One of my baking buddies has been creating some amazing bakes with barley flour. Experimenting with alternative flours in cakes and bakes can be a real eye opener. When it comes to cakes most people seem to believe that using white flour, refined sugar, butter and eggs is the only way to go about it. A year back I thought on the same lines. But then Ovenderful happened and this amazing ‘Healthy Baking’ community has made me believe that nothing, ABSOLUTELY NOTHING, is impossible when it comes to baking.
Last night I decided on giving barley flour a go. We dug into these chocolaty moist brownies along with some vanilla ice-cream. This is one combination that is always a hit.
An egg less almost guilt free dessert that gets ready in half an hour. Want to give it a shot?
Have fun baking.