|A wonderful ‘no cook’ vegan tart from the talented Beth Al Rikabi, using our hemp flour and puffed quinoa. Coarse hemp flour is 50% fibre and over 23% protein, with a beautiful nutty flavour ideal for baking.|
"Necessity is the mother of invention and as a retreat chef, you really do need to think outside of all boxes to accommodate not only the varying dietary requirements but the seasonal produce and kitchen set up you have to work with. Luckily it is my favourite way to cook, creating unique dishes using up seasonal gluts and foraged foods whilst at all times keeping waste to the bear minimum. I also love banging on to the retreat guests about awesome food producers, Hodmedod’s being one of them.
"I get very excited to tell people about farmers who are growing chickpeas in Norfolk, green lentils that are grown and harvested using regenerative farming systems and just the fact that there is such a thing as wrinkled pea flour! Whether it is the ingredients that I use or the journey of the recipe to where I am now, everything I make has a story and a purpose and I put everything I am in to my food. And when people eat food that is created in this way, it nourishes them on so many levels, their gratitude for the meal towards me feeding back in to the cosmic process.
"For this recipe I wanted to have a fiddle with some puffed quinoa and hemp flour to create a chilled fruity tart that requires no cooking, only freezing and can be made completely gluten free and vegan. This would be a perfect dessert to serve on a warm summer evening on retreat along with more fresh berries and yoghurt."
For the base
For the filling
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