) Place a rack in the middle of the oven. Preheat the oven to 375ºF
(190ºC) degrees. Generously grease a standard 12-cup nonstick
muffin pan or line with paper liners.
2) In a medium mixing bowl, whisk together the rice flour blend, yellow
pea flour, ¾ cup (175 ml) sugar, baking powder, xanthan gum and salt
until well blended. With an electric mixer on low speed, beat in the
milk, oil, vanilla, eggs and zest until batter thickens slightly, about
30 seconds. Stir in the cranberries
and nuts (if desired). Divide the batter
Nutrients Per Serving
evenly in the pan and sprinkle with
% Daily
the remaining 2 tsp (10 ml) of sugar.
1 muffin
Value
Let stand 10 minutes.
Calories
251 kcal
3) Bake until the muffins are lightly
browned and a toothpick inserted into
the center comes out clean, about
25 to 30 minutes. Cool the muffins in
the pan for 10 minutes on a wire rack,
then transfer the muffins to the wire
rack to cool for another 10 minutes.
Serve slightly warm.
Preparation time: 10 minutes / Baking time: 20-25 minutes
Protein
Fat
3 g
11 g
17%
Saturated Fat
1 g
5%
Carbohydrates
36 g
12%
Fibre
1 g
4%
Sodium
Potassium
Folate
Calcium
Iron
Thiamin
Riboflavin
Niacin
Zinc
127 mg
96 mg
8 mcg
68 mg
1 mg
0.01 mg
0.08 mg
1 ne
0 mg
5%
3%
4%
6%
7%
1%
5%
4%
0%
Makes 16 squares
1 cup (250 ml) white bean flour
1 cup (250 ml) pure
uncontaminated rolled oats
½ cup (125 ml) packed dark
brown sugar
1 ½ tsp (7 ml) xanthan gum
¾ tsp (4 ml) cinnamon
¼ tsp (1 ml) ground allspice
½ cup (125 ml) parmesan
cheese or substitute of
choice, grated
1 tbsp (15 ml) olive oil
2 tsp (10 ml) xanthan gum
1 tsp (5 ml) onion powder
½ tsp (2 ml) table salt
1 tbsp (15 ml) poppy seeds
1) Preheat oven to 400ºF (205ºC) for 10 minutes; then turn it off.
Dissolve yeast and sugar in 1 cup (250 ml) of milk and let stand 5
minutes. Grease a 13x9-inch baking sheet or line with parchment paper.
2) In a medium bowl, beat yeast-milk mixture, bean flour, cornstarch,
parmesan cheese, oil, xanthan gum, onion powder and salt on
medium speed for 30 seconds. Dough will be soft and sticky.
3) Place dough in 1 gallon (4 quarts or 3.75 L), heavy-duty plastic freezer
bag. Snip ½-inch diagonally on corner with scissors. Squeeze dough out
of plastic bag onto sheet in 12 strips,
each 1-inch wide by 6 inches long.
Nutrients Per Serving
Brush breadsticks with remaining
% Daily
1 breadstick (35g)
Value
milk; sprinkle with poppy seeds.
4) Place in oven to rise for 20
to 30 minutes. Then, leaving
breadsticks in oven, turn oven to
400ºF (205ºC) and bake until
golden brown - about 20 minutes.
Rotate cookie sheet halfway
through baking to assure even
browning. Cool 10 minutes on
wire rack; serve slightly warm.
Calories
Protein
Fat
112 kcal
5 g
4 g
6%
Saturated Fat
1 g
5%
Carbohydrates
14 g
5%
Fibre
2 g
8%
Sodium
Potassium
Folate
Calcium
Iron
Thiamin
Riboflavin
Niacin
Zinc
174 mg
190 mg
47 mcg
126 mg
1 mg
0.08 mg
0.15 mg
2 ne
0.7 mg
7%
5%
21 %
11 %
7%
6%
9%
9%
8%
¼ tsp (1 ml) table salt
½ cup (125 ml/1 stick) unsalted
butter or buttery spread, melted
2 tsp (10 ml) pure vanilla
extract, divided
⅔ cup (165 ml) berry
preserves or berry jam
1) Place a rack in the middle of the oven. Preheat the oven to
350ºF (180ºC). Line an 8-inch square nonstick pan with foil
that extends over the edges to make handles for easy removal.
Grease the foil.
