Tahini Cookies

Tahini Cookies

Tahini Cookies

A delicious treat filled with a unique flavor.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dessert, Snack
Servings 16 cookies

Ingredients
  

  • 3/4 cup tahini
  • 3/4 cup maple syrup
  • 1/2 tsp vanilla extract
  • 1 1/2 cup barley flour
  • 1/2 cup wheat flour
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 cup pomegranate arils

Instructions
 

  • Preheat oven to 350 Fahrenheit. Line large baking sheet with parchment paper or lightly grease the baking sheet.
  • In a large bowl, whisk together the tahini, maple, syrup, and vanilla extract until well blended. Add the flour, cinnamon, nutmeg, baking powder, and salt over the tahini mixture. Use a spoon or spatula to combine ingredients.
  • Use your hands to roll the dough into balls(roughly 2 tablespoons). Place them on the cookie sheet and slightly flatten. Place a few pomegranate arils on each cookie.
  • Bake for 15 minutes. Cool for 15 min and enjoy.
Keyword baking, barley, cookies, tahini
Lemon Cupcakes

Lemon Cupcakes

Lemon Cupcakes

A simple and sweet cupcake.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dessert, Snack
Servings 12 cupcakes

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 ` cup barley flour
  • 1/2 cup wheat flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/2 ` cup milk
  • 2 tbsp lemon zest
  • 1/3 cup lemon juice fresh
  • Vanilla Buttercream

Instructions
 

  • Preheat oven to 350 degrees. Line a 12-cup muffin pan with cupcake liners.
  • In a large bowl, beat the butter and sugar together.
  • Add eggs and vanilla extract until combined.
  • In a medium bowl, whisk the flour, baking powder, and salt together.
  • Slowly pour the dry ingredients into the wet ingredients while mixing. Then add the milk, lemon juice, and lemon zest and store until combined.
  • Spoon batter into 12 cupcake liners, evenly. Bake for 20 minutes. Remove from pan and let cool, then frost the cupcakes with vanilla buttercream.
Keyword baking, barley flour, lemon
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
Cinnamon Swirl Zucchini Bread

Cinnamon Swirl Zucchini Bread

Cinnamon Swirl Zucchini Bread

Use up that fresh zucchini in an oh-so-delicious, melt in your mouth cinnamon swirl zucchini bread.
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Breakfast, Dessert, Snack
Servings 8 slices

Ingredients
  

For Bread

  • 3 cups all-purpose flour
  • 1 cup barley flour
  • 1 1/2 cup granulated sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 cups zucchini, shredded
  • 4 eggs
  • 2/3 cup unsalted butter, melted
  • 1 tbsp cinnamon
  • 1/2 cup milk

For Cinnamon Swirl

  • 3/4 cup all-purpose flour
  • 1/4 cup barley flour
  • 1 cup light brown sugar, packed
  • 1 cup unsalted butter, melted
  • 1 tbsp cinnamon

Instructions
 

  • Preheat oven to 350 degrees F. Line bottom only of two 9-inch loaf pans with parchment paper or spray with baking spray. Set aside.
  • In a large bowl, mix all ingredients for bread, stirring to completely combined.
  • In a separate, small bowl, combine cinnamon swirl ingredients until fully blended. Set aside.
  • Pour half the batter evenly into the greased pans. Then add half the cinnamon swirl. Top with remaining batter, and then the remaining cinnamon swirl.
  • Bake for 60 minutes, until completely cooked. Allow to cool for 10 minutes in pan, remove from pan and cool completely.
Keyword baking, barley
Cookie Custard Cups

Cookie Custard Cups

Cookie Custard Cups

Bite-sized sugar cookies cups filled with creamy custard and topped with fresh berries, perfect for any occasion.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 18 cups

Ingredients
  

Cookie Cups

  • 1/2 cup barley flour
  • 1 3/4 cup all purpose flour
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter, room temperature if using salted butter, omit salt
  • 1 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract

Vanilla Custard

  • 1 packet instant vanilla pudding
  • 2 cups milk

Instructions
 

Cookie Cups

  • Preheat oven to 350 degrees. Spray 2 muffin tins with cooking spray and set aside.
  • Whisk flours, baking soda, and salt together. Set aside.
  • In mixer, beat butter and sugar on med-high until pale and fluffy. Reduce speed and add eggs, one at a time, then add in vanilla. Beat until well combined.
  • Slowly add flour mixture and mix until just combined.
  • Scoop dough into muffin tins, approximately 2-3 tablespoons each. Flatten down slightly.
  • Bake for 10-12 minutes, or until lightly browned and center mostly set. Remove from oven and immediately.
  • Using a small jar, press firmly down in the center to create a well. Let pans cool for 10 minutes then place on a wire rack to cool completely.

Vanilla Pudding

  • Combine instant vanilla pudding mixture and 2 cups of milk, whisking quickly until combined and desired thickness is reached.
  • Place pudding in each cookie cup, then top with fresh berries. Place in refrigerator and serve within 2 days.
Keyword baking, easy, sugar cookie