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| This double chocolate chia banana bread is the perfect vegan treat for coffee break. Another recipe from the Cook and Him, it shows off our Essex-grown chia seeds in a naturally sweet cake that’s a simple and satisfying way of cutting food waste. |
This vegan banana bread is super easy to make, healthy, moist and rich in chocolate thanks to the raw cacao powder and vegan chocolate chips.
Whilst you can use plain flour, why not try milling your own with a Mockmill and some of our whole grains. Naked Barley and Spelt grain both make a delicious nutty, malty flour that combines with the sweetness of the bananas
Makes 8-10 slices. Use a 23 x 13cm (9 x 5 inches) loaf tin.
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Another tempting taste of Jenny Chandler's new book The Capsule Kitchen, this American classic is given a vibrant plant-based twist! Rich, savoury mushroom and brown lentil ragù is stuffed into soft bread rolls and paired with a crisp, tangy mandolin salad.
A delicious taste of Jenny Chandler's new book Capsule Kitchen, this dreamy, creamy bowl of whole grains with a silky roasted squash base and an indulgent caramelised sage brown butter is hearty, comforting and deeply flavourful, using British whole grains for the ultimate chewy texture.
