No-Bake Protein Bites

No-Bake Protein Bites

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No-Bake Protein Bites
Servings
balls
Ingredients
  • 1 cup BARLEY flakes
  • 2/3 cup shredded coconut
  • 1/2 cup peanut butter Can use any kind of nut butter
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup dried cranberries
  • 1/3 cup Honey
  • 1 tsp Vanilla
Servings
balls
Ingredients
  • 1 cup BARLEY flakes
  • 2/3 cup shredded coconut
  • 1/2 cup peanut butter Can use any kind of nut butter
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup dried cranberries
  • 1/3 cup Honey
  • 1 tsp Vanilla
Instructions
  1. In a large bowl, combine flakes, coconut, chocolate chips, and dried cranberries until well distributed. Set aside.
  2. In a medium bowl mix peanut butter, honey and vanilla. Pour over the dry ingredients until well combined.
  3. Roll into individual balls, about 1 inch in diameter. Place on a parchment-lined cookie sheet and put in the freezer to set. Store in the refrigerator.
Barley Breakfast Bars

Barley Breakfast Bars

Make ahead and enjoy these breakfast bars all week!

Print Recipe
Barley Breakfast Bars
Prep Time 15 minutes
Cook Time 35 minutes
Servings
slices
Ingredients
  • 1.5 cups BARLEY flakes
  • 1 cup BARLEY flour
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup milk any kind
  • 1/2 cup mashed banana About 1 large banana
  • 1/2 cup Honey
  • 1/4 cup olive oil
  • 1 egg
  • 1 tsp Vanilla
  • 1/3 cup pecans, roughly chopped
Prep Time 15 minutes
Cook Time 35 minutes
Servings
slices
Ingredients
  • 1.5 cups BARLEY flakes
  • 1 cup BARLEY flour
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup milk any kind
  • 1/2 cup mashed banana About 1 large banana
  • 1/2 cup Honey
  • 1/4 cup olive oil
  • 1 egg
  • 1 tsp Vanilla
  • 1/3 cup pecans, roughly chopped
Instructions
  1. Preheat oven to 350 degrees. Spray 8x8 baking pan with nonstick spray and set aside.
  2. Add milk, mashed banana, honey, olive oil, egg, and vanilla to a large bowl then whisk to combine.
  3. Add 1.5 cups of barley flakes, barley flour, cinnamon, baking powder, and salt, then stir to combine.
  4. Fold in chopped pecans, then pour batter into prepared baking pan.
  5. Bake for 30-35 minutes, or until edges are golden brown and an inserted toothpick comes out clean. Let cool before slicing into bars. Store in refrigerator or individually wrapped in the freezer.
Barley Banana Bread

Barley Banana Bread


Print Recipe


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

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

Cranberry Apple Pecan Barley Pilaf

Cranberry Apple Pecan Barley Pilaf

Print Recipe
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

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.