Kentucky Derby Bars

Kentucky Derby Bars

Kentucky Derby Pie Bars

Prep Time 15 minutes
Cook Time 45 minutes
Course Dessert, Snack

Ingredients
  

For the Crust

  • 1 1/2 cups all-purpose flour
  • 1/2 cup barley flour
  • 1/2 tsp salt
  • 1/2 cup butter, cut into tablespoons

For the Filling

  • 1 cup brown sugar, firmly packed
  • 1 cup corn syrup
  • 1/2 cup butter, melted
  • 4 eggs
  • 2 tbsp bourbon
  • 2 cups pecans, chopped
  • 1 cup semisweet chocolate chips

Instructions
 

For the Crust

  • Preheat oven to 350F and line a 13×9-inch baking pan with parchment paper.
  • In a large bowl, whisk together flours, granulated sugar, and salt. Cut in butter until mixture is crumbly.
  • Press mixture firmly into the bottom of the prepared pan.
  • Bake for 15-18 minutes or until lightly brown.

For the Filling

  • In teh same bowl, whisk together brown sugar and next 4 ingredients until combined.
  • Stir in pecans and chocolate chips, and pour over the prepared crust.
  • Bake for 30 to 40 minutes or until center is set. Let cool completely. Remove from pan and cut into bars. Store in an airtight container for up to 5 days.
Keyword baking, barley flour
Beet & Barley Risotto

Beet & Barley Risotto

Beet & Barley Risotto

Beautiful beetroot and barley risotto, almost too pretty to eat- almost!
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Side Dish
Servings 6 servings

Ingredients
  

  • 1 cup barley
  • 3 cups vegetable or chicken broth
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1 small onion,diced
  • 1/2 cup white wine
  • 1 can beets, drained, patted dry & pureed
  • 1 tsp thyme

Instructions
 

  • Melt butter in large saucepan over medium heat. Add onion and garlic and cook until fragrant.
  • Add barley and stir until glossy. Add wine and stir until barley has absorbed it. Add in thyme.
  • Add in the broth and bring to boil. Reduce to simmer and cover. Cook for 40-45 minutes, stirring occasionally, until liquid is absorbed and barley is tender.
  • Stir in beets and warm through. Top with feta or ricotta and enjoy!
Tahini Cookies

Tahini Cookies

Tahini Cookies

A delicious treat filled with a unique flavor.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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 minutes
Cook Time 20 minutes
Total Time 40 minutes
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 minutes
Cook Time 30 minutes
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 sauté 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 minutes
Cook Time 25 minutes
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