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!

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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.

Barley Fruit Muffins

Barley Fruit Muffins

Print Recipe
Barley Fruit Muffins
The perfect morning snack.
Course Breakfast, Dessert
Servings
Ingredients
  • 1 1/2 Cups all-purpose Flour
  • 1/2 Cup BARLEY flour
  • 2 Teaspoons baking powder
  • 1 Teaspoon ground cinnamon
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1 Cup (8 ounces) low-fat vanilla yogurt
  • 2 eggs
  • 2/3 Cup dark brown sugar, packed
  • 1/4 Cup light olive oil
  • 1 Teaspoon vanilla extract
  • 1/2 Cup chopped dried fruit (apricots, apples, raisins, cranberries or cherries)
Course Breakfast, Dessert
Servings
Ingredients
  • 1 1/2 Cups all-purpose Flour
  • 1/2 Cup BARLEY flour
  • 2 Teaspoons baking powder
  • 1 Teaspoon ground cinnamon
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1 Cup (8 ounces) low-fat vanilla yogurt
  • 2 eggs
  • 2/3 Cup dark brown sugar, packed
  • 1/4 Cup light olive oil
  • 1 Teaspoon vanilla extract
  • 1/2 Cup chopped dried fruit (apricots, apples, raisins, cranberries or cherries)
Instructions
  1. Preheat oven to 375 F
  2. In a large mixing bowl, combine flours, baking powder, cinnamon, baking soda, and salt; set aside.
  3. In a medium bowl, whisk together yogurt, eggs, brown sugar, olive oil, and vanilla until smooth.
  4. Pour into dry ingredients, mixing until just combined.
  5. Stir in dried fruit.
  6. Spray a 12-cup muffin tin with non-stick cooking spray.
  7. Divide batter equally between muffin cups.
  8. Bake for 15 to 18 minutes or until toothpick inserted in center comes out clean.
  9. Cool in pan for 10 minutes.
  10. Turn muffins out onto cooling rack.