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| This mouthwatering Rhubarb and Ginger cake comes in from Maggie Franks, and makes excellent use of our Quinoa Flour. Beautifully moist and full of flavour, it is the perfect accompaniment to a nice hot cup of tea or coffee. |
Maggie is well known to us here at Hodmedod's as the owner of Delicious-Nutritious, and as such we are very excited to be sharing one of her recipes. This delicious Rhubarb and Ginger cake is sure to become a household favourite. Perfect for our Bean Store coffee break (we like a good cake), or served at a special occasion, this it'll keep well for three days, or can be frozen and then enjoyed at a later date, a perfect desert for a packed lunch or impromptu mid-morning snack. Best of all, it's gluten free!
Preparation time: 30 mins | Cooking time: 35-45 mins | Total time: 65-75 mins | Oven Temperature: 180C : 350F : Gas Mark 4Serves: 8
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These cold-proved wholemeal sourdough rolls with nuts or seeds are inspired by the rustic rolls typical of Scandinavian artisanal bakeries. But despite this, they're very easy to make.
This brilliant recipe, using two of Hodmedod's most loved ingredients carlin peas and quinoa, comes from Eleanor Maidment's cookbook Pulse. This simple, but flavourful salad is perfect as a side dish or as a vegetarian main packed with plant-based protein.
