Makes approx. 3 dozen (36) cookies
1 cup (250 mL) butter softened
1 cup (250 mL) brown sugar
1 1⁄2 tsp (7 mL) vanilla
1 1⁄2 cups (375 mL) Against the Grain barley flour
1 tsp (5 mL) baking soda
1⁄2 tsp (2 mL) salt
1 tsp (5 mL) cinnamon
1⁄2 tsp (2 mL) ginger
1⁄4 tsp (1 mL) nutmeg
1 1⁄2 cups (375 mL) barley flakes or rolled oats
1 cup (250 mL) dried cranberries
- In a large bowl, beat together butter and brown sugar until light and cream. Beat in egg and vanilla.
- In another bowl, combine barley flour, baking soda, salt, cinnamon, ginger and nutmeg. Stir into creamed mixture. Stir in barley flakes or oats and dried cranberries.
- Using a teaspoon, spoon dough 2 inches (5 cm) apart onto greased cookie sheets and bake at 350F (180C) for 9 to 11 minutes.
2 cups Blueberries, fresh
1 cup Coconut milk, full-fat canned
1/4 cup Almond butter
1/4 cup Maple syrup, pure
1 cup ATG Barley Flour
1/4 tsp Cinnamon, ground
1/4 tsp Sea salt
2 tbsp Chia seeds
1/3 cup Walnuts, raw
3 cups Water
- In a medium-sized pot, bring 3 cups of water to a boil. Stir in the barley flour, salt, and cinnamon. Reduce the heat to low, and cover. Cook for 8 to 10 minutes, stirring occasionally, until all the water is absorbed.
- Add desired amount of porridge to serving bowls, along with desired amount of coconut milk, pure maple syrup, almond butter, blueberries, walnuts, and chia seeds. Enjoy!
Note: As an alternative, you can add all of the ingredients for serving the porridge (coconut milk through chia seeds) to the barley porridge once it has finished cooking, and stir everything together prior to serving.
Make your own granola bars full of carrots, apples and whole grain barley flour. Good for breakfast or lunch boxes. Instead of nuts substitute dried cranberries, coconut or chocolate chips.
Makes approx 24 bars
2 cups quick cooking rolled oats
1 cup AtG whole grain barley flour
1 cup grated carrots
1/2 cup diced apple
1/3 cup each of roasted sunflower seeds & chopped walnuts
2 tsp cinnamon
1/2 cup sunflower oil
1/3 cup each of liquid honey & brown sugar
- Line 9x13 pan with foil and leaving 2 inch overhang. Grease foil.In large bowl combine oats, flour, carrots, apple, sunflower seeds, walnuts, cinnamon. In medium bowl whisk egg, oil, honey, and sugar until blended. Pour over dry ingredients, mix well. Spoon mixture into prepared pan and press firmly into an even layer. Bake in 350 oven for approx 30 minutes until lightly browned and the edges. Let cool completely in pan. Freeze wrapped bars in an air tight container for ready to go snacks.
A fall spin on an Against the Grain classic, Pumpkin Waffles pack in the goodness of purple corn and barley with a sweet pumpkin punch.
Makes 12 medium sized pancakes or 6-8 waffles
2 cups Ancient Grain Pancake Mix
1 tbsp honey
1 cup pumpkin puree
1 cup milk
1 tsp pumpkin spice mix
1 tbsp melted butter (extra for coating waffle grill or pan)
- Melt butter in pot.
- Combine Ancient Grain Pancake Mix and pumpkin spice mix well in a large bowl.
- In another bowl whisk together eggs, milk, honey and pumpkin puree. While whisking vigorously, slowly pour the melted butter into the milk mixture.
- Add the wet to the dry and mix to combine.
- Using a non-stick pan for pancakes, (or waffle iron) lightly brush with melted butter.
- When pan (or iron) has heated, add a large dollop of pancake mix.
- Cook pancakes, flipping when slightly browned to continue cooking on other side. (Cook Waffles till slightly brown on each side and cooked in middle.)
- transfer to platter and top with local maple syrup.
1 1/2 cups buttermilk
1/2 cup Against the Grain Barley Flour
1/2 cup Against the Grain Buckwheat Flour
2 large eggs
3 tablespoons butter, melted
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup of club soda
- In a food processor, combine all of the ingredients except the club soda and puree until smooth.
- Scrape the batter into a large bowl and let stand for 15 minutes.
- Whisk 1/3 cup of the club soda into the batter; it should have the consistency of pancake batter; add a bit more club soda if the batter is too thick.
- Heat a large non stick skillet or griddle over moderate heat until very hot. Brush with oil. Spoon tablespoon-size mounds of batter into the hot skillet and cook until bubbles form on the surface and the blini are browned on the bottom, about 1 minute. Flip the blini and cook for 30 seconds longer. Transfer the blini to a baking sheet. Brush the skillet with oil as needed and repeat with the remaining batter, layering the cooked blini on the baking sheet. Serve the blini warm or at room temperature.
