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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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Hi Alison. Thanks for your appreciation of our recipes and for your suggestion of including nutritional info. It’s not something that we currently have the facility to calculate (though we do of course provide nutritional details of all our products on each product page) but we can see the benefit of doing it and will get working on it. Best wishes, Nick
Hi Joseph, I love these recipes! But could you give the carbohydrate content for each dish? It would make all the difference to those of us with T1 diabetes, who have to carb count. It would also gain you brownie points with the general trend of food info, especially if sugar and fats information was also included. Thank you.
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Look no further than this umami-rich, plant-packed vegetable ragu full of diverse fibre and other nutrients to nourish you and your gut. Inspired by Yotam Ottolenghi's ultimate tray-bake ragu, this recipe contains even more plants. Hodmedod’s Broth Mix is the perfect base, containing no fewer than 7 different pulses and grains, and adding beautiful texture. The recipe packs in 12 different plants, not counting the herbs or spices, which add another half dozen. Serve with a side salad and you'll be well over 20 plants in a single meal.
This deliciously moist apple and walnut cake from Sarah Cotterell and Aitana Infante is made with sourdough but nonetheless simple and easy to make.
Flatbreads are a staple of many cultures around the word and would have been one of the first leavened breads as they don't require an oven and can be made over a fire by heating a flat rock. These flatbreads are quick and simple to make in a heavy bottomed pan on the hob and go well with a variety of dishes.
Josiah Meldrum
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