Naked Barley Crispbreads “Knäckebröd”
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.
Split Green Pea Soup with Mint
This vibrant Split Green Pea Soup was created by Lizzy Hughes of Our Lizzy vegetarian cookery school in Malvern, Worcestershire. Topped with fresh mint and croutons it's fantastically bright and fresh, just the thing for a warm summer evening!
Barley, Quinoa, Seed and Nut Granola
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.
Quinoa Salad with Avocado and Olives
A really simple salad that's quick to make and ready in 15 minutes. It's delicious on its own or served as a side dish.
Puffed Quinoa and Chocolate Fridge Cake
Joe 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.
Asparagus Soup with Split Fava Beans
Carol Kearns, who produces the illustrations for our packaging, created this delicious seasonal recipe using Norfolk asparagus and Hodmedod’s British-grown split dried fava beans.
Aine Carlin's Carlin Pea Chilli Bowl
Quinoa and Wheat Flour Loaf
Buckwheat & Pea Loaf with Banana, Walnuts & Berries
Braised Fennel with Whole Fava Beans
Cacao-Quinoa Crispy Cakes
