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Best Cooking Pulses Inc.
While exhibiting at the Canadian Celiac National Conference held this June in Winnipeg, Best Cooking Pulses was not only able to offer BEST Pulse Flours and Pea Fibre to attendees, but also had the opportunity to learn about other gluten free ingredients. One such ingredient was canola oil or margarine. Canola oil is lowest in saturated fat, has a good balance of omega-3 and omega-6 fatty acids and is trans fat free. BEST Whole Yellow Pea flour and BEST Chickpea Flour are a good source of complex carbohydrates and nutrient dense. Nutrient dense refers to a food being high in protein, fibre and many nutrients, including iron, calcium, and B vitamins – but low in fat. Combine canola margarine with BEST Pulse Flours and you have a prairie duo for the gluten-free consumer that can't be beat! Ellen Pruden of the Manitoba Canola Council was at the Celiac conference, distributing recipes developed by Chef MJ Feeke, Red Seal Baker and Chef at Benjamin’s Gourmet Foods. Several of these recipes contained pulse flours as well as canola margarine. Here are two recipes from Chef MJ Feeke that would enhance any summer event – Coconut Cupcakes with Lemon Frosting and Vanilla Madeleines….
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14. July 2010
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