- 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
|
Comments will be approved before showing up.
Sikil Pak is a deliciously nutty and moorish traditional Mayan dip made from toasted or roasted pumpkin seeds and charred tomatoes. Serve alongside freshly fried totopos (tortilla chips) with a margarita if you fancy.
Need to feed a hundred or more? Look no further than school chef James Taylor's recipe for around 130 sourdough millet and emmer rolls, perfect for schools and events.
Tereza combines barley and quinoa flour to make these flavourful and sustaining pancakes. They're great with seasonal roasted rhubarb and a rich vanilla custard.
