Laverbread

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Laverbread (Welsh: Bara Lawr) is a traditional Welsh delicacy made from the seaweed laver. It is also known as 'Seaweed Bread.'

Laver is used traditionally in the Welsh diet and is still eaten widely across Wales in the form of laverbread. The seaweed is boiled for several hours: the gelatinous paste that results is then rolled in oatmeal and fried. Laverbread is traditionally eaten fried with bacon and cockles for breakfast.

Swansea market has several stalls selling only laverbread and cockles from the nearby Gower peninsula. The source of the seaweed used to make laverbread was historically the Gower coastline. There are still small producers of Gower laverbread, but most commercial laverbread is now made from seaweed gathered from western Scotland. In addition to Wales, laverbread is eaten across the Bristol Channel in North Devon, especially around the Exmoor coast around Lynmouth and Combe Martin.

Laver is highly nutritious because of its high proportions of protein, iron, and especially iodine. It also contains high levels of vitamins B2, A, D and C.