- Shop
- Recipes
- About
- Sign in
-
Shop
-
Recipes
-
About
| We just couldn't believe the rise on this loaf when we saw the photo on the The Vegan Chef School's beautiful Instagram feed. Vegan Chef Day Radley has created this simple but delicious gluten-free bread using our versatile and delicious wrinkled pea flour or green pea flour. |
This recipe uses either of our green pea flours (milled from wrinkled peas or smooth green peas), but any of our pulse flours would substitute well and very the colour and flavour.
Serves 2
Ingredients
|
Method
|
Sometimes, only a sweet breakfast will do. Whether it’s for comfort after a sleepless night, or as an indulgence on a lazy weekend, this spiced, sweet and crunchy breakfast torte is perfect. Yes, it has a bit of added sugar, but it’s also packed full with 11 plant varieties and approximately 6 grams of fibre in each slice. Try it with some yoghurt and stewed seasonal fruit.
A vibrant, balanced salad featuring nutty Carlin Peas, crisp apples, and crunchy walnuts, all tossed in a creamy, sharp blitzed butternut squash dressing.
This hearty, comforting, flavour-packed dish showcases the nutty richness of pearled naked barley, a wholesome and nutritious alternative to rice. Naturally high in fibre and full of slow-release energy, barley gives this dish a satisfying bite and depth that pairs beautifully with earthy mushrooms and fragrant thyme.
