Suffolk pastry chef Henrietta Inman, author of The Natural Baker
, combines the nutty flavours of heritage grains with quinoa flakes, chia, walnuts, apples and honey to make a moist tea loaf - delicious hot or cold.
This double chocolate chia banana bread is the perfect vegan treat for coffee break. Another recipe from the Cook and Him, it shows off
our Essex-grown chia seeds
in a naturally sweet cake that’s a simple and satisfying way of cutting food waste.
The Cook & Him
have created these indulgent but protein–packed bites to mark our launch of the first British chia
, grown by Peter and Andrew Fairs at Great Tey in Essex. The tiny oil-rich seeds of Salvia hispanica were a staple food in Aztec cultures, alongside beans and corn, and are rich in protein, fibre and Omega-3 fatty acids. These protein bites are vegan and naturally gluten-free.
A spicy granola of oats, toasted pecans and puffed quinoa from food blogging duo The Cook & Him
. Our British chia seeds
make a great optional addition to this granola.
Naked Barley Flakes
make perfect porridge - just substitute them for rolled oats in your favourite porridge recipe. For an extra boost of flavour and nutrition, why not add a couple of tablespoons of our British chia seeds to your porridge?
Here's our simple porridge recipe…
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.