Let us know! Jeff would love to taste-test some new treats!
The honey in these cookies keep them extra moist. They go perfectly with a nice cup of tea during a cool evening.
½ cup packed brown sugar
½ cup softened butter
½ cup honey
½ tsp vanilla
1 egg
2 cups Whole Grain Wheat Flour
½ tsp salt
½ tsp baking soda
Preheat oven to 375ºF. Beat together sugar, butter honey, vanilla and egg in a large bowl. Stir in remaining ingredients. Drop by tablespoonfuls on a cookie sheet. Bake for 9 – 11 minutes until edges are brown.
This loaf recipe makes a delicious breakfast. We also sometimes bake it in muffin form for a quickbreakfast on the go. You may also want to sprinkle to top with some raw sugar. It'll contrast nicely against the more bitter cranberries.
½ cup Partially Sifted Flour
1 cup Whole Wheat Flour
1 cup Wheat Bran
¾ cup brown sugar
1 tsp baking powder
½ tsp baking soda
½ tsp sea salt
1 egg
½ cup milk
1 cup orange juice
1/3 cup oil
1 cup cranberries
½ cup walnut pieces
Preheat the oven to 350ºF. In large bowl mix together the dry ingredients. In a separate bowl, mix together the wet ingredients. Blend the two together just until mixed. Stir in the cranberries and walnuts. Pour batter in a greased loaf pan and bake for about an hour. Don't forget to let it cool before you start slicing in!
This recipe uses only Barley Flour. But don’t worry, it rises just fine. Not to mention, it’s wonderfully delicious!
½ cup butter
¾ cup sugar
3 ripe bananas mashed
2 eggs
¼ cup milk
4 tsp baking powder
2 cups Barley Flour
½ cup chopped nuts or chocolate chips (optional)
Preheat oven to 350ºF. In a medium bowl, cream together butter and sugar. Stir in mashed bananas. Beat in eggs and milk. In a separate bowl, combine baking powder, Barley Flour and nuts. Add slowly into the liquid mixture. Pour into a greased loaf pan and bake for about an hour or until an toothpick comes out clean.
Barley Pancakes have a slightly nuttier taste to them. Enjoy them classically made with some local Birch Syrup or topped with freshly made strawberry sauce.
Replace half of the milk with strawberry yoghurt. Add in a ripe mashed banana to the batter. Serve with sliced strawberries.
Add ¼ cup pure maple syrup (or more to taste) and ½ cup toasted pecans to the batter. No need to serve with syrup – maybe just a dusting of icing sugar!
I was reluctant to try this recipe since I thought it was too early in the year to dive into our stock of frozen strawberries. However, these are delicious! They aren't too sweet and the goat cheese is creamy and decadent.
1/4 cup butter
1/2 cup sugar
1 egg
1 cup Greek yogurt or sour cream
1/2 cup buckwheat flour
1 cup red fife flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup chopped strawberries
1/2 cup crumbled goat cheese
Preheat oven to 375°F. Line a muffin tin with cupcake papers. Cream together butter and sugar then add in the egg and yogurt. Sift together dry ingredients and add into wet ingredients. Gently fold in the strawberries and goat cheese. Spread batter evenly into the muffin tins and sprinkle with a bit more cheese. The batter will be thick. Bake for 25 minutes.
