Think barley is just for soup? While it is awesome in soup, today’s barley can be used for every meal. We encourage you to try it in your breakfast, lunch and dinner dishes...and even dessert! We suspect you’ll fall in love with this flexible and nutrition-packed ancient grain.

Snappy Grains quick-cooking barley cooks up in just 10 minutes, thanks to our unique process! It has a neutral taste and will absorb any spice or flavor that it is cooked in. This ancient grain is a great alternative to rice, potatoes and pasta, plus adds a greater health profile to your meals.

Quick and easy barley recipes ready in minutes...

Snappy Grains Barley Cookies

Image of a little nutty breakfast delight

Recipe created by Liana Robberecht, Executive Chef, WinSport, Calgary, Alberta. Chef Liana says: "You can make these in a snap!"

  • ¾ cup butter, softened
  • 1 cup loosely packed brown sugar
  • ¼ cup white sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¾ tsp baking powder
  • ¾ tsp sea salt
  • ¼ tsp baking soda
  • 2 cups All Purpose flour
  • 2 cups cooked Snappy Grains
  • 1 ½ cup salted caramel chips
  • 1 cup milk chocolate chunks

Directions:

1. Preheat the oven to 375°F.

2. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with a hand mixer, beat together the butter with both sugars until blended and fluffy. Add the eggs, vanilla extract, baking powder, salt, and baking soda, cooked Snappy Grains barley and continue to beat until everything is well incorporated, scraping down the sides of the bowl as needed.

3. Add the our and mix on low speed until the dough comes together and everything is well incorporated. Stop the mixer and scrape down the side of the bowl again if necessary. Stir in the chocolate chunks and salted caramel chips.

4. Scoop the cookies onto baking sheets using an ice cream scoop or spoon, using 2 to 3 tablespoons of dough. Flatten slightly with the palm of your hand and bake for 12 minutes, or until the edges are lightly brown; the centers will not be set but will continue to set as they cool. Let cool for 10 minutes on the baking sheet and then transfer to a wire rack to cool completely. Store in an air tight container at room temperature for 3 to 4 days.

A word about storing Snappy Grains quick-cooking barley...

Like most barley, our products have a long shelf life. To always enjoy Snappy Grains barley products at their peak, keep them away from the enemies of whole grains: air, moisture, heat and light. Once opened, squeeze the air out of the re-sealable product pouch before storing your Snappy Grains barley. For optimum quality, store our barley in the refrigerator for up to 6 months, or in the freezer up to 1 year.