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Barley is a fantastic crop, ideal for low input farming systems, and a delicious and versatile ingredient. This distinctive dark variety, introduced to the UK by the British Quinoa Company, has a high level of anti-oxidant anthocyanins, giving it a rich purple-black colour and sweet nutty flavour.
Rich and malty black barley flakes are a delicious addition to muesli or granola. They’re also great toasted and sprinkled on salads, for baking, or to thicken and add flavour to soups and stews.
Black Barley grown in Lincolnshire by Mike Neaverson.
Black Barley Flakes have a nutty, malty flavour and are great in granola, flapjacks and crumbles.
Add raw or toasted to muesli, granola or salads. Try in place of oats for heartier porridge, flapjacks or biscuits. Add to dough for baking or use as a topping.
Soak 1 part naked barley flakes overnight in 3 parts water, milk or your preferred dairy alternative. Use in muesli or cook for porridge.
Black Barley (Gluten) Flakes
For allergens, including cereals containing gluten, see ingredients in bold
|Typical values||Per 100g|
|of which saturates||0.8g|
|of which sugars||2.3g|