Carrot, Apple & Honey Cookies

Carrot, Apple & Honey Cookies

Print Recipe
Carrot, Apple & Honey Cookies
Prep Time 20 minutes
Cook Time 10 minutes
Servings
dozen
Ingredients
  • 1 1/4 cup BARLEY flour
  • 1 cup BARLEY flakes
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 1/2 cup liquid honey
  • 1 egg
  • 1 tsp Vanilla
  • 1 cup carrot, shredded
  • 1/2 cup apple. shredded
Prep Time 20 minutes
Cook Time 10 minutes
Servings
dozen
Ingredients
  • 1 1/4 cup BARLEY flour
  • 1 cup BARLEY flakes
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 1/2 cup liquid honey
  • 1 egg
  • 1 tsp Vanilla
  • 1 cup carrot, shredded
  • 1/2 cup apple. shredded
Instructions
  1. Preheat oven to 350°F. Line cookie sheets with parchment paper.
  2. In a medium bowl, combine barley flour, barley flakes, cinnamon, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat butter and honey until blended. Beat in egg and vanilla.
  4. Slowly add dry ingredients; beat until combined. Stir in carrot and apple.
  5. Drop dough by tablespoonfuls onto cookie sheets. Bake for 10 minutes or until light golden brown.
Recipe Notes

Recipe adapted from GoBarley

Gingersnaps

Gingersnaps

Print Recipe
Gingersnaps
Servings
dozen
Ingredients
  • 2 1/4 cups whole barley flour
  • 2 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1/4 cup molasses
Servings
dozen
Ingredients
  • 2 1/4 cups whole barley flour
  • 2 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1/4 cup molasses
Instructions
  1. In a medium bowl, combine flour, baking soda, ginger, cinnamon, and salt.
  2. In a large mixing bowl, beat butter or margarine until creamy. Gradually beat in 1 cup sugar. Beat in egg and molasses. Gradually stir in flour mixture and continue mixing until a soft dough forms.
  3. Shape dough into 1 inch balls. Place the remaining sugar in a small soup bowl and roll each ball until coated with sugar. Place balls 2 inches apart on an ungreased baking sheet.
  4. Bake at 350°F for 10 to 12 minutes or until tops are rounded and slightly cracked.
  5. Remove from oven and let sit 3 minutes and then remove to racks to cool.
Thumbprint Cookies

Thumbprint Cookies

Print Recipe
Thumbprint Cookies
Easy to make and delicious to eat, a treat for the whole family.
Prep Time 10 minutes
Cook Time 20 minutes
Servings
dozen cookies
Ingredients
  • 4 Cups BARLEY flour
  • 1 Cup canola oil
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 Cup maple syrup
  • jam
Prep Time 10 minutes
Cook Time 20 minutes
Servings
dozen cookies
Ingredients
  • 4 Cups BARLEY flour
  • 1 Cup canola oil
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 Cup maple syrup
  • jam
Instructions
  1. Preheat oven to 350 degrees
  2. Combine all ingredients, except jam, in a bowl.
  3. Once mixed, form into rounded balls. Put on baking sheets lined with parchment paper.
  4. Bake for 20 minutes or until cookies are evenly brown.
Recipe Notes

Recipe from Farm to Market Grains

Chocolate Chip Cookies

Chocolate Chip Cookies

Print Recipe
Chocolate Chip Cookies
The ultimate comfort cookie, with a delectable twist- barley flour!
Prep Time 15 minutes
Cook Time 15 minutes
Servings
dozen cookies
Ingredients
  • 3/4 Cup unsalted butter
  • 1/4 Cup granulated sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 8 oz chocolate chips
  • 1 Cup brown sugar, packed
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 Cups BARLEY flour
Prep Time 15 minutes
Cook Time 15 minutes
Servings
dozen cookies
Ingredients
  • 3/4 Cup unsalted butter
  • 1/4 Cup granulated sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 8 oz chocolate chips
  • 1 Cup brown sugar, packed
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 Cups BARLEY flour
Instructions
  1. Preheat oven to 350 degrees F
  2. In a bowl, beat butter and sugars until almost fluffy. Beat in egg and vanilla.
  3. Add barley flour, baking soda, and salt.
  4. Stir or beat on low until almost combined. Fold in chocolate chips.
  5. Drop dough by large spoonfuls, onto parchment paper. Bake for 10-14 minutes or until golden around the edges but soft in the middle. Let them sit for a minute before transferring.
Recipe Notes

Recipe from Farm to Market Grains

Barley Flour Pie Crust

Barley Flour Pie Crust

Print Recipe
Barley Flour Pie Crust
This pie crust is easy to make, delicious to eat, and oh so good for you! Add not only a new flavor dynamic but also a nutritional punch to your dessert!
Prep Time 10 minutes
Servings
9-inch Crust
Ingredients
  • 3/4 Cup BARLEY flour
  • 1/2 Cup all-purpose Flour
  • 2 TBSP granulated sugar
  • 1/4 Cup cold butter
  • 6 TBSP cold water
Prep Time 10 minutes
Servings
9-inch Crust
Ingredients
  • 3/4 Cup BARLEY flour
  • 1/2 Cup all-purpose Flour
  • 2 TBSP granulated sugar
  • 1/4 Cup cold butter
  • 6 TBSP cold water
Instructions
  1. In a food processor, combine flours, sugar, and butter.
  2. Process just until the mixture resembles coarse crumbs.
  3. Add water and process until the mixture holds together.
  4. Shape into a ball and on a lightly floured surface, roll into a circle slightly larger than a 9-inch pie plate.
  5. Gently fold over the pie pan and shape to fit. Refrigerate for 15 minutes before filling.
Recipe Notes

Modified from GoBarley recipe

Barley Fruit Muffins

Barley Fruit Muffins


Print Recipe


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.