Mini Bites product review + Recipe – Linwoods

I try to eat healthy as much as I can so when I received an offer to try some of Linwoods ‘superfoods’ I said yes, of course. The benefits of using seeds and nuts in a balanced diet are supposed to be many, from strong bones to low cholesterol. A fitness fanatic like me should pay more attention!  
I received a recipe book and a bunch of sample sizes with lots of intriguing mixes, which included hemp and brazil nut. Based in Armagh and established in 1965, Linwoods are a family owned company that manufacture a range of Premium Bakery, Dairy and Healthy Super Foods. Their products are sourced in their raw form from around the world and are selected from the best suppliers and growers to ensure the highest quality and standards (as per website).

The first sample I tried was Milled Flaxseed with Probiotic and Vitamin D. I added this to my home made granola and actually, while surely adding some good healthy stuff to it, I could not detect a particular flavour nor texture. 

For my second taste I used Milled Flaxseed, Almonds, Brazil nuts and walnuts. I adapted one of Linwoods’ own recipes (from their comprehensive recipe book). Here the effect was really good and the seeds added a lovely texture and crunch to a delicious carrot cake. I took some to work and it disappeared in no time!

I still have a few samples to try: the suggestion is to sprinkle them on soups, salads, yogurt, cereals and the likes. Each item has specific recommendations that best suit that type of blend. I like the idea, and I like the potential benefits of those seed mixes, so I will likely be buying some to use going forward. In the meantime, here’s the recipe below. Enjoy!

Carrot and Flaxseed cake

200gr grated carrots
150gr caster sugar
50gr light brown sugar
2 free range eggs
170gr white flour
30gr white spelt flour
2tspoons baking powder
1 teaspoon of mixes spices: ground clove, ground cinnamon, ground ginger
1 teaspon poppy seed
1 pinch salt
2 tbspoons Linwoods flaxseed and almonds mix
200ml corn oil (or sunflower)
1 teaspoon vanilla essence

Preheat over 170c / gas mark 3. Grease a 900gr baking tin (I used a silicone one). Place the sugars, eggs an oil and whisk until pale and light. Add the sifted flours, spices, baking powder, grated carrots, salt and vanilla extract and mix well. Add 1 tablespoon of flax seed and finally place the mixture into the tin. Sprinkle the rest of the seeds onto the top of the cake mix and bake in the oven for one hour or until golden brown and cooked.
Remove from the tin and let it cool on a cooling rack. 

It kept for a few days retaining its moisture and its crunch – delicious and different!

Thanks to Linwoods for sending the complimentary seeds and the recipe book. Opinions are my own.

1 Comment

  1. Pingback: Chocolate and Avocado Mousse – a recipe | Pastabites

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