rye loaf

Sourdough Rye with Hemp, Linseed & Camelina

by Sarah Cotterell and Aitana Infante January 30, 2024

Sarah and Aitana make a loaf of this rye each week in their kitchen. It’s wonderfully simple but utterly delicious, with sweet and savoury meals alike. They like it best toasted, spread thickly with homemade jam and salted butter or with scrambled eggs but it goes with just about anything.

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Rye, Hemp & Chocolate Cookies

Rye, Hemp & Chocolate Cookies

by Sarah Cotterell and Aitana Infante January 19, 2024

Sarah and Anitana, authors of A La Mesa, have created these irresistible cookies for us using a range of our ingredients. Hemps seeds are the star of the show here, blended to create a nutty, rich seed butter perfect for baking or spreading on toast! However, if you don’t fancy making the hemp seed butter, feel free to use tahini instead.

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Naked Oat Porridge

Naked Oat Porridge

by Tai Pitman January 12, 2024

This tempting recipe comes from plant-based cook Tai Pitman. This simple no-cook porridge is made by soaking our whole naked oats. Play around with toppings of your choice - seasonal fruits, seeds, chocolate or drizzle over some Liberty Fields Apple Syrup.

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Chocolate, Tahini & Brazil Nut Granola Bars

Chocolate, Tahini & Brazil Nut Granola Bars

by Amy Oboussier November 14, 2023

A splendid diversity of flakes, nuts and seeds goes into these easy granola bars, easily adding up to over 12 plant species depending on the mix you choose. This is a great recipe to make with our Granola Bundles.

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Cardamom & Brazil Nut Diversity Granola

Cardamom & Brazil Nut Diversity Granola

by Amy Oboussier November 02, 2023

Boost your breakfast's diversity with this granola, packed with flaked grains, seeds and Brazil Nuts, and flavoured with sweet and fragrant vanilla and cardamom.

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Carrot Cake Flapjacks

Carrot Cake Flapjacks

by Rachel de Thample November 02, 2023

These have the most heavenly carrot cake-like flavour and texture, making them wildly indulgent as well as deliciously nourishing. The best part is that you don’t need to cook them. Their sweetness comes from dates, which are full of fibre, and honey, which you can omit to further reduce sugars, if needed.

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Toasted Seeds, Chickpeas & Nuts with Shony Seaweed

Toasted Seeds, Chickpeas & Nuts with Shony Seaweed

by Mara Seaweed June 09, 2023

This savoury snack is a great way to introduce sceptics to seaweed. The textures of the soft chickpeas and crunchy nuts make a wonderful contrast, whilst Mara Seaweed's attractive shony blend flakes add freshness and excitement.

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Cardamom & Date Porridge With Hemp Seed Butter

Cardamom & Date Porridge With Hemp Seed Butter

by Sarah Cotterell and Aitana Infante February 06, 2023

This wonderfully warming and aromatic breakfast recipe is from A La Mesa by Aitana and Sarah of The Little Cooking Pot in Hackney. The book is packed with delicious, seasonal, vegetarian recipes that revolve around local produce and sustainable ways of eating.

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Hemp Pesto

Hemp Pesto

by Nick Saltmarsh October 30, 2021 1 Comment

This pesto really shows off our delicious and tender shelled hemp seed, evocative of pine nuts and hemp seed. With our fermented fava bean umami paste taking the place of the usual Parmesan cheese, this happens to be vegan.

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