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
Pumpkin Muffins

Pumpkin Muffins

Pumpkin Muffins

Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dessert, Snack
Servings 72 mini muffins
Calories 88 kcal

Ingredients
  

  • unsalted butter
  • 2 cups barley flour
  • 1 1/2 cup s all-purpose flour
  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 15 oz can pumpkin puree
  • 2 tsp fine salt
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground nutmeg
  • 1 tsp ground allspice
  • 1 tsp ground cinnamon
  • 2/3 cup water

Instructions
 

  • Preheat oven to 350 degrees F. Butter and flour as mall 24 muffin pan.
  • Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin until combined.
  • Combine all dry ingredients and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with remaining ingredients.
  • Pour batter into the muffin pan. Bake for 25min. or until a toothpick can be inserted into a muffin and come out clean. Let cool for 10 min in pan and then remove and allow to cool for another 10 min.
Keyword baking, barley, muffin, pumpkin
Pumpkin Bread

Pumpkin Bread

Pumpkin Bread

Fall in love with barley flour and the perfect pairing of pumpkin in a delicious pumpkin bread.
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Breakfast, Dessert, Snack
Servings 1 loaf

Ingredients
  

  • 3/4 cup all purpose flour
  • 1/4 cup barley flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp ground cloves
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1 cup sugar
  • 3/4 stick butter, unsalted softened
  • 1 egg
  • 1/2 can pumpkin puree, 15oz can

Instructions
 

  • Preheat oven to 325 Farenheit and set oven rack in middle position. Grease a 8 x 4 inch loaf pan and set aside.
  • In medium bowl, combine flours, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined.
  • In a large bowl or electric mixer, beat the butter and sugar on medium speed until just blended. Add the egg and continue beating until light and fluffy. Beat in the pumpkin.
  • Add the flour mixture and mix on low speed until combined.
  • Turn the batter into the prepared pan and bake for 1 hour or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pan for 10 minutes then turn out onto a wire rack to cool completely.
Keyword baking, barley, pumpkin
Cinnamon Swirl Zucchini Bread

Cinnamon Swirl Zucchini Bread

Cinnamon Swirl Zucchini Bread

Use up that fresh zucchini in an oh-so-delicious, melt in your mouth cinnamon swirl zucchini bread.
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Breakfast, Dessert, Snack
Servings 8 slices

Ingredients
  

For Bread

  • 3 cups all-purpose flour
  • 1 cup barley flour
  • 1 1/2 cup granulated sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 cups zucchini, shredded
  • 4 eggs
  • 2/3 cup unsalted butter, melted
  • 1 tbsp cinnamon
  • 1/2 cup milk

For Cinnamon Swirl

  • 3/4 cup all-purpose flour
  • 1/4 cup barley flour
  • 1 cup light brown sugar, packed
  • 1 cup unsalted butter, melted
  • 1 tbsp cinnamon

Instructions
 

  • Preheat oven to 350 degrees F. Line bottom only of two 9-inch loaf pans with parchment paper or spray with baking spray. Set aside.
  • In a large bowl, mix all ingredients for bread, stirring to completely combined.
  • In a separate, small bowl, combine cinnamon swirl ingredients until fully blended. Set aside.
  • Pour half the batter evenly into the greased pans. Then add half the cinnamon swirl. Top with remaining batter, and then the remaining cinnamon swirl.
  • Bake for 60 minutes, until completely cooked. Allow to cool for 10 minutes in pan, remove from pan and cool completely.
Keyword baking, barley
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!
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!