This fantastic recipe from Suffolk chef Henrietta Inman's The Natural Baker makes for a reliable, quick and easy, nutritious loaf. It's a celebration of grains, with the nutty barley flakes, spelt flour and grassy quinoa grains combining to give a deeply delicious, almost hoppy flavour.
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.
For a deliciously different alternative to mince pies try these festive quinoa and mincemeat cookies from recipe blog supremos The Cook & Him.
This recipe for deliciously succulent and juicy vegan bean and beetroot burgers comes from Claire Thomson's The Art of the Larder
, one of our favourite cookbooks. While the recipe originally called for canned black beans Claire recommends using any of our canned red haricot beans, whole fava beans or even carlin peas - and either flaked quinoa or naked barley flakes substitute well for the rolled oats.
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.
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.
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…
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.