2) In a medium mixing bowl, whisk together the white bean flour,
oats, sugar, xanthan gum, cinnamon, allspice and salt until
thoroughly blended. Add the melted butter and 1 tsp (5 ml) of the
vanilla and mix with a spatula until crumbly. Press 1 cup (250 ml)
of this mixture firmly and evenly on
the bottom of the pan.
Nutrients Per Serving
% Daily
3) Mix the remaining tsp of vanilla with
1 square
Value
the preserves and spread evenly
Calories
194
kcal
on top. Sprinkle the remaining oat
Protein
4g
mixture over the preserves and pat
Fat
7 g
11%
Saturated
Fat
4 g
20 %
firmly to make an even crust.
4) Bake 20 to 25 minutes or until the
top is lightly browned. Cool bars
in pan for 10 minutes on a wire
rack. Use the foil handles to lift
the bars onto a cutting board.
Cool completely before cutting.
Carbohydrates
29 g
10%
Fibre
3 g
12%
Sodium
Potassium
Folate
Calcium
Iron
Thiamin
Riboflavin
Niacin
Zinc
58 mg
217 mg
28 mcg
41 mg
1 mg
0.13 mg
0.04 mg
1 ne
0.7 mg
2%
6%
13%
4%
7%
10%
2%
4%
8%
Baking & Desserts 40.
Preparation time: 15 minutes / Cooking time: 30 minutes
Preparation time: 15 minutes / Baking time: 40-45 minutes
Apple Crisp
Lentil Granola Bars
Makes 35 bars (1.05 kg)
Fruit
5 large Granny Smith apples
Zest and juice of 1 lemon
2 tbsp (30 ml) sugar
1 tsp (5 ml) vanilla extract
Topping
½ cup (125 ml) chickpea
(garbanzo) flour
3 tbsp (45 ml) packed brown sugar
3 tbsp (45 ml) granulated sugar
1) Place rack in centre of oven.
Preheat to 350°F (180˚C).
2) In medium bowl, mix coconut,
oats, brown sugar, bran cereal
and cinnamon.
3) Add lentil purée, oil, egg and vanilla.
Mix until dry ingredients are just
moistened.
4) Spread over a 9 x 13-inch glass or metal
baking pan with a lip. Bake 30 minutes,
or until lightly browned. While bars are
still warm, drizzle chocolate over top
and cut into 35 bars.
41. Baking & Desserts
Nutrients Per Serving
1 bar (30 g)
% Daily
Value
Calories Protein Fat 137 kcal
3g
6 g
9%
Saturated Fat 2 g
10%
Cholesterol
Carbohydrates
5 mg
19 g
2%
6%
Fibre 3 g
12%
Sodium
Potassium
Vitamin C
Folate
Calcium
Iron
19 mg
123 mg
0 mg
18 mcg
17 mg
1 mg
1%
4%
0%
8%
2%
7%
Preparation time: 10 minutes / Baking time: 25-30 minutes
Chocolate Cake
Applesauce Spice Layer Cake
Makes 12 servings
Makes 6 servings
⅔ cup (165 ml) shredded coconut
2 cups (500 ml) quick-cooking rolled oats
1 cup (250 ml) brown sugar, lightly packed
⅓ cup (80 ml) pellet-like bran cereal
½ tsp (2 ml) cinnamon
¾ cup (185 ml) lentil purée
(see page 10)
ver
½ cup (125 ml) canola oil
ill ne ed
w
s
d
d
1 egg, beaten
d
ki
The w you a ealthy
½ tsp (2 ml) vanilla extract
o
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¼ cup (60 ml) semi sweet
ome this tre
s
chocolate chips, melted
to
Preparation time: 10 minutes / Baking time: 25-30 minutes
¼ cup (50 ml) chopped
walnuts (optional)
½ tsp (2 ml) cinnamon
¼ tsp (1 ml) ground nutmeg
⅛ tsp (dash) ground cloves
⅛ tsp (dash) table salt
6 tbsp (90 ml) unsalted butter
or buttery spread
1 cup (250 ml) vanilla ice cream
(optional)
1) Place a rack in the middle of the oven. Preheat the oven to 350ºF
(180ºC). Coat an 8x8-inch (glass or ceramic) baking dish with
cooking spray.
2) Peel, core and thinly slice the apples. In a large bowl, toss
the apples with the lemon zest and juice, sugar and vanilla.
Place in the baking dish.
