Why choose between crumble and cake when you can have both? Try this recipe for spiced apple crumble cake from Danka Jandric, made with wholemeal flour and oat and rye flakes.
This open lasagne with creamy mushrooms uses fresh lasagna pasta sheets made with our krivet flour. Kriet flour is both closely related to the Durum wheat most often used for pasta, traditional Rivet was once simply known as English Wheat, while Khorasan, named for the region of central Asia, is hard to grow in Britain.
With a moist, tender crumb and addictive salty-sweet crunchy crust, Isabella Palmer's blueberry cake is perfect plain with a cup of tea or as a pudding with runny cream. Hat-tip to Nicola Lamb for explaining how coriander seeds contain a large amount of linalool, the compound often used to synthesise blueberry flavour. So coriander seeds help blueberries taste even more of blueberry!
Inspired by her travels in Argentina, Eden's empanadas have a rich flaky YQ wheat flour pastry and a deliciously savoury carlin pea, potato and olive filling.
This show-stopping cake is wonderfully simple to make. It’s also very forgiving, making it a great bake for playing around with different wholegrain flours. Sarah and Aitana use a 50:50 mix of stoneground white flour and a wholegrain flour such as rye, barley or emmer. Add whichever dried fruit or nuts or seeds you fancy, just keep their weight roughly the same.
Flaky and savoury, these wholemeal scones are lovely just as they come, warm from the oven, but also delicious with a little butter and cheese. The fermented naked barley lends a salty, umami note; the diverse wholemeal blend flour gives a full nutty flavour; the green chives add appealing onion-y green flecks.
This twist on classic Welsh cakes uses naked barley flour, a nutritious, versatile and flavoursome alternative to wheat flour. Barley flour is subtly earthy with a delicate sweet aftertaste.
Made with deliciously wholesome ground Brazil nuts and wholemeal flour these madeleines have rich caramel notes from the browned butter, coffee and unrefined sugar. Another great excuse to eat more of our directly traded Brazil nuts to support the Kayapó communities that harvest them and help protect the Amazonian forest.
