Spelt Pizza with Charred Fennel, Green Cabbage & Tofu Cream
This brilliant vegan pizza recipe is from Sophie Gordon’s book The Whole Vegetable. The base is made with stone-ground wholemeal spelt flour - for a satisfying texture and subtle nutty flavour - and raised with baking powder instead of yeast, making it quick and easy to throw together.
Chocolate, Brazil Nut & Coffee Cookies
Another great recipe from Martin Hill, this time he's made these irresistible Coffee, Chocolate and Brazil Nut Cookies. The rye flour gives a rich depth of flavour to these cookies, while the addition of coffee brings out the flavour in the chocolate nicely.
Odila's Onion Tart with Gruyère & Thyme
This lovely tart is perfect for entertaining a crowd or when you find yourself with a glut of onions. Many thanks to Sarah and Aitana from The Little Cooking Pot for sharing this recipe from their excellent book A La Mesa.
Fresh Egg Yolk Raviolo
Food writer, blogger and expert pasta-maker Carmela Sereno Hayes, of Carmela's Kitchen, has created this delicious pasta recipe with our green and yellow pea flours. Relatively inexpensive but impressive this recipe uses delicious ingredients to make a sublime pasta, the perfect starter for any dinner party.
Pease Pancakes
This fabulous historical recipe for Pancake Day is from Neil Buttery of the British Food A History blog and podcast. Neil developed the recipe after discovering our Green Pea Flour in a shop in Manchester. Although our Green Pea Flour is not the same as Peasemeal (where the peas are toasted before being milled) it makes a good substitute.
10-minute Chilli, Garlic & Parsley Sourdough Focaccia
This sourdough focaccia recipe is from Vanessa Kimbell of The Sourdough School. It's perfect for on-the-go sourdough lovers as it only requires 10 minutes of hands on time. Inspired by Vanessa's book 10 Minute Sourdough, Breadmaking for Real Life, a cornucopia of 10-minute recipes designed to nourish the gut.
Chocolate Digestives
The Cook and Him have created the perfect accompaniment for anyone's cup of tea - delicious chocolate digestives that are vegan and gluten free thanks to the use of our Flaked Quinoa. And if you use 100% chocolate they're sugar free too!
Seasonal Summer Fruit Clafoutis
This easy and versatile dish makes the most of seasonal fruit for a superb late summer dessert - or even a whole meal! It's especially lovely made with little yellow mirabelle plums, which have a wonderful honeydew sweetness.
Seeded Sourdough Scones with Squash, YQ & Broth Mix #1
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.
YQ Mini Leftover Pies
These little pies from the Cook and Him are so good they're worth making more leftovers for. The recipe uses YQ Wheat Flour for a rich pastry case, topped with Camelina Seeds for a nutty savoury crunch.
Lakshmi's YQ, Squash & Coriander Parathas
This beautiful recipe was shared with Henrietta Inman, Wakelyns resident cook and baker, by Lakshmi, who visited during the apple harvest.
Beautiful Bran and Semolina
Henrietta Inman, resident cook and baker at Wakelyns Agroforestry, is currently exploring the use of whole crop rotations and whole harvests in baking. Here she suggests some ways to use bran and semolina or 'milling offal' - the waste that's generated when making white flours.