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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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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.
This brilliant recipe, using two of Hodmedod's most loved ingredients carlin peas and quinoa, comes from Eleanor Maidment's cookbook Pulse. This simple, but flavourful salad is perfect as a side dish or as a vegetarian main packed with plant-based protein.
