Base blend no. 3: red from The Sourdough School: Sweet Baking: Nourishing the Gut & the Mind (page 56) by Vanessa Kimbell

  • pink peppercorns
  • poppy seeds
  • buckwheat
  • flax seeds
  • dried hibiscus flowers
  • rye berries (whole rye)
  • spelt
  • whole barley
  • dried peas
  • dried rosehips
  • whole einkorn wheat grains
  • whole emmer wheat grains
  • dried rose petals
  • red quinoa
  • dried kidney beans
  • dried nettles
  • red onion skins
  • dried dulse
  • dried edible meadow flowers
  • naked oats
  • dried red corn

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried purple corn for dried red corn.

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