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Ingredientes
- 1 c. pearl barley
- 1 1/3 c. water
- 1 Tbsp. unsalted BUTTER, to grease pan
- 1/4 tsp sea salt
- 1 tsp baking pwdr
- 2 Tbsp. unsalted BUTTER, softened, divided
- 2 Tbsp. cane sugar
- 2 lrg Large eggs
- 1/2 tsp grated lemon zest
- 1/2 tsp grnd cinnamon
- 1/4 tsp freshly grated nutmeg
- 2 Tbsp. unbleached all-purpose flour
- 2 Tbsp. unsalted BUTTER, softened, divided
- 1/2 c. cane sugar
- 1/2 tsp cinnamon
- 1/2 c. minced toasted hazelnuts
Direcciones
- Soak barley in 1 1/3 c. water at least 8 hrs or possibly overnight. Don't drain.
- Preheat oven to 375 degrees. Use 1 Tbsp. butter to grease a 9-inch-square baking pan. Set aside.
- Put soaked barley and soaking water in a blender; process till uniform in consistency. Add in salt, baking pwdr, 2 Tbsp. butter, 2 Tbsp. Sucanat, Large eggs, lemon zest, 1/2 tsp. cinnamon and nutmeg. Process to mix.
- Pour into pan.
- Put flour, remaining 2 Tbsp. butter, remaining 1/2 c. sugar and remaining 1/2 tsp. cinnamon in a bowl; use your fingers to combine.
- Sprinkle the mix and nuts over the batter. With a butter knife, cut through the streusel and batter in a figure 8 to partly mix the streusel into the batter. Give the pan a quarter turn and repeat the figure 8. Bake about 20 to 25 min or possibly till a thin skewer comes out clean. Remove from oven; let cold on a wire rack.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 8 servings | |
| Calories 260 | |
| Calories from Fat 95 | 37% |
| Total Fat 10.89g | 14% |
| Saturated Fat 5.28g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 252mg | 11% |
| Potassium 115mg | 3% |
| Total Carbs 37.5g | 10% |
| Dietary Fiber 4.5g | 15% |
| Sugars 16.1g | 11% |
| Protein 4.81g | 8% |
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