R&D Spotlight: The Prairie Research Kitchen

The Prairie Research Kitchen of Red River College is a state-of-the-art research and development facility serving Western Canada’s vibrant food production industry. The team of research chefs, culinary arts students and food scientists builds on Manitoba’s strengths as a hub of food research, product development and innovation.

The Prairie Research Kitchen is a perfect fit for small and medium-sized enterprises needing help with applied research, technical services and training. Avena partnered with the Prairie Research Kitchen who developed eight recipes incorporating Avena Best pulse ingredients. The goals were to produce gluten-free, egg-free, allergy-friendly products or to enhance the nutritional profile of conventional baked goods with Avena Best pulse and oat ingredients.

Building on this product development, the Prairie Research Kitchen hosted a day of training for the Avena sales team. This hands-on experience in their well-equipped facility was invaluable.

Interested in trying out the Ginger Cookies developed by the Prairie Research Kitchen team? Contact us at info@avenafoods.com for samples of Avena Best Chickpea Flour, Pea Hull Fiber 125 and Pulse Egg Replacer.

Ginger Cookies – Egg-Free and Gluten-Free

Ingredients:

  • 160 g Avena Best Chickpea Flour
  • 70 g Avena Best Pea Hull Fiber 125
  • 3 g ginger, dried
  • 3 g cinnamon
  • 9 g baking soda
  • 1.25 g salt
  • 143 g vegan margarine
  • 200 g sugar, white granulated
  • 20 g Avena Best Pulse Egg Replacer
  • 45 g water
  • 88 g fancy molasses

Method:

  1. Pre-heat oven to 350 °F / 180 °C
  2. In a bowl, sift together Avena Best Chickpea Flour, Avena Best Pea Hull Fiber 125 , Avena Best Pulse Egg Replacer ginger, cinnamon, baking soda, and salt. Set aside.
  3. In a mixer fitted with a paddle attachment, combine margarine and sugar. Mix on medium high for approx. 5 minutes until butter is light and fluffy.
  4. Add molasses to margarine and sugar. Mix on medium speed until fully incorporated.
  5. Add combined dry ingredients to margarine/sugar/molasses/egg replacer mixture.
  6. Mix on low speed until fully incorporated, approximately 2 minutes, scraping sides of bowl to ensure even distribution of ingredients. Over mixing will not negatively affect finished product.
  7. Portion dough into 30g portions using a #40 scoop, rolling into a spherical shape. Recipe should yield 24 cookies.
  8. Gently roll each spherical cookie dough portion in white granulated sugar. (This sugar is not included in formulation, a 30g cookie will uptake approximately 1.5g of sugar during this step.)
  9. Place sugar coated dough portions onto a parchment lined sheet pan, allowing 10cm of space between the cookies.

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