3 Reviews

A delicious hearty bread. Next time I will try to grind the barley in my coffee grinder, the blender didn't work too well. I also did half butter & half canola oil. And used egg beaters for the egg. Used about half the topping. Very good, thanks!

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MA HIKER September 06, 2008

Delicious! I made these as muffins and loved the flavour and texture. There is just the right amount of cinnamon which is soo good with the apple and carrot. I made half with the optional topping and half without. Both were delish. To decrease the fat content I did half the butter, using non hydrogenated margarine and therefore increased the mositure with a bit more than 1/2 cup apple. There were done in 20 minutes for me. Yum...I will definitely make these muffins again. Good luck in RSC #10!!

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LUv 2 BaKE August 25, 2007

I am always on the look out for healthy baked goods and these were delicious! i used white whole wheat flour (personal preference) and they were still quite tender. i did use the crumb topping, which I think shouldn't be optional. :) We especially enjoyed the moisture that the carrots and fruit added to each bite. My only complaint about the recipe is due to my needing to substitute pearl barley for the quick cooking as I couldn't find it when i went shopping. It didn't grind as finely as I was hoping, so there was a bit of a chewy texture, but definitely still good! I'll keep looking for the quick cooking barley so i can make it as it was intended. THanks for a creative and very yummy breakfast!

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Al Al August 24, 2007
Healthy Breakfast Bread (Or Muffins)