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, Salads, Side Dishes
Eggplant & Barley Salad
A refreshing and unique salad.
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Course Main Course, Salad, Side Dish
- 1 cup barley
- 1 eggplant
- 3 tbsp olive oil
- 1` large head bok choy
- 1 cup fresh edamame shelled
- 2 large carrots
- 1 cup bean sprouts
- 1/3 cup sesame- lime dressing
Preheat oven to 350 degrees.
Cut eggplant into slices. Toss the eggplant with olive oil and lay slices out on baking sheet. Roast the eggplant 30 minutes. Set aside to cool.
In a skillet heat 1 tablespoon oil over medium heat. Once heated add a pinch of salt and pepper, and sauté ends of bokchoy for 8 minutes. Add the tops and cook for 2 more minutes.
In an instant-pot add 3 cups water and barley, and set on high pressure for 15 min.
In a pot., bring the edamame and a pinch of salt to a boil. Reduce heat and cook for 6 minutes. Remove from heat, drain, and set to side to cool.
Grate carrots and set to the side.
Once all ingredients are cooled, toss the barley, edamame, eggplant, bokchoy, carrots and sprouts with the sesame-lime dressing. Add additional dressing and salt as needed.
Keyword barley, eggplant, salad
All Recipes, Salads, Side Dishes
Instant Pot Barley and Cranberry Salad
A delicious and refreshing blend of barley and cranberries.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
- 1 cup barley
- 2 cup water
- 1/2 cup cranberry
- 3 cups kale
- 1 tbsp olive oil
- 1/2 cup roasted pecans
- orange zest
Pour water, barley and cranberries into instantpot.
Set instant pot to high pressure for 15 min. After time has passed allow the pressure to release for 10 min.
Toss kale, oil, pecans and orange zest together in medium bowl.
Toss the barley mixture with the kale mixture and plate.
Keyword barley, cranberry, instantpot, salad
