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Grains of truth

Often seen simply as bulking agents in cooking, grains can sometimes get overlooked. In reality there are a multitude of deliciously different varieties out there that not only add texture and flavour, they can boost the nutrient content in your dishes, too. It's time to get to grips with a world of grains

Different types of grains

Know your grains

A totally vegan source of protein, fibre and wholegrain goodness, chia seeds make a great addition to salads or porridge. Mix with almond or coconut milk and top with fresh berries and nuts to make a brilliant breakfast pudding.

For a wholegrain boost and a vegan source of omega-3, we’ve added linseeds to our new in store Nourish Bowls, as well as to the bread used for our vegan super greens sandwich.

This ancient wholegrain is similar in texture to pearl barley. Gluten free and a source of protein and fibre, it makes an interesting alternative to quinoa. Try it in our vitality Nourish Bowl.

Grains for every meal

With five nutritious wholegrains in every box, our cranberry and blueberry great grains with puffed quinoa cereal will get you off to a good start.

Our fruity and fragrant wholesome grain pot is a handy mix that's made using the same slow-cooking methods as our prepared meals, for a rich, satisfying flavour. Just add boiling water and you've got a healthy lunch on the go.

Serve fruity Ras el hanout, bulgur wheat, cracked freekah and chickpea grain mix as a side or a vegan main with your mid-week meals. The grains are cooked in a convenient pouch, so all the nutrients are locked in.

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Recipe: No bake gluten-free cookies

  • PREP: 240min
    COOK: 0 min
    374 cal
No bake gluten-free cookies recipe

Nutritional info per serving

  • Calories: 374
  • Fat: 18.4g (9.4g saturated)
  • Carbohydrates: 44.5g
  • Sugar: 29.7g
  • Fibre: 2.7g
  • Protein: 6.4g
  • Salt: 0.3g



175g light muscovado sugar
2 tbsp cocoa
60g butter
50ml milk
60g smooth peanut butter
125g Made Without Wheat gluten free porridge oats
2-3 tbsp coconut cream


  1. Put the sugar, cocoa, butter and milk in a saucepan and stir over a gentle heat until the sugar has dissolved. Turn up the heat and boil for two minutes.
  2. Remove from the heat and stir in the peanut butter until melted and smooth. Stir in the oats and leave to cool for 10 minutes.
  3. Line a baking sheet with baking parchment. Divide the mixture into 12 and spoon onto the baking sheet, flattening down a little to form cookie shapes. Chill for two hours, until firm. Spread a little coconut cream over half the cookies, then sandwich together with the remaining ones. Store in an air-tight container in the fridge.

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