Description
Use:
- Soups - cook barley flakes in creamy soups for a while and blend
- Croutons - mix barley flakes with seeds, spices and oil, spread over a baking pan and bake for 15 minutes at 160 °C, they fit perfectly into soups or salads
- Dumplings - mix barley flakes with grated smoked tempeh, egg and herbs
- Pastry - replace 1 of flour with barley flakes
- Hash browns, rissoles, vegetarian meatloaf - barley flakes can be combined with legumes, eggs, vegetables, herbs and spices, blend everything and form in the required shape
- Sweet - barley flakes can be added into muffins, cookies, pancakes or unbaked cookies
- Crumb for desserts - blend 50 g almonds, 150 g barley flakes, 6 tablespoons rice syrup and 4 tablespoons olive oil
- Spreads - pour water over roasted vegetables, add barley flakes, cook, blend and season
Barley flakes are made from grains that are soaked, cooked and pressed. Barley flakes keep their shape very well, as the only type of all flake types. Barley flakes are therefore not very suitable for the preparation of porridges. Compared to other types of flakes, they are also of a larger dimension.
Barley has been known to people for approximately 3,000 years, it is one of the oldest agricultural cultivated grains. The first domesticated type of barley was the Tibetan barley. Barley is a very durable grain that can grow even in harsher climates. We can find it particularly in the northern hemisphere, even in areas above 4,000 meters above the sea level and beyond the Arctic Circle.
Organic food always goes through a system of checks and certifications that ensures their quality and enables them to bear this designation. Their organic quality is particularly appreciated by people with an interest in organic farming and a sustainable farming system.
Composition
BARLEY flakes*. May contain traces of gluten, peanuts, soy, nuts and sesame. *product of controlled organic farmingAlergens
Gluten
Storage
Store at temperatures up to 20 °C and relative humidity up to 65 %. Do not expose to direct sunlight.
