Peasemeal

This is ground from roasted yellow field peas. The roasting process caramelises some of the sugar as well as making the starch and protein more digestible. It is traditionally used in pease brose: boiling water, stirred into the meal and seasoned with salt and pepper, some butter and sometimes raisins. It is also used in bannocks and scones, in a mix with other flours since it has no gluten.