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• Boost the protein, fibre, vitamin and mineral content when adding pulses to your baking. • The high protein content of pulses improves the texture of baked goods. • The high fibre content and moisture from pulses extends the shelf life of baked goods. TIPS WHEN BAKING WITH PULSES • Lentils or white beans (eg. Great Northern, navy, cannellini, white kidney or white pea beans) work best, but split yellow peas can be used on occasion. • Baked goods may be heavier and more dense when made with pulses, while crusts are smoother and remain fresher for a longer time. • The high moisture content of pulse purées may require longer baking times. • Pulse flours absorb more moisture than other flours. More liquid or eggs may be necessary in baking. HOW TO MAKE PULSE PURÉE PLACE cooked or rinsed and drained canned pulses into a food processor. ADD 1/4 cup (60 mL) water for every 1 cup (250 mL) cooked pulses. BLEND to make a smooth purée, with a consistency like canned pumpkin. ADD additional water 1 tablespoon (15 mL) at a time if needed to reach desired consistency. STORE in airtight container in refrigerator for 1 or 3 days or freeze for up to 6 months. HOW TO ADD PULSE PURÉE ADD 1/2 cup (125 mL) pulse purée into cookie, muffin or any other baked good recipe to boost fibre and protein content. COMBINE the wet ingredients as per the recipe (egg, butter or oil, sugar and/or vanilla) then beat/ blend in the pulse purée with those wet ingredients before adding the mixture to the dry ingredients. BAKE as directed. HOW TO SUBSTITUTE WITH PULSE FLOUR SUBSTITUTE (1:1) up to half the wheat based flour (including all purpose flour) in any baked goods recipe with an equal amount of chickpea flour to add iron, folate, fibre and protein. HOW TO SUBSTITUTE WITH PULSE PURÉE REPLACE 1/2 the butter or oil with an equal amount of pulse purée to lower the fat. PULSE FLOURS Pulse flours can be found in some grocery stores and most bulk, ethnic, or specialty food stores. Chickpea flour (also known as Garbanzo Bean Flour) and various bean flours are usually the most commonly available. They can be used in a variety of recipes including cakes, muffins and cookies. Pulse flours are often used in gluten-free recipes to boost fibre. HOW TO USE PULSES IN BAKING Pulses can be incorporated into baked goods as a purée or flour. Pulse purées can be made from canned or boiled pulses. Benefits of Baking with Pulses Baking with Pulses Baking with Pulses | 5

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