3) In the same bowl, whisk the chickpea
Nutrients Per Serving
flour, brown sugar, granulated sugar,
% Daily
1/6 of pan
Value
walnuts (if desired), cinnamon,
nutmeg, cloves and salt with a whisk
Calories
247 kcal
Protein
2 g
until blended. Cut in the butter with
Fat
12 g
18%
a fork until the mixture forms small
Saturated Fat
7 g
35%
clumps and sprinkle evenly over
Carbohydrates 30 g
10%
Fibre
3 g
12%
the apples.
Sodium
54 mg
2%
4) Bake 40 to 45 minutes or until the
Potassium
209 mg
6%
Folate
25
mcg
11%
topping is crisp and browned. Serve
Calcium
22 mg
2%
warm, with vanilla ice cream.
Iron
1 mg
7%
Thiamin
Riboflavin
Niacin
Zinc
0.08 mg
0.05 mg
1 ne
0.33 mg
6%
3%
3%
4%
2 cups (500 ml) brown rice
flour blend (see page 14)
1 cup (250 ml) packed brown sugar
1 tsp (5 ml) baking soda
1 tsp (5 ml) xanthan gum
1 tsp (5 ml) ground cinnamon
¼ tsp (1 ml) ground allspice
¼ tsp (1 ml) ground nutmeg
⅛ tsp (dash) ground cloves
¾ tsp (4 ml) table salt
Makes 8 servings
1 cup (250 ml) lentil purée
(see page 10)
2 large eggs, at room temperature
1 cup (250 ml) unsweetened
applesauce
½ cup (125 ml) canola oil
¼ cup (60 ml) molasses
(not blackstrap)
1 tsp (5 ml) vanilla
Vanilla frosting (optional)
1) Place rack in middle of oven. Preheat oven to 350ºF (180ºC).
Generously grease two 8-inch round nonstick metal pans. Line
each with parchment paper or wax paper and grease again.
2) In medium mixing bowl, whisk together flour blend, brown sugar,
baking soda, xanthan gum, cinnamon, allspice, nutmeg, cloves,
and salt. Add lentil purée and eggs and beat with electric mixer on
low speed until blended. Add applesauce, oil, molasses, and vanilla
and beat until thoroughly blended.
Spread batter evenly in pans.
Nutrients Per Serving
% Daily
3) Bake 25 to 30 minutes or until
1 slice
Value
toothpick inserted into center of
Calories
327 kcal
cakes comes out clean. Cool cakes in
Protein
4 g
pans 10 minutes on wire rack. Remove
Fat
11 g
17%
Saturated
Fat
1 g
5%
cakes from pans with thin metal
Carbohydrates 55 g
18%
spatula, discard parchment paper,
Fibre
3 g
12%
and cool completely on wire rack.
Sodium
243 mg
10%
Potassium
317 mg
9%
4) Decorate with vanilla frosting
Folate
47 mcg
21%
if desired. Cut and serve.
Calcium
45 mg
4%
Iron
1 mg
7%
Refrigerate leftovers.
Thiamin
Riboflavin
Niacin
Zinc
0 mg
0 mg
1 ne
1 mg
0%
0%
4%
11%
1 cup (250 ml) brown rice
flour blend (see page 14)
¾ cup (185 ml) sugar
⅓ cup (80 ml) cocoa ½ tsp (2 ml) baking soda
½ tsp (2 ml) xanthan gum
¼ tsp (1 ml) table salt
½ cup (125 ml) black bean purée,
at room temperature (see page 10)
1 large egg, room
temperature
½ cup (125 ml) hot water
(120ºF/50ºC)
¼ cup (60 ml) canola oil
½ tbsp (7 ml) apple cider vinegar
½ tbsp (7 ml) vanilla extract
Powdered sugar for dusting
1) Place a rack in the middle of the oven. Preheat the oven to 350ºF
(180ºC). Generously grease an 8-inch round nonstick metal pan.
Line with parchment paper.
2) In a medium mixing bowl, whisk together the flour blend, sugar,
cocoa, baking soda, xanthan gum and salt. Add the black bean
purée and egg and beat with an electric mixer on low speed until
blended. Add the hot water, oil, vinegar and vanilla and beat until
thoroughly blended. Spread the
batter evenly in the pan.
Nutrients Per Serving
% Daily
3) Bake 25 to 30 minutes or until a
1 slice (65g)
Value
toothpick inserted into the center
Calories
251 kcal
of the cake comes out clean.
