Apples

This cake is pure comfort from a tin! Made with kibbled naked barley, it takes inspiration from the creamy warmth of porridge and transforms it into something richer, denser and custardy.

Try this seasonal British classic using our organic four-grain muesli base, wholemeal flour and poppy seeds for extra plant diversity. And feel free to switch the fruit for whatever's in seasonal abundance.

This deliciously moist apple and walnut cake from Sarah Cotterell and Aitana Infante is made with sourdough but nonetheless simple and easy to make.

This warm and comforting recipe makes the perfect autumn dessert or afternoon treat. Make with our wholemeal millet flour or a complex nutty flavour.

Why choose between crumble and cake when you can have both? Try this recipe for spiced apple crumble cake from Danka Jandric, made with wholemeal flour and oat and rye flakes.

India's autumnal bircher muesli is topped with with caramelised apples, coconut yoghurt and crushed almonds. This recipe uses our organic Four Grain Muesli Base, a nutritious, nutty and malty cereal blend of four delicious grains, all from British farms - rolled and jumbo oats, malted wheat, rye and barley flakes.

Boost your breakfast's diversity with this granola, packed with flaked grains, seeds and Brazil Nuts, and flavoured with sweet and fragrant vanilla and cardamom.