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.
We set The Cook & Him
a challenge with this one, but the vegan lasagne they created is the perfect marriage for our British-grown Whole Olive Lentils
and fermented Fava Bean Umami Paste
. Packed with flavour, it can be made ahead of time, perfect for feeding a crowd or batch cooking for midweek dinners.
We just couldn't believe the rise on this loaf when we saw the photo on the The Vegan Chef School's beautiful Instagram feed. Vegan Chef Day Radley has created this simple but delicious gluten-free bread using our versatile and delicious green pea flour.
This deliciously moist and light vegan ginger cake from The Cook & Him
is made with our fava bean flour
and is naturally gluten-free. Full of Christmas spices it's a perfect festive treat.
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.
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.
Making fresh gluten-free pasta from scratch couldn’t be easier with our pulse flours
, with or without a pasta machine.
Pack your pancakes with the flavour and extra protein of pulse flour! Our fava bean and pea flours
make great tasting pancakes, simply by substituting them for wheatflour in a standard pancake recipe.
Whole Fava Beans
have a real affinity with the earthy flavours in this rich casserole that’s the perfect antidote to cold dark winter days. This hearty and warming dish was created by Carol Kearns, our illustrator and author of The Art of Baking
As well as devising cake and biscuit recipes, Carol Kearns - who does the rather nice illustrations for our packaging - has developed this fabulous seeded loaf recipe using Hodmedod’s British grown and milled Fava Bean Flour
with optional Camelina and Chia