Basic HTML Version
The Food Issue
2014
grainswest.com
53
BREAKFAST
COOKIES
Wholesome cookies or little sweet cakes can oc-
casionally stand in for a full breakfast when you’re
pinched for time, especiallywhen accompanied by
a glass of milk or a bowl of yogurt. These cookies
aremadewith the nutritious ingredients of barley
flour, barley flakes, oats, and amixture of dried fruit,
seeds and nuts. They are also great withmid-morn-
ing coffee or as an after-school snack.
Ingredients
¾cup (175mL)
whole barley flour
½cup (125mL)
all-purpose flour
½ tsp (2mL)
baking powder
½ tsp (2mL)
baking soda
½ tsp (2mL)
ground cinnamon
½cup (125mL)
butter or margarine, softened
¾cup (175mL)
packed brown sugar
2
eggs
¼cup (60mL)
sweetened applesauce
1 cup (250mL)
barley flakes
1 cup (250mL)
quick-cooking rolled oats
3 Tbsp (45mL)
whole flaxseed
½cup (125mL)
raisins
¼cup (60mL)
raw sunflower seeds
¼cup (60mL)
slivered almonds
Instructions
Preheat oven to 350°F /180°C. Lightly grease a bak-
ing sheet. In a medium bowl, combine barley flour,
all-purpose flour, baking powder, baking soda, and
cinnamon. In a large bowl, cream butter or marga-
rine; beat in brown sugar, then eggs and applesauce.
Stir in flour mixture, then barley flakes, rolled oats,
flaxseed, raisins, sunflower seeds and almonds. Drop
¼cup (60mL) scoops of dough onto prepared baking
sheet, 2½ inches (6 cm) apart. Bake for 17 to 18min-
utes or until golden brown.
Makes 18 cookies.