Fava beans were enjoyed
by ancient Egyptians 5,000 years ago and 3,000 years later continued to be
a prime source of protein in the Near East. The Fava is a large, brown
bean, these beans are often considered the tastiest bean around, along
with being the meatiest bean. The Fava grows in large pods that
house approximately five beans each.
In Europe, Fava bean flour is used as a
"flour Improver". It's active fat-oxidizing enzymes; which
generate the beany flavor, also indirectly cause the oxidation and
elongation of the gluten protein.
Fava bean flour is frequently found
blended with garbanzo bean flour.
Fava Bean Flour is
perfect for all kinds of baking including breads, pizza, cakes, and
cookies. Bean flours provide protein for superb gluten- free baking.
Use in place of rice flour in any of your favorite
It is best to store any bean flours in the freezer for
long term storage.
- 3 T dried blueberries
- 3/4 C boiling water
- 1 large Egg
- 1 1/2 T Nonfat Milk Powder
4 1/2 T water
- 1/4 cup Garbanzo Fava Flour
- 2 T Potato Starch
- 2 T Tapioca Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp cane juice crystals
- 1/2 tsp Sea Salt
- 1 tsp Spicery Shoppe Vanilla
- 1 T Vegetable Oil
In small bowl, combine dried blueberries and boiling
water. Set aside.
Blend egg and
milk powder and 4 1/2 T water. Whisk vigorously in bowl.
Drain water from blueberries. Add
with remaining ingredients to egg mix and blend, just until mixed.
Over medium heat, place large, nonstick skillet that has been lightly
coated with nonstick spray. Pour batter into skillet and cook until tops
are bubbly (3-5 minutes); turn and cook until golden brown (2-3 minutes).
This recipe can be doubled.
Yield: About eight 4” pancakes