Desserts + Baked Goods

Thanks to Denise Klock and Ana Figueiredo from the Centennial College Pastry and Baking Arts Management Program for this recipe. These cookies are made with 100% Against the Grain barley flour and are divine!

Ingredients:

256g barley flour 

128g butter, melted 

2.5g salt 

5g baking soda

1 large egg 

128g packed brown sugar 

32g sugar 

10g vanilla 

227g semi-sweet chocolate chips

Directions:

- Preheat oven to 350F. In a mixer, beat the butter and sugars until pale and almost fluffy. Beat in egg and vanilla. 

- Add barley flour, baking soda and salt. Beat on low until combined; then add chocolate chips and stir just until blended. 

- Using a spoon, drop large spoonfuls onto a parchment-lined sheet pan Bake for 10 minutes until golden around the edges but still soft in the middle. Let them set for a few minutes, then transfer to a wire rack to cool.

High in fibre and flavour!

Ingredients:

3/4 cup vegetable oil 

3⁄4 cup brown sugar 

3 medium eggs 

1⁄4 cup cooked Against the Grain Barley Berries

2 cups cooked and pureed sweet potato

2 cups Against the Grain Barley Flour

1⁄2 cup Against the Grain Spanish Red Corn Flour

2 tsp baking powder 

1 tsp baking soda 

1 tsp cinnamon 

1⁄2 tsp nutmeg, 

1/2 tsp allspice

1/2 tsp cloves 

2 tbsp candied ginger 

Directions:

- Preheat oven to 325

- Line medium loaf pan with parchment paper or lightly grease and dust with flour.

- In blender whisk together oil and sugar until sugar is dissolved. Add eggs and whisk on high for 5 minutes until eggs are light.

- Sieve together flours, baking powder, soda and spices. Stir candied ginger into flour mixture.

- Add sweet potato puree and COOKED barley berries to the egg mixture

- Gently fold in flour mixture, be sure not to over mix.

- Dump mixture into loaf pan and bake until toothpick comes out clean when inserted in middle of loaf (approx. 40 minutes). Let cool in pan 10 minutes before turning out. Cool completely before slicing.

Ingredients

1 cup sunflower oil 

1 cup brown sugar 

4 medium eggs 

1 1⁄2 cups full fat sour cream 

2 tsp baking soda

1⁄4 cup boiling water 

2 tbsp instant coffee 

2 1⁄2 cups Against the Grain Barley Flour

1⁄2 cup Against the Grain French Buckwheat Flour

1⁄2 cup Dutch cocoa powder 

2 tsp baking powder 

1⁄2 tsp fine sea salt 

1⁄4 tsp black pepper 

1⁄2 cup dark chocolate chips

Directions

- Preheat oven to 350. Lightly grease and flour 10” bunt pan.

- In blender, whisk together oil and brown sugar until sugar is dissolved.

- Add eggs to sugar mixture and whisk on high for 5 minutes until light and fluffy.

- Add soda to sour cream and set aside.

- Add coffee to boiling water and set aside to cool.

- Sift together barley flour, buckwheat flour, cocoa powder, baking powder and sea salt.

- Once coffee is cooled, stir into sour cream and stir into egg mixture until well combined.

- Gently fold flour mixture into egg mixture and stir just until combined.

- Add chocolate chips to batter, do not over mix. 11. Dump batter into greased bunt pan and bake in oven for 60 minutes or until toothpick inserted in centre comes out clean. 12. Cool in pan 10 minutes before inverting onto plate. 13. Once cooled, slice and serve alongside your favourite cup of coffee or hot chocolate.

Makes approximately 3 dozen cookies

Ingredients

1 cup (250 mL) butter or margarine, softened 

1 cup (250 mL) brown sugar 

1 egg 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) rolled oats 

1 cup (250 mL) raisins

Directions

- Mix together butter and brown sugar in a large bowl.

- Slowly add in egg and vanilla. Beat until smooth.

- In a different bowl, mix barley flour, spices, salt and baking soda.

- Add into butter mixture. Slowly stir in oatmeal and raisins.

- Drop onto a greased cookie sheet.

- Bake at 350 F for about 10 minutes.

