Barley Fruit Muffins

Barley Fruit Muffins

Print Recipe
Barley Fruit Muffins
The perfect morning snack.
Course Breakfast, Dessert
Servings
Ingredients
  • 1 1/2 Cups all-purpose Flour
  • 1/2 Cup BARLEY flour
  • 2 Teaspoons baking powder
  • 1 Teaspoon ground cinnamon
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1 Cup (8 ounces) low-fat vanilla yogurt
  • 2 eggs
  • 2/3 Cup dark brown sugar, packed
  • 1/4 Cup light olive oil
  • 1 Teaspoon vanilla extract
  • 1/2 Cup chopped dried fruit (apricots, apples, raisins, cranberries or cherries)
Course Breakfast, Dessert
Servings
Ingredients
  • 1 1/2 Cups all-purpose Flour
  • 1/2 Cup BARLEY flour
  • 2 Teaspoons baking powder
  • 1 Teaspoon ground cinnamon
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1 Cup (8 ounces) low-fat vanilla yogurt
  • 2 eggs
  • 2/3 Cup dark brown sugar, packed
  • 1/4 Cup light olive oil
  • 1 Teaspoon vanilla extract
  • 1/2 Cup chopped dried fruit (apricots, apples, raisins, cranberries or cherries)
Instructions
  1. Preheat oven to 375 F
  2. In a large mixing bowl, combine flours, baking powder, cinnamon, baking soda, and salt; set aside.
  3. In a medium bowl, whisk together yogurt, eggs, brown sugar, olive oil, and vanilla until smooth.
  4. Pour into dry ingredients, mixing until just combined.
  5. Stir in dried fruit.
  6. Spray a 12-cup muffin tin with non-stick cooking spray.
  7. Divide batter equally between muffin cups.
  8. Bake for 15 to 18 minutes or until toothpick inserted in center comes out clean.
  9. Cool in pan for 10 minutes.
  10. Turn muffins out onto cooling rack.
Cheesy Barley Frittata

Cheesy Barley Frittata

Print Recipe
Cheesy Barley Frittata
A go-to dish for brunches and holidays.
Course Breakfast
Servings
Ingredients
  • 1 Cup PEARL BARLEY
  • 3 Cups water
  • 10 Eggs eggs
  • 2 Cups cottage cheese
  • 1/2 Cup all-purpose Flour
  • 1 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1 Pound shredded cheddar cheese
  • 1/4 Cup shredded Parmesan sheese
  • 1 Cup chopped green onions
  • 1/2 Cup melted butter
  • 1 4oz Jar pimento drained and chopped
  • 5 Teaspoon Italian seasoning
Course Breakfast
Servings
Ingredients
  • 1 Cup PEARL BARLEY
  • 3 Cups water
  • 10 Eggs eggs
  • 2 Cups cottage cheese
  • 1/2 Cup all-purpose Flour
  • 1 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1 Pound shredded cheddar cheese
  • 1/4 Cup shredded Parmesan sheese
  • 1 Cup chopped green onions
  • 1/2 Cup melted butter
  • 1 4oz Jar pimento drained and chopped
  • 5 Teaspoon Italian seasoning
Instructions
  1. In medium saucepan with lid bring water to a boil.
  2. Add pearl barley; return to boil.
  3. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
  4. In blender, whirl together eggs, cottage cheese, flour, baking powder and salt.
  5. Pour into large bowl and add cooked pearl barley, cheeses, green onion, butter, pimento and Italian seasoning.
  6. Pour mixture into buttered 13x9x2-inch baking dish.
  7. Bake in preheated 425° F oven for 15 minutes.
  8. Reduce temperature to 350° F and continue to bake 30-35 minutes longer or until fritatta is brown and puffy.
  9. Cool slightly and cut into 12 squares.
  10. Serve with warm marinara sauce.
Barley Pumpkin Waffles

Barley Pumpkin Waffles

Print Recipe
Barley Pumpkin Waffles
Classic sweet and spicy taste—now in breakfast form!
Course Breakfast
Servings
Ingredients
  • 1/2 Cup warm water (105º F to 115º F)
  • 1 Package (1/4 ounce) active dry yeast
  • 3 Tablespoons granulated sugar, divided
  • 1 3/4 Cups all-purpose wheat flour
  • 1/2 Cup BARLEY flour
  • 2 Tablespoons pumpkin pie spice
  • 1 Tablespoon baking soda
  • 1 Teaspoon salt
  • 2 Cups low-fat buttermilk
  • 1/2 Cup prepared solid pack pumpkin
  • 2 Tablespoons butter, melted
Course Breakfast
Servings
Ingredients
  • 1/2 Cup warm water (105º F to 115º F)
  • 1 Package (1/4 ounce) active dry yeast
  • 3 Tablespoons granulated sugar, divided
  • 1 3/4 Cups all-purpose wheat flour
  • 1/2 Cup BARLEY flour
  • 2 Tablespoons pumpkin pie spice
  • 1 Tablespoon baking soda
  • 1 Teaspoon salt
  • 2 Cups low-fat buttermilk
  • 1/2 Cup prepared solid pack pumpkin
  • 2 Tablespoons butter, melted
Instructions
  1. Combine water and 1 teaspoon sugar in small bowl.
  2. Sprinkle yeast over water; let stand 5 minutes or until surface bubbles to show yeast is working.
  3. Combine flours, remaining sugar, pumpkin pie spice, baking soda and salt in large bowl; set aside.
  4. In small bowl, combine buttermilk, pumpkin and melted butter.
  5. Stir liquid ingredients and yeast mixture into dry ingredients until well blended.
  6. Cover batter and refrigerate overnight.
  7. To prepare waffles, heat waffle iron.
  8. Pour in 1/2 to 1 cup batter, according to the size of the waffle iron.
  9. Bake until waffles are done.
Barley Granola

Barley Granola


Print Recipe
Barley Granola
Makes 10 servings.
Course Breakfast
Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
Ingredients
  • 3/4 Cup Oil
  • 3/4 Cup Honey
  • 1 1/2 Tbsp Vanilla
  • 2 Cups Rolled Quick Barley
  • 6 Cups Rolled Quick Oats
  • 1 Cup Wheat Germ
  • 1 Cup Coconut
  • 1/3 Cup Brown Sugar
  • 1 1/2 Cup Raisins Optional
  • 1 Cup Nuts (combination of chopped peanuts, almonds, sunflower seeds, sesame seeds, etc.)
Course Breakfast
Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
Ingredients
  • 3/4 Cup Oil
  • 3/4 Cup Honey
  • 1 1/2 Tbsp Vanilla
  • 2 Cups Rolled Quick Barley
  • 6 Cups Rolled Quick Oats
  • 1 Cup Wheat Germ
  • 1 Cup Coconut
  • 1/3 Cup Brown Sugar
  • 1 1/2 Cup Raisins Optional
  • 1 Cup Nuts (combination of chopped peanuts, almonds, sunflower seeds, sesame seeds, etc.)
Instructions
  1. Whip together oil, honey vanilla, water, and salt until well mixed.
  2. Pour this over the remaining ingredients and mix well.
  3. Spread ½ inch deep in shallow baking pans.
  4. Bake for 30 minutes.
  5. Stir and continue baking, stirring every 15 minutes until golden brown – about 1½ hours.