Berry Barley Flake Crumble Bars

Berry Barley Flake Crumble Bars

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Berry Barley Flake Crumble Bars

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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

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Carrot, Apple & Honey Cookies

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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

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Gingersnaps

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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

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Thumbprint Cookies

Easy to make and delicious to eat, a treat for the whole family.
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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

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Chocolate Chip Cookies

The ultimate comfort cookie, with a delectable twist- barley flour!
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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

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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!
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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