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Pulse puree can be made from canned or boiled pulses.
Rinse and drain a 15 ounce can of pulses: discard the liquid; yields about 1 ¼ cups.
Place the pulses in a food processor, add ¼ cup hot water and puree until the mixture has the consistency of canned pumpkin. If needed, add additional water, 1 tablespoon at a time, to reach this consistency.
Makes about 1 cup puree. Refrigerate or freeze unused puree.
Add 1/3 cup sorted and rinsed raw lentils to 2 cups boiling water. Cook until soft. Drain; discard the cooking water, leaving about 1 ¼ cups cooked pulses.
Follow steps 2-3 above.
Brown Rice Flour Blend
1 ½ c. brown rice flour
1 ½ c. potato starch
1 c. tapioca flour (also called tapioca starch)
Blend thoroughly. Store, tightly closed, in dark, dry place.
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