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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
Sometimes, only a sweet breakfast will do. Whether it’s for comfort after a sleepless night, or as an indulgence on a lazy weekend, this spiced, sweet and crunchy breakfast torte is perfect. Yes, it has a bit of added sugar, but it’s also packed full with 11 plant varieties and approximately 6 grams of fibre in each slice. Try it with some yoghurt and stewed seasonal fruit.
A vibrant, balanced salad featuring nutty Carlin Peas, crisp apples, and crunchy walnuts, all tossed in a creamy, sharp blitzed butternut squash dressing.
This hearty, comforting, flavour-packed dish showcases the nutty richness of pearled naked barley, a wholesome and nutritious alternative to rice. Naturally high in fibre and full of slow-release energy, barley gives this dish a satisfying bite and depth that pairs beautifully with earthy mushrooms and fragrant thyme.
