Barley Flour Pie Crust

Barley Flour Pie Crust

All Recipes, Dessert

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 minutes
Total Time 10 minutes
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
Barley Fruit Muffins

Barley Fruit Muffins

All Recipes, Breakfast, Dessert, Snacks

Barley Fruit Muffins

The perfect morning snack.
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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.

Carrot Spice Cake

Carrot Spice Cake

All Recipes, Dessert

Carrot Spice Cake

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Servings 8 slices

Ingredients
  

  • 1 1/3 cups barley flour
  • 1 cup sugar
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp salt
  • 2/3 cup vegetable or olive oil
  • 3 large eggs
  • 1 1/2 cups shredded carrots
  • 1 cup pecans, finely chopped
  • 1 cup raisins

Instructions
 

  • Preheat oven to 350 degrees F. Spray 8x8 inch pan.
  • In a large bowl, whisk together barley flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice, and salt.
  • Stir in oil and eggs until well combined.
  • Fold in carrots, pecans, and raisins. Pour into pan and bake for 25-30 minutes, or until toothpick comes out clean.
  • Cool on the rack in the pan for 10 minutes then transfer to rack itself to cool.
  • Ice with favorite frosting or enjoy without!

Barley Raisin Cookie

Barley Raisin Cookie

All Recipes, Dessert

Barley Raisin Cookie

Just the right amount of sweet.
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Course Dessert

Ingredients
  

  • 1/2 Pound (2 sticks) margarine or butter, softened
  • 1 Cup firmly packed brown sugar
  • 1/2 Cup eggs
  • 2 granulated sugar
  • 1 Teaspoon baking soda
  • 1 1/2 Cups BARLEY flour
  • 1 Teaspoon ground cinnamon
  • 1 Teaspoon salt
  • 3 Cups BARLEY flakes
  • 1 Cup Raisins

Instructions
 

  • Heat oven to 350 F.
  • In large bowl, beat margarine and sugars until creamy.
  • Add eggs and vanilla; beat well.
  • Add combined flour, baking soda, cinnamon and salt; mix well.
  • And oats and raisins; mix well.
  • Drop dough by rounded tablespoonfuls onto non-greased cookie sheets.
  • Bake 10 to 12 minutes or until light golden brown.
  • Cool 1 minute on cookie sheets; remove to wire rack.
  • Cool completely. Store tightly covered.