Ingredients

1 cup barley flour

1  cup unbleached all-purpose flour

2/3 cup cocoa powder

1 tsp baking powder

1 tsp salt

1 tsp cinnamon

¾ cup unsalted butter at room temperature, cut into pieces

2 large eggs at room temperature

1 ¾ demerara sugar

1 tsp vanilla extract

1 cup finely grated cooked beets (about 2 large beets)

1 cup beet  water

8 oz pure dark chocolate -finely chopped 

Directions

- Preheat the oven to 350

- Grease and flour a large Bundt pan

- Boil the beets –strain and pass the hot beets through a food processor ( KEEP THE BEET WATER)  then add the chopped chocolate  immediately…this will melt the chocolate . Set aside in a bowl to cool. 

- Sift the flour(s), sugar, cocoa powder, baking powder,cinnamon and salt into a large bowl 

- Cream, butter and sugar on low speed …add eggs gradually creaming well. Add vanilla and mix in slightly, then mix in the beet/chocolate mixture and 1 cup beet water . 

- Gently fold in the dry ingredients then place batter in pan .Bake the cakes for about 45 minutes, until a tester inserted in the centre of the cake comes out clean. 

- Let cool in pan for about 5 minutes before unmolding.

- Ice with your favourite chocolate icing.

Makes approximately 16 cookies

Ingredients

1 cup + 2 tbsp of "Against the Grain" barley flour 

1 tsp. ground ginger 

1⁄2 tsp. ground cinnamon 

1⁄4 tsp. ground cardamom

1⁄4 tsp. baking soda

1⁄4 tsp. kosher salt 

1⁄4 cup plus 

2 tbsp of butter, softened 

1⁄4 cup plus 1⁄2 tbsp. packed brown sugar 

1⁄4 cup granulated sugar, plus extra to coat cookies 

2 tbsp. molasses 

1⁄2 egg 

1⁄4 tsp. vanilla extract

Directions

- Preheat your oven to 350 F.

- Combine all dry ingredients in a medium-sized bowl and set aside.

- In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and both the brown and granulated sugars until the mixture is light and fluffy.

- Gradually add the molasses to the butter mixture, followed by the half egg and vanilla.

- Slowly, and with the mixer running on low speed, add in the dry ingredients. Mix until the dough is just combined. Do not over mix.

- Turn dough out onto a lightly floured surface and flatten it into a rectangle about one-half-inch thick.

- Wrap the dough with plastic wrap and refrigerate until firm — approximately two hours.

- Line a baking sheet with parchment paper.

- After the dough becomes firm, remove it from the fridge and roll it into balls about the size of a teaspoon.

- Once each ball is rolled, coat them with extra granulated sugar.

- Place the cookies one inch apart on your cookie sheet and bake for approximately ten minutes, rotating or turning the pan halfway through the baking time.

- Remove the cookies from the oven when they are just beginning to brown. Be careful to not over bake.

- Set the cookies on a wire rack until completely cooled. 

Makes 2 loaves

Ingredients

Dry Ingredients

2 cups Against the Grain Whole Grain Barley Flour

3/4 cup organic un-bleached flour
1 tsp baking powder
1 tsp baking soda

1/2 tsp salt
1/4 cup organic quick oats 

1 1/2 cups dried cranberries 

1 cup chopped walnuts

Wet Ingredients

3 large very ripe bananas 

3/4 cup grape seed oil 

3/4 cup almond milk
1 cup brown sugar

3 large organic eggs

Directions

- Mix dry ingredients and set aside. In a separate bowl mix the wet. Beat until relatively smooth. The odd chunk of banana is fine.
- Gently mix the two. Pour into 2 loaf pans and bake at 350 for around 45 minutes or until a toothpick comes out clean.
- Cool for 10 minutes on a rack. Remove from loaf pan and cool completely.

(You can also reduce the brown sugar to 1/2 cup, the cranberries to 3/4 cup and replace with 1 cup chocolate chips).

A richer apple crisp made with barley flour

Ingredients

3 apples peeled, thinly sliced
1 1⁄2 cup raspberries (or blackberries)
1 tbsp cornstarch
2 tbsp brown sugar
1 cup Against the Grain Barley Flour

1⁄2 cup packed brown sugar
1⁄2 tsp cinnamon and ginger
1⁄2 cup cold butter cut up
1/3 cup sliced almonds

Directions

- Toss apples and berries with cornstarch and 2 tbsp sugar. Place in 13 x 9 baking dish.
- Combine flour, sugar, and spices in medium bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs, sprinkle over fruit mixture. Top with nuts.

