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| Bread-making doesn't get easier or more diverse than this loaf from Tereza Pospíšilová. This loaf is packed with numerous grains, seeds and nuts, the fruits of 18 or more plant species! It can be easily adapted to use the ingredients you have to hand, is delicious toasted and freezes well. |
Diversity is key to healthy and nutritious diets, and to flourishing agroecological food systems. Our aim at Hodmedod is to offer a wide range of plant-based wholefoods produced from crops grown in diverse arable rotations on British farms. This recipe makes great use of many of these ingredients to create a recipe that reflects the work we do.
1 loaf
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These traditional potato cakes are named “farls” from the Gaelic word fardel, meaning quarter. A central part of an Ulster fry, farls are popular across Northern Ireland. Making them at home is simple and requires minimal ingredients: some left-over mashed potatoes, a pinch of salt and just enough flour to bind.
This simple and naturally sweet recipe is a delicious and nourishing alternative to traditional grain-based granola. Packed with crunch from brazil nuts, seeds, and flaked almonds, it’s full of healthy fats, fibre and plant protein - perfect for a sustaining breakfast or snack. The chia fruit compote adds a bright, jammy contrast, thickened naturally with chia seeds for extra texture and nutrition.
Orfhlaith Noone's addition of Guinness to Irish soda bread give it a modern twist, lending a deep, malty flavour to the loaf. This bread is the perfect accompaniment to hearty Irish dishes like seafood chowders, beef stews, soups, or simply with a smear of salted butter - Irish only, please!
