green pea flour?

The ubiquitous green pea is way more versatile than we give it credit for. Now when you tell your kids to eat their peas, they’ll smile extra wide when you hand them a green chocolate chip cookie made primarily from green pea flour, available at some natural foods markets or through Bob’s Red Mill. Or if your looking for something a little colder, try making some minty pea pops from The Toddler Café by Jennifer Carden.

Green pea flour chocolate chip cookies
from giddyupglutenfree, dorothy allard 2010

3/4 cup green pea flour
1/2 cup sorghum flour
1/4 cup millet flour
1/2 cup potato starch
1/3 cup cornstarch
2 tsp xanthan gum
1 tsp baking soda
1/2 tsp cream of tarter
1/2 tsp salt
1 cup organic shortening
1 1/2 cups organic cane sugar
2 large eggs
2 tsp gluten-free vanilla extract
1 cup chocolate chips (dairy-free)
1 cup pistachios, coarsely chopped (optional)

Preheat oven to 350°F. Sift together flours, starches, xanthan gum, baking soda, cream of tarter, and salt; whisk until combined. Sift into another bowl, set aside. Combine shortening and sugar in a large bowl, and beat with a mixer on medium high speed until incorporated. Add eggs, one at a time, mixing until creamy. Add vanilla. Reduce speed to low and gradually add dry ingredients. Stir in chocolate chips and nuts. Roll dough into one-inch balls, and drop 2 inches apart on parchment paper-lined baking sheet. Bake 12 minutes, or until edges just barely start turning brown. Cool on a wire rack.

The cookies that will not be eaten in one day need to be frozen. Just stack them in a freezer bag, get out as much air as you can, and freeze. When you are ready for a treat, thaw on the counter for about 15 minutes.

. . .

Minty pea pops
from The Toddler Café, Jennifer Carden

8 ounces cream cheese
1/2 cup frozen petite peas
scant 1/4 cup sugar
1/2 teaspoon peppermint extract
scant 1/4 cup mini semisweet chocolate chips
6 popsicle sticks or wooden craft sticks

Place the cream cheese, peas and sugar in a microwave-safe bowl and microwave on high for 20-second intervals until the cream cheese is softened to room temperature.

Using a stick blender or standing blender, purée the ingredients into a smooth paste. Add the extract and mix again, scraping the bowl frequently. Stir in the chocolate chips by hand.

Place the mixture in a large zip-top bag and cut about 1/2-inch off a bottom corner. Squeeze into a clean ice cube tray or mini muffin tin, place 1 popsicle stick in each, and freeze until solid, about 1 hour. Once the pops are frozen, remove them from the molds by twisting just like ice cubes and seal in an airtight container for up to 1 month.

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