I'm not entirely sure what it is, but it wouldn't have gluten so wouldn't rise in a yeast bread recipe. You could try a small proportion in a soda bread recipe, if that's the route you wanted to go? Or try it in cookies, yummm.
because it's a legume, i would assume it's similar to soy, garbanzo, fava, navy bean flours, and so on. they often cook dense and dark, so i would use it with other flours in small amounts, and reduce the heat in the oven. or, near the end of the baking, top with foil so the top doesn't brown too much.
Make ladus -- they're like Indian cookies and are so good. I found this recipe on the Internet. I would personally reduce the sugar to 1/2 cup and use coconut oil. Use the peanut flour in place of the gram (chickpea) flour.
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