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Peasemeal is a versatile, healthy and nutritious flour used in cooking and baking since Roman times. Unique to Golspie Mill, yellow field peas are roasted, caramelizing some of the sugars present, darkening them and increasing the nutritional value, giving higher levels of protein and starch.
Roasted peas are then milled through three sets of millstones using the restored water-powered mill to produce a fine yellowish powder. The historic renovated mill is fascinating, from the roasting through to the three sets of stones required for the stages of milling. Peasemeal production is time consuming though the results superb.
Peasemeal production was a dying art until it was revived by Michael Shaw at Golspie Mill. Peasemeal is increasingly used by chefs for its flavour and warm hue making it both a delicious and attractive ingredient.
Member of the Traditional Cornmiller’s Guild, Mike produces a range of traditional stoneground comestibles with heritage grains at this restored watermill. Driven by water from the Big Burn and using only the finest natural ingredients, Golspie Mill has been making a high quality range of flours and meals since being fully restored in 1992.
Finalist BBC Food and Farming Awards 2011; Finalist in the Scotland Food and Drink Excellence Awards 2012; Finalist in the Best Food Producer category in the BBC Food and Farming Awards 2011
They have organic wholemeal flour used to make their delicious Rustic Bites, along with bread, rye and oatmeal flours. Click on link to find your nearest stockist.