Hello from beautiful Napa Valley! I spent the better part of the weekend in the Culinary Institute of America with the united states Dry Pea & Lentil Council learning about pulses, cooking within their gorgeous kitchen areas, and getting some serious skills in gluten free of charge/grain free baking!
Before we enter the recipe, you might be curious about the word ‘pulses’. Basically, pulses are dried out peas, lentils, coffee beans and chickpeas and can be eaten a number of various ways. (Remember these dark bean brownies ? SO EXCELLENT and you also can’t even taste the coffee beans!) This past weekend I learned […]