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.
Chia pudding is an easy and nutritious breakfast or dessert. Chia seeds are highly absorbent, taking up many times their own weight in water. This makes them super handy in the kitchen for thickening drinks or puddings, or as an egg substitute. Here Tereza has flavoured her chia pudding with floral elderflower and aromatic bay.
Switch rice for barley! We use pearled naked barley in place of rice in this pudding inspired by the Lebanese spiced rice puddings traditionally flavoured with cardamom, vanilla, cinnamon, orange and orange blossom water.
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.
This wonderful recipe from The Cook and Him is a grown-up take on the classic pairing of peanut butter and jam. Perfect for hot summer days and a brilliant way to celebrate strawberry season.
A wonderful ‘no cook’ vegan tart from the talented Bath Al Rikabi, using hemp flour and puffed quinoa. Hemp flour is 50% fibre and over 23% protein, with a beautiful nutty flavour ideal for baking.
Jenni Sherington 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!
