Barley is considered an ancient grain. I didn't know this prior to researching it! Barley is high in beta glucans, which is a type of soluble fiber that gels when its in water. This is great at gently cleansing the gut, but also feeding beneficial bacteria to help balance your microbiome. It has also been studied to reduce gas, bloating, and abdominal pain in people with IBS and IBD.
But it is being studied and documented constantly for being beneficial for conditions like insulin resistance, dyslipidemia, hypertension, and obesity. So all around, this grain is a great one to have on hand and start incorporating in new ways if you are fresh milling!
The flavor of barley is so unique as well. I have used barley a few different ways but this was my favorite, HA! So let's make a cookie!
Barley Peanut Butter Chocolate Chip Cookies
Makes 24 cookies
1 stick of unsalted butter, softened
1 1/4 cups coconut sugar
1/4 cup raw sugar
3/4 cup natural peanut butter
1 tsp vanilla extract
1 1/2 cups of fresh milled barley flour (150 grams)
1 tsp aluminum free baking soda
1/2 tsp salt
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees.
Measure out about 160 grams of barley, around a cup. Mill on the finest setting.
Cream together softened butter, raw sugar, coconut sugar, and peanut butter. Add the vanilla, egg, salt, and baking soda. Mix to incorporate. Whip until you see the color lighten a bit. Add the barley flour. Mix to incorporate. Add the chocolate chips, and mix together. Use a 2 tbsp cookie scoop, and press the cookie dough balls down with a fork in a cross pattern, like a traditional peanut butter cookie.
I love the USA pans to bake with! Nothing sticks, and it bakes so evenly!
Bake for 8 minutes for a softer cookie, 10 minutes for a more crunchy cookie.
Hope you enjoy it!