|Barely is a popular cereal grain, commonly grown in the UK, USA and Europe. Barley has several uses: It can be made into flour to make breads and biscuits.
Rolled barley flakes are a popular muesli ingredient.
The grain can also be malted to make barley sugar (and barley sugar candy), syrup, beer and whisky.
Un-malted barley makes non-alcoholic drinks like barley water and barley tea.
Whole barley is often added to soups and stews.
Barley can be sprouted and eaten young, or grown into barley grass which is rich in antioxidants.
Wholegrain barley has positive health benefits. It offers a good level of protein and has carbohydrates that help to release energy slowly. This means that much like oats do, wholegrain barley is filling and keeps you going for longer compared to other refined grains. |
Whole barley comes in two forms: Pot Barley and Pearl Barley. Pot barley is the wholegrain that includes the outer husk which is high in fibre and various minerals. Pearl barley has had the outer bran and hull removed but is high in protein.
Wholegrain Pot Barley (with bran)
Hearty, healthy barley grain. High in protein, fibre, B vitamins and minerals. Great to add substance to a soup or stew.
Barley Grains with No Outer Bran
Pearl barley is a popular addition to thick and chunky winter broths and soups. It is high in protein and energy-packed carbohydrates.
Wholegrain rolled barley flakes.
Barley flakes are high in protein and fibre. They make a great muesli, porridge or breakfast cereal.
Organic Wholegrain Barley Flakes
These make for a chunky, high fibre muesli base. Great with strawberries and yoghurt drizzled on top.
Mild, flavoured stong-ground flour
Braley flour can be used instead of wheat flour. It is low in fat and a good source of protein. This flour has been milled in an traditional English windmill.
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|Pure, natural 100% malted barley extract - no additives! |
|This form of barley miso is also known as mugi miso in Japan. |
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