Protein
3 g
Cool in the pan for 10 minutes on
Fat
8 g
12%
Saturated
Fat
1 g
5%
a wire rack. Remove cake from
Carbohydrates 42 g
14%
pan with a thin metal spatula,
Fibre
2 g
8%
discard parchment paper and cool
Sodium
175 mg
7%
Potassium
106 mg
3%
completely on the wire rack.
Folate
27 mcg
12%
Dust the tops with powdered
Calcium
11 mg
1%
sugar, cut each cake into 6 slices
Iron
1 mg
7%
Thiamin
0.04 mg 3%
and serve.
Riboflavin
Niacin
Zinc
0.05 mg
1 ne
0.5 mg
3%
4%
6%
Baking & Desserts 42.
Preparation time: 10 minutes / Baking time: 20-35 minutes
Preparation time: 10 minutes / Baking time: 10-12 minutes
Gingerbread Cupcakes
Peanut Butter Cookies
1 cup (250 ml) brown rice flour
blend (see page 14)
1 tsp (5 ml) baking soda
2 tsp (10 ml) ground ginger
1 tsp (5 ml) cinnamon
½ tsp (2 ml) ground cloves
1 tsp (5 ml) xanthan gum
½ tsp (2 ml) table salt
1 cup (250 ml) lentil purée
(see page 10)
1 cup (250 ml) crunchy
natural peanut butter
1 cup (250 ml) sugar
2 large eggs
1 tsp (5 ml) vanilla extract
Makes 12 cupcakes
1) Place rack in middle of oven. Preheat
oven to 350ºF (180ºC). Generously
grease standard 12- cup nonstick
muffin pan or line with paper liners.
2) In a medium mixing bowl, whisk
together rice flour blend, baking soda,
ginger, cinnamon, cloves, xanthan
gum and salt until well blended.
Add the lentil purée, eggs, brown
sugar, oil, molasses, vanilla and vinegar
and beat with an electric mixer on
low speed until blended. Divide batter
evenly in muffin pan.
3) Bake until toothpick inserted into
center of cupcakes comes out clean,
about 20 to 25 minutes. Cool
cupcakes in pan 10 minutes on wire
rack. Remove from pan and cool
completely on wire rack.
43. Baking & Desserts
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Nutrients Per Serving
1 cupcake
% Daily
Value
Calories
Protein
Fat
224 kcal
3 g
8 g
12%
Saturated Fat
1 g
4%
Carbohydrates
37 g
12%
Fibre
2 g
8%
Sodium
Potassium
Folate
Calcium
Iron
Thiamin
Riboflavin
Niacin
Zinc
199 mg
303 mg
46 mcg
43 mg
2 mg
0.04 mg
0.06 mg
1 ne
0.5 mg
8%
9%
21%
4%
13%
3%
4%
4%
6%
½ cup (125 ml) chickpea
(garbanzo) flour
¼ tsp (1 ml) xanthan gum
⅛ tsp (dash) table salt
1) Place a rack in the middle of the oven.
Preheat the oven to 350ºF (180ºC).
Line a 13x9-inch nonstick baking sheet
with parchment paper.
2) In a medium bowl, beat the peanut
butter, sugar, eggs and vanilla with
an electric mixer on low speed until
well blended. Add the chickpea flour,
xanthan gum and salt and beat on low
speed until well blended. Shape half
of the dough into twelve 1 inch balls
and place 2 inches apart on the baking
sheet. Flatten each ball to ½-inch
thick by making criss-cross marks with
the tines of a fork.
3) Bake until the cookies are lightly
browned and firm, about 12 to 15
minutes. Cool the cookies on the
pan on a wire rack for 10 minutes.
Transfer the cookies to the wire rack
to cool completely. Repeat with
remaining dough.
