1/4 cup chia seeds (+ 2/3 cup water)
3/4 cup Against the Grain Heritage French Buckwheat Flour
1 tsp baking powder
1 tsp garlic powder
1 tbsp dried rosemary
Pinch sea salt
1/4 cup water
-Combine the chia seeds with 2/3 cup water in a bowl and let sit until it becomes gooey and gelatinous.
-In a medium size mixing bowl, combine flour, baking powder, garlic, rosemary, sea salt and water. Add chia seed mixture. Stir together. You may find that it's much easier to just mix it with your hands into a dough consistency
-Preheat oven to 350 degrees. Roll the dough out on to a pizza stone or greased baking sheet. Bake for 15-18 minutes. The thicker your crackers the longer they will take to bake.
Once finished, let cool and cut into squares to your desired size.
1 cup buddha barley flour
1/3 cup chopped walnuts
1/3 cup raisins
3 TBS melted butter
2 TBS maple syrup
Drop of vanilla
Pinch of salt
Dash of cinnamon
Put all the ingredients together in a food processor and pulse until combined, or mix well by hand. Add just enough water a bit at a time until it holds together. Form the mixture into balls using a spoon. To finish roll the balls in finely ground nuts and/or cinnamon.
2 cups Against the Grain Heritage French Buckwheat Flour1/4 cup olive oil
1 teaspoon sea salt
1/2 cup water
Seasonings/flavourings/toppings, such as nuts, sesame seeds, or cornmeal
-Mix the buckwheat flour with the oil and salt and half the water.
-Add more water bit by bit until you have a good, uniform, non-sticky dough to work with. Add extra water or flour as necessary.
-Divide the dough in half, and roll out each part of the dough on one sheet of parchment paper. Roll as thinly as you can manage.
-If using flavourings or toppings like sesame seeds, sprinkle them on, and then press them into the dough with the rolling pin.
-Using a pizza cutter, cut the dough into squares or rectangles.
-Bake for 10-15 minutes at 350 or until browning and crispy. Be careful not to over bake or they will burn.
Enjoy however you enjoy your crackers. Try topping them with hummus or roasted eggplant salad.
1 cup (250 mL) no sugar added almond milk
¼ cup (60 mL) cooked pot or pearl barley
2 pitted dates
1 tsp (5mL) vanilla
Ice to chill, if desired
Add all ingredients to a blender. Pulse for 1 minute, until creamy and smooth. Mixture will be bubbly in texture.
Makes 1 serving.
A terrific source of beta-glucans. A tasty easy way to start the day, or a quick energy high fibre snack to keep you going!
Have cooked barley in the freezer, ready for smoothies, or to add to soups and salads for fibre, and staying power.
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.
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)
-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.
1 tsp salt
1 cup Heritage Red Cornmeal
2 tsp lemon zest
1/4 cup finely chopped chives. (or other favourite herbs)
2 tbsp vegetable oil
-Boil 4 cups water in a medium saucepan. Add salt, then reduce heat to low. Slowly whisk in cornmeal. Cook, stirring frequently, until cornmeal is very thick, about 5 min. Stir in lemon zest and herbs. Transfer mixture to an 8 × 8-in. baking dish. Smooth top, then set on a rack to cool, about 1 hour. Cut cooled polenta into 4 equal squares, then cut each square into 4 strips.
-Heat a medium non-stick frying pan over medium- high. When pan is hot, add 1 tbsp oil, then 8 pieces of polenta. Fry until tops and bottoms are golden-brown, 4 to 5 min per side. Transfer to a paper-towel-lined plate. Repeat with remaining oil and polenta. Serve with your favourite dip or use instead of bread crostini.
Using barley flour increases the grams of beta glucans and the associated health benefits, such as lowered LDL cholesterol levels and increased immune system function. These puffy flatbreads are wonderful for dipping, or for wrapping around fillings, or as a base for individual pizza toppings.
1 ½ cups (375 mL) whole barley flour
1 ½ cups (375 mL) all-purpose flour
2 ½ tsp (12 mL) instant yeast (1 pkg / 8 g)
2 Tbsp (30 mL) canola oil
1 Tbsp (15 mL) liquid honey
1 ½ cups (375 mL) warm water
Additional flour for rolling
Additional oil for brushing
Dried herbs and salt for sprinkling, if desired
In a large mixing bowl, combine whole barley flour, all purpose flour and yeast. In a measuring cup, whisk oil, honey and water. Pour into the flour yeast mixture and stir until blended and dough pulls away from the sides of the bowl.
Remove dough to a lightly floured surface. It will be slightly sticky. Knead, adding a little flour if necessary, for 10 minutes, until the dough is soft, smooth and elastic.
Return dough to the mixing bowl and brush lightly with a little oil. Cover with plastic wrap or a damp cloth for 90 minutes, until dough has doubled in volume.
Preheat oven to 450°F (220°C). Heat a baking stone or an upside down cookie sheet while you roll out the flatbreads.
Punch dough down, and form into a disk, about 8 inches (20 cm) in diameter. Cut into six even pieces. On a lightly floured surface, roll out pieces into 8-inch (20 cm) rounds, approximately ¼ inch (1 cm) thick.
Carefully open the oven door, and with a spatula, place one round in the centre of the baking stone or upside down cookie sheet. Bake until puffed and surface is dry, about 4 minutes. Remove to a cooling rack, and repeat with remaining dough.
If desired, brush warm flatbreads with a little canola oil and sprinkle with dried herbs and salt.
These are best eaten immediately or they can be stored for 1 week in a re sealable plastic bag and reheated before serving. Flatbreads can be frozen for up to 1 month.
Makes 6 flatbreads.
Nutritional Information (per flatbread):
Protein: 4 g
Carbohydrate: 49 g
Fibre: 1 g
Sugars: 3 g
Fat: 10 g
Saturated Fat: 0.5 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 4 mg
Potassium: 55 mg
*Recipe from Go Barley
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
-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.
(Courtesy of GoBarley)
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.
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
-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.
-Makes about 24 small crisps per roll.