Grains and Seeds

Naked Barley & YQ Crispbreads

August 11, 2016 3 Comments

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)

July 02, 2016

Bite-size Yorkshire Puddings - or popovers - made with 100% green pea flour, which makes a beautifully green, delicately pea-flavoured, gluten-free batter.

Barley, Quinoa, Seed and Nut Granola

July 02, 2016

This granola recipe was given to us by Canadian friends of friends. Despite the long list of ingredients (including naked barley flakes and puffed quinoa) it's easy to make. We turned it into a summer pudding by layering it with natural yoghurt and berries.

Puffed Quinoa and Chocolate Fridge Cake

July 01, 2016 1 Comment

Josiah created this delicious fridge cake and brought it in for our morning coffee break one day. A superbly chocolatey treat that's easy to make.

Aine Carlin's Carlin Pea Chilli Bowl

March 10, 2016 4 Comments

When we discovered food writer Aine Carlin we couldn't resist sending her some of our carlin peas. She was delighted to find she shared her name with a pea (after all, her blog is called PeaSoup!) and quickly put our gift to good use.

Quinoa and Wheat Flour Loaf

March 08, 2016 1 Comment

Our Essex grown and milled quinoa flour lends a nutty edge to Bread Workshop Sue's white loaf, it also brings a range of amino acids and micro nutrients not present in wheat flour - delicious and nutritious!

Carlin Pea Chocolate Brownies with Raisins

February 29, 2016 5 Comments

Sue, who looks after our bookkeeping, is a great baker - in fact she teaches bread making all over Norfolk and Suffolk at her Bread Workshops. Naturally we were delighted when she brought in some of these delicious Carlin pea brownies!.

Buckwheat & Pea Loaf with Banana, Walnuts & Berries

January 11, 2016 3 Comments

This wonderfully fruity loaf from Jenni Sherington makes superb use of our Buckwheat and Yellow Pea Flours.

Fava Bean and Tomato Loaf with Salsa Verde Topping

January 07, 2016 1 Comment

This fava bean and tomato loaf with salsa verde topping was one of the dishes served at our Pulse Feast - part of a global celebration to mark the launch of the International Year of Pulses.

Fava Bean, Ginger and Sweet Potato Cake

January 07, 2016 4 Comments

Carol Kearns our talented illustrator, also writes a baking column for EDP Norfolk Magazine, a few months ago she came up with this gluten free fava bean, ginger and sweet potato cake - easy to bake, great to eat.

Chocolate Avocado Mousse Quinoa Tart

January 07, 2016 2 Comments

Jenni Sherington has created this amazingly healthy and nutritious desert using our quinoa flour. It might not look like it but this pudding could count as one of your 5 a day - better still, it's delicious!

Parched Peas for Bonfire Night (& Other Nights)

October 13, 2015 16 Comments

Carlin Peas (or black badgers, brown badgers, grey peas, maple peas, black peas...) make a great substitute for Puy lentils or chickpeas in salads, stews, curries and dips, but traditionally they're eaten 'parched' - particularly in the north of England and especially on Bonfire Night.

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