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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 dish from Bold Bean Co's brilliant second book Full of Beans could be the dictionary definition of heart-warming. The bean stock helps create a glossy sauce that’s packed full of umami flavour from the mushrooms.
Jens Hannibal, plant-focused chef and educator with over 15 years of experience, has shared this sumptuous recipe with us, a glimpse of the approach to cooking you can learn in Jens's new online course Cook with Confidence.
This recipe from Anna Warden makes for a cookie that is crunchy on the outside, and chewy in the middle - to our mind the best combination. The malted wheat flour and coffee create a gorgeous depth of flavour and a moreish caramelly base which pairs perfectly with dark chocolate and sea salt. These cookies will keep in the freezer (unbaked) for a couple of weeks, and so are the perfect thing to have to hand for times you want a cookie or for when you might just need a cookie.
