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About
| A moreish, fudgy shortbread with a secret ingredient: yellow pea flour replaces semolina for a superb texture. |
Sarah and Aitana, aka @thelittlecookingpot, write:
"This recipe came about by accident. Nicola Lamb’s salted double-chocolate shortbread from her fabulous book ‘Sift’ is a favourite on the counter of our café and we bake trayfuls of them throughout the year. One day we ran out of semolina flour which Nicola uses in her recipe, so we tried pea flour instead and we’ve never gone back. It gives such a moreish, fudgy texture to the shortbread without adding a strong flavour. We ask people to guess the secret ingredient but no-one has guessed it yet!"
Ingredients
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Method
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Bright, crunchy and full of plant power, this colourful winter salad celebrates our British-grown quinoa and the nourishing goodness of SUCSEED.
This pie of creamy, zesty greens encased in a crisp spelt crust, more like a very thin bread than a pastry, is perfect sliced and served with salad. The filling makes use of leftover lemon rind, finely sliced, by cooking it down until mild and soft but still full of flavour.
Wheat bran is a wonderful ingredient if you’re looking to increase your fibre consumption as it contains over 40g of fibre in 100g of bran. It works beautifully in cakes, especially in combination with wet ingredients like sweet potato and apple, because it absorbs a lot of water, making the final bake just the right level of moist. The mouthfeel of this tea loaf is not dissimilar to corn bread.
