Chocolate, Tahini & Brazil Nut Granola Bars
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.
Cardamom & Brazil Nut Diversity Granola
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.
Seed, Pulse & Herb Crackers with Beetroot Hummus
Here at Hodmedods we sell a number of British-grown seeds, and these quick and easy crackers showcase them perfectly. Alongside this vibrant beetroot hummus, this makes the perfect light lunch, afternoon snack or drinks party nibbles.
Toasted Seeds, Chickpeas & Nuts with Shony Seaweed
This savoury snack is a great way to introduce sceptics to seaweed. The textures of the soft chickpeas and crunchy nuts make a wonderful contrast, whilst Mara Seaweed's attractive shony blend flakes add freshness and excitement.
Fava Bean Shakshuka
This delicious recipe from The Cook and Him makes a perfect meal for two, with eggs lightly poached over a rich sauce of tomatoes and Split Fava Beans.
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!
YQ Flour, Bran, honey and oat biscuits
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.
Green Pea Gnocchi with Fava Beans and Greens
Looking for something different for dinner? With a few simple ingredients, making Gnocchi at home couldn't be easier! This gluten-free recipe from The Cook and Him uses marrowfat pea flour, which adds a delicate pea flavour to the dish.
Quinoa Cakes with Chimichurri Yoghurt
"Utterly moreish, hot or cold, these make a delicious veggie burger and are also brilliant for parties as bite-size canapés with the chimichurri yoghurt as a dip on the side. They are a great way to use up leftover quinoa, but if you want you can make them from scratch": Melissa Hemsley
Hummus & Roast Vegetable Pie
The Cook & Him's combination of hummus (or ful nabed!) with roasted vegetables gives this delectable pie a rich creaminess, while camelina seeds provide a nutty crunch.
YQ pastry egg custards
Kimberley Bell, founder of the Small Food Bakery in Nottingham, winner of the 2018 BBC Food and Farming Award for Best Producer and long-time friend, has very kindly shared her recipe for baking egg custards with the YQ wheat flour milled from the cereal population developed by Prof. Martin Wolfe at Wakelyns Agroforestry.
Wholegrain sourdough, using YQ Wakelyns population wheat
Kimberley Bell, founder of Nottingham's Small Food Bakery, winner of the 2018 BBC Food and Farming Award for Best Producer and long-time friend, has very kindly shared her formula for baking with the YQ wheat flour milled from the cereal population developed by Prof. Martin Wolfe at Wakelyns Agroforestry.