Sweet Potato Casserole with Barley Flake and Pecan Topping

Sweet Potato Casserole with Barley Flake and Pecan Topping

All Recipes, Side Dishes

Sweet Potato Casserole with Barley Flake and Pecan Topping

A new take on a classic dish, this sweet potato casserole with a barley flake pecan topping is sure to impress!
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 10 1/4 cup

Ingredients
  

For the Potatoes

  • 3 large sweet potatoes
  • 2 1/2 TBSP maple syrup or honey
  • 1/2 Cup milk
  • 1 TBSP vanilla extract
  • 1 large egg
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp salt

For the Topping

  • 1/4 Cup BARLEY flour
  • 1/3 Cup BARLEY flakes
  • 1/3 Cup brown sugar, packed
  • 1/2 Cup chopped pecans
  • 3 TBSP melted butter

Instructions
 

  • Preheat oven to 400 degrees F
  • Wash sweet potatoes and use a fork to poke holes in. Place potatoes on a baking sheet and roast for 45 minutes or until tender when forked.
  • Lower oven to 350 degrees F. Spray an 8x8 inch pan with nonstick cooking spray and set aside.
  • Mash sweet potatoes, removing the skin beforehand if desired, in a large bowl. Mix in maple syrup, milk, vanilla, egg, cinnamon, cloves, nutmeg, ginger, and salt with an electric mixer until desired smoothness is reached. Pour into prepared pan and set aside.
  • For the topping: Whisk together flour, flakes, brown sugar, and pecans. Stir in the melted butter until nicely crumbled. Sprinkle over the sweet potato mixture.
  • Bake for 25-30 minutes or until slightly golden brown.
Barley Flour Pie Crust

Barley Flour Pie Crust

All Recipes, Dessert

Barley Flour Pie Crust

This pie crust is easy to make, delicious to eat, and oh so good for you! Add not only a new flavor dynamic but also a nutritional punch to your dessert!
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 9-inch Crust

Ingredients
  

  • 3/4 Cup barley flour
  • 1/2 Cup all-purpose flour
  • 2 TBSP granulated sugar
  • 1/4 Cup cold butter
  • 6 TBSP cold water

Instructions
 

  • In a food processor, combine flours, sugar, and butter.
  • Process just until the mixture resembles coarse crumbs.
  • Add water and process until the mixture holds together.
  • Shape into a ball and on a lightly floured surface, roll into a circle slightly larger than a 9-inch pie plate.
  • Gently fold over the pie pan and shape to fit. Refrigerate for 15 minutes before filling.

Notes

Modified from GoBarley recipe
Veggie Barley Risotto

Veggie Barley Risotto

All Recipes, Main Dishes, Side Dishes

Veggie Barley Risotto

Print Recipe Pin Recipe
Cook Time 1 hour
Total Time 1 hour
Servings 4 servings

Ingredients
  

  • 1 cup hulless barley
  • 4 cups vegetable broth
  • 2 tsp vegetable or olive oil
  • 2 tsp minced garlic
  • 1 small onion diced
  • 2 carrots diced
  • 1 zucchini diced
  • 3 small yellow squash diced
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • cup ½ grated Parmesan Cheese

Instructions
 

  • In a medium saucepan, bring 3 cups of vegetable broth to a boil and stir in barley.
  • Cover, reduce heat to medium and simmer for 60 minutes or until tender adding up to 1 more cup of broth if needed.
  • While barley is cooking, heat oil in a pan and sauté garlic, onion, and carrots about 5 minutes. Add zucchini, yellow squash, and thyme and continue to sauté until all vegetables are tender about 5 more minutes.
  • Remove from heat and keep warm.
  • When barley is tender, combine barley and sautéed vegetables and season with salt and pepper to taste. Top with parmesan cheese and serve.