The Natural Baker: A New Way to Bake Using the Best Natural Ingredients by Henrietta Inman

  • Walnut and flaxseed (linseed) banana bread with lots of toppings (page 20)

    from The Natural Baker: A New Way to Bake Using the Best Natural Ingredients The Natural Baker by Henrietta Inman

    • Categories: Bread & buns, sweet; Breakfast / brunch
    • Ingredients: walnuts; ground almonds; nutmeg; ground cinnamon; oat bran; flaxseeds; runny honey; bananas; virgin coconut oil; toppings of your choice
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Notes about Recipes in this book

  • Carrot and coriander crackers with mustard and anise seeds

    • Apollonia on October 19, 2022

      These were... interesting. On the plus side, they held together shockingly well for a "cracker" that has no eggs or flour, and I do appreciate the gentle boost of protein from the hemp and almond flour. On the other, the anise flavor was a bit too strong for me (probably my own fault, my anise seeds from Burlap and Barrel are very powerful), and my family complained about the dissonance of what looked like lovely little ribbons of cheese being merely carrot. We will finish the batch happily enough, but probably would not make again.

  • Asparagus, prosciutto, Taleggio and marjoram quiche with walnut pastry

    • tsp on December 07, 2024

      I made a crust from this recipe using vegan butter (70% fat). It was a bit oily and sticky to manipulate, and I didn’t have time to chill it but it was delicious.

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  • ISBN 10 1911127306
  • ISBN 13 9781911127307
  • Published Mar 22 2018
  • Format Hardcover
  • Page Count 176
  • Language English
  • Countries United Kingdom, United States
  • Publisher Jacqui Small

Publishers Text

'A book brimful of things I want to make. Henrietta is my kind of baker, creating cakes and bakes as nourishing as they are delicious. This how we want to bake now.'
Anna Jones, author of The Modern Cook's Year

'There are very few cookbooks that illustrate reliable methods of showcasing and elevating wholegrain flours as well as Henrietta's. Her recipes are inventive, elegant and truly flavourful.'
Amy Chaplin, author of At Home in the Whole Food Kitchen. 

In The Natural Baker, Henrietta Inman combines her core ingredients of wholegrain flours, less-refined sweeteners and good fats with what she calls her magic ingredients – those extra, natural, wholesome ingredients which transform her recipes and make them shine. Using incredible fresh fruits and vegetables, herbs, spices, flower waters, nuts and seeds, she creates delicious, unique bakes that will make you smile.
 
As a trained pastry chef, Henrietta balances the flavour, quality and texture of classic pâtisserie with the natural goodness of simple wholefoods, with outstanding results. These 80 easy-to-follow sweet and savoury recipes take in every occasion from breakfast right through to supper and dessert, with plenty of joyous cakes, breads, brownies and biscuits along the way.

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