- Shop
- Recipes
- About
- Sign in
-
Shop
-
Recipes
-
About
| This twist on classic Welsh cakes uses naked barley flour, a nutritious, versatile and flavoursome alternative to wheat flour. Barley flour is subtly earthy with a delicate sweet aftertaste. |
Welsh cakes are a classic bake, also known as picau ar y maen ("cakes on the stone"), pice bach ("small cakes"), cacennau cri or teisennau gradell ("griddle cakes") in Welsh, or bakestones or griddle cakes in English.
Traditionally cooked on a cast iron bakestone (maen) suspended over the fire or cooker, Welsh cakes are a classic example of domestic baking before ovens were universal in homes.
Our wholemeal naked barley flour is stone-milled in small batches through our mill in Suffolk, from barley grown by Jeremy Dickin at Oak Farm in Lincolnshire.
Naked barleys are varieties of barley, Hordeum vulgare, that naturally shed the grain's inedible husk when harvested so that the whole grain can be milled or eaten without losing any of the flavour or nutrition.
Makes 15 to 20 Welsh Cakes
Ingredients
|
Method
|
Wheat bran is a wonderful ingredient if you’re looking to increase your fibre consumption as it contains over 40g of fibre in 100g of bran. It works beautifully in cakes, especially in combination with wet ingredients like sweet potato and apple, because it absorbs a lot of water, making the final bake just the right level of moist. The mouthfeel of this tea loaf is not dissimilar to corn bread.
A nourishing, plant-based classic made with British-grown grains and pulses - finished with a spoonful of SUCSEED for extra fibre, healthy fats and botanical goodness.
These wholesome oatcakes with festive redcurrant relish make a wonderfully simple yet elegant addition to any Christmas table. Combining the nutty richness of oats, puffed quinoa and wholemeal flour, they’re crisp at the edges and soft within, the perfect base for a jewel-bright relish of redcurrants, berries, apple, and orange. Sweet, tangy, and lightly spiced, this colourful topping brings a burst of seasonal flavour that pairs beautifully with the earthy oatcakes. Delicious served with Greek yoghurt and honey, they make a festive breakfast, afternoon treat, or a cheerful nibble for holiday gatherings.
