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Home   Flaked & Puffed Grain   Naked Barley Flakes
Gratin of Leek with Naked Barley Flakes Gratin of Leek with Naked Barley Flakes
Naked Barley & YQ Crispbreads Naked Barley & YQ Crispbreads
Lemon & Poppy Seed Granola Lemon & Poppy Seed Granola
Carrot Cake Flapjacks Carrot Cake Flapjacks
Naked Barley Flakes
Naked Barley Flakes

Naked Barley Flakes

Free UK delivery on all orders over £50

Our naked barley flakes are from a superb crop of the Oak Ruby variety, bred by Edward Dickin and grown by his father Jeremy Dickin at Oak Farm in Lincolnshire.

Long before we ate modern wheat, naked barley sustained us. Well suited to our climate, Bronze Age farmers would be very familiar with this nutritious, malty cereal.

Perfect for porridge and muesli, fantastic in bread, crumbles, granola and flapjacks, or even with leeks.

Our Naked Barley Flakes were highly commended in the Great British Food Awards where Michel Roux Jr. of Le Gavroche perfectly summed up their delicious versatility in his judging notes:

“The flakes look great and have a wonderful aroma of nutty goodness, which hits you as soon as you open the packet. It’s divine when cooked as a porridge, savoury or sweet, or even mixed into bread and crumbles. So much more than a breakfast cereal!”

  • Naked Barley Flakes have a nutty, malty flavour and are great in granola, flapjacks and crumbles. 

    Cooking instructions

    Add raw or toasted to muesli, granola or salads. Try in place of oats for a heartier porridge, flapjacks or biscuits. Add to dough for baking or use as a topping.

  • Ingredients

    Naked Barley Flakes

    Allergy information

    For allergens, including cereals containing gluten, see ingredients in bold

    Further info

    Suitable for vegans and vegetarians

    No artificial ingredients

    GM free

  • Typical values Per 100g
    Energy 1314kJ (312kcal)
    Fat 2.7g
    of which saturates 1.4g
    Carbohydrate 48.2g
    of which sugars 0.7g
    Fibre 20.2g
    Protein 13.7g
    Salt <0.05g

Category: Flakes , Grist , Naked Barley

Gratin of Leek with Naked Barley Flakes Gratin of Leek with Naked Barley Flakes
Naked Barley & YQ Crispbreads Naked Barley & YQ Crispbreads
Lemon & Poppy Seed Granola Lemon & Poppy Seed Granola
Carrot Cake Flapjacks Carrot Cake Flapjacks

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Recipes using Naked Barley Flakes

Gratin of Leek with Naked Barley Flakes
View Full Recipe
Gratin of Leek with Naked Barley Flakes
Inspired by a recipe from River Cottage's Gill Meller, this simple dish combines the tender creaminess of leeks with the crisp maltiness of toasted (Naked) Barley Flakes - or try Rye Flakes - to make a simple lunch or sumptuous side.

Quick and easy to make this simple recipe is a perfect match between the two main ingredients.

2 as a meal, 4 as a side

Ingredients

  • 2 to 4 Leeks, depending on size, cut into finger-width roundels and rinsed in a colander
  • 100g (Naked) Barley Flakes or Rye Flakes or Wheat Flakes
  • 1 clove Garlic, crushed
  • 1 small handful Thyme
  • 1 Bay Leaf
  • 30g Butter (or substitute Olive Oil)
  • Salt and Pepper to season
For the dressing
  • 2 tsp Dijon or English Mustard
  • 1 tsp runny Honey
  • 2 tbsp Extra Virgin Olive Oil
  • Salt and Pepper