Preparation time: 10 minutes / Cooking time: 12 minutes
Chocolate Chip Oat Cookies
Speckled Chocolate Chip Cookies
½ cup (125 ml) canned navy
beans, rinsed and drained OR
½ cup (125 ml) canned lentils,
rinsed and drained
1 egg
2 tbsp (30 ml) canola oil
¾ cup (175 ml) brown sugar,
packed
1 cup (250 ml) black bean flour
½ tsp (2 ml) baking soda
Dash salt
½ cup (125 ml) unsalted butter
or buttery spread
½ cup (125 ml) sugar
Makes 24 cookies (360 g)
Makes 32 small cookies
2 large eggs, room temperature
⅔ cup (165 ml) packed
brown sugar
⅓ cup (80 ml) canola oil
⅓ cup (80 ml) molasses
(not blackstrap)
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) apple cider vinegar
Preparation time: 20 minutes / Cooking time: 15 minutes
Makes 48 cookies (360g)
1 tsp (5 ml) vanilla extract
½ cup (125 ml) semi-sweet
chocolate chips or,
if desired, raisins
1⅓ cups (325 ml) rolled oats
¾ cup (175 ml) whole wheat flour
½ tsp (2 ml) baking soda
¼ cup (60 ml) packed
brown sugar
1 egg
1 tsp (5 ml) vanilla extract
1 cup (250 ml) semi-sweet
chocolate chips
1) Preheat oven to 350ºF (180ºC).
2) In small bowl, stir together bean flour, baking soda and salt.
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Nutrients Per Serving
1 cookie (15g)
% Daily
Value
Calories
Protein
Fat
83 kcal
3 g
4 g
6%
Saturated Fat
1 g
5%
Carbohydrates
8 g
3%
Fibre 1 g
4%
Sodium
Potassium
Folate
Calcium
Iron
Thiamin
Riboflavin
Niacin
Zinc
14 mg
19 mg
18 mcg
3 mg
0 mg
0.05 mg
0.015 mg
1 ne
0.07 mg
1%
1%
8%
0%
0%
4%
1%
4%
1%
1) Preheat oven to 375°F (190 C).
Line a cookie sheet with
parchment paper or lightly spray
cookie sheet with cooking spray.
3) In mixing bowl, cream together margarine and both sugars.
Beat in egg and vanilla until light and fluffy.
4) Stir in dry ingredients until blended. Fold in chocolate chips.
5) Drop by small teaspoonfuls 2 inches (5 cm) apart onto nonstick
baking sheets. Bake for 10-12 minutes or until golden brown.
2) In blender, purée beans with egg
until smooth.
3) In a medium bowl, beat canola
oil, sugar and vanilla using electric
mixer until smooth. Add bean and
egg purée and continue
beating until well combined.
4) Add chocolate chips (or raisins)
and oats and stir with a spoon to
combine.
5) Sift together flour and baking
soda over wet mixture and stir
until well combined.
6) Drop by rounded teaspoon,
2 inches (5 cm) apart on prepared
cookie sheet and flatten slightly.
Bake for 15 minutes.
Adapted from Currie, V. & Spicer, K. (1993).
Full of Beans. Mighton House page 170.
Nutrients Per Serving
Nutrients Per Serving
Per cookie (15 g)
% Daily
Value
Calories Protein Fat 124 kcal
3g
3 g
5%
Saturated Fat 1 g
5%
Cholesterol
Carbohydrates
8 mg
21 g
3%
7%
Fibre 2 g
8%
Sodium
Potassium
Vitamin C
Folate
Calcium
Iron
55 mg
98 mg
0 mg
10 mcg
18 mg
1 mg
2%
3%
0%
5%
2%
7%
The dou
gh
when us will seem sticky
in
Leave e g bean flours.
between nough room in
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ut as the
y bake.
2 cookies (15 g)
% Daily
Value
Calories
Protein
Fat
251 kcal
3 g
8 g
12%
Saturated Fat
1 g
5%
Carbohydrates
42 g
14%
Fibre
2 g
8%
Sodium
Potassium
Folate
Calcium
Iron
Thiamin
Riboflavin
Niacin
Zinc
175 mg
106 mg
27 mcg
11 mg
1 mg
0.04 mg
0.05 mg
1 ne
0.5 mg
7%
3%
12%
1%
7%
3%
3%
4%
6%
Baking & Desserts 44.
pulse Canada
Pulse Canada is the national association representing the growers, processors and traders
of Canadian pulse crops. Direction and funding is provided by Alberta Pulse Growers,
Saskatchewan Pulse Growers, Manitoba Pulse and Soybean Growers, Ontario Bean
Growers and the pulse processors and exporters that are members of the Canadian
Special Crops Association (CSCA).
Pulse Canada provides its members with a single, unified voice on national
and international issues affecting the pulse industry. Areas of focus
include market access and transportation, as well as positioning pulses
as a cornerstone ingredient for healthier foods and a more
sustainable environment.
