Hens loaf 1

Whats all this a’sprout? This seeded beetroot, carrot and apricot cake is a fusion of a bread-like crust with an irresistibly soft, sweet cakey centre. Jam-packed full of natural ingredients, each slice is a whole new adventure! And to make matters even ruder, it’s a sprouty treat! Baked using our Sprouted whole buckwheat flour it transforms the loaf into a more digestible form with a nourishing and nutty tang.


40g quinoa
20g buckwheat groats
30g pumpkin seeds
30g sunflower seeds
1 tbsp. chia seeds
3 tbsp. water, preferably filtered
60g cooked beetroot, skin removed
50g date syrup
80g apple puree
80g Rude health sprouted whole buckwheat flour
1/4 tsp ground cinnamon
1/4 tsp mixed spice
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
1/2 tsp coarse sea salt
50g grated carrot
50g dried apricots, chopped into small rough pea-size pieces
1 small-medium orange, zest finely grated


Pre-heat the oven to 170 °C and line the bottom of a 19cm x 8.5cm x 6cm loaf tin with baking parchment and grease with coconut oil.

The night before baking, pre-soak the quinoa in one bowl and the buckwheat grouts, pumpkin and sunflower seeds in another bowl with plenty of (preferably filtered) water and a pinch of salt.

Combine the chia seeds with the water and set aside for 15 minutes, stirring occasionally until they form a gel.

Drain and rinse the quinoa and cook in 100ml of water for about 5 minutes until all the water has been absorbed.

Drain and rinse the buckwheat grouts, pumpkin and sunflower seeds.

In a blender, combine the beetroot, date syrup and apple puree. Pour this mixture into a separate bowl and add the carrot, apricots, orange zest, quinoa, buckwheat, seeds and soaked chia seeds, stirring until fully combing.

Meanwhile separately combine the flour, spices, bicarbonate of soda, baking powder and salt before adding this to wet mixture.

Transfer the mix to your tin and bake for 20 minutes, turning the loaf halfway, before reducing the oven to 160°c and baking for a further 30 minutes (again, rotating the loaf halfway). Finally pass a knife around the edge of the tin, turning it out onto a tray and bake the loaf out of the tin for a further 10 minutes.

Best served straight out of the oven with lashings of coconut oil, nut butter or some raw honey!

This recipe and photography was provided by Henrietta Inman from Henscleancakes

Eat right, stay brilliant.