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| Suffolk pastry chef Henrietta Inman, author of The Natural Baker, combines the nutty flavours of heritage grains with quinoa flakes, chia, walnuts, apples and honey to make a moist tea loaf - delicious hot or cold. Henrietta's ingredients are all from Suffolk and Essex, but for a vegan version substitute maple syrup for the honey. |
This is a wonderfully delicious, soft loaf, full of nourishing goodness, just what we need at this time, and all the time! It is great for breakfast with yoghurt and extra nuts for crunch, a snack with your afternoon cup of tea or pudding. I love making it with Hodmedod’s quinoa flakes but their oats, barley or other flakes would work. For the flour, try their Wakelyns YQ population wheat or seek out other good quality heritage wholegrain wheat or spelt flours.
Makes 1 loaf
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Method
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Recipe generously donated by Henrietta Inman @henriettainman
Pastry chef from Suffolk
www.henriettainman.com
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