Preparation time: 10 minutes / Baking time: 40 minutes
Anise Apricot Biscotti
Makes 16 biscotti
1½ cups (375 ml) white bean flour
1 cup (250 ml) sugar
1 tbsp (15 ml) anise seed
(optional)
1½ tsp (7 ml) xanthan gum
1 tsp (5 ml) baking powder
½ tsp (2 ml) table salt
2 large eggs, at room temperature
¼ cup (60 ml) unsalted
butter or buttery spread,
at room temperature
Zest of 1 large orange
1 tsp (5 ml) anise flavoured extract
½ tsp (2 ml) vanilla extract
½ tsp (2 ml) dried apricots,
finely chopped
1) Preheat the oven to 350ºF (180ºC). Line a 13 x 9-inch nonstick
baking sheet with parchment
2) In a food processor, combine the white bean flour, sugar, anise seed
(if using), xanthan gum, baking powder and salt.
3) Add the eggs, butter, orange zest, anise extract and vanilla and
pulse until the dough forms a ball (about 20 times). Break the
dough into big clumps, add the dried apricots and process until
the dough forms a ball again.
4) Remove the dough from the food processor
and knead until smooth. Shape dough
into a ball, divide the ball in half and
shape each half into a log, 12 inches
Nutrients Per Serving
% Daily
long, 2 inches wide and ½-inch thick.
1 biscotti
Value
5) Bake until the dough cracks on top and
Calories
148 kcal
begins to brown at the edges, about 20
Protein
4 g
Fat
4 g
6
minutes. Cool the logs for 10 minutes.
Saturated Fat
2 g
10
6) Reduce the oven temperature to 325ºF
Carbohydrates 24 g
8
Fibre
3 g
12
(160ºC).With a serrated knife or electric
Sodium
103 mg
4
knife, cut each log diagonally into ¾-inch
Potassium
258 mg
7
thick slices. Arrange the slices, cut side
Folate
34 mg
15
Calcium
53 mg
5
down and ½-inch apart on baking sheet.
Iron
1 mg
7
7) Bake 20 minutes, flipping halfway.
Thiamin
0.08 mg 6
Turn off the oven, leaving the biscotti
Riboflavin
0.05 mg 3
Niacin
1 ne
4
to dry out even further for 30 minutes.
Zinc
0.45 mg 5
Cool fully on a wire rack.
45. Baking & Desserts
Preparation time: 10 minutes / Total time: 4 hours 10 minutes
Pulse Canada’s members include:
Creamy Blueberry &
Lentil Lime Popsicles
www.pulse.ab.ca
office@pulse.ab.ca
Makes 8 servings
www.saskpulse.com
1 tbsp (15 ml) grated ginger
1 cup (250 ml) vanilla Greek yogurt
½ cup (125 ml) cooked split red lentils
1½ cups (375 ml) fresh blueberries
2 limes, juice and zest
⅓ cup (85 ml) sweetened condensed milk
office@saskpulse.com
www.manitobapulse.ca
mpga@manitobapulse.ca
www.ontariobeans.on.ca
1) Place all ingredients into a blender or food processor.
Puree until smooth and transfer to popsicle molds.
whitepeabeans@ontariobeans.on.ca
2) Freeze 4-6 hours.
www.specialcrops.mb.ca
3) Once popsicles are fully frozen, dip the base of the molds in warm
water for a few seconds. This will help with releasing the popsicles.
office@specialcrops.mb.ca
4) Serve immediately and enjoy!
To learn more about Pulse Canada, visit our
:
ulse Tip
Quick P a vitamin C
h
ore
ulses wit
Eating p ill help absorb m
source w into the body.
iron
Recipe is from www.lentils.ca
website at
Nutrients Per Serving
1 popsicle
Calories Total Fat 140 kcal
6g
Saturated Fat 4g
Cholesterol Carbohydrates 10 mg
19 g
Fibre 3g
Sugar Protein Sodium Potassium Folate 14 g
6g
35 mg
143 mg
33 mcg
www.pulsecanada.com
This initiative has been made possible through Growing Forward 2,
a federal-provincial-territorial initiative
Pulse Canada
1212-220 Portage Avenue
Winnipeg, Manitoba, Canada R3C 0A5
Telephone: 204.925.4455
Fax: 204.925.4454
Email: admin@pulsecanada.com
Web: www.pulsecanada.com
pulses.org
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