Berry Barley Flake Crumble Bars

Berry Barley Flake Crumble Bars

Berry Barley Flake Crumble Bars

Servings 12 bars

Ingredients
  

Crust & Crumble Topping

  • 1/2 cup unsalted butter, melted 1 stick
  • 1 cup all-purpose flour
  • 3/4 cup barley flakes
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed

Berry Layer

  • 2 cups berries frozen or fresh
  • 1/3 cup granulated sugar
  • 2 tbsp lemon juice
  • 2 tsp cornstarch

Instructions
 

  • Preheat oven to 350F. Line an 8x8 inch pan with aluminum foil and spray.

Crust & Crumble Topping

  • Mix together melted butter, flour, oats, and sugars until well combined, Mixture will be dry with some larger, well-formed crumble pieces.
  • Set 1 heaping cup of mixture aside to be used as crumble topping later.
  • Pour remaining mixture into prepared pan and pack to create a smooth, flat crust. Set aside.

Berry Layer

  • In a large bowl add all ingredients and toss to combine.
  • Evenly distribute berry mixture over crust in pan.
  • Evenly sprinkle with the heaping cup crumble mixture.

Baking the Bars

  • Bake for approximately 45-55 minute or until edges and center are set. If using frozen berries, baking time will be closer to 55 minutes. Monitor carefully to determine doneness.
  • Set on a wire rack and allow to cool for at least 30 minutes before cutting or they will fall apart.
Carrot, Apple & Honey Cookies

Carrot, Apple & Honey Cookies

Carrot, Apple & Honey Cookies

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 3 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
 

  • Preheat oven to 350°F. Line cookie sheets with parchment paper.
  • In a medium bowl, combine barley flour, barley flakes, cinnamon, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, beat butter and honey until blended. Beat in egg and vanilla.
  • Slowly add dry ingredients; beat until combined. Stir in carrot and apple.
  • Drop dough by tablespoonfuls onto cookie sheets. Bake for 10 minutes or until light golden brown.

Notes

Recipe adapted from GoBarley

Gingersnaps

Gingersnaps

Gingersnaps

Servings 4 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
 

  • In a medium bowl, combine flour, baking soda, ginger, cinnamon, and salt.
  • 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.
  • 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.
  • Bake at 350°F for 10 to 12 minutes or until tops are rounded and slightly cracked.
  • Remove from oven and let sit 3 minutes and then remove to racks to cool.

Thumbprint Cookies

Thumbprint Cookies

Thumbprint Cookies

Easy to make and delicious to eat, a treat for the whole family.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 3 dozen cookies

Ingredients
  

  • 4 Cups barley flour
  • 1 Cup canola oil
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 Cup maple syrup
  • jam

Instructions
 

  • Preheat oven to 350 degrees
  • Combine all ingredients, except jam, in a bowl.
  • Once mixed, form into rounded balls. Put on baking sheets lined with parchment paper.
  • Bake for 20 minutes or until cookies are evenly brown.

Notes

Recipe from Farm to Market Grains
Chocolate Chip Cookies

Chocolate Chip Cookies

Chocolate Chip Cookies

The ultimate comfort cookie, with a delectable twist- barley flour!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 3 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
 

  • Preheat oven to 350 degrees F
  • In a bowl, beat butter and sugars until almost fluffy. Beat in egg and vanilla.
  • Add barley flour, baking soda, and salt.
  • Stir or beat on low until almost combined. Fold in chocolate chips.
  • 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.

Notes

Recipe from Farm to Market Grains
Barley Flour Pie Crust

Barley Flour Pie Crust

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 mins
Total Time 10 mins
Servings 1 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
 

  • In a food processor, combine flours, sugar, and butter.
  • Process just until the mixture resembles coarse crumbs.
  • Add water and process until the mixture holds together.
  • Shape into a ball and on a lightly floured surface, roll into a circle slightly larger than a 9-inch pie plate.
  • Gently fold over the pie pan and shape to fit. Refrigerate for 15 minutes before filling.

Notes

Modified from GoBarley recipe