Barley Crispbread

Preparation info
    • Difficulty

      Medium

Appears in
Dessert Divas

By Christine Manfield

Published 2014

  • About

Ingredients

  • 40 g pearl barley
  • 35 g unsalted butter
  • 20 g

Method

  1. Cook the barley in a large heavy-based saucepan of simmering water over medium heat for 35 minutes or until very soft; it should be overcooked so the grains are slightly overblown. Drain the barley and reserve 100 ml of the cooking water.
  2. Blend the cooked barley, reserved water and butter in a blender (or Thermomix on speed 8) for 3 minutes or until smooth; the ba