Hodmedod's Pulse and Quinoa Flours

grace cheetham best baking recipesNick Saltmarsh, Josiah Meldrum and William Hudson founded Hodmedod in 2012 to supply beans and other products from British farms. They work with British farms to source a range of top quality ingredients and delicious foods. They are particularly interested in searching out less well-known foods.

Their first product was the Fava Bean, grown in Britain since the Iron Age but little eaten in recent centuries. Fava Beans are delicious, nutritious and good for the soil and bees. Split Fava Beans are especially versatile and easy to cook as they don't need soaking. Since launching their packs of dried Fava Beans they've been working to search out and develop production of other less well-known foods, like "Black Badger" Carlin Peas and Quinoa from the plains of Essex.

Hodmedod is an East Anglian dialect word. It mostly means snail in Suffolk but can also refer to the curls in a girl's hair or an ammonite. However, Norfolk speakers generally mean hedgehog by hodmedod, calling a snail a dodman – "thass not a hodmedod, thass a dodman!" They chose the word for the name of the business simply because they like the sound of it, and feel that it reflects their East Anglian backgrounds.

They sent us some packs of their new gluten-free pulse and quinoa flours to try. They are milled in Essex from British-grown beans, peas and quinoa. See below for some recipes we came up with.

You can buy Hodmedod's pulse and quinoa flours from their website www.hodmedods.co.uk

Courgette and Wasabi Pancakes
Corn, gluten, milk, nightshade, nut, peanut, sesame & wheat free; can be lactose & soya free

Spinach and Feta Muffins
Corn, gluten, milk, nightshade, nut, peanut, sesame & wheat free; can be lactose & soya free

Choc Chip Orange Cookies
Corn, egg, gluten, lactose, milk, nightshade, nut, peanut, sesame, soya & wheat free

Courgette and Wasabi Pancakes

Corn, gluten, milk, nightshade, nut, peanut, sesame & wheat free; can be lactose & soya free

The pea flour gives these pancakes a bright green colour and lovely savoury flavour. They do work without the wasabi but it really lifts the flavour without adding it's usual heat. They would work as a starter or lunch. We ate them with smoked salmon which was utterly delicious.

Serves 4

the-alt-nameIngredients

  • 1 medium courgette, finely grated
  • 4 eggs, beaten
  • 100g green pea flour
  • 2 tbsp olive oil
  • 3 tbsps goats milk or unsweetened soya yogurt
  • 1 heaped tbsp wasabi paste (check ingredients)
  • 4 tspns gluten free baking powder
  • 1 tbsp oil for frying

Method

  1. Beat the courgette, eggs, flour, olive oil and yogurt together to form a batter.
  2. Cover and leave to rest for an hour.
  3. Mix the wasabi paste and baking powder in thoroughly to the batter.
  4. Heat the oil in a frying pan.
  5. Once the oil is hot, ladle a small amount of the batter in a single spot into the pan.
  6. Cook on both sides until lightly browned.
  7. Serve immediately.

Spinach and Feta Muffins

Corn, gluten, milk, nightshade, nut, peanut, sesame & wheat free; can be lactose & soya free

These delicious muffins are best eaten warm from the oven. If you are not going to eat them the same day, you should freeze them and defrost and warm as required.

Makes 6

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Ingredients

  • 40g dairy free spread, at room temperature
  • 100g yellow pea flour
  • 25g fava bean flour
  • 1 egg
  • 140g goat or unsweetned soya yogurt
  • 1 medium bag of spinach
  • 1 tsp gluten free baking powder
  • ¼ tsp bicarbonate of soda
  • 2 small handfuls of pumpkin seeds, toasted
  • 100g Greek Feta, chopped into small cubes

Method

  1. Beat the dairy free spread with the flours, egg and yogurt until smooth.
  2. Cover and leave the batter to rest for an hour.
  3. Preheat the oven to 200oC / 180oC Fan / Gas mark 6.
  4. Line a muffin tin with paper cases or oil if you have a silicon mould.
  5. Steam or microwave the spinach for a few minutes until it is completetly wilted.
  6. Drain and squeeze any excess water out.
  7. Chop it roughly.
  8. Add the spinach, baking powder, bicarbonate of soda, pumpkin seeds and Feta to the batter.
  9. Mix until blended.
  10. Spoon the mixture into the tin as evely as possible.
  11. Bake for 18-20 minutes until a skewer comes out clean.
  12. Serve immediately.

Choc Chip Orange Cookies

Corn, egg, gluten, lactose, milk, nightshade, nut, peanut, sesame, soya & wheat free

These are soft and delicious. They do work without the chocolate chips but they do add a real chocolatey flavour and pleasing crunch. the-alt-name

Ingredients

  • 100g dark dairy free chocolate
  • 100g quinoa flour
  • 20g cacao powder
  • pinch of salt
  • 50g dairy free spread, at room temperature
  • 100g soft dark brown sugar
  • 2 eggs
  • zest of 1 orange
  • ½ tsp gluten free bicarbonate of soda
  • 100g dairy free chocolate chips

Method

  1. Melt the chocolate either gently in a microwave or in a bowl sitting over a saucepan of boiling water.
  2. Once the chocolate has melted, place it with all the other ingredients except the bicarbonate of soda and chocolate chips in a large mixing bowl.
  3. Give everything a good mix with a wooden spoon until it is smooth.
  4. Cover the bowl and leave to sit for an hour.
  5. Preheat the oven to 180oC / 160oC Fan / Gas mark 4.
  6. Add the bicarbonate of soda and chocolate chips to the mixture and stir thoroughly.
  7. Spoon heaped teaspoon sized mounds onto a baking sheet lined with greaseproof paper.
  8. You can cook them as they are or use a spoon dipped in hot water to flatten and smooth the cookies before cooking.
  9. Bake for 8 minutes.
  10. After you have taken them out of the oven, leave for 10 minutes before transferring to a cooling rack.
  11. Store in an airtight container.

 

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