I just completed my column for Bakers Journal, a food industry trade magazine. I write the Final Proof about six times per year. The topic of the May 2011 issue will be about ‘Pulses’. What are Pulses? You ask…Pulses include beans, peas, lentils and chickpeas.

Canada’s Food Guide recommends having meat alternatives such as beans and lentils often. Hummus (ground chickpeas), once thought as an exotic dip by many Canadians, is now an everyday food found at your mainstream grocery store. This super food, pulses, have an impressive nutritional profile that play an important role in optimizing health.


  • Are good source of slowly digestible carbohydrates, gluten free fibre and vegetable protein
  • They provide a feeling of fullness and a lower glycemic index (GI) to the meal

The folks at Pulse Canada www.pulsecanada.com tell me more consumers are interested in baking with pulses, specifically, the gluten free segment of the population. The savory Mediterranean muffins are one of my favourite recipe from their new cook booklet – recipe on page 23- Pulses and the gluten-free diet: cooking with beans, peas, lentils and chickpeas. There is a nice spice appeal to these muffins, a change from the usual sweet muffins.

Photo courtesy of Pulse Canada