Make Ahead: The blini can be stored in an airtight container overnight; serve warm or at room temperature.
Makes an excellent substitution for rice pudding dessert.
5 cups water (or can use half juice, half water)
1 cup Against the Grain Barley Berries
1⁄2 cup cream cheese
1⁄2 cup chopped walnuts
1⁄2 cup raisins
1 carrot shredded1⁄4 cup brown sugar
1 tsp cinnamon
Recipe can also be baked in the oven.
- Rinse Against the Grain Barley Berries under running water and place in slow cooker with water or juice. Stir and cover with lid.
- Cook on low 8 hours.
- Add remaining ingredients, stir until cream cheese is completely melted and mixture is well blended.
When you’r in a rush and still want a healthy start to your day these muffins are perfect for on the go.
1 cup Against the Grain Barley Flour
1 cup Against the Grain Spanish Red Cornmeal
3 tbsp brown sugar
1 tbsp baking powder
1 cup buttermilk
1⁄4 cup vegetable oil
(add berries and seeds as desired)
1-Preheat oven to 350.
Combine flour, cornmeal, sugar, and baking powder.!
2-Whisk together eggs, buttermilk and oil until blended. Add flour mixture and stir just until moistened. Stir in remaining ingredients being sure not to overmix.
Spoon into oven proof baking mugs which have been greased, or paper lined muffin cups.!
3-Bake 18-20 minutes until golden brown. Remove from oven and cool slightly. These muffins are excellent for “on the go breakfast” and freeze well.
The slow-cooker’s steady moist heat releases the starch in stone- ground grits with minimal stirring, creating a naturally rich, creamy texture with little or no added dairy products.
Here's the technique.
- Stir together 1 cup of AGAINST THE GRAIN RED SPANISH CORNMEAL and 3 cups of water in a 3-qt. slow-cooker and 1 tsp salt. Chicken or vegetable broth can also be used instead of water.
- Let stand 1 to 2 minutes, allowing cornmeal to settle to bottom; tilt slow-cooker slightly, and skim off solids using a fine-wire mesh strainer.
- Cover and cook on HIGH 2 1⁄2 to 3 hours or until cornmeal is creamy and tender, stirring every 45 minutes.
- Then stir in any cheese, butter, or other ingredients that you like for flavour.
Trend Alert: Against the Grain Purple Cornmeal can also be used to make “Southern Grits”. Purple Cornmeal tends to be sweeter and the cornmeal turns lavender when water is added, producing a greyish blue when completely cooked.
Nothing beats the winter blues better than a bowl of warm porridge. For a quick on-the-go breakfast or desert, keep a pot of this cooked porridge in the fridge up to 3 days.
Makes 4 servings (1 cup each)
1 cup Against the Grain Whole Grain Barley Berries
1 1/2 cup apple juice or apple cider
1 1/2 cup water
2 apples, peeled and diced
1/2 cup dried apples, dates or cranberries Honey or maple syrup to taste
Put all ingredients into a pot (except honey) and cook on medium-low heat for about 25 minutes (stirring often) until barley berries are cooked, but still remain a bit of crunch. Or, to make this porridge with a slow cooker, cook on low for 4 hours, or high for 2 hours.
To serve, add your favourite toppings- dried fruit, yogurt, maple syrup or honey. For a different flavour, swap out the apple juice for almond milk, coconut milk or another fruit juice.
Makes 10 large cookies
1 cup quick-cooking oats
1 cup AtG Barley Flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon fine sea salt
¼ teaspoon ground ginger
1 ½ cups peeled grated carrots (about 1⁄2 pound)
1 cup roughly chopped raw pecans or walnuts
¼ cup raisins, preferably golden
½ cup honey or maple syrup
½ cup melted coconut oil
- Preheat the oven to 375°F. Line a large rimmed baking sheet with parchment paper.
- In a large bowl, combine the oats, flour, baking powder, cinnamon, salt, and ginger. Whisk to blend. Add the carrots, pecans, and raisins and stir to combine.
- In a medium bowl, combine the honey and coconut oil. Whisk until blended. Pour the liquid mixture into the flour mixture and stir just until combined. The dough might be rather wet, but don’t worry.
- Drop ¼-cup scoops of dough (an ice cream scoop with a wire scraper is perfect for this) onto the prepared baking sheet, leaving several inches of space around each one. Use the palm of your hand to gently flatten each cookie to about 3⁄4 inch thick.
- Bake until the cookies are golden and firm around the edges, 15 to 17 minutes. Cool the cookies on the baking sheet on a cooling rack for 10 minutes, then carefully transfer the cookies to the rack to cool completely (otherwise, the bottoms can brown too much).
Leftover breakfast cookies will keep, covered, at room temperature for up to 2 days, in the refrigerator for up to 5 days, and in the freezer for up to 3 months.