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.
Pre heat the oven at 180 degrees for 10 minutes.
Grease and line a square baking tray or a brownie tray with parchment paper. [I used an 8 inch by 8 inch square tin]
Sieve the flours, baking powder and cocoa powder together 3-4 times.
Blend all the remaining ingredients together in a mixer or beat everything together until well combined.
Pour the wet ingredients into the sieved flour and fold in the batter until no lumps remain.
Pour into the prepared baking dish.
Bake in the pre heated oven at 180 degrees for 20-25 minutes or until a skewer inserted comes out clean.
Allow to cool completely and refrigerate for 15 minutes.
Oven temperature and time may vary. Check on your brownie after 20 minutes.
Allow to cool completely before slicing. Refrigerating the cake helps to cut neat brownie squares.
I did not have barley flour and thus used roasted and powdered barley. Because it was ground at home the flour was slightly coarse. This worked for the brownie as it added a bit of crunch to it, similar to amaranth flour.
Blending all the wet ingredients and sugar together in the mixer saves time and energy. Just give 3-4 quick churns and your job is done.