Barley Flakes | Organic
Perfect for porridge, muesli, bread, crumbles, granola and flapjacks. Well suited to our climate, Bronze Age farmers would have been very familiar with this nutritious cereal... and we're pleased to see it's making a comeback.
Rich and malty barley flakes are a store cupboard staple. Organically grown and milled in the UK for Hodmedod's, they add texture to flapjack and biscuit recipes, or to make a heartier, rustic porridge – try blending with our other flakes. Barley flakes are great added to muesli or granola, or used in baking as a topping or mixed into dough. Eat them as a cereal, bake with them, or add them to soups and stews to thicken, boost their nutrition and add flavour. To eat as a muesli, combine with other cereal flakes and enjoy. Or use as an oat substitute in any baking recipe.
Storage instructions We are a refill store. Your product(s) will be sent in paper bags. We recommend transferring to an airtight jar or container. Store in a cool dry place, away from direct sunlight, heat and damp.
A note about allergens While we take all precautions, due to the open nature of our shop environment, we cannot guarantee against cross contamination of allergens. We handle eggs, milk, mustard, nuts, wheat, sesame and sulphur dioxide. If you are unsure about any of our products or processes, please get in touch.
Have you tried this recipe for Quinoa and Barley Flakes Energy Bars, from Hodmedod?
- 50ml oil
- 50ml apple juice
- 2 medium bananas, mashed
- 1 dessert apple, grated (peel included)
- 150g naked barley flakes
- 50g quinoa puffs
- 50g dried apricots, chopped
- 50g dates, chopped
- 50g roughly chopped mixed nuts, i.e. almonds, cashew nuts and walnuts
- 50g mixed seeds, i.e. pumpkin, sunflower and chia
- ½ tsp salt
- Oil for greasing
- Pre-heat the oven to 160°C/Gas Mark 3 and lightly grease the baking tin with oil.
- Put the oil, apple juice concentrate, mashed bananas and grated apple into a large mixing bowl and stir well to mix.
- Add the remaining ingredients and stir until well combined.
- Spoon into a 20cm square loose-bottomed brownie tin and level the surface.
- Bake in the oven for about 55 minutes until golden. Leave to cool in the tin and then cut into 12 pieced. Store in an airtight container or freeze in individual portions.