arge mixing bowl, whisk together barley flour, oat flour, baking powder, and salt
Bring 6 cups of water, barley flour, and whole barley to a boil in a large saucepan. Reduce heat to medium-low, cover, and simmer 1 hour. Remove from the heat and refrigerate until cold.
Whisk the yogurt with 1/4 cup of water; stir into the cooked barley. Season to taste with salt. Serve chilled as a cool drink.
dd 1 cup of the barley flour and the remaining 1/2
Mix oat flour, barley flour, wheat germ, brown sugar, baking
ix whole wheat flour, rolled oats, brown sugar, barley flour, oat bran, wheat
arge container the teff and barley flour with cold water or mix
arge mixing bowl, stir together barley flour, oat flour, baking powder, salt, ground
Preheat oven to 350\u00b0F.
Beat butter, oil, sugars and vanilla. Beat in egg, baking soda, and baking powder.
Stir in the barley flour and whole wheat flour followed by the chocolate chips and walnuts. (The mixture may appear oily but that is normal, also because of the quantity of the chocolate chips the mixture may not seem cohesive, it is OK).
Drop the mixture by tablespoons into the prepared baking sheets.
Bake for about 10-14 minutes. Remove cookies, transfer them to a wire rack and let cool. Enjoy!
ix together all-purpose flour, whole wheat flour, salt, pumpkin seeds, sunflower
Mix in whole wheat flour, barley flour, and rye flour.
Place cooled garbanzo
Toss the sliced apples in the lemon juice as your are cutting them.
Combine the barley flour and cinnamon with the apple mixture.
Place in a 9 inch pie plate and dot the top with butter.
Combine the flax seeds, wheat germ, oats, almonds, flour, sugar, and cinnamon in a bowl and stir together.
Stir in the canola oil to make it look like crumbles. You can add some water if it's not moist enough.
Place the crumble topping on the pile of apples in the pie plate.
Bake at 350\u00b0F for 50 minutes.
If roasted barely flour is unavailable (a) Take 3 cups of barley seeds, soak and remove inedible outer skin (b) lightly roast the seeds for five minutes (c) grind the seeds (d) add 1/2 teaspoon roasted garlic powder and 1/4 teaspoon ginger powder and grind it more (d) keep it tight and store it in fridge.
Chop the fruits.
Pour 2 cups of cold water in a blender, add 1/2 of the barely flour, fruits, honey and ice cubes; Blend it well; Serve it cold.
* Roasted Barely flour (Yebeso Dukete) is available in Ethiopian groceries.
br>Slowly add the barley and all-purpose flour and contunes to
ogether whole wheat flour, barley flour, soy flour, millet flour and rye flour.
Stir the
Mix brown rice flour and whole barley flour.
Add blackstrap molasses.
Add enough water to make into a paste/ dough.
Blop onto cookie sheet or into the bottom of muffin tins and shape into 1/4 to 1/8 inch thick discs.
Bake at 250\u00b0F (120\u00b0C) for about 2 hours for a rock hard cookie, and less for a slightly chewy one.
Mix together; flatten balls of barley dough and fry in hot oil or bake unflattened balls of barley dough.
Put on a sheet pan. Bake 20 to 25 minutes until brown at 400\u00b0.
owl.
Mix wheat flour, barley flour and millet flour together in a third
Dissolve yeast in 1/4 cup tepid water in a large mixing bowl; let stand about 10 minutes.
Scald milk; add shortening, butter, sugar
and\tsalt.
Stir.
Add
1 cup room temperature water
and check for temperature between 110\u00b0 and 140\u00b0.
Pour this
mixture into bowl with yeast and stir.
Add 3 cups bread flour and beat thoroughly.
Add 3 cups oat flour a little at a time
and
blend; add
oat
flour
until dough consistency is reached and knead 5 to 10 minutes.
ups of whole wheat flour with bran, barley flour, oats, wheat germ, and
o use:
\"Sunnyboy\" - rye flour, wheat bran, whole wheat and