You might not want to tell your kids that the new bread recipe they’re loving is good for them. Or that it’s made with not only green vegetables (zucchini), but also green legumes (peas)! No, I’m pretty sure you don’t want to tell them that. Just smile smugly, as they scarf down another piece of that yummy sweet bread you just made for them!
This is my latest in the series of yummy creative gluten-free recipes using dried peas or lentils. You know my passion is baking, so I’m returning to what I know best — sweet stuff! This recipe is no different, and I love that I can be super sneaky about getting those good-for-you ingredients in without anyone being the wiser. Did you know that peas are low in sodium and fat, but are super high sources of protein, complex carbs, iron, magnesium and zinc? And now all that goodness is in that yummy bread your family wants you to make again and again!
In case you missed the others in my series of pea and lentil recipes for the USA Dry Pea & Lentil Council blogger contest, don’t despair — I’ve linked them here for you!
“Eat Your Veggies!” Bread
- 1/2 cup granulated cane sugar
- 1/2 cup unsalted butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
- 2 large eggs or egg substitute (like 1/2 cup mashed ripe bananas, apple puree or applesauce, or canned pumpkin)
- 1/2 cup sour cream (or non-dairy sour cream from Tofutti® or Follow Your Heart® OR plain coconut or soy yogurt like So Delicious®)
- 1 tsp. vanilla extract, gluten-free
- 1/2 cup split pea purée
- 2 cups Jules Gluten Free™ All Purpose Flour
- 2 Tbs. flaxseed meal (optional, but recommended)
- 1 Tbs. cinnamon
- 1 Tbs. baking powder, gluten-free
- 1 tsp. baking soda
- 2 cups packed fresh zucchini, unpeeled and grated (approximately 2 zucchini squash)
- 1 cup chopped pecans or walnuts (optional)
- Cinnamon-sugar mixture to sprinkle on top
To Prepare & Purée Dried Peas:
Measure and rinse 1/2 cup dried split peas. Add to a large saucepan with 1 1/4 cups of water and bring to a boil. Then reduce to simmer, cover and continue to cook for approximately 30 minutes, or until the peas are quite soft, but not falling apart. Drain, then purée, using a food processor, blender or a potato masher. Add water by tablespoons to purée if necessary to thin it — peas should be the consistency of canned pumpkin when done.
Measure out 1/2 cup of purée for the recipe and if there is any remaining, cover and refrigerate for use in other recipes — it will keep for 3-4 days or longer, if frozen.
Preheat oven to 350° F (static) or 325° F (convection).
Beat the sugar and butter until fluffy, then add the eggs or egg substitute, sour cream, vanilla and cooled pea purée – mix well.
Sift together the dry ingredients in a large mixing bowl, then pour slowly into the wet ingredient bowl and beat together until integrated. Fold in the zucchini and nuts, if using. The batter will be fairly stiff.
Oil one loaf pan and scoop batter into pan, then smooth with a rubber spatula. If using mini loaf pans, oil 5-6 pans; if using muffin tins, oil 24 muffin tins. Fill each no more than one-half full, then sprinkle the tops with cinnamon-sugar mixture.
Bake large loaf for 50-55 minutes; mini loaf pans for 30-35 minutes; muffins for 20-30 minutes. Test the middles with a toothpick to be sure they are cooked through before removing to cool on a wire rack.