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| Jenni Sherington created this amazingly healthy and nutritious desert for us after we met at the Aldeburgh Food and Drink Festival. It might not look like it but this pudding could count as one of your 5-a-day - better still, it's delicious! |
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 business, Sheringtons (sadly now closed), was 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. At the time we'd just had our first batch of gluten free pea, bean and quinoa flours milled and were busy working out what could be done with them (lots as it turns out, they're incredibly versatile). We could see that Jenni was bound to have lots of good ideas so we gave her some samples to experiment with.
We weren't disappointed. Jenni came up with some fantastic recipes - all gluten free, with vegan options and some, like this tart, with no refined sugars.
IngredientsTart Base:
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MethodTart
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Try this seasonal British classic using our organic four-grain muesli base, wholemeal flour and poppy seeds for extra plant diversity. And feel free to switch the fruit for whatever's in seasonal abundance.
This satisfying subji - a dish of vegetables - features soft, spiced carrot koftas baked to perfection and served in a rich, earthy “nomato” sauce made with beetroot, squash and courgette. Made with fava bean flour and wholemeal wheat flour, the koftas are high in protein and fibre, with warming spices like cumin, turmeric, and sumac for depth and zing.
These cold-proved wholemeal sourdough rolls with nuts or seeds are inspired by the rustic rolls typical of Scandinavian artisanal bakeries. But despite this, they're very easy to make.
