1 1/2 cup barley (soaked)
3 bananas
1 tbsp vanilla
1 cup dates
1/3 cup water
1 cup chopped walnuts
Add a whole peeled orange and 1 tsp. of orange peel to make barley orange cookies.
In blender:
Put all ingredients in a blender and mix thoroughly (except walnuts). Add walnuts to mixture after blender.
Place batter on a teflex sheet. Dehydrate at 100 degrees for approximately 8-10 hours. Be sure to turn cookies after 4 hours.
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Barley-Almond Cookies http://www.vegcooking.com/recipeshow.asp?RequestID=1097
1 cup margarine, melted
1 cup sugar
1/2 tsp. vanilla extract
2 cups flour
2-3 tsp. crushed barley
2 tsp. chopped or slivered almonds
• Combine the melted margarine and the sugar. Stir in the vanilla extract.
• Slowly mix in the flour. Add the barley and the almonds.
• Drop the batter, 1 to 2 Tbsp. at a time, onto a foil-lined cookie sheet.
• Bake at 350°F for 15 to 18 minutes, or until lightly browned.
Five-Star Cookies
2 tablespoons hazelnuts, finely chopped
2 tablespoons sunflower seeds, finely chopped
1/4 cup dried apricots, finely chopped
1/4 cup pitted dried dates, finely chopped
1 tablespoon light brown sugar
1/2 cup barley flakes
1/2 cup whole wheat flour
1/2 teaspoon baking soda
2 tablespoons canola oil
4 tablespoons apple juice
Preheat the oven to 350°F. Mix the chopped hazelnuts, sunflower seeds, apricots, and dates together in a bowl. Add the sugar, barley flakes, flour, and baking soda, and stir to combine.
Mix together the canola oil and apple juice, and pour over the dry mixture. Stir until the dry ingredients are just moistened.
Drop the batter by rounded teaspoonfuls onto a baking sheet coated with cooking spray. Using the back of a fork dipped in flour, gently flatten each ball and neaten the edges with your fingers.
Bake until golden brown, about 10 minutes. Transfer to a wire rack and cool. These can be kept in an airtight container for up to 4 days.
Makes 16 cookies
Some More Ideas:
Use unsalted cashew nuts instead of hazelnuts.
Substitute oatmeal for the barley flakes.
Each cookie provides: Calories 61, fat 3 g, saturated fat 0 g, cholesterol 0 mg, sodium 41 mg, carbohydrates 9 g, fiber 1 g, protein 1 g.
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Low Fat Barley Raisin Cookies
http://www.goldengrainsfarm.ca/recipes/raisincookies.jpg
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Banana Barley Cookies
http://www.living-foods.com/recipes/banbarcookies.html
1 1/2 cup barley (soaked)
3 bananas
1 tbsp vanilla
1 cup dates
1/3 cup water
1 cup chopped walnuts
Add a whole peeled orange and 1 tsp. of orange peel to make barley orange cookies.
In blender:
Put all ingredients in a blender and mix thoroughly (except walnuts). Add walnuts to mixture after blender.
Place batter on a teflex sheet. Dehydrate at 100 degrees for approximately 8-10 hours. Be sure to turn cookies after 4 hours.
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Barley-Almond Cookies
http://www.vegcooking.com/recipeshow.asp?RequestID=1097
1 cup margarine, melted
1 cup sugar
1/2 tsp. vanilla extract
2 cups flour
2-3 tsp. crushed barley
2 tsp. chopped or slivered almonds
• Combine the melted margarine and the sugar. Stir in the vanilla extract.
• Slowly mix in the flour. Add the barley and the almonds.
• Drop the batter, 1 to 2 Tbsp. at a time, onto a foil-lined cookie sheet.
• Bake at 350°F for 15 to 18 minutes, or until lightly browned.
Makes 3 to 4 dozen
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Bernice’s Barley Beauties
http://www.goldengrainsfarm.ca/recipes/barleybeauties.jpg
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http://www.barleyfoods.org/BarleyFacts-Nutrition.pdf
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I know you asked for pressed barley cookie recipe, but these look so healthy with lots of good-for-you ingredients (its uses barley flakes).
http://www.rd.com/advice-and-know-how/five-star-cookies-recipe/article16227.html
Five-Star Cookies
2 tablespoons hazelnuts, finely chopped
2 tablespoons sunflower seeds, finely chopped
1/4 cup dried apricots, finely chopped
1/4 cup pitted dried dates, finely chopped
1 tablespoon light brown sugar
1/2 cup barley flakes
1/2 cup whole wheat flour
1/2 teaspoon baking soda
2 tablespoons canola oil
4 tablespoons apple juice
Preheat the oven to 350°F. Mix the chopped hazelnuts, sunflower seeds, apricots, and dates together in a bowl. Add the sugar, barley flakes, flour, and baking soda, and stir to combine.
Mix together the canola oil and apple juice, and pour over the dry mixture. Stir until the dry ingredients are just moistened.
Drop the batter by rounded teaspoonfuls onto a baking sheet coated with cooking spray. Using the back of a fork dipped in flour, gently flatten each ball and neaten the edges with your fingers.
Bake until golden brown, about 10 minutes. Transfer to a wire rack and cool. These can be kept in an airtight container for up to 4 days.
Makes 16 cookies
Some More Ideas:
Use unsalted cashew nuts instead of hazelnuts.
Substitute oatmeal for the barley flakes.
Each cookie provides: Calories 61, fat 3 g, saturated fat 0 g, cholesterol 0 mg, sodium 41 mg, carbohydrates 9 g, fiber 1 g, protein 1 g.
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