April 18, 2012 By Recipe courtesy of the Alberta Barley Commission.
In this edition’s Final Proof, columnist and registered dietitian Jane
Dummer explores the benefits to using barley in your baking.
In this edition’s Final Proof, columnist and registered dietitian Jane Dummer explores the benefits to using barley in your baking. Barley flour can be blended into a variety of goods, from pizza crusts to bread.
Although barley comes in many varieties and forms, the most common use for human consumption is pearled barley or barley flour, although malting barley is used for making beer and other products. Try a test batch of these cookies and bring a little nutritional punch to a customer-friendly cookie.
1/4 cup (50 ml) applesauce
1/4 cup (50 ml) canola oil
1/2 cup (125 ml) brown sugar
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) cinnamon
1/4 tsp (1 ml) ginger
1/4 tsp (1ml) nutmeg
1/2 tsp (2 ml) vanilla
1 cup (250 ml) rolled oats
7/8 cup (225 ml) whole barley flour
1/2 cup (125 ml) raisins
In a large bowl, cream together applesauce, canola oil and brown sugar. Beat in egg. Add remaining ingredients and mix until well combined. Drop by spoonfuls on a greased cookie sheet. Bake for 10 to 12 minutes at 350 F (180 C).
Makes about 18 cookies.
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