- Bake 45 minutes or until fruit mixture is hot and streusel topping is golden brown.

Ingredients

1/2 cup Against the Grain Spanish Red Cornmeal

3/4 cup whole wheat flour
1/2 tsp salt
4 tbsp cold butter

3-4 tbsp ice water 

1/4 cup raw millet

Directions

- Butter a 9 inch tart pan with removable bottom.
- Using a food processor pulse the cornmeal, flour, and salt. Add butter and pulse until crumbly. 

- Add ice water 1 tbsp at a time, turn into a bowl and add in raw millet.
- Press dough evenly into bottom and sides of prepared pan.
- Chill for at least one hour before using.

Bread Formula

50% All-purpose (organic, conventional flour)
50% Ancient Amber Wheat Four from Against the Grain Farms 95% Hydration
20% Levain
2% Salt

Instructions

- Hand mixed: flour, water, and levain.
- Rested for 40 mins, then mixed in salt.
- 45 seconds of "slap-and-fold" to build gluten 

- Fold #1, an hour into bulk fermentation
- Fold #2-4, 30 - 40 minute intervals
- Light preshape
- 30minute bench rest
- 2nd shape

• -  Proofed bread at room temp for 1 hour
• -  Overnight fermentation in the fridge for 8-10 hours.
  Courtesy of Ben Spears from FreshSpoke

Ingredients

1/2 cup sunflower oil
1/2 cup brown sugar
1/2 cup honey (or molasses)
1 cup buttermilk
1 cup pumpkin puree
4 eggs
3 cups Against the Grain Ancient Amber Wheat Flour1 tbsp baking powder
1 tsp baking soda
1 tsp each ginger and nutmeg
1/2 tsp each black pepper and sea salt

Topping

1/2 cup shredded coconut 1/4 cup brown sugar
1 tsp cinnamon

Directions

- Pour buttermilk over 2 1/2 cups of flour and allow to soak while preparing remainder of recipe.

- Line loaf pans with parchment or oil pan. Preheat oven to 350.
- Mix oil, sugar and honey until well blended, add eggs and continue beating until light and fluffy. Stir in pumpkin puree and soaked wheat. Sift together remainder 1/2 cup wheat flour with remaining ingredients and stir into first mixture.

- Dump mixture into loaf pans.

- Mix together topping ingredients and sprinkle on top of loaves. Bake in oven approx. 30

minutes or until centre is done when check with toothpick. If browning to quickly, cover with tin foil to prevent burning. Allow to cool in pan 10 minutes before turning out to cool completely. Stores well and can be frozen.

Makes 12 muffins

(These muffins have much in common with old fashioned steamed brown bread but are much faster to make. Enjoy hot from the oven for breakfast or supper)

Ingredients
1/2 cup Against The Grain Spanish Cornmeal

3⁄4 cup Against the Grain Barley Flour
1/2 cup Against the Grain Buckwheat Flour
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk
1/3 cup firmly packed dark brown sugar
1/3 cup olive oil
1/3 cup molasses
1 egg
1 cup raisins

Directions
-Preheat oven to 350. Grease muffin pan or small tins of choice.
-Place cornmeal in small bowl and rinse well until water is clear, strain and set aside.
-In bowl stir together buckwheat flour, barley flour, baking soda and salt.
-In another bowl whisk together buttermilk, sugar, oil, molasses and egg until smooth. Add to the

combined dry ingredients along with cornmeal. Stir until just blended. Stir in raisins.
-Spoon batter into prepared muffin pan, filling 2/3 full. Bake until toothpick inserted comes out clean. -A dollop of your favourite jam can be added to the batter before baking.

Farinata makes an excellent, easy appetizer, and a fantastic base for a variety of toppings including anchovies, olives, sauteed vegetables, fresh herbs, tomatoes and olive oil. Shredded cheese can also be added to the batter.

Ingredients

1 cup chickpea flour
1⁄2 cup Against the Grain Spanish Red Corn Flour
1 medium lemon, juiced
1 1/2 cups water
4 tablespoons olive oil, plus additional for greasing the pan
1 teaspoon unrefined sea salt
OPTIONAL: Shredded cheddar cheese (Upper Canada Creamery Herb and Garlic)

Directions

- Stir together the chickpea flour and Spanish Red Corn Flour. Stir in lemon juice and water,
cover bowl and allow to rest at room temperature for at least 12 hours and up to 24 hours.

