All Recipes, Dessert, Snacks
Kentucky Derby Pie Bars
Prep Time 15 minutes mins
Cook Time 45 minutes mins
For the Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup barley flour
- 1/2 tsp salt
- 1/2 cup butter, cut into tablespoons
For the Filling
- 1 cup brown sugar, firmly packed
- 1 cup corn syrup
- 1/2 cup butter, melted
- 4 eggs
- 2 tbsp bourbon
- 2 cups pecans, chopped
- 1 cup semisweet chocolate chips
For the Crust
Preheat oven to 350F and line a 13×9-inch baking pan with parchment paper.
In a large bowl, whisk together flours, granulated sugar, and salt. Cut in butter until mixture is crumbly.
Press mixture firmly into the bottom of the prepared pan.
Bake for 15-18 minutes or until lightly brown.
For the Filling
In teh same bowl, whisk together brown sugar and next 4 ingredients until combined.
Stir in pecans and chocolate chips, and pour over the prepared crust.
Bake for 30 to 40 minutes or until center is set. Let cool completely. Remove from pan and cut into bars. Store in an airtight container for up to 5 days.
Keyword baking, barley flour
All Recipes, Dessert, Snacks
Tahini Cookies
A delicious treat filled with a unique flavor.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
- 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
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
All Recipes, Breakfast, Dessert, Snacks
Pumpkin Muffins
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Servings 72 mini muffins
Calories 88 kcal
- 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
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
All Recipes, Breakfast, Dessert, Snacks
Pumpkin Bread
Fall in love with barley flour and the perfect pairing of pumpkin in a delicious pumpkin bread.
Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Breakfast, Dessert, Snack
- 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
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
All Recipes, Dessert, Snacks
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 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Breakfast, Dessert, Snack
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
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.
