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Bible Barley Cakes Recipe

Barley Cakes

Annette Reeder - The Biblical Nutritionist
3.75 from 16 votes
Prep Time 10 mins
Cook Time 15 mins
Servings 12
Calories 185


  • Mock Mill or Nutrimill


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


  • 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.



Substitute cane sugar for the honey for a more dense batter. You can then use a baking tray and spoon the batter like pancakes.


Calories: 185kcalCarbohydrates: 42gProtein: 4gFat: 1gSaturated Fat: 1gTrans Fat: 1gCholesterol: 16mgSodium: 148mgPotassium: 122mgFiber: 2gSugar: 24gVitamin A: 53IUVitamin C: 1mgCalcium: 54mgIron: 1mg
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