I substituted the usual buckwheat flour with stone ground barley flour in a blini recipe. I used half barley flour and half white flour. The taste was nutty and the texture was soft. I topped the blinis with crème fraiche, smoked salmon, finely sliced, cooked but firm asparagus pieces and dill.They all went and everyone wanted the recipe. So a great success on my first use of the barley flour.
Great contents. Thoughtfully packaged. User friendly. Personal and genuine report from CEO of health benefits appreciated.
Always enjoy my flakes. They are very filling and tasty
Love it with vanilla yoghurt and banana, definitely feels like it makes a difference