• 1 lb. butter, melted
  • 230 gm maple syrup
  • 2 tsp vanilla
  • 1/4 cup + 1 tsp water
  • 205 gm sugar
  • 200 gm brown sugar
  • 165 gm spelt or emmer flour
  • 180 gm rolled oats
  • 105 toasted barley
  • 90 malted barley flour
  • 1 tsp baking powder
  • 1 Tblsp salt
  • 165 gm bittersweet chocolate chips

Combine melted flour with other liquids. Add sugars and combine well, then mix in dry ingredients until cool. Then stir in chocolate chips and let batter firm up. Scoop 50 gms each onto baking sheet and bake at 300 degrees for 20-22 minutes until brown and bubbly. Cool on wire rack.

BARLEY SALAD WITH FETA Adapted from Yotam Ottolenghi

  • 40g pearl barley
  • 100g feta
  • 1 1/2 tbsp olive oil
  • 1 tsp zaa’tar
  • 1/2 tsp coriander seeds, toasted & lightly crushed
  • 1/4 tsp ground cumin
  • good handful of parsley, finely chopped
  • 4 spring onions finely chopped
  • 2 garlic cloves, crushed
  • 40g cashew nuts, toasted & roughly crushed
  • 1 green capsicum, de-seeded and finely diced
  • 1/2 tsp allspice
  • 2 tbsp lemon juice
  • 60ml olive oil
  • salt & pepper
  1. Place pearl barley in a saucepan, cover with plenty of water and boil for 30 minutes until tender but still with ‘bite’.  Drain, refresh and place into fine sieve to drain whilst preparing other ingredients.
  2. Mix zaa’tar, cumin, coriander and 1 1/2 tsp olive oil in bowl. Break feta into rough, 2cm pieces, add to bowl and gently mix to coat feta with spices. Set aside to marinate whilst preparing other ingredients.
  3. Chop parsley, spring onions, garlic, cashews and capsicum.  Place in large bowl and add pearl barley.  Toss to combine
  4. Mix lemon juice, oil and allspice to emulsify and stir through salad. Season to taste.
  5. Divide salad between 4 plate and top with marinated feta.


Combine 4 cups filtered water and 1 1/2 teaspoons whole roasted barley kernels in a kettle with a mesh strainer or a saucepan.

Bring to a boil, turn off heat, and steep for 5 minutes. If you want a stronger brew, steep for 15 minutes. Brewing it for longer will result in a darker color and stronger taste.

Strain kernels and pour hot tea into cups. Extra can be stored in airtight jar in refrigerator for a few days and gently reheated.