If no other good has come of having two sick children this past week, at least there is this: since I wasn’t able to go out for a run, I managed to get the final three yoga workouts in. I’m pretty sure I feel much stronger for having done that, although it is a little tough to tell. Is my back sore because I’ve been strengthening it? Or is it sore because I strained it somehow? Let’s hope it is the former.

As far as cooking goes, I had planned to make this lentil and barley soup from the Pepin cookbook I got for Christmas. But then I remembered that I had a bag of Lindsay’s lentil soup that I made a few weeks ago in the freezer. So I took that out, put it in a pot, added some barley and voila! There’s my barley dish. Right?

Okay, I thought that might be a little bit of a cop-out, so I came up with something else as well. Something I never would have thought of in a million years: barley scones. As in scones made with barley flour. They turned out well. Dense, yes. But still moist and flavorful. The boys had them for dinner (they both passed on the soup, and I let them because I’m so happy to not have them throwing up any more) and enjoyed them thoroughly smeared with blackberry jam. I just ate one of the leftovers and I’m happy to report that more than 24 hours later, it is still tasty and delicious.

If you are participating in the RSBC 2012 challenge, don’t forget to send me your recipes tonight! I’ll post them tomorrow.

Blackberry Barley Scones adapted from the Babycakes cookbook via The First Mess

I was told you are supposed to use dry measuring cups to measure the liquid ingredients in this, so that is what I did. Both the butter and agave nectar went into the dry measuring cups.

1 cup barley flour (I ground my flour from whole pearled barley in my blender — it was not as fine as you get if it is professionally ground, but it works and it adds a bit of a delightful crunch)

1 cup all purpose flour

1 tbsp baking powder

1/2 tsp salt

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/3 cup agave nectar

1/3 cup melted butter

1 tbsp vanilla extract

1/4 cup hot water

3/4 cup blackberries

Preheat the oven to 350 degrees and line a baking sheet with parchment.

Whisk together the flours, baking powder, salt and spices. Add the agave nectar, butter and vanilla. Stir until a dry batter forms. Add the hot water and stir just until all of the flour is absorbed. Gently fold in the blackberries.

Place 1/3 cup measurements of batter onto the parchment, rounding the edges slightly with dampened fingers. Brush the tops with melted butter (or don’t, if you don’t want to). Bake for about 20 minutes or until golden brown. Let the scones cool on the baking sheet for 15 minutes before eating. Serve with butter or jam. Or both. Leftovers can be stored in an airtight container for a day or two.

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