For a change, I bake not only bread, but also various cakes. This time I want to talk about my pea flour cakes, which I cook in the oven, and I suggest you try them too.

Peas contain a large amount of vegetable protein, which completely replaces meat. From it we prepare various, cereals, salads, we use it as a filling in pastries.

Flour retains all the usefulness (vitamins, minerals, fiber, protein) of peas in a crushed, easily digestible form. And with its help, we can already cook more dishes, for example, as well as bread pastries, like these cakes.

Compound:

on a form with a diameter of 22 cm | 18 cm | 14 cm

• 90 g | 60 g | 45 g pea flour
• 250 g | 170 g | 125 g water
• 1 tsp | 0.5 tsp vegetable oil
• 1/3 tsp | 1/4 tsp | 1/5 tsp salt
• rosemary, thyme, sunflower seeds (optional)
• 50 g | 30 g | 20 g of soft cheese (Adyghe, brynza) as an addition to a non-lean version

Pea flour recipe:

1. These flatbreads can be made from store-bought flour, or from your own homemade flour, made from store-bought or home-grown and dried pea halves.

   

   shop flour

2. It takes very little time to make pea flour at home. We take an electric coffee grinder and, pouring in parts, quickly, but finely grind the pea halves in it into a powder. If necessary, you can then sift it through a fine sieve, removing hard grains, which in this baking will still be superfluous. You can make such flour right away for future use by grinding more and then pouring it into a resealable storage jar.
   

   

   Making homemade pea flour

   Lenten version of the cakes:

3. Preparing this dough is similar to preparing a dough for, when we pour flour into a liquid to control its density. We measure the required amount of water into a deep container and pour flour and salt.

   In this recipe, I immediately give three options for the number of ingredients for the three diameters of the molds that I myself use, and so that you have the opportunity to choose the right option for the shape you have.

   

   Making dough

4. Mix everything with a whisk to remove any lumps.

   

   Stir until lumps are broken.

5. In the lean version, add a spoonful of vegetable oil and dry herbs or peeled sunflower seeds. (I pre-soak the seeds for at least 10 minutes in water.)
   
   

   

   Add oil and spices

6. Pour the resulting dough into a mold, pre-oiled and sprinkled with starch or flour.

   

   Pour the dough into the mold

7. Bake in a preheated oven at 180ºC for 30 minutes.
   

   

   Yellow and green pea cakes

8. We take out the finished cake (it turns out to be 5 mm thick) from the mold.

   

   Getting out of the form

9. When the pea cake has cooled, cut it into pieces and serve instead of bread.

   

   We cut

Ready!

Cheese option:

Bon appetit!

Somehow, in the process of searching for new ideas on a low-carb diet, I came across in an old cookbook a recipe for kunterm - in other words, pea tortilla.

I decided to look on the Internet and found a bunch of laudatory reviews: “very tasty; I recommend; mmm such a crust. Well, I urgently decided to cook the same kuntermu.

Products

• Pea flour 125 g
• Selected category egg whites - whites from 2 eggs
• Milk 0.5% - 80 g
• Garlic 2 cloves (3 g)
• Soda 1/2 teaspoon
• Oil for lubricating the form - 5 g

How to cook kuntermu

1. Pour pea flour into a bowl (sift is not necessary at all).
2. Pour in egg whites (if there is no goal to reduce the amount of fat in the diet, then whole eggs can be used).
3. Crush the garlic in a garlic press or grate it on a fine grater.
4. Add salt, soda, milk and knead the dough thoroughly.
5. Put the dough on a greased baking dish and bake in an oven preheated to 180-200 degrees for about 25 minutes
6. Check the readiness of baking with a toothpick, like a biscuit, the stick should be dry.

As a result, I got a fragrant golden cake, or cake.

I must say right away that there are recipes where garlic is added to the finished cake - it is spread along with herbs. So, there is no difference, the taste is the same, like adding garlic to the dough, then rubbing the finished dish.

You can also take one whole egg instead of two proteins based on 125 g of pea flour. It doesn't affect the taste. The point is different, I'm afraid that some people will be disappointed by the flavors of such a dish. When I tried the pea kunterm myself, at first I was even upset.

I love peas, lentils and all legumes in any form, but this recipe for Tatar cuisine is not for everybody. The cake turns out to be dry, soft, like bread, but if rye or wheat bread can be eaten just like that, then kuntermu is better to eat with something that sets off the taste of pea puree.

You can make such a sandwich: cut the kunterma into toasts, spread with melted cheese, sprinkle with chopped herbs and put a slice of ham or dried meat, smoked chicken breast on top.

