- Shop
- Recipes
- About
- Sign in
-
Shop
-
Recipes
-
About
| 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
|
Method
|
Recipe generously donated by Henrietta Inman @henriettainman
Pastry chef from Suffolk
www.henriettainman.com
Crisp at the edges, tender in the middle, and full of nutty depth, fava bean farinata makes a beautiful centrepiece for a light meal. Paired with smoky, charred spring onions and a refreshing herb and cucumber salad, it's both fresh and comforting.
Try this seasonal British classic using our organic four-grain muesli base, wholemeal flour and poppy seeds for extra plant diversity. And feel free to switch the fruit for whatever's in seasonal abundance.
This satisfying subji - a dish of vegetables - features soft, spiced carrot koftas baked to perfection and served in a rich, earthy “nomato” sauce made with beetroot, squash and courgette. Made with fava bean flour and wholemeal wheat flour, the koftas are high in protein and fibre, with warming spices like cumin, turmeric, and sumac for depth and zing.
