£2.39
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| 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!”
Collections: All Hodmedod & Guest Products , Flaked & Puffed Grain , Grists for Milling , Hodmedod's Pulses, Grains, Seeds, Flakes, Flour, Ferment & more , Home Milling , Naked Barley
Category: Flakes , Grist , Naked Barley
Type: Flakes
Leeks with Naked Barley Flakes
Quinoa and Barley Energy Bars
Naked Barley Crispbreads “Knäckebröd”
Browse all our recipes for naked barley flakes
Naked Barley Flakes have a nutty, malty flavour and are great in granola, flapjacks and crumbles.
Naked Barley Flakes
For allergens, including cereals containing gluten, see ingredients in bold
| 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 |
These are better for me than oats - smaller glucose spike. I use them several times a week in overnight ‘oats’ and also add to crumbles.
The barley flakes are great. I have them for breakfast accompanied by a handful of frozen berries, a splodge of yogurt and topped up with milk in a bowl. Husks appear in a mouthful occasionally, but not sufficient to be a bother.
Tasty, tasty (and better for my blood glucose than oats).
Lovely change from oats in homemade granola
Delicious added to my muesli mix.
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Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.
I often find fava beans a bit bitter (is it just me?!) so have previously just used them in quite heavily flavoured dishes. Not these ones though - no bitterness at all - just really tasty. I often eat them just with a bit of seasoning and drizzle of oil!
This unusual flour is something everyone should try. I use it in sourdough and yeasted bread, and it makes an unusually dense dough that is actually rather textured and nice to stretch and fold even when using at 50:50 with white. It has a very nice flavour with a long prove - and so far has never over-proved on me by going liquidy. Aside from its unusual flavour and appearance, I have achieved a good firm and edible crust that doesn't turn into nasty shards
I make fantastic tasty hummus with Carlin Peas . I cook up the whole pack, then freeze in very small batches., equivalent to a canful, and they defrost overnight. I sometimes add butter beans or flageolets and vary the flavour with all sorts,…paprika, sun-dried tomatoes, aubergine etc. Or I can add them frozen to meat or veg stews, stir fries etc. love them!!
Really like this dish, great flavour and some real substance to it!
Fantastic grain for making risotto's and stews creates a really great creamy texture during cooking without the addition of dairy (although the addition of dairy elevates everything!) They don't overcook unlike rice so its almost a foolproof alternative, the end results are a moreish bite to the cooked grain.