Brown Linseed

Upside-down Pear & Ricotta Cake

January 28, 2025

This show-stopping cake from Tereza Pospíšilová combines quinoa, fava bean and almond flours to create a rich moist cake topped with spiced glazed pears.

Sourdough Apple & Walnut Cake

January 17, 2025

This deliciously moist apple and walnut cake from Sarah Cotterell and Aitana Infante is made with sourdough but nonetheless simple and easy to make.

Cakes and sweet bakes are often overlooked as an opportunity to add diversity to our diets, but Tereza's recipes always challenge this misconception. Her recipes are always rich in a diversity of seeds, grains and nuts, low in refined sugars and creative in their flavour combinations.

Lemon & Poppy Seed Granola

July 15, 2024

Lemon and poppy seed is a classic flavour combination, usually in a cake, but Danka Jandric has cleverly made it into a granola recipe, using loads of our favourite products.

Sourdough Rye with Hemp, Linseed & Camelina

January 30, 2024

Sarah and Aitana make a loaf of this rye each week in their kitchen. It’s wonderfully simple but utterly delicious, with sweet and savoury meals alike. They like it best toasted, spread thickly with homemade jam and salted butter or with scrambled eggs but it goes with just about anything.

Chocolate, Tahini & Brazil Nut Granola Bars

November 14, 2023

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.

Cardamom & Brazil Nut Diversity Granola

November 02, 2023

Boost your breakfast's diversity with this granola, packed with flaked grains, seeds and Brazil Nuts, and flavoured with sweet and fragrant vanilla and cardamom.

Carrot Cake Flapjacks

November 02, 2023

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.

Seeded Sourdough Scones with Squash, YQ & Broth Mix #1

February 28, 2021 1 Comment

There are still lots of squash in storage from their winter harvest. Do try them in these scones for another way to cook with them.

Quinoa, Pea & Multi-Seed Loaf

January 07, 2017 1 Comment

Packed with nutritious seeds, flaked quinoa and yellow pea flour, this vegan gluten-free loaf is healthy, virtuous and delicious! It makes for a superb afternoon tea or a sustaining but light lunch, perhaps with a bowl of Squash and Fava Bean Soup.

Spill the beans!

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