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| Wheat bran is a wonderful ingredient if you’re looking to increase your fibre consumption as it contains over 40g of fibre in 100g of bran. It works beautifully in cakes, especially in combination with wet ingredients like sweet potato and apple, because it absorbs a lot of water, making the final bake just the right level of moist. The mouthfeel of this tea loaf is not dissimilar to cornbread. |
Each slice contains just over 5g of fibre, a substantial contribution to the UK daily recommendation of 30g. This tea loaf has a subtle sweetness, which makes it delicious with both sweet and savoury toppings (like butter and a drizzle of Marmite), but if you have a sweet tooth, just increase the honey, maple syrup or brown sugar in the recipe to 75 or even 100g.
Makes 1 loaf, 900g tin / 2lb tin
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Much like chickpeas, flamingo peas really come into their own once they’ve had time to soak up flavour. Here, Eden Owen-Jones cooks them marinated with lemon, garlic, fennel seeds and soft herbs, creating a punchy, fragrant base you’ll want to keep on hand for salads, toast toppers and more.
Anna Warden's versatile recipe for savoury wholegrain scones is easily adapted to use up seasonal vegetables, herbs or the last scrapings of a chutney jar.
Jens Hannibal, plant-focused chef and educator with over 15 years of experience, has shared this sumptuous recipe with us, a glimpse of the approach to cooking you can learn in his new online course Cook with Confidence. Like the course practice recipes, this one doesn't specify any quantities - trust yourself!
