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About
| These cacao-quinoa crispy cakes are Jenni Sherington's brilliant wholefood take on those rice-crispy nest we all used to make as children. |
We met Jenni Sherington at the Aldeburgh Food and Drink Festival, she was offering samples of her healthy versions of popular confectionery - they really were delicious - and as it turns out Jenni's new business, Sheringtons, is based just down the road from us in Halesworth.
We were very excited to see what Jenni was doing, turning the idea of a healthy snack on it's head and creating indulgent treats packed full of nutritious, wholesome ingredients. We could see that Jenni was bound to have lots of good ideas for our beans peas and quinoa so we gave her some samples to experiment with.
We weren't disappointed. Jenni came up with some fantastic recipes - all gluten free and with vegan options.
Ingredients
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Method
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These traditional potato cakes are named “farls” from the Gaelic word fardel, meaning quarter. A central part of an Ulster fry, farls are popular across Northern Ireland. Making them at home is simple and requires minimal ingredients: some left-over mashed potatoes, a pinch of salt and just enough flour to bind.
This simple and naturally sweet recipe is a delicious and nourishing alternative to traditional grain-based granola. Packed with crunch from brazil nuts, seeds, and flaked almonds, it’s full of healthy fats, fibre and plant protein - perfect for a sustaining breakfast or snack. The chia fruit compote adds a bright, jammy contrast, thickened naturally with chia seeds for extra texture and nutrition.
Orfhlaith Noone's addition of Guinness to Irish soda bread give it a modern twist, lending a deep, malty flavour to the loaf. This bread is the perfect accompaniment to hearty Irish dishes like seafood chowders, beef stews, soups, or simply with a smear of salted butter - Irish only, please!
