- Shop
- Recipes
- About
- Sign in
-
Shop
-
Recipes
-
About
| Carol Kearns, our talented illustrator, also writes a baking column for EDP Norfolk Magazine, a few months ago she came up with this gluten free fava bean, ginger and sweet potato cake - easy to bake with our Fava Bean Flour, great to eat. |
When baking cakes to raise funds at University I found that a number of people asked for dairy-free or gluten-free options. I met the first requirement by baking either carrot cake (made with vegetable oil rather than butter) or courgette cake. Gluten-free presented more of a challenge. I came up with a very nice chocolate cake made with ground almonds rather than flour but as you’ll find a recipe for this type of cake in most cookery books I thought I’d devise something a bit different.
I’m currently working on the illustrations for Hodmedod’s gluten free flours made from quinoa, dried peas and fava beans (a variety of dried broad bean). As usual Hodmedod sent me samples to inspire my illustration work and these arrived at the same time that I was thinking about developing a gluten-free cake recipe for my column in EDP Norfolk Magazine. I chose to use the fava bean flour in this recipe and was delighted with the results - it really is absolutely delicious.
This recipe first appeared in the Eastern Daily Press's Norfolk Magazine
IngredientsFor the cake:
|
Method
|
Taktouka is a savoury Moroccan side dish of chargrilled peppers, tomatoes, paprika and coriander. Here we break with the traditional recipe by adding borlotti beans for a more substantial dish.
Crisp at the edges, tender in the middle, and full of nutty depth, fava bean farinata makes a beautiful centrepiece for a light meal. Paired with smoky, charred spring onions and a refreshing herb and cucumber salad, it's both fresh and comforting.
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.
