- Shop
- Recipes
- About
- Sign in
-
Shop
-
Recipes
-
About
| 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
Ingredients
|
Method
|
A creamy, comforting "speltotto" made with British-grown spelt and boosted with the goodness of SUCSEED - earthy, nourishing and full of natural fibre.
These cookies are quick and easy to make. Rye and treacle give wonderful depth and richness to the flavour, pairing well with the warmth of the spices. The addition of just a bit of wheat bran to the dough adds a nutty flavour, as well as improving the texture through its moisture absorbing properties, making for chewier cookies.
A few simple additions can transform an everyday bowl of porridge into a special treat. The warming blend of spices makes this breakfast extra cosy and comforting. For an even creamier texture, you can soak the oats in milk overnight, though it’s perfectly delicious made fresh in the morning.
