Baked Barley Flake

Baked Barley Flake

Baked Barley Flake

Simple, nutritious, and a treat the whole family will enjoy!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 9 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
 

  • Preheat oven to 350 degrees F. Spray an 8x8 baking dish. Set aside.
  • In a large bowl, whisk together milk, eggs, brown sugar, butter, baking powder, vanilla, cinnamon, and salt. Mix in barley flakes
  • Pour into prepared pan and spread evenly. Bake for 25-35 minutes or until set and golden on top.
  • 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!

Barley Breakfast Bars

Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Servings 12 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
 

  • Preheat oven to 350 degrees. Spray 8x8 baking pan with nonstick spray and set aside.
  • Add milk, mashed banana, honey, olive oil, egg, and vanilla to a large bowl then whisk to combine.
  • Add 1.5 cups of barley flakes, barley flour, cinnamon, baking powder, and salt, then stir to combine.
  • Fold in chopped pecans, then pour batter into prepared baking pan.
  • 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

Barley Banana Bread

Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Servings 1 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
 

  • Preheat oven to 350 F
  • In a large bowl, mash the bananas and combine with sugar, oil, eggs, and vanilla
  • Mix in flours, baking soda, and salt. Stir until just blended.
  • Grease an 8 x 4 loaf pan and spread evenly. Bake for 45 minutes or until a toothpick comes out clean.

Scones

Scones

Scones

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
 

  • In a large bowl, mix together flours, sugar, baking powder, and salt. Stir in cranberries. Mix in milk, butter, egg, and grated lemon peel.
  • Spray a baking sheet with non-stick cooking spray. Drop batter by spoonfuls onto a baking sheet, creating 12 equal portions.
  • Bake at 375° F for 15 to 17 minutes or until lightly browned. Cool scones slightly.
  • Combine Lemon Glaze ingredients; stir until smooth. Use a pastry brush to glaze tops of cooled scones.

Barley Flake Bake

Barley Flake Bake

Barley Flake Bake

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 6 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
 

  • Preheat oven to 350 F
  • Add all ingredients to a large bowl and mix well
  • Lightly grease a 7x11 inch rectangular baking dish and spread oat mixture in
  • Bake for 30-35 minutes or until set and golden on top. Rest on a cooling rack for 5-10 minutes before serving.

Notes

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

Barley Fruit Muffins

Barley Fruit Muffins

The perfect morning snack.
Course Breakfast, Dessert
Servings 12

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
 

  • Preheat oven to 375 F
  • In a large mixing bowl, combine flours, baking powder, cinnamon, baking soda, and salt; set aside.
  • In a medium bowl, whisk together yogurt, eggs, brown sugar, olive oil, and vanilla until smooth.
  • Pour into dry ingredients, mixing until just combined.
  • Stir in dried fruit.
  • Spray a 12-cup muffin tin with non-stick cooking spray.
  • Divide batter equally between muffin cups.
  • Bake for 15 to 18 minutes or until toothpick inserted in center comes out clean.
  • Cool in pan for 10 minutes.
  • Turn muffins out onto cooling rack.