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About
| This wonderful recipe combines barley flour with ground almonds to produce a nutty and moist cake, flavoured with orange and cinnamon and topped with an orange cream cheese frosting. |
We mill Naked Barley grain to produce nutritious, versatile and tasty Naked Barley Flour, with a delicate sweet and malty flavour.
This recipe was created by Jenni Muir, author of A Cook’s Guide to Grains, and is featured in Christine McFadden’s Flour: A Comprehensive Guide.
Flour is an indispensable guide to a wide range of flours, from familiar wheat and cereal flours to less well-know barley, pea, quinoa, and fava bean flour. Christine explores how flour has long been a staple part of our diet and offers a comprehensive look at the alternatives to traditional wheat flour.
Christine's blog is full of fascinating food-related musings – from seasonal food and food producers to cooking tools, food markets, and gastro-travel. You'll also find some must-try recipes and invaluable tips and techniques.
Serves 8 to 10
Ingredients
For the cream cheese and orange frosting
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Method
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This dish from Bold Bean Co's brilliant second book Full of Beans could be the dictionary definition of heart-warming. The bean stock helps create a glossy sauce that’s packed full of umami flavour from the mushrooms.
Jens Hannibal, plant-focused chef and educator with over 15 years of experience, has shared this sumptuous recipe with us, a glimpse of the approach to cooking you can learn in Jens's new online course Cook with Confidence.
This recipe from Anna Warden makes for a cookie that is crunchy on the outside, and chewy in the middle - to our mind the best combination. The malted wheat flour and coffee create a gorgeous depth of flavour and a moreish caramelly base which pairs perfectly with dark chocolate and sea salt. These cookies will keep in the freezer (unbaked) for a couple of weeks, and so are the perfect thing to have to hand for times you want a cookie or for when you might just need a cookie.
