Barley Corn Bread Recipe
Recipe Ingredients
1 cup AM Blue or Yellow Cornmeal
1/2 cup Pre-cooked AM Bits-O-Barley
1 teaspoon Baking soda
1/2 teaspoon Sea salt (optional)
1 Egg, lightly beaten
2 tablespoon AM Unrefined Vegetable Oil
1 cup Buttermilk
2 tablespoon Honey
1/3 cup Finely chopped onion
1/2 cup Canned whole kernel corn
Recipe Preparation
Preheat oven to 350 F. Mix the cornmeal, Bits-O-Barley, baking soda
and sea salt. Add the egg, oil, buttermilk, honey, onion and corn
and mix only until the dry ingredients are moistened. Turn into a
well-oiled and heated large iron skillet. Bake 30-35 mins. or
until well browned. Cut in wedges and serve hot.
Source: Arrowhead Mills "Bits-O-Barley" tri-fold Reprinted by
permission of Arrowhead Mills, Inc. Electronic format courtesy of:
Karen Mintzias
Servings: 1
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Some lower carb diet pointers:
* Replace sugar with splenda. Many recipes that need sugar can be changed to make use of splenda instead. It has a different density so you will need to do a bit of trial and error and it might not work for every recipe, but it does bake up nice once you get the measurements right.
* Make low carb bread crumbs for deep fried or oven baked foods. Although you can probably buy low carbohydrate breadcrumbs, you can make them yourself by using low carbohydrate bread. All you have to do is toast the reduced carb bread in the oven on a sheet of baking paper. Once it is quite hard and crispy, whizz it in the food processor using a coarse blade. Store in an airtight container.
Lycopene foods
(includes grapefruit, red peppers and spiny bitter gourd)
The nutrient lypcopene is a simple chemical compound and member of the same group of phytochemicals as carotene. It is the reason for the red colour of some types of food.
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