These quick and simple vegan pancakes can be cooked from scratch in just half an hour. The Fava Bean Flour
adds a deliciously nutty earthiness. Thanks to Maggie Franks of Delicious Nutritious
for the recipe inspiration.
Just when you thought sprouts couldn't get any better, The Cook & Him come up with the inspired idea of combining them with nutty camelina seeds
. Perfect for Christmas Day. Or any other day.
A lovely, lighter vegan alternative to traditional rich and heavy Christmas fruit cake – but still full of Christmassy flavours like cranberries, orange, walnuts and spices. Another easy but delicious recipe from Carol Kearns of The Art of Baking
An alternative stuffing recipe that's gluten-free, vegan and absolutely delicious to boot.
A seasonally spicy granola of oats, toasted pecans and puffed quinoa from food blogging duo The Cook & Him
. Our new British chia seeds
make a great optional addition to this granola.
This inventive pie from Jenny Chandler uses mushy peas
as the heart of a comforting winter pie that makes a meal in itself or imposing side dish.
This piquant and fresh salsa verde uses our fermented Fava Umami Paste
in place of the usual preserved anchovies, a vegan alternative that provides a similar savoury depth.
Inspired by a recipe from River Cottage's Gill Meller
, this simple dish combines the tender creaminess of leeks with the crisp maltiness of toasted Naked Barley Flakes
to make a simple lunch or sumptuous side.
A summer salad with plenty of ooomph provided by the fabulous depth of the Fava Umami Paste
used for the dressing. This is a great dish to prepare ahead; unlike most salads it gets better after a few hours.
When pasta-maker extraordinaire Carmela Sereno Hayes of Carmela's Kitchen
started experimenting with our pulse and quinoa flours
to make pasta we were excited to see what she would come up with. She hasn't disappointed! This light but flavoursome dish of fava farfalle makes a perfect late spring lunch and is a great introduction to making pasta from scratch.
Despite the name this dish from the Greek island of Santorini is made not with fava beans but with split yellow peas
- or more traditionally with an entirely different species of pulse, Lathyrus clymenum.
Making fresh gluten-free pasta from scratch couldn’t be easier with our Yellow
or Green Pea Flour
, with or without a pasta machine.