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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
A deeply comforting Persian-inspired aubergine stew made with naked fava beans instead of yellow split peas, and preserved lemon in place of black lime. Rich tomato, silky aubergine, warm spices, and sharp salty citrus combine to create a rustic, homestyle dish.
Vibrant and comforting Palestinian Rummaniyeh combines olive green lentils and charred aubergine with the deep tang of pomegranate molasses and the silkiness of tahini. A perfect vegan main served with flatbread.
A uniquely nutty and tender-crumbed vanilla cake featuring Hodmedod's wrinkled pea flour and toasted camelina seeds. Perfect for teatime or served with fruit and crème fraîche.
