Blueberry Zucchini Barley Flake Bake

Blueberry Zucchini Barley Flake Bake

Barley Flake Bake

Blueberry Zucchini Barley Flake Bake

This Barley Flake Bake is perfect for weekend mornings or make-ahead for meals on the go. Full of fresh ingredients and delcious flavors, this healthy bake is the perfect go-to meal.
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Breakfast, Snack
Cuisine American
Servings 8

Ingredients
  

  • 2 cups barley flakes
  • 1.5 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp bakign powder
  • 1/4 tsp salt
  • 1 cup milk, your choice of type
  • 1/3 cup honey
  • 2 large eggs
  • 1 tsp vanilla
  • 1.5 cup blueberries
  • 1 cup shredded zucchini

Instructions
 

  • Preheat oven to 375 degrees Fahrenheit. Grease an 8×8 baking dish, and set aside.
  • In a medium bowl, combine oats, cinnamon, nutmeg, baking powder, and salt. Mix to combine. Add eggs, milk, and honey to the bowl, stir to combine.
  • Fold in 1 cup blueberries and zucchini. Spread into the baking and top with remaining 1/2 cup of blueberries.
  • Bake for 40-45 minutes, when top is golden it is done. Let cool and store in fridge for up to 4 days.
Keyword Bake, Barley Flake, Breakfast, Meal Prep, Zucchini recipes
Yogurt Blueberry Barley Flake Muffins

Yogurt Blueberry Barley Flake Muffins

Yogurt Blueberry Barley Flake Muffins

Easy, healthy, and delicous. Whether it is breakfast on the go or a mid day snack, these yogurt, blueberry, and barley flake muffins are sure to satifsy!
Prep Time 15 mins
Cook Time 15 mins
Course Breakfast, Snack
Servings 12 muffins

Ingredients
  

  • 1 cup plain yogurt
  • 1/4 cup milk
  • 1 egg
  • 1 tsp vanilla
  • 1/3 cup honey
  • 1 cup barley flakes
  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup bluberries
  • 4 tbsp butter, melted

Instructions
 

  • Preheat oven to 375 degrees. Line a 12 cup muffin tin with liners or grease with non stick cooking spray. Set aside.
  • In a medium bowl, whisk together yogurt, milk, egg, vanilla, and honey.
  • n a large bowl, whisk together barley flakes, flour, baking powder, baking soda, cinnamon, and salt. Fold in blueberries.
  • Add yogurt mixture and melted butter to the dry ingredeitns and stir until just combined.
  • Portion batter evenly in muffin cups, about 1/3 cup batter per cup. Bake for 14-17 until the tops spring bake lightly to the touch.
  • Let cool and enjoy! Either freeze muffins or keep at room temperature, covered, for a few days.
Keyword baking, barley, muffin
Pumpkin Muffins

Pumpkin Muffins

Pumpkin Muffins

Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dessert, Snack
Servings 72 mini muffins
Calories 88 kcal

Ingredients
  

  • unsalted butter
  • 2 cups barley flour
  • 1 1/2 cup s all-purpose flour
  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 15 oz can pumpkin puree
  • 2 tsp fine salt
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground nutmeg
  • 1 tsp ground allspice
  • 1 tsp ground cinnamon
  • 2/3 cup water

Instructions
 

  • Preheat oven to 350 degrees F. Butter and flour as mall 24 muffin pan.
  • Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin until combined.
  • Combine all dry ingredients and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with remaining ingredients.
  • Pour batter into the muffin pan. Bake for 25min. or until a toothpick can be inserted into a muffin and come out clean. Let cool for 10 min in pan and then remove and allow to cool for another 10 min.
Keyword baking, barley, muffin, pumpkin
Pumpkin Bread

Pumpkin Bread

Pumpkin Bread

Fall in love with barley flour and the perfect pairing of pumpkin in a delicious pumpkin bread.
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Breakfast, Dessert, Snack
Servings 1 loaf

Ingredients
  

  • 3/4 cup all purpose flour
  • 1/4 cup barley flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp ground cloves
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1 cup sugar
  • 3/4 stick butter, unsalted softened
  • 1 egg
  • 1/2 can pumpkin puree, 15oz can

Instructions
 

  • Preheat oven to 325 Farenheit and set oven rack in middle position. Grease a 8 x 4 inch loaf pan and set aside.
  • In medium bowl, combine flours, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined.
  • In a large bowl or electric mixer, beat the butter and sugar on medium speed until just blended. Add the egg and continue beating until light and fluffy. Beat in the pumpkin.
  • Add the flour mixture and mix on low speed until combined.
  • Turn the batter into the prepared pan and bake for 1 hour or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pan for 10 minutes then turn out onto a wire rack to cool completely.
Keyword baking, barley, pumpkin
Shortcake

Shortcake

Shortcake

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins

Ingredients
  

  • 1 cup barley flour
  • 1 cup all-purpose white flour
  • 1/3 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter or margarine
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup milk

Instructions
 

  • Preheat oven to 450 degrees. Spray a baking sheet and set aside.
  • In a large bowl whisk together barley flour, all-purpose flour, sugar, baking powder, and salt.
  • Cut in butter and combine until mixture resembles coarse crumbles.
  • Add in milk, egg, and vanilla. Mix until well combined and shape dough into a ball. Cut dough into 6 even pieces.
  • Place evenly on the baking sheet and place in oven. Bake for 12-15 minutes or until golden brown. Remove from oven and top with toppings of your choice. Serve immediately and enjoy!
Crepes

Crepes

Crepes

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 8 crepes

Ingredients
  

  • 1 cup BARLEY flour
  • 1.5 cups milk
  • 2 eggs
  • 1 tsp Vanilla
  • 1/4 cup granulated sugar
  • pinch of salt

Instructions
 

  • Add all ingredients into a blender and blitz until well mixed, scraping down the sides in between. The batter should be thin and runny.
  • Set in the fridge for 30 minutes to let air bubbles release.
  • Heat a frying pan over medium-high heat. Lightly grease the pan. Pour 1/4 cup of batter into the pan quickly, swirling the batter around the base until it evenly covers the entire surface.
  • Cook until lightly brown, 1-2 minutes. Watch carefully and flip crepe when ready, not always based on the time.
  • Flip the crepe with a spatula and allow the other side to lightly brown.
  • Remove from pan and begin the process again until all the batter is cooked.
  • Serve hot and enjoy with the toppings of your choice!