I sometimes like to sieve out the roughest bran from our flour, which means that I can produce a lighter loaf or cake from the wholemeal flour. But it’s always bothered me: what I can then do with the bran. Soaking it to put back in the bread dough confused me, using it to flour bread tins worked but didn’t necessarily use it all up, and feeding it to the hens felt like a waste! But thanks to Danette from Kingsland Farm, I discovered that it was possible to make your own Bran Flakes, and this has changed my world.
Continue reading “Bran flakes”Category: Sweets
Hot Cross Buns
Rebecca’s hot crossed buns were an exciting treat the first time she brought them to elevenses. Since then she has made some every Easter, and each year they are still as exciting! She uses Delia Smith’s recipe as a base, with a few tweaks here and there. The main one is using our wholemeal flour instead of strong white, which produces a less fluffy bun but packed with flavour.
Continue reading “Hot Cross Buns”Talbinah
Talbinah (also spelt talbeena, talbina, talbeenah and probably some other variation that I’ve forgotten) is the Muslim word for barley porridge. It is a delicious alternative to oatmeal porridge, and as we currently grow barley but not oats, I’ve been experimenting with it this winter.
Continue reading “Talbinah”Barley Scones
Nora first experimented with using our barley flour to make scones, and passed this recipe on to us after it proved to be a success.
Continue reading “Barley Scones”Snickerdoodles (Cinnamon cookies)
Apparently snickerdoodles aren’t German, no matter how much I think the word sounds it. Whatever they are, they are also quick, soft, and delicious. I found this recipe whilst staying with my brother and sister-in-law when their twins were only two months old, and we all quickly decided that these were perfect snacks for the late nights that were going on. I usually make two or three times the dough in one go, and only bake some at a time. The rest I put into one or two bags and leave in the freezer for when I want something sugary.
Continue reading “Snickerdoodles (Cinnamon cookies)”Ben’s birthday pancakes
Wholemeal pancakes are the next step up in pancake making. A richer flavour, as well as a richer product, these are our go-to birthday breakfast treat (although we also indulge whenever we’ve got an excess of eggs and milk!)
Continue reading “Ben’s birthday pancakes”Spiced Barley Biscuits
I experimented with making welsh cakes from our barley flour, but instead rolled them out thinner and baked them in the oven. Crunchy, spicy, and easy to make, I don’t know if I’m going to buy many biscuits from now on.
Continue reading “Spiced Barley Biscuits”Welsh Cakes
Biscuits are a great snack to have around the farm, for that hit of quick sugar energy, and slower release carbohydrates and fat. These Welsh Cakes definitely hit the spot in the middle of a tough job, or with a cup of tea afterwards.
Continue reading “Welsh Cakes”