Food & Health


First place in Manitoba was awarded to Dylan MacKay (right) with his “Pea-rogee”, a ‘functional perogy high in pulse fibre and protein’. A master’s student at the University of Manitoba, Dylan incorporated chickpea flour in a 50:50 ratio with wheat flour to make the dough for the perogy as well as included mashed chickpeas into the traditional mashed potato filling.

Second place went to Brady Simpson and Anita Mundt (right) for their gluten-free berry muffin. Made from chickpea flour, this muffin is a gluten-free addition to bakery items in stores today, which allows those with or without celiac disease to enjoy a healthy breakfast.

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