Ingredients
- 2 cups (400 g) dried green split peas
- 5 large eggs
- 2 teaspoons baking powder
That is the entire ingredient list. You will also need a little water for soaking the peas, plus parchment paper or a small amount of oil or butter to prepare your loaf pan.
Instructions
Rinse the dried green split peas thoroughly under cold running water. Place them in a large bowl and cover generously with water, since the peas will absorb liquid and expand. Let them soak overnight, or for 8 to 12 hours, until softened. Drain well and rinse again.
This soaking step is the most important part of the whole recipe. Properly softened peas blend into a smooth purée and bake evenly. Peas that have not soaked long enough can leave a gritty texture and an uneven bake.
Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper, or lightly grease it, to prevent sticking. Parchment is especially helpful with a legume-based batter, because it makes lifting the finished loaf out of the pan much easier.
Add the drained split peas and the eggs to a high-powered blender or food processor. Blend until the mixture becomes as smooth as possible, stopping to scrape down the sides when needed. Add the baking powder and blend briefly until it is evenly incorporated.
Blend the peas and eggs first, and add the baking powder last. Mixing the baking powder in briefly at the end helps preserve its lifting power.
Pour the mixture into the prepared loaf pan and smooth the top with a spatula. The batter should be thick but pourable, with the split peas thoroughly blended. If you notice visible chunks of pea, you can return the batter to the blender for another short pulse before pouring.
Bake for approximately 50 to 65 minutes, or until the loaf is firm, lightly golden, and cooked through in the center. Baking time may vary depending on your oven and loaf pan. A deeper, narrower pan generally needs more time than a wider, shallower one.
To check for doneness, press gently on the top. It should feel set rather than wobbly. You can also insert a knife or toothpick into the center, which should come out mostly clean.
Remove the loaf from the oven and let it cool in the pan for 10 to 15 minutes. Then transfer it to a wire rack and let it cool completely before slicing. Patience here pays off. Cutting too early can make the interior seem damp or crumbly, while a fully cooled loaf holds together and slices cleanly.
Slice and serve toasted with butter, mashed avocado, eggs, or hummus. You can also use the slices to make hearty sandwiches for breakfast or lunch.