I must say that in the end, if you look at the composition of the pea cake, then its BJU (the ratio of proteins, fats and carbohydrates) significantly increases its chances of being on the low-carb menu, despite the pronounced pea taste.

Kunterma can be easily cut into thin toasts and used as a base for a sandwich, or, if fried in a toaster, as croutons or crispbread.

Nutritional value of products:

Flatbread made from pea flour, nutritional value.

eggplant fritters
Cooking method:
2 large eggplants (1 kg), cut crosswise into 1.5 cm thick pieces,
salt,
1/2 cup (50g) sifted chickpea flour (preferably chickpeas)
3 art. l. high-grade wheat flour, mixed with a generous pinch of baking powder (or soda),
2 tbsp corn flour,
1 pinch ground red pepper,
1/4 tsp turmeric,
3 tbsp finely chopped fresh cilantro, basil or parsley
3 tbsp water,
170g cheese, preferably mozzarella, thinly sliced
1.25 cups (125g) fresh or dry bread crumbs or 2/3 cup (115g) fine semolina
ghee or vegetable oil for frying.
Arrange the eggplant slices on a tray and sprinkle liberally with salt. Leave for half an hour to remove excess moisture. Mix flour, baking soda, cornmeal, red pepper, turmeric, fresh herbs and 1/3 tsp. salt with water and beat until a homogeneous dough is obtained. The consistency should be like a thick cream. (Add more water if needed.) Rinse the salt off the eggplant slices and pat them dry with paper towels. To keep the eggplant slices uniform, cut them with a 5 cm round cookie cutter.
Arrange circles of the same size in pairs, and save the trimmings for another dish. Cut the pieces of cheese so that they are slightly smaller than the eggplant. Place two thin slices of cheese between a pair of eggplant slices. Dip the "sandwich" into the pea dough, brush off excess dough, then roll in breadcrumbs or semolina and set aside on the prepared waxed paper. Thus, prepare all eggplant sandwiches.
Pour so much ghee or vegetable oil into a large cast-iron skillet to make a layer of 1.5 cm, and heat over moderate heat. Without the oil smoky, place the sandwiches in the skillet and cook for 10-15 minutes each side, until the eggplant is soft and nicely browned.
Adjust the heat carefully: If the temperature is too high, the cheese may break through the crust of the fried dough; if the temperature is too low, the pancakes will absorb too much oil. Serve hot, straight from the pan.
Salting time: 30 minutes Cooking time: 30 minutes Number of servings: 4 - 6.

Besan roti (pea flour flatbread)
Cooking method:
Bread, as you know, is the head of everything. And no matter how we try to limit its consumption for one reason or another (mainly in the fight against excess weight), without it, as they say, nowhere. Fortunately, there are compromise options if someone is seriously concerned about some restrictions: bread made from yeast-free dough, for example, with the inclusion of various cereals or bran, from wholemeal flour, without added sugar. It is interesting that in many national cuisines bread is widely practiced with the "participation" of flour from vegetable protein products ... Of course, it is first of all delicious. But it is also a trade-off in terms of restrictions.
Let's try to make cakes with the addition of pea flour, which are baked in India and which are called besan roti. There is nothing difficult in preparing besan roti, especially since it tastes close to ordinary cakes, although it is not devoid of some pleasant shades of its own.
Take a glass of pea flour and add the same amount of whole wheat flour. Now, in a mixture of flour of two grindings, you can add a pinch of salt, a pinch of cumin rubbed in the palms, a pinch of freshly ground black pepper, a tablespoon of finely chopped cilantro and cut about two teaspoons of butter. Stir the mixture again, pour half a glass of cold water into it and knead a stiff dough.
Then the dough must be kneaded with feeling, sense and arrangement, because the “airiness” of future cakes depends on this. After wrinkling, let the dough “rest”, that is, stand for 15 minutes, then roll a bar out of it, not forgetting to sprinkle flour on the working surface of the table.
Cut the finished bar into roughly equal pieces about a finger thick: And, finally, roll each piece into a thin, no thicker than 1-2 mm cake.
Further - simply. We put a tortilla on a very well-heated pan, which will immediately bubble up (this, by the way, is an indicator of the quality of kneading the dough), after 2 minutes we turn it over, after another two minutes we put it on a separate plate ... smearing the front side of the finished tortilla with melted butter.
Then we take up the preparation of the second cake, acting with it exactly as with the first, not forgetting to grease the finished cake with butter. It will not let the bread dry out, but at the same time will give it the appropriate flavor.
You just need to remember that the dough, although half consisting of pea flour, is not yeast, and therefore, alas, this bread will not be stored for a long time. A maximum of a day, then it just gets stale.

