Berry Barley Flake Crumble Bars

Berry Barley Flake Crumble Bars

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Berry Barley Flake Crumble Bars

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Servings 12 bars

Ingredients
  

Crust & Crumble Topping

  • 1/2 cup unsalted butter, melted 1 stick
  • 1 cup all-purpose flour
  • 3/4 cup barley flakes
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed

Berry Layer

  • 2 cups berries frozen or fresh
  • 1/3 cup granulated sugar
  • 2 tbsp lemon juice
  • 2 tsp cornstarch

Instructions
 

  • Preheat oven to 350F. Line an 8x8 inch pan with aluminum foil and spray.

Crust & Crumble Topping

  • Mix together melted butter, flour, oats, and sugars until well combined, Mixture will be dry with some larger, well-formed crumble pieces.
  • Set 1 heaping cup of mixture aside to be used as crumble topping later.
  • Pour remaining mixture into prepared pan and pack to create a smooth, flat crust. Set aside.

Berry Layer

  • In a large bowl add all ingredients and toss to combine.
  • Evenly distribute berry mixture over crust in pan.
  • Evenly sprinkle with the heaping cup crumble mixture.

Baking the Bars

  • Bake for approximately 45-55 minute or until edges and center are set. If using frozen berries, baking time will be closer to 55 minutes. Monitor carefully to determine doneness.
  • Set on a wire rack and allow to cool for at least 30 minutes before cutting or they will fall apart.
No-Bake Protein Bites

No-Bake Protein Bites

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No-Bake Protein Bites

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Servings 12 balls

Ingredients
  

  • 1 cup BARLEY flakes
  • 2/3 cup shredded coconut
  • 1/2 cup peanut butter Can use any kind of nut butter
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup dried cranberries
  • 1/3 cup Honey
  • 1 tsp Vanilla

Instructions
 

  • In a large bowl, combine flakes, coconut, chocolate chips, and dried cranberries until well distributed. Set aside.
  • In a medium bowl mix peanut butter, honey and vanilla. Pour over the dry ingredients until well combined.
  • Roll into individual balls, about 1 inch in diameter. Place on a parchment-lined cookie sheet and put in the freezer to set. Store in the refrigerator.

Barley Breakfast Bars

Barley Breakfast Bars

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Make ahead and enjoy these breakfast bars all week!

Barley Breakfast Bars

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 slices

Ingredients
  

  • 1.5 cups BARLEY flakes
  • 1 cup BARLEY flour
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup milk any kind
  • 1/2 cup mashed banana About 1 large banana
  • 1/2 cup Honey
  • 1/4 cup olive oil
  • 1 egg
  • 1 tsp Vanilla
  • 1/3 cup pecans, roughly chopped

Instructions
 

  • Preheat oven to 350 degrees. Spray 8x8 baking pan with nonstick spray and set aside.
  • Add milk, mashed banana, honey, olive oil, egg, and vanilla to a large bowl then whisk to combine.
  • Add 1.5 cups of barley flakes, barley flour, cinnamon, baking powder, and salt, then stir to combine.
  • Fold in chopped pecans, then pour batter into prepared baking pan.
  • Bake for 30-35 minutes, or until edges are golden brown and an inserted toothpick comes out clean. Let cool before slicing into bars. Store in refrigerator or individually wrapped in the freezer.
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.

Barley Fruit Muffins

Barley Fruit Muffins

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Barley Fruit Muffins

The perfect morning snack.
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Course Breakfast, Dessert
Servings 12

Ingredients
  

  • 1 1/2 Cups all-purpose flour
  • 1/2 Cup barley flour
  • 2 Teaspoons baking powder
  • 1 Teaspoon ground cinnamon
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1 Cup (8 ounces) low-fat vanilla yogurt
  • 2 eggs
  • 2/3 Cup dark brown sugar, packed
  • 1/4 Cup light olive oil
  • 1 Teaspoon vanilla extract
  • 1/2 Cup chopped dried fruit (apricots, apples, raisins, cranberries or cherries)

Instructions
 

  • Preheat oven to 375 F
  • In a large mixing bowl, combine flours, baking powder, cinnamon, baking soda, and salt; set aside.
  • In a medium bowl, whisk together yogurt, eggs, brown sugar, olive oil, and vanilla until smooth.
  • Pour into dry ingredients, mixing until just combined.
  • Stir in dried fruit.
  • Spray a 12-cup muffin tin with non-stick cooking spray.
  • Divide batter equally between muffin cups.
  • Bake for 15 to 18 minutes or until toothpick inserted in center comes out clean.
  • Cool in pan for 10 minutes.
  • Turn muffins out onto cooling rack.

Barley Granola

Barley Granola

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Barley Granola

Barley Granola

Eat good, feel good- and start with this nutrient-dense, flavor-packed homemade barley granola!
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 40 minutes
Course Breakfast
Servings 10

Ingredients
  

  • 3/4 Cup Oil
  • 3/4 Cup Honey
  • 1 1/2 Tbsp Vanilla
  • 2 Cups Rolled Quick Barley
  • 6 Cups Rolled Quick Oats
  • 1 Cup Wheat Germ
  • 1 Cup Coconut
  • 1/3 Cup Brown Sugar
  • 1 1/2 Cup Raisins Optional
  • 1 Cup Nuts (combination of chopped peanuts, almonds, sunflower seeds, sesame seeds, etc.)

Instructions
 

  • Preheat oven to 400F. Whip together oil, honey vanilla, and salt until well mixed.
  • Pour this over the remaining ingredients and mix well.
  • Spread ½ inch deep in shallow baking pans.
  • Bake for 30 minutes.
  • Stir and continue baking, stirring every 15 minutes until golden brown – about 1½ hours.