Barley Banana Bread

Barley Banana Bread

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Barley Banana Bread
Prep Time 20 minutes
Cook Time 50 minutes
Servings
loave
Ingredients
  • 3 medium bananas, very ripe
  • 1/2 cup sugar
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 tsp Vanilla
  • 3/4 cup all-purpose Flour
  • 3/4 cup BARLEY flour
  • 1 tsp baking soda
  • 1/4 tsp salt
Prep Time 20 minutes
Cook Time 50 minutes
Servings
loave
Ingredients
  • 3 medium bananas, very ripe
  • 1/2 cup sugar
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 tsp Vanilla
  • 3/4 cup all-purpose Flour
  • 3/4 cup BARLEY flour
  • 1 tsp baking soda
  • 1/4 tsp salt
Instructions
  1. Preheat oven to 350 F
  2. In a large bowl, mash the bananas and combine with sugar, oil, eggs, and vanilla
  3. Mix in flours, baking soda, and salt. Stir until just blended.
  4. Grease an 8 x 4 loaf pan and spread evenly. Bake for 45 minutes or until a toothpick comes out clean.
Scones

Scones

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Scones
Servings
Ingredients
Scones
  • 1 cup BARLEY flour
  • 1 cup all-purpose wheat flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup dried cranberries (may substitute currants raisins or dried cherries)
  • 1 cup nonfat milk
  • 1/4 cup butter melted
  • 1 large egg beaten
  • 1 teaspoon grated fresh lemon peel
Lemon Glaze
  • 1/2 cup powdered sugar sifted
  • 1 tbsp fresh lemon juice
  • 1 tsp grated lemon peel
Servings
Ingredients
Scones
  • 1 cup BARLEY flour
  • 1 cup all-purpose wheat flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup dried cranberries (may substitute currants raisins or dried cherries)
  • 1 cup nonfat milk
  • 1/4 cup butter melted
  • 1 large egg beaten
  • 1 teaspoon grated fresh lemon peel
Lemon Glaze
  • 1/2 cup powdered sugar sifted
  • 1 tbsp fresh lemon juice
  • 1 tsp grated lemon peel
Instructions
  1. In a large bowl, mix together flours, sugar, baking powder, and salt. Stir in cranberries. Mix in milk, butter, egg, and grated lemon peel.
  2. Spray a baking sheet with non-stick cooking spray. Drop batter by spoonfuls onto a baking sheet, creating 12 equal portions.
  3. Bake at 375° F for 15 to 17 minutes or until lightly browned. Cool scones slightly.
  4. Combine Lemon Glaze ingredients; stir until smooth. Use a pastry brush to glaze tops of cooled scones.
Barley Flake Bake

Barley Flake Bake

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Barley Flake Bake
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 2 cups BARLEY flakes
  • 3/4 cup milk
  • 1 cup applesauce
  • 1/4 cup chopped pecans optional
  • 2 large eggs
  • 1/4 cup maple syrup or honey
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 cups apple, chopped
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 2 cups BARLEY flakes
  • 3/4 cup milk
  • 1 cup applesauce
  • 1/4 cup chopped pecans optional
  • 2 large eggs
  • 1/4 cup maple syrup or honey
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 cups apple, chopped
Instructions
  1. Preheat oven to 350 F
  2. Add all ingredients to a large bowl and mix well
  3. Lightly grease a 7x11 inch rectangular baking dish and spread oat mixture in
  4. Bake for 30-35 minutes or until set and golden on top. Rest on a cooling rack for 5-10 minutes before serving.
Recipe Notes

Make ahead and chill in the fridge overnight, then put in the oven for 30-35 minutes. 

Barley Fruit Muffins

Barley Fruit Muffins


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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

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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

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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.