There’s no better feeling than discovering a new ingredient in the kitchen, so imagine our delight at Tredwells when we came across a locally grown seed known as camelina, or ‘Gold of Pleasure’. With a use and texture similar to flax seeds, it is opening up a number of culinary doors for our plant-based options.
We source our camelina seeds from Hodmedod’s, who work with an Essex farmer named Peter. Part of the Brassica (mustard) family, these crops are native to Europe and the UK, having grown in our soils for over 3000 years. They have good resistance to diseases and pests, and don’t require many nutrients, making them an incredibly sustainable option for our kitchen.
The super seeds are incredibly high in protein, with 25.4g per 100g. To compare, chicken eggs have 12.5g per 100g, and salmon has 24.2g. They are also a great source of omega 3 oils and antioxidants like vitamin E.
At Tredwells, we use camelina like you would flax. They are a great alternative to eggs in plant-based baking, acting as a binding ingredient. Simply soak 1 tablespoon of seeds in 3 tablespoons of water for half an hour for the equivalent of one egg.
As we come to discover more about these super seeds, expect to see them pop up on our menu every now and then. They already appear in our plant-based roast, but such is their versatility that we can’t wait to experiment further!