Blueberry-Barley Bread Bars
- 06, 11, 2015
- Category Organic, Healthy and Delicious Dessert Recipes, Pre-Diabetes, Vegan, Vegetarian
- Posted By TheraCuisine
- Comments Off on Blueberry-Barley Bread Bars
Blueberry-Barley Bread Bars
Author: Chef Kelly Yorke
Serves: 16 Bars

Ingredients
- ¼ cup Chai seeds
- ¼ cup Ground flax seeds (flax meal)
- 1-1/4 cup Blueberry juice, 100% juice, (or) Pomegranate juice
- 1-1/2 cups Whole rolled barley (barley flakes)
- ½ cup Barley flour
- ½ cup Whole wheat pastry flour
- 1-3/4 tsp. Baking powder
- 2 tsp. Ground Cinnamon
- 1 tsp. Ground ginger
- ⅓ tsp. Salt
- ½ cup Dried wild blueberries
- ⅓ cup Walnut or almond oil
- ⅓ cup Chopped walnuts or almonds
Instructions
- Line an 8 x 10 inch rectangular baking pan with non-stick foil or foil that has been greased. Pre-heat oven to 375°F.
- In a mixing bowl, combine the chia seeds, ground flax and blueberry juice. Stir and set aside to thicken in texture to the consistency of thin syrup – about 5 minutes.
- Meanwhile, combine barley flakes, barley flour, whole wheat flour, baking powder, cinnamon, ginger, salt and blueberries together in another mixing bowl.
- Stir the oil into the chia seed mixture and then add the wet ingredients into the dry and gently fold all together until well combined.
- Pour mixture into the prepared pan and smooth out evenly using a spatula. Sprinkle top with chopped nuts.
- Bake for 25-30 minutes and the nuts are lightly browned. Remove from oven and cool on a wire rack. Once cool, invert pan onto a cutting board so that foil is on top. Remove and discard foil, cut into 16 bars.
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PER SERVING: 159 Calories; 7g Fat; 3g Protein; 21g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 91mg Sodium.
(Glycemic load of one bar = 10)
(Glycemic load of one bar = 10)
3.3.3077
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