Naked Barley Flakes, Organic
Hodmedod's British Pulses & Grains
£2.39
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 2017 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!”
Recipes for Naked Barley Flakes
Leeks with Naked Barley Flakes
More Recipes
Quinoa and Barley Energy Bars
Naked Barley Crispbreads “Knäckebröd”
Browse all our recipes for naked barley flakes
Complete Product Details
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Naked Barley Flakes have a nutty, malty flavour and are great in granola, flapjacks and crumbles.
Cooking instructions
Soak 1 part naked barley flakes overnight in 3 parts water, milk or your prefered dairy alternative. Use in museli or cook for porridge.
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Ingredients
Naked Barley Flakes
Allergy information
For allergens, including cereals containing gluten, see ingredients in bold
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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 0.006g
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- Suitable for vegans and vegetarians
- No artificial ingredients
- GM free
Customer Reviews
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£220.00
Mill your own fresh flour from grains, pulses and more with the amazing Mockmill 100.
| Special Offer! We include a free £20 Hodmedod voucher with every Mockmill order - perfect for stocking up on grains for milling. |
The compact but powerful Mockmill is the perfect domestic stone mill, capable of producing up to 100g of the finest fresh flour per minute. Adjustable to produce anything from very fine to coarse flour, the Mock Mill is strong and sturdy enough to mill grains, spices, split and whole pulses.
Produce your own flour as and when you need it to enjoy the full flavour of the freshest milled flour possible for optimum flavour and nutrition.
We recommend Christine McFadden's book Flour: A Comprehensive Guide for information and recipes on dozens of flours, from the everyday to the little known.
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