Recipes
Use our wholemeal flour to bake wholesome and nutritious goods such as bread, scones and more.
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Apple Cakes with Salted Caramel Sauce
Breakfast Muffins
Ingredients
- 100g Martry Mill Wholemeal Flour
- 150g plain flour
- 1 Tbsp baking powder
- 1 tsp ground cinnamon
- 25g wheat bran
- 2 Tbsp honey
- 3 ripe bananas
- 50g ready-to-eat dried dates (pitted & finely chopped)
- 1 large egg
- 225ml buttermilk
- 4 Tbsp olive oil
- 1 Tbsp rolled oats
Variations
If you don't fancy dates, swap them with the same amount of blueberries or chocolate chips.
Method
- Sift both flours, baking powder and cinnamon into a bowl.
- Stir in the wheat bran and honey.
- Preheat the oven to 180 degrees and line a 12-cup muffin tin with paper cases.
- Peel two bananas and mash into a puree then stir in the dates.
- Beat the egg with the buttermilk and olive oil then add to the dry mixture from step 1 and stir until blended.
- Fold in the banana and date mix.
- Fill each paper case two-thirds full with the mixture.
- Cut the remaining banana into slices and place one on top of each muffin along with a sprinkle of the rolled oats.
- Bake for 20mins until they've risen and are golden brown.
- Transfer to a wire tray to cool slightly and then enjoy!
Wholemeal Pancakes
Ingredients
- 100g Martry Mill wholemeal flour
- 100g plain white or cream flour
- 2 Tbsp sugar
- 1 Tbsp baking powder
- ½ tsp ground cinnamon
- ½ tsp fine sea salt
- 300-350ml milk
- 1 large egg
- 4 Tbsp unsalted butter, melted, plus more for the skillet (oil works as a substitute)
- 1½ tsp vanilla extract
Method
Make Batter
- Whisk flours, sugar, cinnamon, baking powder and the salt in a bowl, set aside.
- Warm milk until lukewarm, not hot.
- Whisk milk, butter, egg, and the vanilla together until blended.
- Make a well in the centre of the flour mixture. Pour milk mixture into the well and stir with a fork until mixed and only small clumps of flour remain. Do not over mix batter.
Note: The batter will be quite thick. If it is unreasonably thick, add 1 to 2 Tbsp more milk to thin out it a little.
Cook Pancakes
- Heat a large skillet over medium heat. Lightly brush with melted butter. Spoon a ¼ cup of the batter onto the skillet and gently spread into a 4-inch circle.
- When the edges look dry and bubbles start to appear and pop on the top surfaces of the pancakes, turn over, about 2 minutes. Once flipped, cook 1 to 2 minutes or until lightly browned and cooked in the middle.
- Serve warm with syrup, honey, bananas or topping of choice.
Variation: For 100% wholemeal pancakes, use 200g of Martry Mill wholemeal flour. This will absorb more liquid so add a little extra milk.
Gingerbread
Ingredients
- 100g Martry Mill wholemeal flour
- 100g plain white or cream flour
- 1 rounded tsp of mixed spice
- 2 tsp ground ginger
- 1 tsp baking soda
- 50g sultanas
- 100g butter
- 50g golden syrup
- 275ml milk
- 150g black treacle
- 50g brown sugar
- 2 eggs
Method
- In a large saucepan mix butter, treacle, golden syrup and sugar over low heat.
- Add milk - allow to cool.
- Add beaten eggs to the mixture.
- Put all the dry ingredients into a bowl and add to the mixture, stir in sultanas.
- Grease and line the baking tin.
- Add mixture - loosely cover with tinfoil and bake at 170 degrees for 1.5 hours.
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