Daniel Coffey's Half Wholemeal Loaf
Daniel Coffey, one of our regular customers, shared his recipe for this light but healthy wholemeal loaf made from YQ Wheat Flour, it's a great alternative to a heavier full wholemeal loaf.
Wholemeal Loaf with Fava Bean Flour
As well as devising cake and biscuit recipes for the EDP Norfolk Magazine, Carol Kearns - who does the beautiful illustrations for our packaging - has developed this fabulous every-day loaf recipe using Hodmedod’s British grown and milled Fava Bean Flour.
Rhubarb and Ginger Quinoa Cake
This mouthwatering Rhubarb and Ginger cake comes in from Maggie Franks, and makes excellent use of our Quinoa Flour. Beautifully moist and full of flavour, it is the perfect accompaniment to a nice hot cup of tea or coffee.
Naked Barley & YQ Crispbreads
This great recipe, inspired by a traditional Swedish crispbread, comes from Sue Hudson, an expert baker who runs regular Bread Workshops. This recipe makes use of our Organic Naked Barley Flakes and Wakelyns' Stoneground Suffolk Flour.
Green Pea Popovers (Mini Yorkshire Puddings)
Bite-size Yorkshire Puddings - or popovers - made with 100% green pea flour, which makes a beautifully green, delicately pea-flavoured, gluten-free batter.
Quinoa and Wheat Flour Loaf
Buckwheat & Pea Loaf with Banana, Walnuts & Berries
Fava Bean, Ginger and Sweet Potato Cake
Chocolate Avocado Mousse Quinoa Tart
Parsnip and Fava Soup with Cheese and Oat Scones
A quick and delicious lunchtime soup, pairing the sweetness of parsnips with earthy Split Fava Beans.
Egyptian Falafels (or Ta’amia) - made with Split Fava Beans
Surprisingly easy to cook from scratch, this traditional Egyptian dish, made with Split Fava Beans, is delicious as a snack or meze.
Quinoa Pancakes with Squash and Goats Cheese
Lindsey Dickson's recipe for savoury Quinoa pancakes with a sweet edge, first published on her blog The Eating Tree. Like all her recipes, it's easy to follow, beautifully illustrated and delicious!