- Set a 10-inch cast iron skillet in the oven, and heat the broiler.

- Whisk in olive oil and salt, until it forms a thin, smooth batter.

- When the skillet is nice and hot, swirl a glug of olive oil in the bottom of the skillet until it's completely coated, then pour in half the batter, swirling it if necessary so that it coats the bottom of the skillet. Broil the farinata until its edges turn crisp, and it begins to blister - about 7 minutes.

- You can also cook in skillet on stove top and flip half way (add grated cheese before flipping)
- Gently remove the farinata from the pan, continue with the remaining half of the batter. Cut into squares and serve with more olive oil, fresh herbs, tomatoes, anchovies, olives or whatever you happen to like.

Ingredients

1 1⁄2 cups (375 mL) warm water (100°F / 38°C)
2 1⁄2 tsp (8 g envelope) dry active yeast
1 Tbsp (15 mL) honey
1 1⁄2 cups (375 mL) whole Against the Grain barley flour 1 1⁄2 cups (375 mL) all-purpose flour

1 1⁄2 tsp (7 mL) salt
2 Tbsp (30 mL) softened butter
1⁄2 cup (125 mL) baking soda
1 Tbsp (15 mL) milk
Coarse salt or cinnamon sugar, for sprinkling

Directions

- Pour warm water into a large mixing bowl and stir in yeast and honey to dissolve. Let rest for 10 minutes to proof the yeast, it will begin to foam. Stir in barley flour, all-purpose flour, salt and butter until blended.

- Turn the dough out of the bowl onto a floured surface and knead for 10 minutes, until the dough is soft, smooth and elastic. Lightly oil a large bowl; put the dough into the bowl and cover with a cloth. Let rise for an hour and a half, until the dough has doubled in size.

- Preheat oven to 450°F (230°C). Place oven racks in the top third and bottom third of the oven. Grease two baking sheets.

- Remove dough to a lightly floured surface and cut into 12 equal pieces. Roll each piece into a 10 inch (25 cm) long rope. To create the pretzel shape, loop one end over the centre of the rope. Loop the other end into the centre, placing it on top of the first end, and forming a heart shape. Place on baking sheets and rest for 15 minutes; the pretzels will rise slightly.

- In a large, non-aluminum pot, bring 10 cups (2.5 L) water to a boil. To prevent the water from foaming over the top. slowly add baking soda, one large spoonful at a time. With a slotted spatula, carefully lower two pretzels at a time into the boiling water, and poach for 30 seconds on each side.

- Transfer pretzels back to the baking sheet. Brush lightly with milk, and sprinkle with coarse salt or cinnamon sugar mixture. Complete both pans before placing in the oven.

- Bake for 7 minutes, remove, rotate trays and return to the oven, placing trays on the alternate oven rack. This will ensure even baking. Bake another 7 to 8 minutes, until pretzels are evenly browned and shiny.

- Cool slightly, and serve warm. Pretzels can be stored in a sealed container for 2 days, or frozen for 1 month. Reheat in a moderate oven until warm.

Source: https://gobarley.com/soft-barley-pretzels/

These crisps are tasty on their own, or are delicious paired with smoked salmon and prosciutto. Prepare the dough to be baked right away or keep frozen and slice of pieces when needed.

Makes approximately 24 small crisps per roll

Ingredients

1/3 cup (75 mL) softened butter
1⁄2 tsp (2 mL) salt
3 Tbsp (45 mL) grated Gouda or aged Cheddar cheese
2 Tbsp (30 mL) chopped, pitted black olives
2 Tbsp (30 mL) finely chopped dried figs
1 Tbsp (15 mL) chopped fresh or dried chives or parsley 

1 1/4 cups (300 mL) Against the Grain barley flour

Directions

- Preheat oven to 350°F (180°C). Place rack in centre of oven. Line a baking sheet with parchment.

- In a medium bowl, stir butter, salt, cheese, olives, figs, and chives or parsley until blended. Stir in barley flour and mix well. Turn the mixture out onto a lightly floured surface, gather in any dry flour and knead until you are able to form the dough into a ball. Cut in half and roll each half into a log, 1 inch (2.5 cm) round and about 6 inches (15 cm) long.

- Wrap tightly with plastic wrap and place in the refrigerator for 30 minutes, until chilled through.

