Apple barley pudding
Preparation
15 minutes
Cooking
45 minutes
Yield
8
Key ingredient(s) in this recipe
Good to know
Pearl barley can be replaced with hulled barley (the latter, however, is harder to find and requires longer cooking time). Soak hulled barley in water for at least 4 hours before use. This will reduce cooking time.
When cooking barley, it's important to taste test often during cooking and to stop once the desired texture has been reached!
Fresh fruit, including diced apples with the peel on, will add a touch of colour to the presentation! The applesauce can be homemade (it's even better!), but if you're using a store-bought variety, choose one with no added sugar or other additives!
Source : original recipe inspired by Menus 4 saison, adapted by Amélie Parenteau, Équiterre nutritionnist
- 500 ml (2 cups) water
- 125 ml (½ cup) pearl barley
- 3 apples, peeled and grated
- 500 ml (2 cups) milk or fortified soy beverage
- 60 ml (¼ cup) unbleached all-purpose flour
- 7.5 ml (1½ tsp) ground cinnamon
- 125 ml (½ cup) unsweetened applesauce
- 10 ml (2 tsp) vanilla extract
- 5 ml (1 tsp) maple syrup per serving (optional)
- Fresh fruits (optional)
- 1In a medium saucepan over medium heat, bring water, barley and apples to a boil.
Cover and simmer over low heat until barley is tender, about 30-40 minutes.
Set aside. - 2In a separate saucepan, combine milk, flour, cinnamon and applesauce.
Bring to a boil over medium heat, stirring constantly with a whisk.
Cook for 2 to 3 minutes (the mixture will be thick). - 3Remove from heat and stir in vanilla and barley mixture.
- 4Serve warm or cold with brown sugar or maple syrup (optional) and add fresh fruit if desired.
