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    Carol Harrison: baking with barley flour

    Barley flour seems to be the ‘modern baking’ ingredient, and I’m always up to speed on new baking trends! However, I have to admit, up until a few months ago, barley flour was not on my radar. After hearing you can replace at least half the white flour in baking with fibre-rich barley flour, I had to try it out. Read More.

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    Linda in the Kitchen: Blueberry Grunt

    VIDEO: Linda invited special guest Paula Lenz to cook a Barley Blueberry Grunt in her kitchen! This delicious dessert is easy to make and a great finish to any summer meal. Read More.

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    Go Barley Farmers’ Market Tour

    Hey Alberta! Get ready for the Go Barley Alberta Farmers' Market Tour with cookbook authors Pat Inglis and Linda Whitworth. Read More.

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    Barley Falafel

    These are so good! They’re crunchy on the outside, with a moist interior. Tuck them into a pita with your favourite toppings, add them to a salad, or serve as an appetizer with tzatziki dip. Or, keep them in the freezer and reheat for a quick and tasty snack. Read More. 

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    Barley Greek Salad

    Who doesn’t love the crunchy texture and fresh flavour of a Greek salad? Save leftover cooked barley from a previous meal, or cook extra barley to add to the usual Greek salad components to make this not-so-typical Greek salad. Read More. 

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    Barley Balance: Go Nuts with Barley

    For years, I’ve advised people to “go nuts” for their health, but how about the awesome combination of nuts and barley for heart health and well being? Read More.

Go Barley:

Modern Recipes for an Ancient Grain

A new take on an ancient grain, Go Barley is a revolutionary cookbook that includes more than 100 healthy, delicious, and easy-to-follow recipes, accompanied by mouthwatering color photographs.

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