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Goat Ricotta Barley Breakfast Bars

Makes 12 bars



  • 1 1/4 cups barley flour
  • 1 cup all-purpose flour or half buckwheat & half wheat, plus more for dusting 
  • 1/3 cup packed dark brown sugar or honey
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. kosher salt
  • 1/2 tsp. cinnamon
  • 1/2 cup toasted and salted nut(s) of your choice; chopped
  • 1/2 cup dried fruit of your choice; chopped
  • 8 Tbsp. (1 stick) unsalted butter, melted
  • 1 cup fresh goat ricotta cheese
  • 1/2 cup whole milk
  • 2 Tbsp. molasses


Active time: 30 minutes
Total time: 1 1/2 hours

Preheat oven to 350° and place a rack in the center. In a large bowl, stir together flours, brown sugar, baking powder, baking soda, salt, cinnamon, pecans, and prunes; set aside. In a separate bowl, stir together melted butter, ricotta, milk, and molasses. Add butter mixture to flour mixture and stir gently to combine.

Spoon dough onto a floured surface. Dust flour over batter and use your hands to shape it into a long rectangle, about 3 x 14. Transfer log to a parchment-paper-lined baking sheet. Bake until log is dark golden brown and gives gently to the touch, about 35 minutes. Let cool on baking sheet 10 minutes. Use a serrated knife to cut into 12 pieces, then transfer to a rack to cool.

This entry is related to the following products. Click on any of them for more information.
GRAINS: Ethiopian Barley, GRAINS: Buckwheat,