- Shop
- Recipes
- About
- Sign in
-
Shop
-
Recipes
-
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
|
Method
|
Made with spelt flour and ground almonds, these buttery crumble bars are like little handheld tarts – perfect on a winter afternoon.
This festive relish from nutritionist Lucy Willamson combines vibrant British berries (any left in your freezer from summer?) with chia seeds and walnuts for a naturally rich texture and just enough sweetness.
A creamy, comforting "speltotto" made with British-grown spelt and boosted with the goodness of SUCSEED - earthy, nourishing and full of natural fibre.
