I heard at the news that peas are helping people with type 2 diabetes because of the type of starch they contain. The doctor who appeared on the show said that if someone does not like peas, it can be ground and added to bread or savoury biscuits. So this is how my recipe Split pea bread appeared. I saw that show a few days ago, just before I was planning to bake another bread. In the last few weeks we had homemade bread almost daily. Curious to see how it will turn out, I’ve tried my own version. It is very good and I couldn’t see the difference between this one and a standard bread taste wise. The bread will not rise as much though, but it will not be dense as a rye bread either.
First of all I used split peas I had in the cupboards, yellow ones, and grounded them in the food processor. It takes about 1 full minute to make it into a pea flour. I wouldn’t recommend using green peas just because they might look weird in a bread. If you want a fluffier bread, I suggest using less peas, maybe 100g and compensate with white flour.
The split pea bread needs longer to prove but less time in the oven, so make sure you are checking our times when baking.
Comforting Pumpkin & Split Pea Soup (gf, Vegan)
Put the salt in the stand mixer’s bowl. Put the peas and the flours on top. Make a well and add the yeast in it, add the sugar on top of the yeast. Pour the lukewarm water and mix for half of minute with the slowest setting. Mix for another 7 minutes with a higher setting. Pour the oil while the bread is mixing, so it will be easier to take it out of the bowl.
Oil a bread tin and put the bread dough in it. Cover with a tea towel and leave it in a warm room. The dough will need a bit longer to rise, so leave it for at least one hour.
Heat the oven at 200c or 180C for fan assisted ovens. Put the bread tin in the oven and leave to bake for 25 minutes. Turn the bread so it bakes evenly and bake for another 2-3 minutes. This bread needs less baking time. A standard bread is ready in 35 minutes.Hearty and versatile 1-ingredient split pea tortillas that are grain-free & vegan. They are oil-free, sugar-free, vegan, high fiber and high protein, too.
Green Split Pea Soup Recipe
For example, when the 1-ingredient red lentil tortilla recipe I devised last week turned out to be a big hit, the gold and green split peas in my pantry started calling my name.
So I gave them a soak and a whirl. It took some tweaking, and several batches to get it right, but I am happy to report that split pea tortillas are an equally delicious success!
Split peas are so delicious in soups, and for making dahl, so it was a revelation to discover that, like split red lentils, they can be transformed into tortillas.
Old Polish Split Pea Babka Recipe (vegan & Gluten Free)
They are such a nutritious food: very high in soluble fiber, which is especially beneficial for controlling blood sugar while also providing long-lasting energy, making them seriously amazing athlete fuel! They are also high in protein, B vitamins, and an array of minerals. How wonderful that they can be enjoyed in an on-the-go form!
Like my lentil tortilla recipes, you’ll start by soaking the peas in water. If you have made the lentil tortilla recipe, note that it takes more water to soak the peas, and subsequently make the batter, than it does with the lentil tortillas.
A blender is the best tool for the job. Scrape down the sides of the blender several times as you go along (be patient) until the mixture is perfectly smooth.
Sourdough Green Pea And Matcha Bread
The batter needs to be thin-ish to make it possible to spread into a 6-inch (15 cm) circle. When I made the batter with the same amount of water as my red lentil tortillas, it was very challenging to make anything other than a very thick pancake.
The tortillas will stick (profoundly!) unless you use a nonstick skillet or griddle. I use a very well-seasoned cast iron skillet (it functions as a nonstick from the years of seasoning). If you are not confident that your cast iron is nonstick, opt for a a different nonstick option.
Additionally, the temperature for the skillet needs to be set on low, as opposed to medium-low; the tortillas became over-brown quickly (yet not cooked through; i.e., big mess), with the medium-low heat.
Beer Bread Recipe
Do not worry if you need to work the batter around a bit as you add it to the skillet, backtracking over portions of semi-set batter. It is simple to even things out with the spoon once all of the batter is more or less in a 6-inch circle.
Cook the tortillas until they release easily when a spatula is slid underneath, and then flip and cook the other side for several minutes until the tortilla begins to brown in spots.
The biggest surprise with these tortillas is the unique texture and flavor. They are hearty, as a tortilla should be, but they also have a creamy consistency, somewhat similar to a crepe. Someone eating them, without knowing how they are made, might think they are made with eggs (which is promising for future experimentation…).
Flavorful Vegetarian Split Pea Soup Recipe
And the taste? I swear that the golden split pea tortillas have an almost cheese-like flavor. In a subsequent batch, I added 2 tablespoons of nutritional yeast to the batter, to amp it up. Oh my goodness: they tasted super-cheesey! Wild!
I think the green pea tortillas, which already have a pleasing vegetal flavor, would be sensational with some fresh herbs (parsley? cilantro? rosemary? basil? Any of these would be great!) blended into the batter. So many delicious possibilities to try.
Storage: Store the cooled tortillas in a covered container at room temperature for 1 day, the refrigerator for 2 weeks or the freezer for up to 6 months.
Steakhouse Style Pumpernickel Bread
Hi Camilla, I add more water when I pre-soak so it would not be an accurate measure after. Any idea what volume of batter you end up with after everything is blended? I can go by that since the blender has markings for cups and milliliters. Thanks
Camilla, Would it be ok to drain the water after soaking in order to reduce/remove the lectins from the peas? Would they turn out well if fresh water was added afterward? Maybe the issue is how much water to add back in? Maybe if I measured what I poured out? Or weighed the whole batch before and after draining? I know it makes extra work, but when one has gut issues, need to do what is best. Thanks for all the inspirational recipes!
Hi Denise! Yes, you can definitely do this, it will work just as well. Drain off the liquid into a measuring cup so that you know how much fresh water to add back in (I think that would be the simplest method--it really would not add much trouble to do that). Cheers!
Vegan Split Pea Soup
No offense but as a non-vegan, this was absolutely disgusting. It lacks any flavor other than mushy green stuff and it never solidifies on the inside of the tortilla even cooking it 3x longer than the directions. Trust me, I followed the directions exactly and soaked for 12 hours and measure everything extremely precise. I'll be adding spices and turning this into a soup at this point I suppose
No offense taken, Christopher. I am sorry you did not like these. Based on your description of the inside of the tortilla not cooking and remaining mushy, as well as needing to cook these for 3x as long as specified, it sounds like the the batter was spread far too thickly. There should not be an inside to the tortilla, as the batter is spread thin. It is ok if it sticks a bit as you spread it (as pictured), but you need to keep spreading out the batter (as pictured) to thinly cover the skillet. As one side cooks and becomes dry, the other side also becomes dry from the heat (since they are thin). You flip over merely to brown the other side. When spread thin, the cooking time is quite short. I hope you will consider tryng them again.
Hi Asiya, yes that will work. However, I advise that you follow my black bean tortilla recipe and sub dried chickpeas (same weight) for the dried black beans. The proportions will match better. Here is the link: https:///2018/07/09/1-ingredient-black-bean-tortillas-grain-free-vegan/Before I get started, I want to let you know that some of the links on this page are affiliate links. That means that if you click through and take action, I’ll receive compensation. You can read more about affiliate programs here.
Vegan Yellow Split Pea Burgers
In 2017 I went to a family reunion. While I was there, Cousin Adair told me that you can make bread like potato bread,
The bread is very similar to potato bread. It’s moist and chewy while being sturdy enough for
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