Method

  1. Toast the naked barley flakes in a heavy frying pan for about 3 minutes over a medium heat, then add about half the butter and the garlic, season with salt and pepper, stir well and toast for a further 5 minutes. Set aside.
  2. Put the leeks, 15g butter, thyme and bay leaf in a shallow pan and add water to about half the depth of the leeks. Bring to the boil, cover and simmer gently for about 10 minutes until tender.
  3. Drain the leeks and transfer to a shallow serving dish. Stir in half the toasted barley flakes and half the dressing. Sprinkle the remaining barley flakes on top and drizzle over the rest of the dressing.
  4. Best served warm but not piping hot.
Naked Barley & YQ Crispbreads
View Full Recipe
Naked Barley & YQ Crispbreads
This great recipe, inspired by traditional Swedish knäckebröd crispbread, is from baker Sue Hudson and makes use of our Naked Barley Flakes and Wakelyns' YQ Flour.

These delicious Naked Barley Crispbreads are based on the traditional Swedish knäckebröd, and are irresistible served with soft cheese, or eaten alone. Stored in an airtight container they will last for a couple of weeks, if you can resist eating them for that long!

Preparation time: 60 mins | Cooking time: 15 mins | Total time: 75 mins | Oven Temperature: 200C

Makes about 30

Ingredients

First Stage
  • 100g Naked Barley Flakes
  • 1tsp Easyblend yeast
  • 150ml Lukewarm Water
  • 50ml Olive Oil
  • 1tbsp Sunflower Seeds (optional)
Second Stage

Method

  1. Mix all the first stage ingredients together and rest for 30 minutes to soften.
  2. Add all the other ingredients and mix well in the bowl.
  3. Place a handful of dough on to a sheet of baking parchment, put a similar sized sheet of parchment on top and roll flat with rolling pin. It should be about the thickness of a 50p piece, but if you prefer a thinner crispbread then that is also good!
  5. Carefully peel off the top sheet of parchment and score the dough into strips or squares. Neaten the edges and add cutoff dough to the next batch.
  6. Lift the crispbreads on to baking sheet and continue with the other balls of dough, using the spent top parchment for your base next time.
  7. Bake in batches, 15 minutes or until baked to your preferred colour.
Lemon & Poppy Seed Granola
View Full Recipe
Lemon & Poppy Seed Granola
Lemon and poppy seed is a fabulous flavour combination, most often found in the classic cake, but Danka Jandric has cleverly used it in this granola recipe, using loads of our favourite products.

Danka has created this recipe to be made without the need for kitchen scales, just a measuring jug. This makes it really quick to make and easy to scale up or down.

Danka is a neuroscientist by background, now a medical educator, with an interest in gut and brain health and the essential role of food in both. Follow her on Instagram @phoodologist as she explores delicious, plant-based foods, incorporating 30+ plants a week and high fibre into her diet.

Ingredients

Method

  1. Preheat the oven to 150 C.
  2. Stir all dry ingredients together in a large bowl.
  3. Melt the coconut oil together with agave nectar and pour into the bowl with the dry ingredients. Mix well until everything is coated.
  4. Spread evenly on a baking sheet lined with baking parchment and bake for 15 minutes.
  5. Add poppy seeds, stir everything well, and put the tray back in the oven for another 10-15 min, until the grains have taken on a lovely golden colour.
  6. Take the tray out of the oven, add 50ml linseeds and leave to cool.
  7. Once cool, store in a clean jar and enjoy with your favourite breakfasts!
Carrot Cake Flapjacks
View Full Recipe
Carrot Cake Flapjacks
These have the most heavenly carrot cake-like flavour and texture, making them wildly indulgent as well as deliciously nourishing. The best part is that you don’t need to cook them. Their sweetness comes from dates, which are full of fibre, and honey, which you can omit to further reduce sugars, if needed.

This recipe comes to us from Rachel de Thample's fabulous new book Winter Wellness, full of comforting, nourishing recipes to get you through these dark cold months.

This recipe works perfectly with our granola bundles. Swap out jumbo oats for a variety of flaked grains.

