Barley Flour

Tereza combines barley and quinoa flour to make these flavourful and sustaining pancakes. They're great with seasonal roasted rhubarb and a rich vanilla custard.

Nokedli are little Hungarian spaetzle like noodles, usually eaten with paprikash. In this recipe they are made with naked barley flour giving them a deliciously nutty flavour to compliment this savoury mushroom broth. In place of a traditional spaetzle maker Eden has used a colander, which worked well.

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.

Try our new blue or red poppy seeds in this deliciously rich cake from Tereza Pospíšilová, inspired by her Czech heritage.

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.

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.

Breadmaking doesn't get easier or more nutritious than this loaf from Tereza Pospíšilová. This loaf is packed with grains, seeds and nuts. It can be easily adapted to what you have to hand, is delicious toasted and freezes well.

Sarah and Anitana, authors of A La Mesa, have created these irresistible cookies for us using a range of our ingredients. Hemps seeds are the star of the show here, blended to create a nutty, rich seed butter perfect for baking or spreading on toast! However, if you don’t fancy making the hemp seed butter, feel free to use tahini instead.

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.