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.

Cheesy Barley Frittata

Cheesy Barley Frittata

Cheesy Barley Frittata

A go-to dish for brunches and holidays.
Course Breakfast
Servings 12

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
 

  • In medium saucepan with lid bring water to a boil.
  • Add pearl barley; return to boil.
  • Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
  • In blender, whirl together eggs, cottage cheese, flour, baking powder and salt.
  • Pour into large bowl and add cooked pearl barley, cheeses, green onion, butter, pimento and Italian seasoning.
  • Pour mixture into buttered 13x9x2-inch baking dish.
  • Bake in preheated 425° F oven for 15 minutes.
  • Reduce temperature to 350° F and continue to bake 30-35 minutes longer or until fritatta is brown and puffy.
  • Cool slightly and cut into 12 squares.
  • Serve with warm marinara sauce.

Barley Pumpkin Waffles

Barley Pumpkin Waffles

Barley Pumpkin Waffles

Classic sweet and spicy taste—now in breakfast form!
Course Breakfast
Servings 4

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
 

  • Combine water and 1 teaspoon sugar in small bowl.
  • Sprinkle yeast over water; let stand 5 minutes or until surface bubbles to show yeast is working.
  • Combine flours, remaining sugar, pumpkin pie spice, baking soda and salt in large bowl; set aside.
  • In small bowl, combine buttermilk, pumpkin and melted butter.
  • Stir liquid ingredients and yeast mixture into dry ingredients until well blended.
  • Cover batter and refrigerate overnight.
  • To prepare waffles, heat waffle iron.
  • Pour in 1/2 to 1 cup batter, according to the size of the waffle iron.
  • Bake until waffles are done.