Chocolate, Tahini & Brazil Nut Granola Bars
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.
Carrot Cake Flapjacks
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.
Spelt Pizza with Charred Fennel, Green Cabbage & Tofu Cream
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.
Sourdough September Boule
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.
Barley & Almond Cake
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.
Chocolate, Brazil Nut & Coffee Cookies
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.
Seed, Pulse & Herb Crackers with Beetroot Hummus
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.
Savoury Scones, Vegan & Gluten-free
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.
Strawberry, Black Wheat & Spelt Biscuits
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.
Pea, Pepper & Spinach Lunch Box Muffins
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.
Chilled Raspberry & Almond Tart
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.
Brigit Strawbridge's Sourdough Loaf
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.