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.
Eden Owen-Jones riffs on Argentinian alfajores, using YQ wheat flour and black pepper to add a toasty flavour to these super sweet crumbly biscuits. Sandwiching homemade dolce de leche they're best enjoyed with a cup of coffee to balance the sweetness.
Here’s a recipe from the early days of The Little Cooking Pot and one of Aitana's favourites. The squash makes the cake deliciously moist, whilst the fragrant ras el hanout spice mix, chunks of ginger and crunch from the Brazil nuts make every bite exciting.
Delicious oatcakes, made with oatmeal and wholemeal wheat flour, leavened with yeast or sourdough and hailing from The Staffordshire Potteries. Oatcakes have a similar texture to Indian dosa, but with a wonderful nutty flavour. Most commonly served with a cooked breakfast, but they also taste wonderful with a variety of sweet and savoury toppings.
These little pies from the Cook and Him are so good they're worth making more leftovers for. The recipe uses YQ Wheat Flour for a rich pastry case, topped with Camelina Seeds for a nutty savoury crunch.
Henrietta Inman, author of The Natural Baker, and resident cook and baker at Wakelyns Agroforestry, is currently exploring the use of whole crop rotations in baking. Henrietta's ingredients are all local to Wakelyns, but for a vegan version substitute maple or apple syrup for the honey and a hard coconut oil for the butter.
