by Jenni Muir
August 11, 2023
This wonderful recipe combines barley flour with ground almonds to produce a nutty, moist cake, flavoured with orange and cinnamon and topped with an orange cream cheese frosting.
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by The Cook and Him
March 16, 2019
1 Comment
This double chocolate chia banana bread is the perfect vegan treat for coffee break. Another recipe from the Cook and Him, it shows off
our Essex-grown
chia seeds in a naturally sweet cake that’s a simple and satisfying way of cutting food waste.
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by Carol Kearns
December 17, 2018
These indulgent muffins are perfect for the festive season. They've been created by Carol Kearns of
The Art of Baking in a development of her wholesome but delicious
Naked Barley Breakfast Muffin recipe, a transformation she describes along with a fashion tip for the Hodmedod team.
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by The Cook and Him
December 08, 2018
For a deliciously different alternative to mince pies try these festive quinoa and mincemeat cookies from recipe blog supremos The Cook & Him.
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by The Cook and Him
December 15, 2017
A spicy granola of oats, toasted pecans and puffed quinoa from food blogging duo
The Cook & Him. Our
British chia seeds make a great optional addition to this granola.
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by Nick Saltmarsh
August 24, 2017
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 or try
Rye Flakes - to make a simple lunch or sumptuous side.
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by Nick Saltmarsh
February 28, 2017
3 Comments
Naked Barley Flakes make perfect porridge - just substitute them for rolled oats in your favourite porridge recipe.
For an extra boost of flavour and nutrition, why not add a couple of tablespoons of our British chia seeds to your porridge? Here's our simple porridge recipe…
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by Carol Kearns
February 25, 2017
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by Carol Kearns
February 25, 2017
Packed with the malty flavour and nutrition of our
Naked Barley Flakes these light muffins not only taste fantastic but will do you the power of good. They make a luxurious and healthy treat for breakfast or leisurely weekend brunches.
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by Sue Hudson
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.
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by Josiah Meldrum
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.
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