|Naked barley flakes are back! Our new batch of naked barley is 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.
Soak 1 part naked barley flakes overnight in 3 parts water, milk or your prefered dairy alternative. Use in museli or cook for porridge.
Naked Barley Flakes
For allergens, including cereals containing gluten, see ingredients in bold
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Made from naked oats, where the hull naturally falls from the grain, these deliciously creamy flakes have a texture between jumbo and rolled porridge oats. They're great for porridge or can be used for flapjack and biscuits, or added to soups, broths and casseroles.
Grown & flaked at Mains of Haulkerton, Kincardineshire, Scotland, these naked oat flakes are grown, processed and packed in the absence of other cereals. Each batch is tested to confirm its gluten-free status (under 5 parts per million gluten).View full product details