Apple Crisp

Apple Crisp

Apple Crisp

This easy apple crisp is packed full of fresh, iconic flavors and topped with an extra boost of nutrition.
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Servings 8 servings

Ingredients
  

Barley Flake Topping

  • 1/2 cup barley flour
  • 1 cup barley flakes
  • 3/4 cup packed brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 cup cold butter, cut into cubes

Apple Filling

  • 5 cups thinly sliced apples about 4 large apples
  • 1/4 cup packed brown sugar
  • 2 tbsp butter, melted
  • 2 tbsp barley flour
  • 2 tsp lemon juice
  • 3/4 tsp ground cinnamon
  • 1/4 tsp nutmeg

Instructions
 

  • Preheat oven to 350 degrees. Spray 8x8 pan and set aside.
  • Add all of the topping ingredients into a medium-sized bowl, except the butter, and stir until combined.
  • Add in the cold butter. Using a pastry cutter or fork, cut the butter into the dry ingredients until the mixture is crumbly and comes together. Set aside.
  • In a large bowl, combine all the apple filling ingredients and stir together so the apples are well coated. Pour mixture into previously prepared pan. Sprinkle the topping evenly over the apples.
  • Bake for 35-40 minutes until the topping is golden around the edges and the apples are tender. Allow to cool for about 15 minutes prior to serving. Top with ice cream and enjoy!
Mediterranean Roasted Barley Salad

Mediterranean Roasted Barley Salad

Mediterranean Roasted Barley Salad

Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 8 servings

Ingredients
  

For the Salad

  • 1 cup barley, hulless
  • 3 medium carrots, chopped
  • 2 medium zucchini, diced
  • 2 whole red bell pepper, chopped
  • 1 medium onion, sliced
  • 1 tsp thyme
  • olive oil, salt & pepper, to taste

For the Dressing

  • 1/4 cup olive oil
  • 1.5 tbsp red wine vinegar
  • 1/2 tbsp dijon mustard
  • 1 clove garlic, finely diced
  • Salt & Pepper to taste

Instructions
 

  • Preheat oven to 425 degrees Fahrenheit.
  • Bring 3 cups water to a boil then add barley and thyme. Reduce heat and simmer until barley is tender and liquid absorbed about 35-45 minutes. Alternatively: Place water, barley, and thyme in Instant Pot. Close lid, set to sealing, and turn on to high pressure for 35 minutes. Conduct natural pressure release or quick valve. Drain and rinse when done.
  • While barley is cooking, place vegetables on a baking sheet. Drizzle with olive oil and season with salt and pepper to taste. Toss to coat and spread evenly on the sheet. Place in oven and roast for 20-30 minutes.
  • Combine all ingredients for the dressing, whisking until well combined.
  • When barley is done, drain excess water and rinse barley. Transfer to a large bowl, add roasted veggies and vinaigrette dressing. Mix until well combined. Serve immediately and enjoy!
Peach Cobbler

Peach Cobbler

Peach Cobbler

A classic dish with a boost of nutrition!
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins

Ingredients
  

  • cup ½ salted butter 1 stick
  • 1 cup sugar
  • 1 cup barley flour
  • 1 cup whole milk
  • 4 cups peaches sliced

Instructions
 

  • Preheat oven to 350 degrees F. Grease a 9 inch round baking dish, set aside.
  • Melt butter. In a medium-sized bowl, combine 1 cup of sugar and flour, whisk in milk. Pour melted butter over the top and whisk to combine.
  • Put peaches in the bottom of the round baking dish and pour batter over the top.
  • Place in oven and bake for 1 hour or until golden and bubbly. Serve immediately, while hot, with whipped cream or vanilla ice cream.
Fish & Chips

Fish & Chips

Fish & Chips

A fan favorite with a healthier twist!

Ingredients
  

  • 3/4 cup barley flour plus for dusting the fish
  • 1 cup beer- preferably a barley beer!
  • 2 teaspoons baking powder
  • 1 lb firm white fish fillets
  • Salt and Pepper
  • 1 bag frozen french fries

Instructions
 

  • Starting with the chips, follow directions on frozen french fries bag and prepare them. Alternatively, if you want to make your own french fries from scratch, do so before beginning your fish.
  • Turn stovetop on medium-high heat and fill saucepan with oil. Let heat while you prepare the fish.
  • In a large bowl, whisk together the flour, salt, pepper, baking powder, and beer until you get a smooth batter that should thickly coat the back of a spoon.
  • Pat the fish dry with a paper towel and dust lightly with flour then dip into the batter. Allow excess to drip off before putting in oil.
  • Cook each fillet for about 3-4 minutes, until the batter is crisp and golden, then place them on paper towels to drain any oil excess.
  • Serve hot and fresh with the french fries.
Shortcake

Shortcake

Shortcake

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins

Ingredients
  

  • 1 cup barley flour
  • 1 cup all-purpose white flour
  • 1/3 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter or margarine
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup milk

Instructions
 

  • Preheat oven to 450 degrees. Spray a baking sheet and set aside.
  • In a large bowl whisk together barley flour, all-purpose flour, sugar, baking powder, and salt.
  • Cut in butter and combine until mixture resembles coarse crumbles.
  • Add in milk, egg, and vanilla. Mix until well combined and shape dough into a ball. Cut dough into 6 even pieces.
  • Place evenly on the baking sheet and place in oven. Bake for 12-15 minutes or until golden brown. Remove from oven and top with toppings of your choice. Serve immediately and enjoy!
Barley Summer Salad

Barley Summer Salad

Barley Summer Salad

Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins

Ingredients
  

For the Salad

  • 1 cup barley
  • 1 large cucumber
  • 1 large heirloom tomato
  • 1/2 medium onion, red or white

For the Dressing

  • 4 tbsps lemon juice
  • 1 tbsp red wine vinegar
  • 2 tbsps olive oil
  • 2 cloves garlic, minced
  • 1 tbsp Italian seasoning

Instructions
 

  • Bering 3 cups of water to boil on the stovetop in a medium-sized pan. Combine barley and reduce to simmer for 30-45 minutes until barley is tender and liquid is absorbed. Stir occasionally.
  • Slice cucumbers into half-moons, dice the tomato and slice the onion. Combine in a medium-sized bowl.
  • In a small bowl, combine all ingredients for the dressing and whisk together.
  • Once the barley is done, mix well with the vegetables. Pour dressing on top and combine. Serve either immediately or put in the fridge and enjoy later!