Portland-based chef, Micah Camden, is going to start making dairy-free, nut-free, gluten-free, chickpea ice cream which he is calling "Little Bean," reports Eater. Little Bean's chickpea ice cream solves a few of Camden's issues with typical milk alternatives. Unlike coconut milk, chickpeas have a subtle flavor and are virtually free of saturated fats. He discovered the recipe when he first started making chickpea tofu and then a chickpea milk which he put in a household ice cream maker.
The Little Bean cart, which distributed the ice cream to Portlanders over the summer, will be joined by a truck and scoop shop this winter. The shop will double as a bakery, making vegan, gluten-free ice cream cones and baked goods with the parts of chickpeas leftover from processing chickpea milk. Camden hopes to see Little Bean pints in grocery stores across the country. Full Story
Related: FDA Reviews Plant-Based Substitutes, Plant-Based Product Claims See Substantial Growth.
from Specialty Food News https://ift.tt/2OKGAwz
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