Try making this wholesome cake from Sarah Cotterell and Aitana Infante, which can be baked straight away or left to ferment for a couple of days. This cake would be great with whatever fruit is in season.
Made with whole fava beans, this surprising cake from Tereza Pospíšilová is light and mousse-y, as well as being absolutely delicious, naturally gluten-free and full of fibre and protein.
Inspired by her travels in Argentina, Eden's empanadas have a rich flaky YQ wheat flour pastry and a deliciously savoury carlin pea, potato and olive filling.
A perfect tart to celebrate summer. Warm, sunny days are the best time to pick elderflowers as the flowers' scent will be as its best. Gently shake away any insects but don’t be tempted to wash them, as you’ll the pollen and aroma.
This show-stopping cake is wonderfully simple to make. It’s also very forgiving, making it a great bake for playing around with different wholegrain flours. Sarah and Aitana use a 50:50 mix of stoneground white flour and a wholegrain flour such as rye, barley or emmer. Add whichever dried fruit or nuts or seeds you fancy, just keep their weight roughly the same.
Eden Owen-Jones riffs on Argentinian alfajores, using YQ wheat flour and black pepper to add a toasty flavour to these super sweet crumbly biscuits. Sandwiching homemade dolce de leche they're best enjoyed with a cup of coffee to balance the sweetness.
Flaky and savoury, these wholemeal scones are lovely just as they come, warm from the oven, but also delicious with a little butter and cheese. The fermented naked barley lends a salty, umami note; the diverse wholemeal blend flour gives a full nutty flavour; the green chives add appealing onion-y green flecks.
This twist on classic Welsh cakes uses naked barley flour, a nutritious, versatile and flavoursome alternative to wheat flour. Barley flour is subtly earthy with a delicate sweet aftertaste.