Makes 12 - 18

Ingredients

  • 150g Walnuts, or any nuts or seeds
  • 2 Carrots (total weight 200g)
  • 200g Jumbo Oats
  • 1 Clementine
  • 125g Coconut Oil
  • 125g Pitted Dates
  • 2 tbsp Raw Honey (optional)
  • 3cm thumb of Root Ginger, finely grated
  • 1 tbsp Mixed Spice
  • ¼ tsp Ground Cloves
  • ¼ tsp Ground Cardamom
  • 50g Ground Linseed and/or Hemp Seeds

Method

  1. Preheat the oven to 180°C/170°C fan.
  2. Line a 20cm square tin with greaseproof paper – this will stop the flapjacks sticking to the tin – or use a tin with a removable base.
  3. Roughly chop the nuts. Coarsely grate the carrots. Mix both together with the oats in a large bowl.
  4. In a blender, whizz the whole clementine – skin and all – with the coconut oil, dates, honey, if using, ginger, spices and flaxseed or hemp seeds. Pour the spiced date mixture in with the nuts, carrots and oats and mix.
  5. Pack into the lined tin, pressing down to compact the mix, and bake in the centre of the oven for 30 minutes, or until golden on the top and crispy around the edges. Cut the flapjack into 12–16 rectangular or square bars and store in the refrigerator for up to 1 week.
View all recipes
  • Gratin of Leek with Naked Barley Flakes

    Gratin of Leek with Naked Barley Flakes

    View Full Recipe
    Inspired by a recipe from River Cottage's Gill Meller, this simple dish combines the tender creaminess of leeks with the crisp maltiness of toasted (Naked) Barley Flakes - or try Rye Flakes - to make a simple lunch or sumptuous side.

    Quick and easy to make this simple recipe is a perfect match between the two main ingredients.

    2 as a meal, 4 as a side

    Ingredients

    • 2 to 4 Leeks, depending on size, cut into finger-width roundels and rinsed in a colander
    • 100g (Naked) Barley Flakes or Rye Flakes or Wheat Flakes
    • 1 clove Garlic, crushed
    • 1 small handful Thyme
    • 1 Bay Leaf
    • 30g Butter (or substitute Olive Oil)
    • Salt and Pepper to season
    For the dressing
    • 2 tsp Dijon or English Mustard
    • 1 tsp runny Honey
    • 2 tbsp Extra Virgin Olive Oil
    • Salt and Pepper

    Method

    1. Toast the naked barley flakes in a heavy frying pan for about 3 minutes over a medium heat, then add about half the butter and the garlic, season with salt and pepper, stir well and toast for a further 5 minutes. Set aside.
    2. Put the leeks, 15g butter, thyme and bay leaf in a shallow pan and add water to about half the depth of the leeks. Bring to the boil, cover and simmer gently for about 10 minutes until tender.
    3. Drain the leeks and transfer to a shallow serving dish. Stir in half the toasted barley flakes and half the dressing. Sprinkle the remaining barley flakes on top and drizzle over the rest of the dressing.
    4. Best served warm but not piping hot.
  • Naked Barley & YQ Crispbreads

    Naked Barley & YQ Crispbreads

    View Full Recipe
    This great recipe, inspired by traditional Swedish knäckebröd crispbread, is from baker Sue Hudson and makes use of our Naked Barley Flakes and Wakelyns' YQ Flour.

    These delicious Naked Barley Crispbreads are based on the traditional Swedish knäckebröd, and are irresistible served with soft cheese, or eaten alone. Stored in an airtight container they will last for a couple of weeks, if you can resist eating them for that long!

