What are some of your favorite recipes using oats & barley - no wheat?

Question

Especially breads & muffins.
but including breakfast cereals & "granola" type bars. & maybe even cookies.

Answer 1

Tuna Barley Salad:

16 oz pearled barley (quick barley works best because it is less sticky)
2 - 3 cans tuna in water (do not drain)
1 large onion, diced
1 cup Salad Dressing or Mayonaise (more or less to taste)
1/4 cup Hidden Valley Ranch Light salad dressing.

*This recipe is the same as Tuna-Macaroni salad, simply substituting the barley for the macaroni. Optionally you may add celery, hard-boiled eggs, etc.

Cook barley according to package directions. Add tuna (with water) and onion to barley while it is still hot, mix thoroughly and let set 10 minutes. Mix in the dressings, using more or less to your own preferences. Chill before serving (but it is also good while still warm.) ( by Gramene)
---------------------------

Summer fruit salad ---cut up bit sized pieces of your favorite fruits, such as apples, bananas, oranges, grapes, grapefruit, melon, kiwi, strawberries, etc. and combine with muesli mix or toasted barley, raisins, and nuts.

Variations: in the winter, you can make a warm compote. Put the fruit mix, raisins, a few sprinkles of cinnamon, and enough water to keep the fruit from burning (more if you want to drink a delicious hot fruit cider with your breakfast) in a small saucepan, cover and cook over low to medium heat until warm. Drain out the excess juice and stir in toasted barley before serving.(Simple Whole Foods)

-----------------------

Oatmeal Slice Recipe:

This low gluten sourdough recipe uses rolled oats (oat meal), barley flour, rye flour, desiccated coconut, nuts, dried fruit, butter and eggs to make a nutritious snack. It is a little crumbly straight out of the oven but cuts fine when cool.

INGREDIENTS
Use a 24 x 11 x 9cm deep bread tin.

2 cups rolled oats/oatmeal.
1/4 cup almonds.
1/4 cup brazils, chopped.
1/2 cup raisins.
1/4 cup lyci/wolf/gogi berries.
1/2 cup black apricots
3/4 cup + 1 tablespoon water.
2 tablespoons blackstrap molasses.
1/2 cup sourdough starter.

200 gm butter, softened.
2 eggs.
1 cup barley flour.
1 cup rye flour.
1/2 teaspoon Celtic sea salt.
1/4 teaspoon cardamom.
1/4 teaspoon ground cloves.
1/2 teaspoon cinnamon.
1/2 cup desiccated coconut.
tablespoons of water.

INSTRUCTIONS

Combine the rolled oats, nuts and dried fruit in a bowl, add the water, molasses and sourdough starter and mix well with a wooden spoon.

Combine the butter and eggs in a food processor at medium speed for a minute. Mix the barley flour, rye flour, salt, spices and desiccated coconut in a separate bowl then add the flour mixture to the butter and eggs and process until the batter is of an even consistency. Transfer the batter to the oatmeal mixture and mix well with a wooden spoon. Leave for an hour for the oats to soak up the water.

Stir briefly with a wooden spoon then transfer to a greased and floured baking tin. Spoon in the mixture and level out with a spatula. Leave to rise in a warm place (28-32C) for 12-20 hours or until the mixture has increased a little in size. Because this recipe uses low gluten ingredients it won't rise like wheat bread. Bake at 180C for 50 minutes or until a clean knife comes out dry. When cool cut into slices and serve with butter.



NOTE
1. As some types of oats will absorb more or less water than others you may need to slightly alter the quantity of water used. Make a note of the type of oats and always use the same ones for this recipe.

2. I usually make the sourdough starter with spelt flour but you may like to use rye or barley flour.

3. It is possible that dry almonds may not soak up enough moisture from the cake mixture. If you have concerns about antinutrients remaining in the almonds then you may like to soak them in water for a few hours before you add them to the recipe.

4. This recipe could be improved by grinding the nuts into a flour. You would then need to add a little more water to get the right consistency. ( Rejoice in Life)

Answer 2

Hereš a good one.

CHEESE AND CARROT SLICE

You would need the following:-

2oz butter or margarine, melted
4oz porrige oats
8oz hard cheese such as cheddar, red leicester etc, grated
1 large onion, finely chopped
1 - 2 carrots, grated (depending on size)
1 egg, beaten with salt and pepper - go easy on the salt
Mixed herbs, dried or fresh, to taste
Caraway seed (optional - but to me, essential!)

Pre heat the oven to 180 degrees.

Mix all these things together until you get a sticky mass. If you find that it does not all stick together add a little olive oil to bring it together.

Line a small roasting tin - or anything with sides - with grease proof paper, and turn mixture out into it.

Spread this mixture around press down hard - I use a potato masher - until even.

Put into oven and cook for about 40 minutes (though you need to watch for catching - in which case you might need to cover it) turning around half way through to ensure even cooking. The timing also depends on the depth of the pan.

Turn off oven and leave the door open until pan is still hot but handleable.

Place a wire rack on top of the pan and flip the whole over.

Remove the paper and allow to cool bottom side up until the bottom has firmed up.

With a pair of scissors cut into the required sized pieces - bearing in mind that it is very filling, so you might want to cut up small - but boy is it moreish. My mother has to leave home when I make this - otherwise half of it is eaten before I get a look in - she is the quality controller.

Store in an airtight box in fridge (or out doors if it is cold) for up to 7 days, though once you and your family discover the taste of it, it will not be there for very long!!

Serve hot or cold. Just warm in microwave if you want it hot.

This is verry good for slow release energy snack. I am diabetic and use this as a snack when I am hungry but not particularly low in sugar. Keeps me going. Better than sweets.

Enjoy!

Answer 3

Just a note - someone with wheat or gluten sensitivies might need to also avoid oats and barley.

Answer 4

i have none sorry