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| 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:
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An old-fashioned classic, upgraded for more plant diversity, more fibre, and, dare I say it, more flavour too! Instead of using just oats in crumble bars, try our four grain muesli base. You can make the crumble bars with either a caramelly date filling or a fresh, tart berry filling.
These traditional potato cakes are named “farls” from the Gaelic word fardel, meaning quarter. A central part of an Ulster fry, farls are popular across Northern Ireland. Making them at home is simple and requires minimal ingredients: some left-over mashed potatoes, a pinch of salt and just enough flour to bind.
This simple and naturally sweet recipe is a delicious and nourishing alternative to traditional grain-based granola. Packed with crunch from brazil nuts, seeds, and flaked almonds, it’s full of healthy fats, fibre and plant protein - perfect for a sustaining breakfast or snack. The chia fruit compote adds a bright, jammy contrast, thickened naturally with chia seeds for extra texture and nutrition.
