Barley Flake Bake

Barley Flake Bake

All Recipes, Breakfast

Barley Flake Bake

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings

Ingredients
  

  • 2 cups barley flakes
  • 3/4 cup milk
  • 1 cup applesauce
  • 1/4 cup chopped pecans optional
  • 2 large eggs
  • 1/4 cup maple syrup or honey
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 cups apple, chopped

Instructions
 

  • Preheat oven to 350 F
  • Add all ingredients to a large bowl and mix well
  • Lightly grease a 7x11 inch rectangular baking dish and spread oat mixture in
  • Bake for 30-35 minutes or until set and golden on top. Rest on a cooling rack for 5-10 minutes before serving.

Notes

Make ahead and chill in the fridge overnight, then put in the oven for 30-35 minutes. 
Barley Antipasto Salad

Barley Antipasto Salad

All Recipes, Salads

Barley Antipasto Salad

Print Recipe Pin Recipe
Cook Time 45 minutes
Total Time 2 hours 45 minutes
Servings 12 servings

Ingredients
  

  • 1 cup pearl or whole grain barley
  • 3 cups water
  • 1/2 pound Provolone cheese cut into ¼-inch cubes
  • 1/2 pound Italian salami cut into ¼-inch cubes
  • 1 can artichoke hearts drained and quartered, 16 ounces
  • 1 cup pepperoncini rings drained (or 2/3whole pepperoncini, sliced into rings)
  • 3/4 cup chopped red bell pepper
  • 8 medium white button mushrooms sliced
  • 1/2 cup chopped Kalamata or ripe black olives
  • 1/4 cup shredded Parmesan cheese
  • 3 tablespoons chopped fresh basil leaves
  • 3 tablespoons chopped fresh Italian parsley leaves
  • 1/3 cup to 1/2prepared Italian salad dressing

Instructions
 

  • In a medium saucepan with lid bring water to a boil. Add barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. (If using whole-grain barley, it may be necessary to increase cooking time to 50-55 minutes. It may also be necessary to drain off any unabsorbed liquid after cooking.) Cool.
  • In a large bowl, combine cooked and cooled barley, Provolone cheese, salami, artichokes, pepperoncini, bell pepper, mushrooms, olives, Parmesan cheese, basil, and parsley.
  • Drizzle with salad dressing and toss to coat. Cover and chill for 2 hours.
  • Just before serving, toss again, adding more dressing if necessary.
Thumbprint Cookies

Thumbprint Cookies

All Recipes, Dessert

Thumbprint Cookies

Easy to make and delicious to eat, a treat for the whole family.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 dozen cookies

Ingredients
  

  • 4 Cups barley flour
  • 1 Cup canola oil
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 Cup maple syrup
  • jam

Instructions
 

  • Preheat oven to 350 degrees
  • Combine all ingredients, except jam, in a bowl.
  • Once mixed, form into rounded balls. Put on baking sheets lined with parchment paper.
  • Bake for 20 minutes or until cookies are evenly brown.

Notes

Recipe from Farm to Market Grains
Chocolate Chip Cookies

Chocolate Chip Cookies

All Recipes, Dessert

Chocolate Chip Cookies

The ultimate comfort cookie, with a delectable twist- barley flour!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 dozen cookies

Ingredients
  

  • 3/4 Cup unsalted butter
  • 1/4 Cup granulated sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 8 oz chocolate chips
  • 1 Cup brown sugar, packed
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 Cups barley flour

Instructions
 

  • Preheat oven to 350 degrees F
  • In a bowl, beat butter and sugars until almost fluffy. Beat in egg and vanilla.
  • Add barley flour, baking soda, and salt.
  • Stir or beat on low until almost combined. Fold in chocolate chips.
  • Drop dough by large spoonfuls, onto parchment paper. Bake for 10-14 minutes or until golden around the edges but soft in the middle. Let them sit for a minute before transferring.

Notes

Recipe from Farm to Market Grains
Turkey Barley Soup

Turkey Barley Soup

All Recipes, Main Dishes, Soups

Turkey Barley Soup

Don't know what to do with all those leftovers? Up-cycle them with this great turkey barley soup. Perfect for all those cold winter days.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12 Cups

Ingredients
  

  • 1 medium yellow onion, chopped
  • 2 Cups celery, sliced
  • 2 Cups carrots, chopped
  • 2 Cups cooked turkey, shredded
  • 1 Cup barley
  • 12 Cups chicken broth

Instructions
 

  • In a dutch oven, saute the onions until golden brown.
  • Add in the celery and carrots and saute until tender.
  • Pour in chicken stock and bring to a boil.
  • Once boiling, add in barley and turkey. Simmer for 30 minutes or until barley is tender.
  • Season to taste with salt, pepper, and herbs of choice.

Notes

To cook in a crockpot, simply place all ingredients in the crockpot and cook on high for 4 hours.