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This lovely recipe is from Zofia Page’s blog Shopping Organic With a Budget of £25 for Friends of the River Medway, a charity campaigning to reduce pollution in the River Medway. In her blog Zofia shows how organic food doesn’t have to be expensive and cooking on a budget doesn’t mean you have to compromise on quality. We were delighted to learn that she used many of our products and agree that pulses are an amazing way of adding protein to your diet without breaking the bank. This seasonal recipe in particular caught our eye, just the thing for a sustaining breakfast as the weather turns colder. |
Zofia uses rolled oats for this recipe but any of our flaked grains, or a mix, would work well.
Serves 1
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Method
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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.
Made with spelt flour and ground almonds, these buttery crumble bars are like little handheld tarts – perfect on a winter afternoon.
