Barley Banana Bread

Barley Banana Bread

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Barley Banana Bread
Prep Time 20 minutes
Cook Time 50 minutes
Servings
loave
Ingredients
  • 3 medium bananas, very ripe
  • 1/2 cup sugar
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 tsp Vanilla
  • 3/4 cup all-purpose Flour
  • 3/4 cup BARLEY flour
  • 1 tsp baking soda
  • 1/4 tsp salt
Prep Time 20 minutes
Cook Time 50 minutes
Servings
loave
Ingredients
  • 3 medium bananas, very ripe
  • 1/2 cup sugar
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 tsp Vanilla
  • 3/4 cup all-purpose Flour
  • 3/4 cup BARLEY flour
  • 1 tsp baking soda
  • 1/4 tsp salt
Instructions
  1. Preheat oven to 350 F
  2. In a large bowl, mash the bananas and combine with sugar, oil, eggs, and vanilla
  3. Mix in flours, baking soda, and salt. Stir until just blended.
  4. Grease an 8 x 4 loaf pan and spread evenly. Bake for 45 minutes or until a toothpick comes out clean.
Carrot, Apple & Honey Cookies

Carrot, Apple & Honey Cookies

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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

Cranberry Apple Pecan Barley Pilaf

Cranberry Apple Pecan Barley Pilaf

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Cranberry Apple Pecan Barley Pilaf
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
  • 1 cup BARLEY
  • 3 cups water or chicken broth
  • 1/4 teaspoon of black pepper
  • 1/4 teaspoon of dried oregano
  • 1/4 teaspoon of dried thyme
  • 2 tablespoons of butter
  • 1 apple, chopped
  • 1 cup dried cranberries
  • 1 cup chopped pecan
  • fresh parsley to garnish
  • 1 cup of dried cranberries
  • 1 cup of chopped pecan
  • fresh parsley to garnish
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
  • 1 cup BARLEY
  • 3 cups water or chicken broth
  • 1/4 teaspoon of black pepper
  • 1/4 teaspoon of dried oregano
  • 1/4 teaspoon of dried thyme
  • 2 tablespoons of butter
  • 1 apple, chopped
  • 1 cup dried cranberries
  • 1 cup chopped pecan
  • fresh parsley to garnish
  • 1 cup of dried cranberries
  • 1 cup of chopped pecan
  • fresh parsley to garnish
Instructions
  1. Bring cups of water to boil and add barley, black pepper, oregano, and thyme. Reduce to simmer and cook for 30-45 minutes or until tender. Drain off extra liquid and set aside.
  2. In a pan, saute apples in butter until soft. Once done, add cranberries, pecans, and barley. Mix well.
  3. Garnish with parsley and serve.
Gingersnaps

Gingersnaps

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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.
Scones

Scones

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Scones
Servings
Ingredients
Scones
  • 1 cup BARLEY flour
  • 1 cup all-purpose wheat flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup dried cranberries (may substitute currants raisins or dried cherries)
  • 1 cup nonfat milk
  • 1/4 cup butter melted
  • 1 large egg beaten
  • 1 teaspoon grated fresh lemon peel
Lemon Glaze
  • 1/2 cup powdered sugar sifted
  • 1 tbsp fresh lemon juice
  • 1 tsp grated lemon peel
Servings
Ingredients
Scones
  • 1 cup BARLEY flour
  • 1 cup all-purpose wheat flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup dried cranberries (may substitute currants raisins or dried cherries)
  • 1 cup nonfat milk
  • 1/4 cup butter melted
  • 1 large egg beaten
  • 1 teaspoon grated fresh lemon peel
Lemon Glaze
  • 1/2 cup powdered sugar sifted
  • 1 tbsp fresh lemon juice
  • 1 tsp grated lemon peel
Instructions
  1. In a large bowl, mix together flours, sugar, baking powder, and salt. Stir in cranberries. Mix in milk, butter, egg, and grated lemon peel.
  2. Spray a baking sheet with non-stick cooking spray. Drop batter by spoonfuls onto a baking sheet, creating 12 equal portions.
  3. Bake at 375° F for 15 to 17 minutes or until lightly browned. Cool scones slightly.
  4. Combine Lemon Glaze ingredients; stir until smooth. Use a pastry brush to glaze tops of cooled scones.
Barley Flake Bake

Barley Flake Bake

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Barley Flake Bake
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 2 cups BARLEY flakes
  • 3/4 cup milk
  • 1 cup applesauce
  • 1/4 cup chopped pecans optional
  • 2 large eggs
  • 1/4 cup maple syrup or honey
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 cups apple, chopped
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 2 cups BARLEY flakes
  • 3/4 cup milk
  • 1 cup applesauce
  • 1/4 cup chopped pecans optional
  • 2 large eggs
  • 1/4 cup maple syrup or honey
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 cups apple, chopped
Instructions
  1. Preheat oven to 350 F
  2. Add all ingredients to a large bowl and mix well
  3. Lightly grease a 7x11 inch rectangular baking dish and spread oat mixture in
  4. Bake for 30-35 minutes or until set and golden on top. Rest on a cooling rack for 5-10 minutes before serving.
Recipe Notes

Make ahead and chill in the fridge overnight, then put in the oven for 30-35 minutes.