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| 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. |
We love a biscuit with our morning coffee, so we were particularly delighted when Henrietta sent over this simple recipe. Half way between a digestive and a hobnob - but better than either - they a crunchy and malty biscuit that makes for a perfect mid-morning pick-me-up!
Ingredients
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Method
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I love to use large rather than rolled oats for extra texture. Naked oats are also great in this recipe. Swap them in for half of the quantity of oats. They are good processed a little in a blender of spice grinder
If you don’t have malted wheat flakes, use more wholemeal flour.
This makes quite a big mix so you could always halve it.
Recipe generously donated by Henrietta Inman @henriettainman
Resident Cook and Baker at Wakelyns Agroforestry
www.henriettainman.com
This beginner-friendly sourdough bread is a great sandwich bread, inspired by the Danish panini-style rye bread used at Joe & The Juice and the rågkusar rye sandwich thins popular in Sweden and Finland. Slice it horizontally and fill generously with your favourite sandwich filling.
Piyaz is a traditional Turkish bean salad, but in Antalya it takes on a unique and beloved twist. More than just a simple side, it becomes a hearty, flavourful dish in its own right, rich with tahini, olive oil and cumin, layered with herbs, eggs and tomatoes. Creamy flageolet beans form the base, while the tang of lemon and vinegar keeps it bright and refreshing. Finished with fragrant dill, parsley, and a sprinkle of sumac, this is a salad that’s as satisfying as it is vibrant, perfect served alongside grilled dishes or enjoyed simply with good bread.
An old-fashioned classic, upgraded for more plant diversity, more fibre, and, dare I say it, more flavour too! Instead of using just oats in crumble bars, try our four grain muesli base. You can make the crumble bars with either a caramelly date filling or a fresh, tart berry filling.
