Tahini Cookies

Tahini Cookies

Tahini Cookies

A delicious treat filled with a unique flavor.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dessert, Snack
Servings 16 cookies

Ingredients
  

  • 3/4 cup tahini
  • 3/4 cup maple syrup
  • 1/2 tsp vanilla extract
  • 1 1/2 cup barley flour
  • 1/2 cup wheat flour
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 cup pomegranate arils

Instructions
 

  • Preheat oven to 350 Fahrenheit. Line large baking sheet with parchment paper or lightly grease the baking sheet.
  • In a large bowl, whisk together the tahini, maple, syrup, and vanilla extract until well blended. Add the flour, cinnamon, nutmeg, baking powder, and salt over the tahini mixture. Use a spoon or spatula to combine ingredients.
  • Use your hands to roll the dough into balls(roughly 2 tablespoons). Place them on the cookie sheet and slightly flatten. Place a few pomegranate arils on each cookie.
  • Bake for 15 minutes. Cool for 15 min and enjoy.
Keyword baking, barley, cookies, tahini
Lemon Cupcakes

Lemon Cupcakes

Lemon Cupcakes

A simple and sweet cupcake.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dessert, Snack
Servings 12 cupcakes

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 ` cup barley flour
  • 1/2 cup wheat flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/2 ` cup milk
  • 2 tbsp lemon zest
  • 1/3 cup lemon juice fresh
  • Vanilla Buttercream

Instructions
 

  • Preheat oven to 350 degrees. Line a 12-cup muffin pan with cupcake liners.
  • In a large bowl, beat the butter and sugar together.
  • Add eggs and vanilla extract until combined.
  • In a medium bowl, whisk the flour, baking powder, and salt together.
  • Slowly pour the dry ingredients into the wet ingredients while mixing. Then add the milk, lemon juice, and lemon zest and store until combined.
  • Spoon batter into 12 cupcake liners, evenly. Bake for 20 minutes. Remove from pan and let cool, then frost the cupcakes with vanilla buttercream.
Keyword baking, barley flour, lemon
Eggplant & Barley Salad

Eggplant & Barley Salad

Eggplant & Barley Salad

A refreshing and unique salad.
Prep Time 20 mins
Cook Time 30 mins
Course Main Course, Salad, Side Dish
Servings 2 people

Ingredients
  

  • 1 cup barley
  • 1 eggplant
  • 3 tbsp olive oil
  • 1` large head bok choy
  • 1 cup fresh edamame shelled
  • 2 large carrots
  • 1 cup bean sprouts
  • 1/3 cup sesame- lime dressing

Instructions
 

  • Preheat oven to 350 degrees.
  • Cut eggplant into slices. Toss the eggplant with olive oil and lay slices out on baking sheet. Roast the eggplant 30 minutes. Set aside to cool.
  • In a skillet heat 1 tablespoon oil over medium heat. Once heated add a pinch of salt and pepper, and saut√© ends of bokchoy for 8 minutes. Add the tops and cook for 2 more minutes.
  • In an instant-pot add 3 cups water and barley, and set on high pressure for 15 min.
  • In a pot., bring the edamame and a pinch of salt to a boil. Reduce heat and cook for 6 minutes. Remove from heat, drain, and set to side to cool.
  • Grate carrots and set to the side.
  • Once all ingredients are cooled, toss the barley, edamame, eggplant, bokchoy, carrots and sprouts with the sesame-lime dressing. Add additional dressing and salt as needed.
Keyword barley, eggplant, salad
Instant Pot Barley and Cranberry Salad

Instant Pot Barley and Cranberry Salad

Instant Pot Barley and Cranberry Salad

A delicious and refreshing blend of barley and cranberries.
Prep Time 10 mins
Cook Time 25 mins
Course Salad
Servings 4

Equipment

  • Instant Pot

Ingredients
  

  • 1 cup barley
  • 2 cup water
  • 1/2 cup cranberry
  • 3 cups kale
  • 1 tbsp olive oil
  • 1/2 cup roasted pecans
  • orange zest

Instructions
 

  • Pour water, barley and cranberries into instantpot.
  • Set instant pot to high pressure for 15 min. After time has passed allow the pressure to release for 10 min.
  • Toss kale, oil, pecans and orange zest together in medium bowl.
  • Toss the barley mixture with the kale mixture and plate.
Keyword barley, cranberry, instantpot, salad
Instant Pot Barley and Garbanzo Beans

Instant Pot Barley and Garbanzo Beans

Instant Pot Barley and Garbanzo Beans

A simple and fulfilling dish.
Prep Time 5 mins
Cook Time 25 mins
Course Lunch, Main Course
Servings 4

Equipment

  • Instant Pot

Ingredients
  

  • 1 14.5 oz can garbanzo beans
  • 1 cup barley
  • 1/2 cup bean sprouts
  • 1 cup water
  • 1 tbsp olive oil
  • 1 tsp all spice
  • 1 tsp parsley
  • salt and pepper to taste

Instructions
 

  • Add all ingredients to instant pot.
  • Set instant pot to high pressure for 15 min.
  • Release pressure for 10 min and plate.
Keyword barley, beans, insantpot
Instant Pot Hamburger Barley Soup

Instant Pot Hamburger Barley Soup

Instant Pot Hamburger Barley Soup

Prep Time 10 mins
Cook Time 25 mins
Course Main Course, Soup
Servings 4

Equipment

  • Instant Pot

Ingredients
  

  • 1 lb ground beef
  • 1/2 cup pearl barley
  • 2 cloves garlic minced
  • 2 tbsp olive oil diced
  • 1 cup celery diced
  • 1 cup carrots diced
  • 1 cup lentils
  • 3 cups tomato juice
  • 3 cups beef broth
  • 2 tomatoes diced
  • 1 tsp italian seasoning
  • 1 tbsp brown sugar
  • salt and pepper to taste

Instructions
 

  • Turn instant pot to Saute. Cook beef, garlic and onion until browned and no pink remains.
  • Add beef broth and tomato juice. Stir in with sauteed ingredients.
  • Add all remaining ingredients to the pot.
  • Set instant pot to high pressure for 15 min. After time has passed, allow the pressure to release for 10 minutes.
  • Serve with parmesan cheese sprinkled on top.

Notes

If using hulless or hulled barley, increase cooking time to 25-35 minutes and add an additional cup of broth. 
Keyword barley, hamburger, instantpot