Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments... Tagged "Flour"

Blue Pea Samosas with Tomato Chutney

May 16, 2025

These baked samosas created by Hema Mavers are filled with a colourful and protein-rich mix of blue peas, sweetcorn, carrots and warming spices, with a touch of creamed coconut for richness. Wrapped in a wholesome pastry made from wholemeal wheat and millet flours, they’re a delicious example of how traditional favourites can be reimagined with nourishing ingredients.

Millet & Emmer Sourdough Rolls to Feed 100

March 11, 2025

Need to feed a hundred or more? Look no further than school chef James Taylor's recipe for around 130 sourdough millet and emmer rolls, perfect for schools and events.

Millet Shortbread with Cardamom Sugar

January 14, 2025

Isabella Palmer's buttery shortbread is made a little special with fragrant cardamom. Millet flour plays the role of more usual rice flour or cornflour for that melt-in-the-mouth texture - only with a nuttier flavour.

Plum Poppy Seed Cake

October 05, 2024

The combination of plums and poppy seeds in this cake recipe from Tereza is a little spicy and zingy and absolutely perfect with tea.

Millet Galettes with Spinach

September 30, 2024

We've got another delicious recipe from Isabella Palmer, this time for Millet Galettes with Spinach Belchamel. This dish is perfect for breakfast on crisp autumn weekends or an indulgent weeknight dinner.

Open Mushroom Lasagne with Krivet Flour

September 23, 2024

This open lasagne with creamy mushrooms uses fresh lasagna pasta sheets made with our krivet flour. Kriet flour is both closely related to the Durum wheat most often used for pasta, traditional Rivet was once simply known as English Wheat, while Khorasan, named for the region of central Asia, is hard to grow in Britain.

Fermented Plum, Poppy Seed & Rosemary Cake

September 06, 2024

Try making this wholesome cake from Sarah Cotterell and Aitana Infante, which can be baked straight away or left to ferment for a couple of days. This cake would be great with whatever fruit is in season.

Carrot Cake with Poppy Seeds, Ginger & Turmeric Yoghurt Icing

July 01, 2024

This show-stopping cake is wonderfully simple to make. It’s also very forgiving, making it a great bake for playing around with different wholegrain flours. Sarah and Aitana use a 50:50 mix of stoneground white flour and a wholegrain flour such as rye, barley or emmer. Add whichever dried fruit or nuts or seeds you fancy, just keep their weight roughly the same.

Sophie's Digestives Recipe

July 01, 2024

These crumbly, oaty biscuits from Sophie Boss go so well with a milky morning latte. Just sweet enough, melt in the mouth and nutty and delicious.

Fermented Barley & Chive Scones

June 17, 2024

Flaky and savoury, these wholemeal scones are lovely just as they come, warm from the oven, but also delicious with a little butter and cheese. The fermented naked barley lends a salty, umami note; the diverse wholemeal blend flour gives a full nutty flavour; the green chives add appealing onion-y green flecks.

Barley Welsh Cakes

June 06, 2024

This twist on classic Welsh cakes uses naked barley flour, a nutritious, versatile and flavoursome alternative to wheat flour. Barley flour is subtly earthy with a delicate sweet aftertaste.

Wholemeal Pizza with Charred Fennel, Green Cabbage & Tofu Cream

October 06, 2023

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.

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