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Seeded Brown Loaf with Fava Bean Flour

Seeded Brown Loaf with Fava Bean Flour

by Carol Kearns December 06, 2016

As well as devising cake and biscuit recipes, Carol Kearns - who does the rather nice illustrations for our packaging - has developed this fabulous seeded loaf recipe using Hodmedod’s British grown and milled Fava Bean Flour with optional Camelina and Chia seeds.

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Frangipane Plum Tart with Yellow Pea Pastry

Frangipane Plum Tart with Yellow Pea Pastry

by Josiah Meldrum December 05, 2016 2 Comments

This tempting plum tart uses Hodmedod's Yellow Pea Flour for a superbly crisp golden pastry with a subtly sweet and nutty flavour. The flour is naturally gluten-free but as easy to work as any wheat flour.

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Yellow Pea Pastry Mince Pies

Yellow Pea Pastry Mince Pies

by Josiah Meldrum December 02, 2016 1 Comment

Bring the joy of pulses into your Christmas festivities with these mince pies using delicious and high-protein pastry made with our Yellow Pea Flour. All our pulse flours make superb pastry and this recipe can be very easily adapted for other pies and tarts.

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Green Pea Dhal Bread

Green Pea Dhal Bread

by Nick Saltmarsh December 01, 2016 1 Comment

These delicious vegan and gluten-free dhal bread rolls are perfect as a snack, a lunchtime side to a salad, or a healthy accompaniment to south asian curries and stews. Besides Hodmedod's Green Pea Flour they contain a host of other healthy ingredients like chia seeds and coconut flour. This recipe was created by the inspired Salima Dhalla of the Breadren artisan bakery and kitchen.

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Fava Bean and Green Pea Flatbreads

Fava Bean and Green Pea Flatbreads

by Niki Webster December 01, 2016 3 Comments

Wonderfully quick and easy to cook but absolutely delicious served fresh from the pan and warm, these flatbreads are superb as a side to a light meal. Created by Niki Webster of Rebel Recipes, they pair perfectly with her Spiced Carrot and Quinoa Falafels with Slaw but also excellent with Fava Bean Hummus or Fava Bean Falafels.

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Harvest Cob Loaf with Flaked Quinoa

Harvest Cob Loaf with Flaked Quinoa

by Gabriel Titchiner August 24, 2016 1 Comment

This scrumptious harvest cob, made with Wakelyns Stoneground Suffolk Flour, packed full of seeds and our Flaked Essex Quinoa, comes to us once again from friend of Hodmedod's; Sue Hudson.

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Daniel Coffey's Half Wholemeal Loaf

Daniel Coffey's Half Wholemeal Loaf

by Gabriel Titchiner August 16, 2016 1 Comment

Daniel Coffey, one of our regular customers, shared his recipe for this light but healthy wholemeal loaf made from Wakelyns Stoneground Suffolk Flour, it's a great alternative to a heavier full wholemeal loaf.

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Pastizzi - Maltese pastries with Split Green Peas

Pastizzi

by Gabriel Titchiner August 12, 2016 1 Comment

Sue Hudson is back again with this unbelievably moreish recipe from Malta. Pastizzi are a wonderfully savoury pastry filled with either ricotta cheese, or in this case, delightfully spiced mushy peas made from our very own British Grown Split Green Peas.

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Wholemeal Loaf with Fava Bean Flour

Wholemeal Loaf with Fava Bean Flour

by Carol Kearns August 12, 2016

As well as devising cake and biscuit recipes for the EDP Norfolk Magazine, Carol Kearns - who does the beautiful illustrations for our packaging - has developed this fabulous every-day loaf recipe using Hodmedod’s British grown and milled Fava Bean Flour.

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Rhubarb and Ginger Quinoa Cake

Rhubarb and Ginger Quinoa Cake

by Gabriel Titchiner August 12, 2016

This mouthwatering Rhubarb and Ginger cake comes in from Maggie Franks, and makes excellent use of our Quinoa Flour. Beautifully moist and full of flavour, it is the perfect accompaniment to a nice hot cup of tea or coffee.

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Puffed Quinoa and Chocolate Fridge Cake

Puffed Quinoa and Chocolate Fridge Cake

by Joe Gaze July 01, 2016

Joe created this delicious fridge cake and brought it in for our morning coffee break one day. A superbly chocolatey treat that's easy to make.

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Quinoa and Wheat Flour Loaf

Quinoa and Wheat Flour Loaf

by Josiah Meldrum March 08, 2016 1 Comment

Our Essex grown and milled quinoa flour lends a nutty edge to Bread Workshop Sue's white loaf, it also brings a range of amino acids and micro nutrients not present in wheat flour - delicious and nutritious!

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