Shortcake

Shortcake

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Shortcake
Prep Time 10 minutes
Cook Time 15 minutes
Servings
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
Prep Time 10 minutes
Cook Time 15 minutes
Servings
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
  1. Preheat oven to 450 degrees. Spray a baking sheet and set aside.
  2. In a large bowl whisk together barley flour, all-purpose flour, sugar, baking powder, and salt.
  3. Cut in butter and combine until mixture resembles coarse crumbles.
  4. Add in milk, egg, and vanilla. Mix until well combined and shape dough into a ball. Cut dough into 6 even pieces.
  5. 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

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Crepes
Prep Time 10 minutes
Cook Time 10 minutes
Servings
crepes
Ingredients
  • 1 cup BARLEY flour
  • 1.5 cups milk
  • 2 eggs
  • 1 tsp Vanilla
  • 1/4 cup granulated sugar
  • pinch of salt
Prep Time 10 minutes
Cook Time 10 minutes
Servings
crepes
Ingredients
  • 1 cup BARLEY flour
  • 1.5 cups milk
  • 2 eggs
  • 1 tsp Vanilla
  • 1/4 cup granulated sugar
  • pinch of salt
Instructions
  1. Add all ingredients into a blender and blitz until well mixed, scraping down the sides in between. The batter should be thin and runny.
  2. Set in the fridge for 30 minutes to let air bubbles release.
  3. 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.
  4. Cook until lightly brown, 1-2 minutes. Watch carefully and flip crepe when ready, not always based on the time.
  5. Flip the crepe with a spatula and allow the other side to lightly brown.
  6. Remove from pan and begin the process again until all the batter is cooked.
  7. Serve hot and enjoy with the toppings of your choice!
Baked Barley Flake

Baked Barley Flake

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Baked Barley Flake
Simple, nutritious, and a treat the whole family will enjoy!
Prep Time 10 minutes
Cook Time 30 minutes
Servings
slices
Ingredients
  • 3 cups BARLEY flakes
  • 1.5 cups milk
  • 2 large eggs
  • 1/2 cup brown sugar, packed
  • 1/4 cup butter, melted
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp salt
Prep Time 10 minutes
Cook Time 30 minutes
Servings
slices
Ingredients
  • 3 cups BARLEY flakes
  • 1.5 cups milk
  • 2 large eggs
  • 1/2 cup brown sugar, packed
  • 1/4 cup butter, melted
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp salt
Instructions
  1. Preheat oven to 350 degrees F. Spray an 8x8 baking dish. Set aside.
  2. In a large bowl, whisk together milk, eggs, brown sugar, butter, baking powder, vanilla, cinnamon, and salt. Mix in barley flakes
  3. Pour into prepared pan and spread evenly. Bake for 25-35 minutes or until set and golden on top.
  4. Let cool then cut into squares and serve with your choice of toppings. Enjoy!
Barley Breakfast Bars

Barley Breakfast Bars

Make ahead and enjoy these breakfast bars all week!

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Barley Breakfast Bars
Prep Time 15 minutes
Cook Time 35 minutes
Servings
slices
Ingredients
  • 1.5 cups BARLEY flakes
  • 1 cup BARLEY flour
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup milk any kind
  • 1/2 cup mashed banana About 1 large banana
  • 1/2 cup Honey
  • 1/4 cup olive oil
  • 1 egg
  • 1 tsp Vanilla
  • 1/3 cup pecans, roughly chopped
Prep Time 15 minutes
Cook Time 35 minutes
Servings
slices
Ingredients
  • 1.5 cups BARLEY flakes
  • 1 cup BARLEY flour
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup milk any kind
  • 1/2 cup mashed banana About 1 large banana
  • 1/2 cup Honey
  • 1/4 cup olive oil
  • 1 egg
  • 1 tsp Vanilla
  • 1/3 cup pecans, roughly chopped
Instructions
  1. Preheat oven to 350 degrees. Spray 8x8 baking pan with nonstick spray and set aside.
  2. Add milk, mashed banana, honey, olive oil, egg, and vanilla to a large bowl then whisk to combine.
  3. Add 1.5 cups of barley flakes, barley flour, cinnamon, baking powder, and salt, then stir to combine.
  4. Fold in chopped pecans, then pour batter into prepared baking pan.
  5. Bake for 30-35 minutes, or until edges are golden brown and an inserted toothpick comes out clean. Let cool before slicing into bars. Store in refrigerator or individually wrapped in the freezer.
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.