- 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
|
Try this seasonal British classic using our organic four-grain muesli base, wholemeal flour and poppy seeds for extra plant diversity. And feel free to switch the fruit for whatever's in seasonal abundance.
This satisfying subji - a dish of vegetables - features soft, spiced carrot koftas baked to perfection and served in a rich, earthy “nomato” sauce made with beetroot, squash and courgette. Made with fava bean flour and wholemeal wheat flour, the koftas are high in protein and fibre, with warming spices like cumin, turmeric, and sumac for depth and zing.
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.
