Best 3 Ancient Barley Cakes Recipes
In the realm of ancient culinary treasures, barley cakes hold a prominent place. These delectable treats, rooted in the traditions of our ancestors, embody the essence of simplicity and nourishment. Barley, a versatile grain revered for its hearty texture and nutty flavor, takes center stage in these rustic cakes. With variations spanning diverse cultures and tastes, barley cakes offer a captivating journey through culinary history.
From the humble beginnings of ancient Greece, where barley cakes were a staple food, to the hearty Irish barley cakes known as "barmbrack," each recipe tells a unique story. Discover the secrets of "fadge," a Scottish delight with a hint of sweetness, and marvel at the artistry of "bannock," a Native American creation that showcases the harmony between cornmeal and barley.
As you embark on this culinary adventure, let your taste buds be tantalized by the subtle nuances of each barley cake. Whether you prefer the classic simplicity of the Irish barmbrack, the rich fruitfulness of the Scottish fadge, or the rustic charm of the Native American bannock, these recipes promise an unforgettable gastronomic experience.
BARLEY CAKES
These cakes are on the sweet side and go well with any meal or celebration! Enjoy reading stories from the Bible such as the story of Ruth and Boaz as you serve these delicious barley cakes to your guests. Barley is one of the 7 foods of the Promised Land and remind us of God's promises, provisions and grace!
Provided by Annette Reeder - The Biblical Nutritionist
Categories Bread Dessert Side Dish
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- Mix together dry ingredients.
- Mix together wet ingredients.
- Combine and mix together both dry and wet ingredients.
- Oil a muffin tin or use muffin liners.
- Drop by spoonful into prepared muffin tin.
- Bake for 10-15 minutes. Cakes will be light brown when done.
Nutrition Facts : Calories 185 kcal, Carbohydrate 42 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 16 mg, Sodium 148 mg, Fiber 2 g, Sugar 24 g, ServingSize 1 serving
ANCIENT HONEY CAKES (RICE FLOUR COOKIES WITH NUTS OR POPPY SEEDS)
In Ancient temples, they offered 'Honey Cakes' to the goddess. I Imagine that they were something like this! I adapted the rice flour for modern tastes, although you can try barley flour if you wish. Gluten-free! Sugar-free!
Provided by anniegreenjeans
Categories Desserts Cookies Drop Cookie Recipes
Time 35m
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Beat butter and honey together in a bowl using an electric mixer until smooth and creamy; add eggs and mix well. Mix rice flour, baking powder, and cardamom into creamed butter mixture until dough is just mixed. Roll dough into small balls, about 1 heaping teaspoon each.
- Pour hemp seeds into a bowl and press each dough ball into the seeds, coating half of each ball. Transfer dough balls to the baking sheet, gently pressing to 1/4-inch thickness.
- Bake in the preheated oven until edges are golden, about 20 minutes.
Nutrition Facts : Calories 148.2 calories, Carbohydrate 22 g, Cholesterol 34.2 mg, Fat 6.1 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 3.5 g, Sodium 51.3 mg, Sugar 7.8 g
BARLEY BAKE
Easy and good dish for potlucks. The pine nuts make all the difference! The mushrooms are optional. Garnish with fresh parsley.
Provided by KATINHAT
Categories Side Dish Grain Side Dish Recipes
Time 1h50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium-high heat. Stir in onion, barley, and pine nuts. Cook and stir until barley is lightly browned. Mix in green onions, mushrooms, and parsley. Season with salt and pepper. Transfer the mixture to a 2 quart casserole dish, and stir in the vegetable broth.
- Bake 1 hour and 15 minutes in the preheated oven, or until liquid has been absorbed and barley is tender.
Nutrition Facts : Calories 280 calories, Carbohydrate 33.2 g, Cholesterol 20.3 mg, Fat 14.2 g, Fiber 7 g, Protein 7.4 g, SaturatedFat 5.8 g, Sodium 437.5 mg, Sugar 3.5 g
Tips:
- Mise en place: Before you start cooking, make sure you have all the ingredients and tools you need. This will help you stay organized and avoid scrambling.
- Choose the right barley: Use hulled barley for a chewier texture and pearl barley for a softer texture.
- Soak the barley: Soaking the barley overnight will help it cook more evenly and reduce the cooking time.
- Use a heavy-bottomed pot: A heavy-bottomed pot will help distribute heat evenly and prevent the barley from burning.
- Cook the barley until it is tender: The barley should be tender but still have a slight bite to it. Overcooking will make the barley mushy.
- Add the other ingredients: Once the barley is cooked, add the other ingredients, such as vegetables, cheese, or nuts. Stir until everything is well combined.
- Bake the cakes: Pour the barley mixture into a baking dish and bake until the cakes are golden brown and crispy.
- Serve warm: Serve the barley cakes warm with your favorite toppings, such as butter, honey, or syrup.
Conclusion:
Ancient barley cakes are a delicious and nutritious way to enjoy this ancient grain. They are a good source of fiber, protein, and vitamins. Plus, they are easy to make and can be customized to your liking. So next time you are looking for a healthy and satisfying snack or meal, give ancient barley cakes a try!
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