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About
| Inspired by traditional Gujarati dhebra, a bread typically made with millet flour, this delicious and nutritious recipe from Sam Hamrebtan uses our yellow pea and fava bean flour, milled from British-grown pulses. |
This recipe was created by Sam Hamrebtan, nutritionist, chef and member of the Guild of Food Writers. Sam is the Course Director for the Natural Chef cooking school at The College of Naturopathic Medicine, the UK's leading training provider in natural therapies. She has translated her lifelong passion for food into a career empowering people to consume food that nourishes our bodies, minds and world.
Sam explains some of the nutritional benefits of her recipe:
"Shallots bring a touch of sweetness while providing a good dose of antioxidants and anti-inflammatory compounds, while spinach not only adds vibrant colour but also delivers a wealth of vitamins A, C, and K, along with iron and folate.
"Whole rapeseeds are included too, adding healthy omega 3 fats, antioxidants, and minerals."
Makes 8 dhebra
Ingredients
To serve
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Jens Hannibal, plant-focused chef and educator with over 15 years of experience, has shared this sumptuous recipe with us, a glimpse of the approach to cooking you can learn in Jens's new online course Cook with Confidence.
This recipe from Anna Warden makes for a cookie that is crunchy on the outside, and chewy in the middle - to our mind the best combination. The malted wheat flour and coffee create a gorgeous depth of flavour and a moreish caramelly base which pairs perfectly with dark chocolate and sea salt. These cookies will keep in the freezer (unbaked) for a couple of weeks, and so are the perfect thing to have to hand for times you want a cookie or for when you might just need a cookie.
As the nights cool and the leaves turn, so wild mushrooms emerge from the mossy forest floor. Leanne Townsend found a beautiful patch of winter chanterelles and cooked them up with some British-grown carlin peas.
