We are deeply saddened by the passing of Her Majesty Queen Elizabeth II.
Our thoughts are with the The Royal Family at this incredibly sad time as we join the nation in mourning the loss of our beloved Sovereign.
May she rest in peace.
YOUR DELIVERY MAY BE AFFECTED: New Parcelforce Industrial Action Dates...
YOUR DELIVERY MAY BE AFFECTED: New Parcelforce Industrial Action Dates
The CWU members have planned further industrial action on:
Wednesday 2nd November 2022
Thursday 3rd November 2022
Friday 4th November 2022
While we have been informed that contingency plans are in place to assure the delivery of as many parcels as possible, service may be affected on these dates and lead to delays.
Should you need to order from us, we therefore strongly recommend that you place your order as soon as possible to ensure it reaches you before the start of the industrial action. We will continue to endeavour to process and despatch your order within 3-5 working days and will try our utmost to get as many parcels packed and sent out in advance of the strikes to minimise any disruption.
Thank you for your patience, and we hope this advance warning will help you plan for any baking you may have scheduled.
For 30 balls 100 g almond flour 25 g bread crumbs 55 g gram flour 1 grated onion 1 teaspoon salt ½ teaspoon pepper 1 teaspoon turmeric Flax mixture: 3 tablespoon ground flax seeds 6-7 tablespoon hot water 1 litre water for boiling 1 teaspoon dried herbs 1 teaspoon tomato puré 2 tablespoon vegetable oil for frying Few drops of soya sauce
Start by making the flax mixture. Stir ground flax seeds with hot water. Leave to swell for about 5 minutes.
In a bowl mix almond flour/ground almond, bread crumbs, gram flour, grated onion, spices (NOT the dried herbs!), flax mixture and salt.
Mix into a dough. Make sure your dough is smooth and formable but not crumbly. If crumbly add a little bit of water and if too loose add a bit more gram flour.
Shape dough into balls. Each ball about 1-1,5 tsp of dough.
Bring 1 litre of water to boil in a big pot with some dried herbs or bouillon stock of your choice.
Add balls by putting them on a strainer ladle and gently lowering the ladle in water. Add about 8 balls at a time.
Let balls boil for about 5-7 minutes. Once they are ready they swell and float on the surface. Gently lift them with a strainer ladle. Leave till all balls are boiled.
In a frying pan fry the balls for 2-3 minutes. Add few drops of soya sauce to make them darker.
Deliciously soft, fluffy, savoury buns, which when broken open, reveals a sage and onion filling dispersed through the bun. Spread on some good quality salted butter and you are done. Excellent for picnics, accompanying soup or just as a snack by itself. They freeze very well and I tend to bake 3 batches in one go every few weeks as they are a perfect after school snack and a great way to utilise my very prolific sage plant!
Quick pan-based vegan pizza. Pizza base takes a couple of minutes to mix and about 5 minutes to cook. 30 minute total cook if you make the topping as described, but quicker if you wish to use ready-made shop topping.
This recipe is a white bread filled with a gorgeous buttery mushroom and garlic filling. It is mouthwatering and can accompany any meal such as pizza, lasagne, pasta etc. Or it can just be eaten on it's own as a tasty snack
Add a recipe & get 5% off
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.