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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 app