    Preparation time: 60 mins | Cooking time: 15 mins | Total time: 75 mins | Oven Temperature: 200C

    Makes about 30

    Ingredients

    First Stage
    • 100g Naked Barley Flakes
    • 1tsp Easyblend yeast
    • 150ml Lukewarm Water
    • 50ml Olive Oil
    • 1tbsp Sunflower Seeds (optional)
    Second Stage

    Method

    1. Mix all the first stage ingredients together and rest for 30 minutes to soften.
    2. Add all the other ingredients and mix well in the bowl.
    3. Place a handful of dough on to a sheet of baking parchment, put a similar sized sheet of parchment on top and roll flat with rolling pin. It should be about the thickness of a 50p piece, but if you prefer a thinner crispbread then that is also good!
    5. Carefully peel off the top sheet of parchment and score the dough into strips or squares. Neaten the edges and add cutoff dough to the next batch.
    6. Lift the crispbreads on to baking sheet and continue with the other balls of dough, using the spent top parchment for your base next time.
    7. Bake in batches, 15 minutes or until baked to your preferred colour.
  • Lemon & Poppy Seed Granola

    Lemon & Poppy Seed Granola

    View Full Recipe
    Lemon and poppy seed is a fabulous flavour combination, most often found in the classic cake, but Danka Jandric has cleverly used it in this granola recipe, using loads of our favourite products.

    Danka has created this recipe to be made without the need for kitchen scales, just a measuring jug. This makes it really quick to make and easy to scale up or down.

    Danka is a neuroscientist by background, now a medical educator, with an interest in gut and brain health and the essential role of food in both. Follow her on Instagram @phoodologist as she explores delicious, plant-based foods, incorporating 30+ plants a week and high fibre into her diet.

    Ingredients

    Method

    1. Preheat the oven to 150 C.
    2. Stir all dry ingredients together in a large bowl.
    3. Melt the coconut oil together with agave nectar and pour into the bowl with the dry ingredients. Mix well until everything is coated.
    4. Spread evenly on a baking sheet lined with baking parchment and bake for 15 minutes.
    5. Add poppy seeds, stir everything well, and put the tray back in the oven for another 10-15 min, until the grains have taken on a lovely golden colour.
    6. Take the tray out of the oven, add 50ml linseeds and leave to cool.
    7. Once cool, store in a clean jar and enjoy with your favourite breakfasts!
  • Carrot Cake Flapjacks

    Carrot Cake Flapjacks

    View Full Recipe
    These have the most heavenly carrot cake-like flavour and texture, making them wildly indulgent as well as deliciously nourishing. The best part is that you don’t need to cook them. Their sweetness comes from dates, which are full of fibre, and honey, which you can omit to further reduce sugars, if needed.

    This recipe comes to us from Rachel de Thample's fabulous new book Winter Wellness, full of comforting, nourishing recipes to get you through these dark cold months.

    This recipe works perfectly with our granola bundles. Swap out jumbo oats for a variety of flaked grains.

    Makes 12 - 18

    Ingredients

    • 150g Walnuts, or any nuts or seeds
    • 2 Carrots (total weight 200g)
    • 200g Jumbo Oats
    • 1 Clementine
    • 125g Coconut Oil
    • 125g Pitted Dates
    • 2 tbsp Raw Honey (optional)
    • 3cm thumb of Root Ginger, finely grated
    • 1 tbsp Mixed Spice
    • ¼ tsp Ground Cloves
    • ¼ tsp Ground Cardamom
    • 50g Ground Linseed and/or Hemp Seeds

    Method

    1. Preheat the oven to 180°C/170°C fan.
    2. Line a 20cm square tin with greaseproof paper – this will stop the flapjacks sticking to the tin – or use a tin with a removable base.
    3. Roughly chop the nuts. Coarsely grate the carrots. Mix both together with the oats in a large bowl.
    4. In a blender, whizz the whole clementine – skin and all – with the coconut oil, dates, honey, if using, ginger, spices and flaxseed or hemp seeds. Pour the spiced date mixture in with the nuts, carrots and oats and mix.
    5. Pack into the lined tin, pressing down to compact the mix, and bake in the centre of the oven for 30 minutes, or until golden on the top and crispy around the edges. Cut the flapjack into 12–16 rectangular or square bars and store in the refrigerator for up to 1 week.
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