Chocolate, Tahini & Brazil Nut Granola Bars

Chocolate, Tahini & Brazil Nut Granola Bars

by Amy Oboussier November 14, 2023

A splendid diversity of flakes, nuts and seeds goes into these easy granola bars, easily adding up to over 12 plant species depending on the mix you choose. This is a great recipe to make with our Granola Bundles.

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Carrot Cake Flapjacks

Carrot Cake Flapjacks

by Rachel de Thample November 02, 2023

These have the most heavenly carrot cake-like flavour and texture, making them wildly indulgent as well as deliciously nourishing. The best part is that you don’t need to cook them. Their sweetness comes from dates, which are full of fibre, and honey, which you can omit to further reduce sugars, if needed.

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Spelt Pizza with Charred Fennel, Green Cabbage & Tofu Cream

Spelt Pizza with Charred Fennel, Green Cabbage & Tofu Cream

by Sophie Gordon October 06, 2023

This brilliant vegan pizza recipe is from Sophie Gordon’s book The Whole Vegetable. The base is made with stone-ground wholemeal spelt flour - for a satisfying texture and subtle nutty flavour - and raised with baking powder instead of yeast, making it quick and easy to throw together.

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Sourdough September Boule

Sourdough September Boule

by Sue Hudson September 16, 2023

Norfolk baker and teacher Sue Hudson of Bread Workshops has created a trusty and delicious sourdough boule featuring rye and Flanders wheat for Sourdough September.

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Barley & Almond Cake

Barley & Almond Cake

by Jenni Muir August 11, 2023

This wonderful recipe combines barley flour with ground almonds to produce a nutty, moist cake, flavoured with orange and cinnamon and topped with an orange cream cheese frosting.

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Chocolate, Brazil Nut & Coffee Cookies

Chocolate, Brazil Nut & Coffee Cookies

by Martin Hill July 28, 2023

Another great recipe from Martin Hill, this time he's made these irresistible Coffee, Chocolate and Brazil Nut Cookies. The rye flour gives a rich depth of flavour to these cookies, while the addition of coffee brings out the flavour in the chocolate nicely.

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Seed, Pulse & Herb Crackers with Beetroot Hummus

Seed, Pulse & Herb Crackers with Beetroot Hummus

by Amy Oboussier July 21, 2023

Here at Hodmedods we sell a number of British-grown seeds, and these quick and easy crackers showcase them perfectly. Alongside this vibrant beetroot hummus, this makes the perfect light lunch, afternoon snack or drinks party nibbles.

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Savoury Scones, Vegan & Gluten-free

Savoury Scones, Vegan & Gluten-free

by The Cook and Him July 18, 2023

The Cook & Him's savoury scones are both vegan and gluten-free, making great use of our green pea flour, with its pale green hue and subtle pea flavour.

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Strawberry, Black Wheat & Spelt Biscuits

Strawberry, Black Wheat & Spelt Biscuits

by Hermione Blackshaw July 04, 2023

These delectable biscuits are a unique and satisfying treat, combining the sweetness of strawberries with the nutty flavours of black wheat and spelt. Our black wheat flour is milled from Blacksmith variety wheat bred by and grown for Owen Davies in Lincolnshire and stone-milled in small batches on the Hodmedod mill in Suffolk. Black wheat flour adds a wholesome and nutty flavour and beautiful colour to baking.

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Pea, Pepper & Spinach Lunch Box Muffins

Pea, Pepper & Spinach Lunch Box Muffins

by The Cook and Him May 26, 2023

These delicious savoury muffins from The Cook and Him are packed with the flavour and goodness of pea flour and fresh red peppers and spinach. They're perfect for a lunchbox or afternoon snack.

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Chilled Raspberry & Almond Tart

Chilled Raspberry & Almond Tart

by Beth Al Rikabi May 21, 2023

A wonderful ‘no cook’ vegan tart from the talented Bath Al Rikabi, using hemp flour and puffed quinoa. Hemp flour is 50% fibre and over 23% protein, with a beautiful nutty flavour ideal for baking.

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Brigit Strawbridge's Sourdough Loaf

Brigit Strawbridge's Sourdough Loaf

by James Strawbridge May 18, 2023

This wonderful sourdough recipe is from acclaimed Cornish chef James Strawbridge’s new book about salt. Wholemeal flour is a great addition to any sourdough loaf. Although you won’t get the same large holes and oven spring that you would get from a white loaf, the flavour and nutrition are much improved.

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