The #MPOWERment Blog
Snappy ‘Slam Dunk’ Eats
Disclaimer: Snappy Grains reached out to me about their product, and after I reviewed it and what they stand for, I did accept and that’s why you are reading this.
We like to ‘colour outside of the lines’ a lot in life and when it comes to baking that (*GASP*) rule applies. When my new friends at Snappy Grains sent me over some of their barley, I was happy to do some experimenting and bring some compadres with me on the journey.
I will first share with you the simple add-on to a meal followed by the experimental dessert that turned out, turnt up ;-D
Recipe courtesy of The Healthy Foodie
Alterations of the recipe were made by us.
- 230g of Snappy Grains
- 420ml of water
- 1–2 tbsp extra-virgin olive oil
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 230 g frozen peas, corn, carrots, green beans
- 1/4 tsp turmeric
Cook the barley in 250ml of water of boiling water for approximately 10 minutes after lowering the heat to a slow simmer; cover and cook without stirring for about 30 minutes, until all water is absorbed. Avoid taking the lid off during cooking.
Once all the liquid is gone, allow the barley to rest, covered, for about 10 minutes.
Meanwhile, heat the olive oil in a saute pan set over medium heat; add the garlic, salt, and pepper while stirring frequently, for about 5 minutes.
Add the cooked barley, frozen veggies, and turmeric; stir delicately until well combined.
Kill the heat and let the barley pilaf sit for a few minutes, serve, eat with your favourite meat if you are an omnivore, or variation of vegetarian.
Time for Dessert aka the Charles ‘Barley’ Slam Dunk
You have a layer of caramel flavour, followed by cake, followed by a layer of caramel flavour and raisins on top. What is NOT to love?!?! This is a treat to be had in moderation alongside your produce-rich dietary intake.
275g of flour
3 tsp baking powder
oh about a handful or two of raisins
2 tsp of vanilla extract
3 whole eggs
200g of sugar
90g of melted butter
200ml of whole milk
200g melted butter
75ml whole milk
250g of brown sugar
1/2 cup of cooked Snappy Grains
3 tsp of flour
“Ain’t Nobody Got Time for That” Instructions
Pre-heat oven at 180 degrees for 10 minutes before bumping it up to 280 degrees.
Mix the cake ingredients in a bowl.
Mix the topping ingredients in a separate bowl.
Pour the cake ingredients into an appropriately-sized non-stick cooking dish then stick it in the oven.
Set your timer for 30 minutes and wait.
30 minutes goes by….
Time to take a shot and see how the cake turned out.
Not bad, right!
Wait for the cake to cool.
Now for the ‘slam dunk’ with the caramel and raisin topping.