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Recipe Ideas & Culinary Uses

Here are a couple of recipes to get you started – the soda bread demonstrates that you can easily replace half the normal salt quantity with no effect on taste (in fact our tasters preferred the seaweed version) and the cake recipe shows that you can add it to sweet dishes without it affecting the taste (while at the same time feeling good that by adding seaweed to your baking, it inhibits the absorption of fat and helps regulate the insulin reaction to sugar). We're not suggesting though that you can eat unlimited cake everyday!

We will add links to any great seaweed recipes we find around the web, keep checking back!

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Wonderful soda bread, hot out the oven after 5 minutes preparation and a 35 minute bake – a firm favourite in our household!

200g wholemeal flour
300g plain white flour
2 level teaspoons of bicarbonate of soda
½ level teaspoon of salt (normal recipe calls for 1tspn)
½ level teaspoon of FlaVit Seaweed Seasoning
400 ml buttermilk

Preheat oven to 220C/425F/Gas Mark 7.
Mix the dry ingredients in a large mixing bowl. Add the buttermilk and mix in - don't overwork this, I mix it just enough so that everything is combined – it doesn't need kneading. Chuck it onto a floured baking sheet, making a rough bloomer shape. Score the top a couple of times with a sharp knife (about 5cm deep), sprinkle on a little more flour and bake for around 35 minutes. Leave to cool.

If buying a carton of buttermilk, unused quantities can only be kept for a short time – but we have discovered that you can freeze it!
You can use 100% plain flour to make lighter loaf - we just prefer the taste of wholemeal!

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Seaweed Butter

Surprise yourself with just how easy it is to make butter! This recipe is worth doing just for the fun of it! Seaweed butter is great for cooking with - fantastic when steaming fish.

300ml of full cream
Tablespoon of FlaVit Seaweed Seasoning
Pinch of sea salt

Whip the cream until it separates - it will form the butter, as a solid mass, and the liquid buttermilk at the bottom of the bowl.
Pour the buttermilk into a separate bowl, and using your hands, squeeze as much buttermilk out of the butter as possible.
Thoroughly mix the seaweed and salt into the butter, and form into a pat on some greaseproof paper.
That's it! You've made butter!
As an added bonus, you can use the buttermilk to make our fantastic soda bread!

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Orange Cake

A beautifully moist cake and a doddle to make – and don't forget that the seaweed acts as a natural preservative so it will keep better – not that that's a problem in our household!


225g baking spread
225g self-raising flour
1 level tsp baking powder
½ level tsp FlaVit Sea Seaweed Seasoning
100g golden caster sugar
100g brown sugar
4 large eggs
finely grated zest of 2 oranges

150 ml double cream – more if you're feeling indulgent, topped with orange curd if you're feeling extra indulgent!

25g caster sugar
Juice of 2 oranges

Heat oven to 180C/160CFan/350F/Gas 4.
You will need 2x20cm loose-bottomed sandwich tins, greased and the bases lined with baking parchment.
Measure all the cake ingredients into a large bowl (reserving some zest for decoration) and beat with an electric whisk until combined and smooth.
Divide between the tins and bake for 20-25mins until well risen, lightly golden and shrinking away from the sides of the tins.
After taking out of the oven, wait 5 minutes then remove from tins and leave on a wire rack to cool.

To make the glaze put the sugar and orange juice in a saucepan and bring to a boil, stirring to dissolve the sugar.
Boil until reduced by half then brush it onto the underside of one of the cakes and the top of the other.
Whip the cream then use it to sandwich the halves together.
Decorate with some more grated orange.

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Please get in touch with your own recipes and we will add them to our page!

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