Pea fudge
Cooking method:
Pea flour - 2 cups
Butter - 400 gr
Milk - 1 glass
Sugar - 1.3 cups
Coconut flakes -2 tbsp. l.
Chopped cashew nuts - 1 tbsp.
Water-1st.

Melt the butter in a thick-walled saucepan, then add the sifted flour. Stir-fry for 15 minutes until the flour turns light brown. Pour milk, water into another saucepan, add sugar and boil the syrup until it starts to stretch. After that, add the nuts and chips, stir and pour the syrup into the flour and simmer until the mixture thickens. Remove the pan from the stove, let it cool slightly, put it on a plate and cut into 2 cm squares. When the fudge hardens, decorate it with cashew nuts and coconut flakes. You can put the mixture in various forms (for example, in a bowl), cool, gently turn over and knock out. We also decorate with nuts and shavings, cut and try. Delicious!

Pea cakes
Cooking method:

Products:
pea flour - 1 kg,
milk - 1 glass,
water - 0.5 cups,
lamb fat - 100 g,
egg - 2-3 pcs.,
salt - 2 teaspoons,
oil - 2 tablespoons (for lubrication).

Add milk to warm salted water, break eggs, pour in melted lamb fat. After mixing, pour in the pea flour and knead a very stiff dough. Roll pieces of dough weighing 100-150 g into a ball and place on a greased sheet or pan. Press lightly on the dough with your fingers. The thickness of the cakes is 2-2.5 cm. Bake in the oven or oven for 20-25 minutes. Brush with oil when ready.

Pea quick soup.
Cooking method:

For cooking you will need
2 tbsp pea flour
1 st. l. butter,
2 tablespoons vegetable oil,
2 cloves of garlic
200 g of ham or other meat products,
1 carrot
1 bow.
1.5 l. put water on fire.
In the meantime, fry the chopped onion and grated carrots in vegetable oil (Fig. 1)
Add golden brown vegetables to boiling water. Cut the ham into strips and add to the pan (Fig. 2)
2 tbsp dilute pea flour in 0.5 tbsp. boiled chilled water or broth and stir well so that there are no lumps (Fig. 3)
Carefully pour the resulting mixture into the boiling soup, stirring constantly so as not to burn (Fig. 4)
Salt soup, pepper. Cook over low heat until tender, about 15-20 minutes. At the end of cooking, add crushed garlic. Separately, fry the croutons in butter or make toast in a toaster, and add the plum oil directly to the soup.
Pour the soup into bowls, add croutons, sprinkle everything with herbs. Bon appetit!

Pea jelly with butter or sour cream.
Cooking method:
Boil three glasses of water; dilute 1 pound of pea flour in 1 glass of cold water, pour in 1 tablespoon of sunflower or mustard oil, salt and pour into boiling water, stirring so that there are no lumps. Pour onto a dish, cool and serve with sour cream or sunflower oil.

Dhokola (pea flour bread)
Cooking method:

For the recipe you will need:
pea flour - 1/2 cup,
chilli green - 2 pcs.,
grated ginger - 1.5 tablespoons,
turmeric - 1/4 tsp,
salt - 3/4 tsp,
asafoetida - 1/4 tsp,
sugar - 1 tsp,
vegetable oil - 3 tablespoons,
yogurt - 2/3 tbsp,
baking powder - 1/2 tsp,
baking soda - 1/2 tsp,
warm water - 3 tablespoons

In a deep bowl, mix flour, finely chopped chilli, ground ginger and turmeric, salt and asafoetida. Then add the butter, which is thoroughly rubbed with the flour mixture. Then pour in the yogurt and mix all the ingredients. The dough should be fluid, similar in consistency to thick sour cream. Cover the dish with the dough with a napkin and leave to ferment for about 8 hours.
Prepare a steam pot: 1 large pot 1/4 full of water, 1 round shallow bread pan that fits in the large pot, 1 flat sieve or metal cans to hold the pan above the water. Put the steam pot on high heat.
Stir the baking powder and soda into the pea dough. Add water and pour the batter into a greased bread pan. Lower the form into a saucepan, put on a sieve or jars (the form should not touch the water). Close the form tightly with a lid, and put a weight on top. Boil for about 12-15 minutes until the dough hardens and cracks appear on the surface.
Remove the finished dhoklu bread from the pan and cut into 12 squares.

