- Shop
- Recipes
- About
- Sign in
-
Shop
-
Recipes
-
About
|
Switch rice for barley! We use pearled naked barley in place of rice in this pudding inspired by the Lebanese spiced rice puddings traditionally flavoured with cardamom, vanilla, cinnamon, orange and orange blossom water. Read more: What is naked barley? Why should we grow and eat more? |
You could use any of our wholegrains (whole oats would be especially good) in this adaptable recipe. Just bear in mind that un-pearled grains will take a little longer to cook. You could also try different spices: another good combination is cardamom, vanilla, rose water and pistachio.
"This amount would be perfect for four small portions as a pudding. However, having said that my husband ate the whole thing in one sitting, so double the recipe as needed."
Serves 3 to 4
Ingredients
To serve (optional)
|
Method
|
A nourishing, plant-based classic made with British-grown grains and pulses - finished with a spoonful of SUCSEED for extra fibre, healthy fats and botanical goodness.
These wholesome oatcakes with festive redcurrant relish make a wonderfully simple yet elegant addition to any Christmas table. Combining the nutty richness of oats, puffed quinoa and wholemeal flour, they’re crisp at the edges and soft within, the perfect base for a jewel-bright relish of redcurrants, berries, apple, and orange. Sweet, tangy, and lightly spiced, this colourful topping brings a burst of seasonal flavour that pairs beautifully with the earthy oatcakes. Delicious served with Greek yoghurt and honey, they make a festive breakfast, afternoon treat, or a cheerful nibble for holiday gatherings.
Made with spelt flour and ground almonds, these buttery crumble bars are like little handheld tarts – perfect on a winter afternoon.
