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Tasty Tuesday - Barley Walnut Cakes
Barley Walnut Cakes
Yield: 6 cakes
Ingredients:
1 cup barley flour
2 Tablespoons ground flaxseed
½ teaspoon coriander
¼ teaspoon cardamom
½ teaspoon cinnamon, optional
1½ teaspoons baking powder
½ teaspoon salt
1 cup vanilla almond milk
1 Tablespoon oil, optional
1 teaspoon vanilla extract
2 Tablespoons maple syrup
⅓ cup walnuts, chopped
Directions:
Preheat electric griddle to 375°F.
Mix together first seven ingredients in a large mixing bowl with pour spout.
Make a well in dry ingredients.
Add liquid ingredients to well and stir until evenly moistened.
Pour ½ cup batter onto hot griddle and repeat until batter is gone.
Top each cake with chopped walnuts, then flip when edges are slightly dry appearing.
Serve! Bon Appétit!
Variations: Gluten Free Walnut Cakes: Use sorghum flour in place of barley flour, add additional 2-Tablespoons ground flaxseed.
Hints: These are best fresh but can be frozen and reheated loosely wrapped in foil.
Spiced Apple Topping
Yield: 6 ½ cup servings
Ingredients:
6 apples
½ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon coriander
¼ teaspoon cardamom
1 Tablespoon tapioca flour
2 Tablespoons maple syrup
Directions:
Peel and core four apples.
Slices into thin slices and place into a skillet.
Core remaining 2 apples and process through a juice or in the blender. (If you don’t have a juicer or blender, you can use ¼ cup commercial apple juice.)
Add half apple juice to sliced apple and heat apples over medium heat until apples are simmering.
Reduce heat to a low simmer and cook for 5-7 minutes.
While apples are simmering, combine remaining apple juice with remaining ingredients, and whisk mixture until there are no lumps.
Add mixture to apples, stirring constantly, allow mixture to thicken.
Serve over Barley Walnut Cakes.
Hints: Freezes well.
Interested in more tasty recipes?
Order Dana's Start a New YOU!® Cookbook by calling 479-363-6585