Wholegrain YQ wheat flour, quinoa, apple, walnut & honey cake

by Henrietta Inman May 10, 2020

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

Ingredients

1 tbsp milled chia seeds
140g milk, I use oat milk
1 tsp apple cider vinegar
80g cold-pressed rapeseed oil, plus extra for the tin
130g local honey, if it is set heat it up until liquid
300g apple puree (making and freezing apple puree when the fruit is plentiful is quick, easy and worthwhile)
170g Wakelyns YQ population wheat flour (or milll your own from Wholegrain YQ Wheat with a Mockmill)
40g quinoa flakes, or oats or other flakes, plus extra to sprinkle
2 tsp baking powder
A good pinch sea salt
100g walnuts, lightly toasted and roughly chopped, or other nuts
100g dried figs, roughly chopped, or other dried fruit, optional

Method

Preheat the oven to 190C and grease and line an 18 x 11 x 8cm depth loaf line with oil and parchment paper.
Mix the chia seeds, milk and vinegar and set aside. In a medium bowl, mix the oil, honey and apple puree. Add all the dry ingredients from the flour to the figs and mix well to combine. Add the chia and milk mixture and stir once more until just combined.
Pour into the prepared tin and sprinkle with some extra flakes. Bake for 40 minutes, turning the tin in the oven halfway through baking. Reduce the oven to 170C and bake for a further 20 minutes, or until the top is golden brown and a skewer inserted in the centre of the loaf comes out just clean.
Leave in the tin to cool for at least 10 minutes then de-mould and enjoy whilst still warm if you like

Recipe generously donated by Henrietta Inman @henriettainman
Pastry chef from Suffolk
www.henriettainman.com

Henrietta Inman

Author

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