To recap the last week or so’s worth of fun and funky pea and lentil recipes, I’ve slipped these healthy little jewels into Chilled Pea or Lentil Salad, Pumpkin Hummus, Zucchini Bread, Veggie Burgers and Chocolate Cake. I’ve never been opposed to increasing fiber, protein, vitamins, and complex carbs in my foods, but only where the end result is a dish that’s just as yummy, moist and aftertaste-free as it would have been without the nutritional boost.
That’s probably why I’ve been so excited by these recipes. Thanks to the USA Dried Pea & Lentil Council (DPLC), I’ve had an opportunity to work with all kinds of dried lentils and peas to develop these recipes, and now they want to give you a chance to play with your peas too!
CONTEST: If you are one of the first 500 people who comments on this recipe or the recipes posted by the other bloggers in this contest, and you then email your name and address to firstname.lastname@example.org, you will have a nice little care package of peas and lentils sent to your door … for free! So don’t dilly- dally and miss out! (*Your personal information will not be used again by DPLC or provided to any other outside vendors).
By commenting on this recipe, you’ll also be supporting me in the blogger recipe contest that DPLC is hosting! There are 7 participating bloggers, but only one who writes gluten-free recipes (that’s me!). If I get the most comments on my gluten-free pea & lentil recipe, I’ll win a prize too!
So, (1) leave a comment below this recipe, (2) email your name and address to email@example.com to get your free peas & lentils, (3) tell all your friends to comment on this recipe & get claim their free peas & lentils, and (4) have fun trying some yummy, healthy new gluten-free recipes!
It’s a win-win-win-win!
CONTEST IS NOW CLOSED
And speaking of winning, I’m happy to announce the winners of last week’s contest! Julie Turner has won the amazing Le Creuset Steamer Set and Ellen C. has won the Chicago Metallic Baking Sheet and cupcake liners! Please email your shipping address to Support@JulesGlutenFree.com so we can get your goodies out to you asap!! Congratulations!!
So without further ado, I present to you the peas & lentils recipe that intrigued you the most: Eat-Your-Veggies Zucchini Bread! A great quick bread to sneak in added nutrition (vitamins, minerals, fiber, protein …) where no one will suspect a thing, and just in time for summer squash season! Enjoy!
Eat-Your-Veggies Zucchini Bread
1/2 cup granulated cane sugar
2 large eggs or egg substitute (like 1/2 cup mashed ripe bananas, apple puree or applesauce, or canned pumpkin)
1 tsp. vanilla extract, gluten-free
1/2 cup split pea purée
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.
To Prepare Quick Bread:
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. Do not overbake!
Enjoy, knowing that even if your family protests that they don’t like peas, they’ll never know you slipped them into this yummy quick bread!