Green Pea Dhal Bread

Baking bread Chia Dal Dried Peas Flour Gluten-free Grains and Seeds Green Pea Flour Pea Flour Peas Pulse Flour Pulses Split Green Peas Split Peas Summer Vegan Vegetarian

December 01, 2016

These delicious vegan and gluten-free dhal bread rolls are perfect as a snack, a lunchtime side to a salad, or a healthy accompaniment to South Asian curries and stews. Besides our Wrinkled Pea or Green Pea Flour they contain a host of other nutritious ingredients like chia seeds and coconut flour. This recipe was created by the inspired Salima Dhalla of Food Witch cookery school.

Makes 14-16 individual breads

Ingredients

200g Wrinkled Pea or Green Pea Flour
40g Chia Seeds
160ml Water
100g Coconut Flour
1.5 tsp Baking Powder (gluten-free if required)
1.5 tsp Salt
2 tsp Black Mustard Seeds
1.5 tsp Garam Masala
Small handful (15-20 leaves) Fresh Curry Leaves, finely chopped
250g Cooked Green Lentils (or Split Wrinkled or Green Peas)
75g Fresh Spinach, roughly chopped
30g Fresh Ginger, finely grated or pureed
600ml Any Milk Substitute (eg gluten-free oat milk or nut milk - we use coconut milk to complement the flavours)
60ml Cold-pressed Rapeseed Oil (plus a little extra for tempering)
Small handful Sunflower Seeds for topping

Method

Preheat oven to 180C.
Make the chia gel: soak the chia seeds in the water for 15-20 minutes, stirring occasionally to ensure evenly hydrated.
Temper the spices: heat a tablespoon of oil in a frying pan over a medium / high high. Add the mustard seeds and let them start popping. After 10-15 seconds of popping, add chopped curry leaves, grated ginger and garam masala. Cook for a few minutes whilst stirring, the mixture should start to brown and the oil will separate from it. Pour into a bowl with the cooked lentils and raw spinach - mix well and leave to cool.
In a separate bowl, sieve together the flours, baking powder and salt.
In a jug, whisk together the coconut milk, 60ml of rapeseed oil and the chia gel.
Pour the liquid into the dry ingredients and whisk thoroughly to combine and remove all lumps.
Fold the vegetable mix into the batter.
Split mix evenly between greased muffin tins and sprinkle with sunflower seeds
Bake for around 30-35 minutes, until well risen and a deep brown colour. Allow to cool in the tins for 10-15 minutes before removing to a rack to cool completely.

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