The recipe for lentil cakes was taken as the basis for the preparation of this dish. I had some peas at home and I decided to do a little experiment by making pea cakes. I was very pleased with the results, so I hasten to share them with you. The taste of peas is almost not felt, and the cakes themselves will be a good addition to almost any first course.

So we need the following ingredients, see photo.

We need to fill the peas with water overnight or for several hours, then boil and grind with a blender.

This is the puree we should get. Let's let him cool down.

Now we take yeast, mix with a teaspoon of sugar, 1 tbsp. l. flour and 3 tbsp. l. warm water. Leave this mixture in a warm place. The mass must rise.

We add the approached dough to the peas, we also add a tablespoon of olive oil. Let's get up. Let's fry the onion. When the dough with peas increases, add salt, onion and flour.

Knead the dough, add flour gradually. It shouldn't stick to your hands.

We divide the dough into several parts.

Roll out lightly or simply crush pieces of dough with your hands, form cakes.

Immediately spread the cakes on a sheet of baking paper, make small indentations in a circle with your fingers, grease the cakes with olive oil and sprinkle with sesame seeds. I also sprinkled dry herbs. Let stand for 20 minutes, then put in the oven for 20 minutes and bake at 200 degrees.

When the pea cakes are ready, let them cool a little and you can help yourself!

Bon appetit!

And another close-up photo of the cakes.

Description: Almost Indian besan roti cakes... Spicy, spicy, in general - unusual... Will interest those who fast, because they do not contain eggs, and those who just want to taste something like that... Many thanks to Marina (Begum) for the science:- )

Ingredients for the Pea Flour Recipe:

• Pea flour - 100 g
• Wheat flour (wallpaper) - 100 g
• Water (boiled, warm) - 100 ml
• Vegetable oil - 3 tbsp. l.
• Hot red pepper (ground, to taste)
• Cilantro (dry) - 1 tsp
• Sweet paprika (ground) - 1 tsp
• Salt - 1/2 tsp
• Cumin (seeds) - 1/2 tsp

How to make Pea Flour Cakes:

Why almost besan roti? Because real besan roti is made from chickpea flour. Yes, there is such a thing in Russia now, but only somewhere not with us. Grinding and sifting chickpeas is not my thing, so I replaced chickpea flour with chickpea flour. For the preparation of these cakes, it is quite possible to use premium wheat flour - this will be a festive option (and the cakes will turn out more tender, to be honest), but I cooked, so to speak, everyday (or traditional) - from wholemeal wheat flour (it’s whole grain, it’s also wallpaper) - both healthier and more authentic, or something ... Also, for the preparation of besan roti, the so-called ghee (ghee) oil is textbookally used - melted butter, the recipe of which you can see here: http://www.povarenok.ru/ recipes/show/23413/ (Aron-Space chef's recipe), but I, "in the absence of" it, cooked with ordinary refined sunflower oil.

Mix the flour, sift (or vice versa, it doesn’t matter), add salt, cumin, cilantro and pepper. It is better, of course, to finely chop fresh peppers and cilantro, or you can use dried ones, as I did. We rub 2 tablespoons of oil into the spicy-flour mixture properly and, gradually pouring water in small portions, knead the dough. The dough must be kneaded until it stops crumbling and becomes pliable, like plasticine. Cover the finished dough with a damp cloth and leave to rest for half an hour or an hour.

Divide the rested dough into six pieces. We roll a ball from each piece and roll it with a rolling pin into a thin pancake, grease this pancake on one side with a little oil and fold it in half, grease it again with oil and fold it again, getting a triangle. We roll this triangle with a rolling pin into a thin cake - this is our “besan roti”. To make it more convenient to grease pancakes, I did it with a brush, pouring a tablespoon of oil in a saucer.

You can fry the cakes in different ways, it all depends on how you like it better: in oil or without. I prefer the second option, lubricating the cake itself a little bit with a brush before frying, and the pan remains dry - the cakes are drier, but there is less fat on them. Fry each cake over medium heat for 2-3 minutes on each side so that it bakes well, ideally fry in a thick-bottomed cast-iron pan. When frying on one side, the other side should puff up a little, as shown in the photo. This means that you are doing everything right. We put the finished cakes on a plate and be sure to cover with a damp towel (if you do not cook them directly “on the table”).

Ready-made cakes dry quickly, so it’s better to cook them a little, and it is advisable to eat on the same day, but if left, be sure to wrap them in a damp towel. These cakes, in my opinion, are very tasty to eat with fermented milk products (cottage cheese, kefir or yogurt), or with other dishes - instead of bread.