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Fava bean flour has a subtle flavour and is great in both savoury and sweet dishes, either used alone or mixed with other flours. It's perfect for pizzas and pancakes, batters and bhaji, and is excellent for thickening sauces.
Gluten-free. Milled in Gloucestershire from British-grown Split Fava Beans.
Collections: Dried Beans, Split & Whole , Fava Beans from British Farms , Flour: Cereal, Pulse & More , Hodmedod's Pulses, Grains, Seeds, Flakes, Flour, Ferment & more , Organic Pulses, Grains, Seeds, Flakes & more... , Pulse & Seed Flours , Whole Foods from Hodmedod & Guest Producers
Category: Fava Beans , Flour , Organic , Pulse Flour
Type: Flour
Seeded Brown Loaf with Fava Bean Flour
Fava Bean, Ginger and Sweet Potato Cake
Fava Bean and Green Pea Flatbreads
Wholemeal Loaf with Fava Bean Flour
Fava Farfalle with Pinenuts and Tomato
Browse all our recipes for pulse & quinoa flours
Fava Bean Flour is great for sweet and savoury cooking and baking.
Split Fava Beans
No Allergens
Gluten-free - batch tested at <20ppm
| Typical values | Per 100g |
| Energy | 1394kJ (330kcal) |
| Fat | 1.5g |
| of which saturates | 0.4g |
| Carbohydrate | 47.6g |
| of which sugars | 3.3g |
| Fibre | 9.8g |
| Protein | 26.5g |
| Salt | 0.1g |
Love the flavour of this. Add a little to wheat flour in sourdough bread, use in place of chickpea flour in pancakes, flat breads and farinata. So good for your gut bugs!
Great incorporated into bread thankyou
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Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.
Just mix with some oats in a bowl, consistency should be dry enough to form small patties, slightly thicker than a biscuit but same diameter, then fry in your leftover bacon fat for 2 or 3 minutes each side, delicious and not too strong a flavour
As a longtime fan of Hodmedod’s I’ve been waiting for this book to arrive and gift to friends and family. No longer will there be a bag of dried peas languishing at the back of the cupboard or any procrastinating over what to do with my fava beans. This book is stuffed with delicious-sounding recipes and beautiful photographs that I want to make and share with others. There are lots of comfort food ideas which is just what I crave in the colder months as well as lighter recipes; all of them full of flavour, fibre and protein. It’s an interesting, though-provoking read even if you don’t do much cooking and left me feeling joyful, inspired and thankful that the need for and appreciation of diversity is expressed and runs richly through this book.
Your book offers recipes inspired by cooking styles from around the world while using your diverse range of British ingredients. I would like to try the different flat breads made with rye, emmer, buckwheat and pea flour. This book contributes to helping people eat better and cook their own food with ingredients grown with care for the land. Thank you 🤩
This granola is delicious, especially with blueberries and banana and topped with yoghurt or coconut kefir. I’ll definitely be buying again :).
I used these to make humous for the first time. I swear it tastes almost exactly the same as when made with chickpeas and so much nicer than shop bought. Very smooth and takes on the garlic and lemon flavours beautifully. Will use for dips again in the future.