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!
Sue, who looks after our bookkeeping, is a great baker - in fact she teaches bread making all over Norfolk and Suffolk at her Bread Workshops
. Naturally we were delighted when she brought in some of these delicious Carlin pea
our talented illustrator, also writes a baking column for EDP Norfolk Magazine
, a few months ago she came up with this gluten free fava bean, ginger and sweet potato cake - easy to bake, great to eat.
has created this amazingly healthy and nutritious desert using our quinoa flour
. It might not look like it but this pudding could count as one of your 5 a day
- better still, it's delicious!
crispy cakes are Jenni Sherington's
brilliant wholefood take on those rice-crispy nest we all used to make as children.
Lindsey Dickson's delicious British Quinoa
bars are packed full of protein and energy. They make a great sustaining treat or the perfect snack to take out cycling.
Lindsey Dickson's Black Badger bars are an energy and protein packed version of a brownie, but with the addition of ground almonds, dried apricots and Black Badger Carlin Peas.
Made with Hodmedod's Red Fox Carlin Peas
, this moist, rich cake was served to great acclaim and devoured with much enthusiasm at our recent Open Day - another superb recipe from Lindsay Dickson of The Eating Tree