I have been doing some baking trials with barley flour for the past few months so that I can add it to the Ovenderful baked-to-order menu.

So when Conscious Food sent across their organic Barley flour to me, I was extremely excited to use that in my experiments. And it results in an e

xplosion of flavours – all of which are intense in their own way. So as a baker, you have to decide which flavours will have the high notes and which will play the subtle, low notes.

Here’s the result – these amazing Barley Flour Coffee Walnut Mini Bundt Cakes with nutmeg and coconut sugar !

The high fiber content, tremendous heart related benefits of barley infused with coffee, spiced with freshly grated nutmeg and textured with walnuts makes this a perfect snack. And if that wasnt enough, it has NO-butter and NO-white sugar too !

Recipe –

Barley Flour Coffee Walnut muffins ( spiced with nutmeg and coconut sugar)

1 cup organic barley flour

½ cup coconut sugar

1 egg

¼ cup oil

2 tsps strong coffee mixed in 2 tsp warm water

1 tsp baking powder

1 tsp grated nutmeg

Walnuts as many as you prefer

Pre-heat the oven for 10 minutes at 170 degrees Celsius. Beat egg and oil together. Add the coconut sugar. Add the coffee, Whisk well. Sift the barley flour, nutmeg and bp together. Add the sifted flour in 2-3 portions and keep mixing. But don’t overbeat/mix.

Spoon it into the baking dish you have prepared. This made 4 mini bundt cakes. Bake at 170 degrees C for 25 minutes.