My bugbear at the moment is with legumes (or pulses). Growing up I was never really exposed to this food group much (I know, crazy!), but knowing that for a good, balanced diet you should be having a portion of them a day, I am making a conscious effort to include them more in our diets. The family at the moment is not massively into legumes either, possibly also because I am still not sure how to cook them in different ways. So what has been a massive hit and great compromise for now is using legumes as flour in recipes!
It turns out that in the UK, legumes flours are somewhat hard to find, even in big supermarkets, and in this period the last thing you want to do is go around different supermarkets and specialist shops looking for some obscure ingredients. So I googled how to make your own at home and it turns out, it’s the simplest thing in the world! You just take dry legumes (such as red split lentils) that are very easily available, whizz them through a high power blender, sift it to remove any leftover big bits, and there you have your flour!
I will be using that for many more recipes to come, but for now, here is one I already tried out a few times.
- 1/2 cup dry red split lentils
- 1/5 cup dry chickpeas
- 2 tbsp olive oil
- 1 ½ tbsp oregano
- ½ tsp tomato puree
- 1/2 cup water
- 1 tsp instant yeast
- Blitz the dry lentils and chickpeas in a high-power blender until they are reduced to a flour consistency. Sift them flour through into a bowl to avoid any big bits that got missed.
- Add the oregano, the instant yeast and a good pinch of salt.
- In another bowl, mix the tomato purée with the water until combined.
- Then add it to the dry ingredients, together with the oil.
- Mix well using a fork and shape into the breadsticks. The ones I made remained quite soft, but if you want them crispier you can try rolling them out thinner.
- Bake at 356F for 15 minutes. Let them cook completely before eating them.