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| This scrumptious harvest cob from baker Sue Hudson is made with YQ Wheat Flour and Flaked Essex Quinoa and packed with Golden Linseed and Sunflower Seeds. |
Sue brings us a deliciously seeded cob loaf that makes inspired use of our flaked quinoa.
Preparation time: 120 mins | Cooking time: 40 mins | Total time: 160 mins | Oven Temperature: 220-200C
Makes one Loaf
Ingredients
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Method
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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.
