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About
| Packed with the malty flavour and nutrition of our Naked Barley Flakes these light muffins not only taste fantastic but will do you the power of good. They make a luxurious and healthy treat for breakfast or leisurely weekend brunches. |
The wholegrain Naked Barley Flakes in this recipe not only add to the flavour and texture of the muffins but enhance the nutritional value as well.
Naked Barley is a neglected ancient variety of barley whose husks fall naturally from the grain so it can be eaten as a whole grain without the processing other barleys require. Naked barley is especially high in protein and fibre, particuarly the soluble beta glucan fibre that's been shown to reduce blood cholesterol and so reduce the risk of coronary heart disease.
This tempting recipe was created by our illustrator Carol Kearns, who also publishes the superb blog The Art of Baking.
Makes 10 large muffins
Ingredients
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Method
The muffins are most delicious while still slightly warm. If they’re not going to be eaten on the day they are baked they freeze well - just take out of the freezer and allow to thoroughly thaw before eating. If you prefer you can make slightly smaller muffins by dividing the mixture between 12 paper cases and baking for about 20-25 minutes. |
This beginner-friendly sourdough bread is a great sandwich bread, inspired by the Danish panini-style rye bread used at Joe & The Juice and the rågkusar rye sandwich thins popular in Sweden and Finland. Slice it horizontally and fill generously with your favourite sandwich filling.
Piyaz is a traditional Turkish bean salad, but in Antalya it takes on a unique and beloved twist. More than just a simple side, it becomes a hearty, flavourful dish in its own right, rich with tahini, olive oil and cumin, layered with herbs, eggs and tomatoes. Creamy flageolet beans form the base, while the tang of lemon and vinegar keeps it bright and refreshing. Finished with fragrant dill, parsley, and a sprinkle of sumac, this is a salad that’s as satisfying as it is vibrant, perfect served alongside grilled dishes or enjoyed simply with good bread.
An old-fashioned classic, upgraded for more plant diversity, more fibre, and, dare I say it, more flavour too! Instead of using just oats in crumble bars, try our four grain muesli base. You can make the crumble bars with either a caramelly date filling or a fresh, tart berry filling.
