by Amy Oboussier
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.
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by Amy Oboussier
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.
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by Rachel de Thample
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.
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by Isabella Palmer
March 28, 2023
There is no better way to start the day than with this wonderful Rye and Walnut Sourdough Granola. This is a great recipe for sourdough baking looking to use up starter discard.
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by Lucy Williamson
February 24, 2023
A wonderful gut-healthy recipe from nutritionist Lucy Williamson, based on her Grandmother's recipe from the 1970s.
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by Amy Oboussier
February 17, 2023
Delicious oatcakes, made with oatmeal and wholemeal wheat flour, leavened with yeast or sourdough and hailing from The Staffordshire Potteries. Oatcakes have a similar texture to Indian dosa, but with a wonderful nutty flavour. Most commonly served with a cooked breakfast, but they also taste wonderful with a variety of sweet and savoury toppings.
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by Sarah Cotterell and Aitana Infante
February 06, 2023
This wonderfully warming and aromatic breakfast recipe is from A La Mesa by Aitana and Sarah of The Little Cooking Pot in Hackney. The book is packed with delicious, seasonal, vegetarian recipes that revolve around local produce and sustainable ways of eating.
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by Zofia Page
October 18, 2022
This lovely recipe is from Zofia Page’s blog Shopping Organic With a Budget of £25 for Friends of the River Medway, a charity campaigning to reduce pollution in the River Medway. In her blog Zofia shows how organic food doesn’t have to be expensive and cooking on a budget doesn’t mean you have to compromise on quality.
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by Henrietta Inman
August 31, 2020
Henrietta Inman, author of The Natural Baker, and resident cook and baker at Wakelyns Agroforestry, is currently exploring the use of whole crop rotations in baking. Henrietta's ingredients are all local to Wakelyns, but for a vegan version substitute maple or apple syrup for the honey and a hard coconut oil for the butter.
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by Henrietta Inman
July 12, 2019
This fantastic recipe from Suffolk chef Henrietta Inman's
The Natural Baker makes for a reliable, quick and easy, nutritious loaf. It's a celebration of grains, with the nutty barley flakes, spelt flour and grassy quinoa grains combining to give a deeply delicious, almost hoppy flavour.
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by Carol Kearns
December 17, 2018
These indulgent muffins are perfect for the festive season. They've been created by Carol Kearns of
The Art of Baking in a development of her wholesome but delicious
Naked Barley Breakfast Muffin recipe, a transformation she describes along with a fashion tip for the Hodmedod team.
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by The Cook and Him
December 08, 2018
For a deliciously different alternative to mince pies try these festive quinoa and mincemeat cookies from recipe blog supremos The Cook & Him.
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