Chocolate is a great place for whole grains to hide out. Barley is a excellent whole grain to use in baking, because of it’s low gluten content.
I’ve chosen to use a combination of organic sugar and sucanat in this recipe. Sucanat does have a strong molasses flavor, and I like to use it in moderation for dessert recipes. Particularly if you are serving to a crowd unfamiliar with the taste.
- 1 Cup Barley Flour (3.5 oz)
- 1/2 Cup Organic Sugar (3.5oz)
- 1/4 Cup Sucanat(1.5oz)
- 1/3 Cup Cocoa (1.25 oz)
- 1/2 Cup Melted Coconut Oil or Butter
- 1.5 Tsp. Baking Powder
- 2 Eggs
- 1 Tsp. Vanilla
- 1/4 Cup Whole Milk
- 1/2 Cup Coffee
- 6oz Dark Chocolate (can be chips)
- 1/4 Cup Whole Milk Plain Organic Yogurt
Mix Dry Ingredients.
Mix together the eggs, milk, coffee and vanilla. Add egg mixture plus melted oil to the dry ingredients. Voila, your batter is ready. No worries, it is supposed to be thin.
Pour batter into lined mini muffin tins. If you don’t have any mini muffin tins (like me), use some mini cheesecake pans, or mini tart pans, anything mini really…Bake at 350º for 15 minutes. Makes 30. I know, it’s a horribly inconvenient amount.
Find a cute helper to dip and swirl. To be quite honest, I really wanted to dip and swirl by myself, so they would all be nice and picture ready. But my inner mommy let the 8 year old do it, and she promptly dipped and swirled just as good if not better than me.
It really wasn’t complicated.
Tips and Substitutions:
- If you don’t have sucanat, just increase the sugar.
- Sour Cream can be subbed for the yogurt.
- No barley flour? You can use white, or part whole wheat.