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| Suffolk pastry chef Henrietta Inman, author of The Natural Baker, celebrates the diversity and flavour of Martin Wolfe's YQ population wheat with this delicious rhubarb cake. |
YQ is an incredibly diverse wheat population developed by Professor Martin Wolfe at Wakelyns Organic Argroforestry farm in Suffolk. Being a population means thousands of genetically distinct wheat plants being grown together in one field, as opposed to genetically homogeneous fields of modern hybrid wheats. YQ stands for this population’s great yield and quality.
Not only does its diversity make it incredibly resilient and a far more sustainable and environmentally friendly way to grow wheat, it also has an amazing, rich, distinct, unique and nutty flavour and beautiful texture, which all work together to lift this cake up. It’s so exciting to see more regenerative farmers in the UK growing it, as well as heritage varieties.
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Recipe generously donated by Henrietta Inman @henriettainman
Pastry chef from Suffolk
www.henriettainman.com
Wheat bran is a wonderful ingredient if you’re looking to increase your fibre consumption as it contains over 40g of fibre in 100g of bran. It works beautifully in cakes, especially in combination with wet ingredients like sweet potato and apple, because it absorbs a lot of water, making the final bake just the right level of moist. The mouthfeel of this tea loaf is not dissimilar to corn bread.
A nourishing, plant-based classic made with British-grown grains and pulses - finished with a spoonful of SUCSEED for extra fibre, healthy fats and botanical goodness.
These wholesome oatcakes with festive redcurrant relish make a wonderfully simple yet elegant addition to any Christmas table. Combining the nutty richness of oats, puffed quinoa and wholemeal flour, they’re crisp at the edges and soft within, the perfect base for a jewel-bright relish of redcurrants, berries, apple, and orange. Sweet, tangy, and lightly spiced, this colourful topping brings a burst of seasonal flavour that pairs beautifully with the earthy oatcakes. Delicious served with Greek yoghurt and honey, they make a festive breakfast, afternoon treat, or a cheerful nibble for holiday gatherings.
