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Issue 2 Spring 2010
by David Finnell
Hello and welcome to our second quarterly newsletter.
Firstly let me take this opportunity to thank all of you that gave us feedback on the last issue and say how pleased we are that you found it interesting. We hope we can continue to provide you with helpful information on our foods and relevant topics.
Hopefully it looks like the last of the snow has finally melted away; it does seem like it’s been a long winter! For those of you who placed orders during the snow/Christmas period thank you for your patience as we tried to ensure all the orders were dispatched and delivered in reasonable time scales considering the weather. For the first time in many years some of the farmers markets were cancelled and we just couldn’t get to a few of them.
Regards David Finnell
Recipe Cranberry Chocolate Cookies
200g chocolate cranberry muesli mix
150g Spelt (or wheat) flour
90g Butter
170g Light brown sugar
1 Egg
1 1/2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp vanilla
Preheat oven to 175c (gas 4). Blend melted butter and brown sugar. Add vanilla and egg. Mix well. In seperate bowl, blend muesli mix with flour, baking powder and baking soda. Blend all ingredients together. Roll dough into 1 inch balls; place on stick free flat baking sheet. bake about 8 - 12 minutes until lightly brown. Cool on rack. Makes about 3 dozen cookies.
Spelt on TV.
It looks like Spelt is becoming a bit of a TV celebratory at the moment. Every week there seems to be a chef on TV or a programme featuring spelt. Since last autumn there has also been a lot of TV coverage regarding different grains in the uk and the whole process from growing to the table so it seems people are taking more interest where our food comes from and the choice to buy unprocessed food. Last week’s feature was In Search of the Perfect Loaf which is repeated on Friday 2nd April at 00:30 on BBC Four and can be viewed on the bbc iplayer. The documentary follows award-winning artisan baker Tom Herbert in his search to bake a loaf that will win him first prize at the National Organic Food Awards. He decides to make a huge two-kilo, white, spelt, sourdough loaf and uses organic spelt from Somerset, Cornish sea salt and Cotswold water from a local spring. Tom names it 'The Shepherd's Loaf'.
Latest New products
Gluten Free Porridge Oatmeal
We now are milling our gluten-free certified premium oat groats in our gluten-free area with a new stone mill. The result is a premium oatmeal that can be used for porridge and baking. It produces a very creamy porridge.
Naked Barley
This is naked barley grown in the UK. It is different than other barley because it is raw, alive and sproutable. Pearled barley is not whole grain and is not sproutable. A wonderful and flavourful addition to any diet or recipe. Three times as much water soluble fibre as oats and high in selenium. Easy to flake and makes a wonderful porridge.
Barley Flakes
Raw naked barley that is flaked. Makes super porridge or great to add to breads, soups and other recipes. An ancient variety that does not require mechanical removal of the husk (pearling). A wonderful nutty flavour and one of the most nutritious grains. Three times as much water soluble bran as oats. High in selenium. Lowest glycemic index of any grain.
Over to you...
We hope this newsletter was helpful and informative but now it’s your turn. We’d love to hear from you, your thoughts or comments, any tips or recipes or a tale you think we might be interested in. It may even appear in our next newsletter. Please send your suggestions to enews@grains2mill.co.uk |
Partners
Bread of Life is a family of independent rural UK producers striving to bring life-giving fresh-milled whole grains and foods to people in their local and regional communities.
Wensleydale Flour Mills take UK grain and stone mill it to produce the highest quality grain that can be produced. We take extra care in cleaning and sorting our grain before milling it. We stone mill the whole grain kernels and its just that simple. Then we remove the oxygen and package our flour in nitrogen packed bags to preserve the goodness of the fresh whole grain flour. We also produce what we believe is the best porridge oats you can buy in a package and some outstanding stone-milled additive free bread mixes.
Wensleydale Nutritional Resources offers natural whole foods specifically tailored to various common health needs to the people of the UK. We point you to medical research that helps you evaluate what natural whole foods your body needs to maintain the highest possible quality of life and health. We provide hard to find whole foods for you to enjoy along with recipes and preparation methods to ensure you get the most out the food you eat. Whether you are coeliac, diabetic, have high cholesterol, or many other
common conditions, the food you consume can either improve or complicate your health. We make no specific health claims or promises of cures, other than our belief that natural whole foods help the human body to function at its best.
GrainsAlive Our Bread of Life related charity.
Objectives: To improve the quality of life of those in need by increasing their nutritional intake through natural, unrefined whole foods in an inexpensive and ecologically sensitive manner. Those in need refers to people who have limited financial means, chronic physical ailments, children and elderly, and families in temporarily extenuating circumstances (including emergency preparation and disaster relief).
Life grains Mills and selected products now available in the USA. |
