Go Back
Email Link
Print
Recipe Image
Equipment
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Barley Cakes
Annette Reeder - The Biblical Nutritionist
3.98
from
36
votes
Print Recipe
Pin Recipe
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Servings
12
Calories
185
Equipment
Mock Mill or Nutrimill
Ingredients
1x
2x
3x
Dry Ingredients
▢
1 1/2
Cups
Barley Flour
freshly milled
▢
1/2
Cup
Whole Wheat Flour
hard white or spelt - freshly milled
▢
1
Teaspoon
Baking Powder
aluminum free
▢
1/2
Teaspoon
Real salt
Wet Ingredients
▢
1
Cup
Milk
your favorite variety
▢
1
Egg
from a local farmer, if possible!
▢
1
Cup
Honey
amount can be reduced
Instructions
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.
Video
Notes
Substitute cane sugar for the honey for a more dense batter. You can then use a baking tray and spoon the batter like pancakes.
Nutrition
Calories:
185
kcal
Carbohydrates:
42
g
Protein:
4
g
Fat:
1
g
Saturated Fat:
1
g
Trans Fat:
1
g
Cholesterol:
16
mg
Sodium:
148
mg
Potassium:
122
mg
Fiber:
2
g
Sugar:
24
g
Vitamin A:
53
IU
Vitamin C:
1
mg
Calcium:
54
mg
Iron:
1
mg
Share on Facebook
Share by Email
GOD LOVES YOU!
Biblical Nutrition Academy Online Courses