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| This wonderfully fruity loaf from Jenni Sherington makes superb use of our Buckwheat and Yellow Pea Flours. |
When we first met Jenni Sherington at the Aldeburgh Food and Drink Festival, she was offering samples of her healthy versions of popular confectionery - they really were delicious.
We were very excited to see what Jenni was doing, turning the idea of a healthy snack on its head and creating indulgent treats packed full of nutritious, wholesome ingredients. At the time we'd just had our first batch of pea, bean and quinoa flours milled and were busy working out what could be done with them (lots as it turns out, they're incredibly versatile). We could see that Jenni was bound to have lots of good ideas so we gave her some of our flour to experiment with.
We weren't disappointed. Jenni came up with some fantastic recipes - all with vegan options.
When Jenni sent over the recipe it came with some serving suggestions from the Sherington household - here's what Jenni says they like: "my dad - smothered with equal parts butter to loaf, my mum - with decadent salted caramel spread, mmm! Me - with a healthy berry chia jam for added nutrition!"
They all sound great to us!
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Try gruel! With this recipe from our book Whole Food you can forget thin, watery and miserable. This velvety, comforting gruel of pearl barley and jumbo oats is elevated by nutty browned butter and caramelised leeks. It's simple, economical and deeply flavoursome.
This recipe from our book Whole Food uses fava bean flour for crisp, deep-golden bhajis with a distinctively earthy flavour, served alongside a cool, refreshing cucumber raita.
Crisp, golden, and deeply satisfying fritters made with nutty British pearled spelt, thinly sliced white cabbage, and crumbled feta. Served alongside a vibrant, fresh green salsa verde and creamy yogurt for a delightful lunch or light dinner.
