Barley Banana Bread

Barley Banana Bread

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Barley Banana Bread

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 1 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
 

  • Preheat oven to 350 F
  • In a large bowl, mash the bananas and combine with sugar, oil, eggs, and vanilla
  • Mix in flours, baking soda, and salt. Stir until just blended.
  • Grease an 8 x 4 loaf pan and spread evenly. Bake for 45 minutes or until a toothpick comes out clean.
Carrot, Apple & Honey Cookies

Carrot, Apple & Honey Cookies

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Carrot, Apple & Honey Cookies

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 3 dozen

Ingredients
  

  • 1 1/4 cup BARLEY flour
  • 1 cup BARLEY flakes
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 1/2 cup liquid honey
  • 1 egg
  • 1 tsp Vanilla
  • 1 cup carrot, shredded
  • 1/2 cup apple. shredded

Instructions
 

  • Preheat oven to 350°F. Line cookie sheets with parchment paper.
  • In a medium bowl, combine barley flour, barley flakes, cinnamon, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, beat butter and honey until blended. Beat in egg and vanilla.
  • Slowly add dry ingredients; beat until combined. Stir in carrot and apple.
  • Drop dough by tablespoonfuls onto cookie sheets. Bake for 10 minutes or until light golden brown.

Notes

Recipe adapted from GoBarley
Cranberry Apple Pecan Barley Pilaf

Cranberry Apple Pecan Barley Pilaf

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Cranberry Apple Pecan Barley Pilaf

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10

Ingredients
  

  • 1 cup barley
  • 3 cups water or chicken broth
  • 1/4 teaspoon of black pepper
  • 1/4 teaspoon of dried oregano
  • 1/4 teaspoon of dried thyme
  • 2 tablespoons of butter
  • 1 apple, chopped
  • 1 cup dried cranberries
  • 1 cup chopped pecan
  • fresh parsley to garnish
  • 1 cup of dried cranberries
  • 1 cup of chopped pecan
  • fresh parsley to garnish

Instructions
 

  • Bring cups of water to boil and add barley, black pepper, oregano, and thyme. Reduce to simmer and cook for 30-45 minutes or until tender. Drain off extra liquid and set aside.
  • In a pan, saute apples in butter until soft. Once done, add cranberries, pecans, and barley. Mix well.
  • Garnish with parsley and serve.
Gingersnaps

Gingersnaps

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Gingersnaps

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Servings 4 dozen

Ingredients
  

  • 2 1/4 cups whole barley flour
  • 2 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1/4 cup molasses

Instructions
 

  • In a medium bowl, combine flour, baking soda, ginger, cinnamon, and salt.
  • In a large mixing bowl, beat butter or margarine until creamy. Gradually beat in 1 cup sugar. Beat in egg and molasses. Gradually stir in flour mixture and continue mixing until a soft dough forms.
  • Shape dough into 1 inch balls. Place the remaining sugar in a small soup bowl and roll each ball until coated with sugar. Place balls 2 inches apart on an ungreased baking sheet.
  • Bake at 350°F for 10 to 12 minutes or until tops are rounded and slightly cracked.
  • Remove from oven and let sit 3 minutes and then remove to racks to cool.
Scones

Scones

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Scones

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Ingredients
  

Scones

  • 1 cup barley flour
  • 1 cup all-purpose wheat flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup dried cranberries (may substitute currants raisins or dried cherries)
  • 1 cup nonfat milk
  • 1/4 cup butter melted
  • 1 large egg beaten
  • 1 teaspoon grated fresh lemon peel

Lemon Glaze

  • 1/2 cup powdered sugar sifted
  • 1 tbsp fresh lemon juice
  • 1 tsp grated lemon peel

Instructions
 

  • In a large bowl, mix together flours, sugar, baking powder, and salt. Stir in cranberries. Mix in milk, butter, egg, and grated lemon peel.
  • Spray a baking sheet with non-stick cooking spray. Drop batter by spoonfuls onto a baking sheet, creating 12 equal portions.
  • Bake at 375° F for 15 to 17 minutes or until lightly browned. Cool scones slightly.
  • Combine Lemon Glaze ingredients; stir until smooth. Use a pastry brush to glaze tops of cooled scones.