- With a sharp knife, cut thin slices, about 1⁄4 inch (.5 cm) and carefully place on baking sheet. Bake for 3 to 4 minutes, turn cracker over and continue baking, watching carefully, 3 to 4 minutes, until light brown around the outer edge. Cool on a rack.

- Repeat with the second roll of dough, or wrap well and keep in the refrigerator for up to 1 week, or in the freezer for 1 month. Slice and bake as required. 

Source: https://gobarley.com/olive-barley-crisps/

Barley flour adds old-fashioned goodness to this pie crust made in a food processor. Omit the sugar when the crust is to be used for savoury fillings, such as quiche.

Makes one 9 inch (23 cm) pie crust

Ingredients

3⁄4 cup (175 mL) ATG Barley Flour
1⁄2 cup (125 mL) ATG Amber Wheat Flour
2 tbsp (25 mL) granulated sugar (optional)
1⁄4 cup (50 mL) cold butter
4–5 tbsp (50–65 mL) cold water

Directions

In food processor, combine flours, sugar and butter. Process just until mixture resembles coarse crumbs. Add water and process until mixture holds together. Shape into a ball. On a lightly floured surface, roll into a circle slightly larger than a 9 inch (23 cm) pie plate. Gently fold in half and lift into pie plate. Pinch over-hanging pastry to form an edge. Refrigerate for 15 minutes.

Nutritional Information (per serving):

Calories: 114 Protein: 1 g Carbohydrate: 13 g Fibre: 1 g

Sugars: 0 g Fat: 7 g

Saturated Fat: 3.5 g Trans Fat: 0.2 g Cholesterol: 15 mg Sodium: 51 mg Potassium: 10 mg

Source: https://gobarley.com/barley-pie-crust/

Ingredients

1 cup (250 mL) butter softened 1 cup (250 mL) brown sugar
1 egg
1 1⁄2 tsp (7 mL) vanilla

1 1⁄2 cups (375 mL) AtG 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

Directions

- 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 3500F (1800C) for 9 to 11 minutes.

- Makes about 3 dozen (36) cookies.

Nutritional Information (per cookie): Calories: 115
Protein: 1 g Carbohydrate: 16 g Fibre: 1 g
Sugars: 9 g
Fat: 6 g
Saturated Fat: 3 g Trans Fat: 0.2 g Cholesterol: 19 mg Sodium: 118 mg Potassium: 47 mg

Source: https://gobarley.com/barley-pie-crust/

Ingredients
3⁄4 cup (175 mL) AtG Barley Flour 

1⁄2 cup (125 mL) unsweetened cocoa powder

 1⁄4 tsp (1 mL) sifted salt
1 cup (250 mL) honey
1⁄2 cup (125 mL) butter or margarine, melted
2 eggs, lightly beaten
3 Tbsp (45 mL) water
1 tsp (5 mL) vanilla
1⁄2 cup (125 mL) chopped walnuts
1/3 cup (75 mL) chocolate chips

Directions

Preheat oven to 350 F. In a large bowl, mix together flour, cocoa powder and salt. Add honey, melted butter or margarine, eggs, water and vanilla, then beat until smooth. Stir in nuts. Spread batter evenly in prepared pan. Sprinkle with chocolate chips. Bake for 30 to 40 minutes or until a cake tester or toothpick inserted in the centre comes out clean. Let cook completely before cutting into brownies.

Ingredients

2/3 cup sunflower oil 

1/3 cup brown sugar 

1/2 cup honey
3 eggs

ANCIENT GRAIN APPLE CAKE

1 cup applesauce
1 cup buttermilk
1 tsp baking soda
3 cups AtG Ancient Amber Wheat Flour

1 cup AtG Barley Flour

1 tbsp baking powder
1 tsp sea salt
1/2 tsp ground ginger, nutmeg, mace, cinnamon 1 cup peeled and chopped apples

Directions

- Preheat oven to 350.

- Line loaf pan or cake pan of choice. Stir together 3 cups wheat flour with applesauce,
buttermilk and 1 tsp baking soda. Allow to soak while preparing the rest of the recipe.

- Whisk together oil, sugar and honey until well combined. Whisk in eggs and continuing
beating until very light.

- Sift together barley flour with remaining dry ingredients and chopped apple. Stir wheat
mixture into egg mixture and then add barley flour mixture. Gently stir until well blended
but do not over mix.

- Dump into prepared pan and bake until centre is done when tested with toothpick approx. 30 minutes. If making into a loaf, allow to cool well before slicing.