Bob's Red Mill Recipes
- Flax Jacks
- Vegan Corn Bread
- Sweet Brown Rice Cereal
- Cracker-Crusted Eggplant Casserole
- Pumpkin Cake Balls
- Pumpkin Chocolate Chip Muffins
- Ginger Spice Cookies
- Cannellini Bean Spread with Rosemary
- Gluten-Free Pound Cake
- Banana Barley Biscuits
- Scottish Buttermilk Oat Scones
- Lentil Salad with Smoked Mozzarella & Walnuts
- Buckwheat Pesto Salad
- Pear & Bacon Quinoa Pizza
- Lemon Bulgar Poundcakes
- Pear Almond Galette
- Gluten-Free Pumpkin Pie
- Fine Herb Quiche
- Amazing Gluten-Free Apple Pie
- Gluten-Free Hazelnut Brownies
- Coconut-Corn Pancakes
- Honey Almond Cake
- • PRODUCTS
- • RECIPES
- Flax Jacks
- Vegan Corn Bread
- Sweet Brown Rice Cereal
- Cracker-Crusted Eggplant Casserole
- Pumpkin Cake Balls
- Pumpkin Chocolate Chip Muffins
- Ginger Spice Cookies
- Cannellini Bean Spread with Rosemary
- Gluten-Free Pound Cake
- Banana Barley Biscuits
- Scottish Buttermilk Oat Scones
- Lentil Salad with Smoked Mozzarella & Walnuts
- Buckwheat Pesto Salad
- Pear & Bacon Quinoa Pizza
- Lemon Bulgar Poundcakes
- Pear Almond Galette
- Gluten-Free Pumpkin Pie
- Fine Herb Quiche
- Amazing Gluten-Free Apple Pie
- Gluten-Free Hazelnut Brownies
- Coconut-Corn Pancakes
- Honey Almond Cake
- • MEET BOB
- • GLUTEN FREE
Banana Barley Biscuits
Goodbye, boring old breakfast! These hot and fluffy biscuits provide filling fiber and whole grains to keep you satisfied 'til lunchtime. Mashed bananas and a light dusting of cinnamon sugar offer a tinge of hearty sweetness to start your day on the right foot.
Ingredients:
- • 1 Tbsp Bob's Red Mill Evaporated Cane Sugar
- • 1/4 tsp ground cinnamon
- • 1 cup mashed bananas (about 2-3)
- • 1/2 cup milk
- • 2 cups Bob’s Red Mill Rolled Barley Flakes
- • 1-3/4 cups Bob’s Red Mill Unbleached White Flour
- • 1/2 tsp Bob’s Red Mill Sea Salt
- • 1 Tbsp Bob’s Red Mill Baking Powder
- • 1/2 cup butter, cold
- • 2 egg whites
- • 1 tsp vanilla extract
Directions:
- Preheat oven to 400°F and grease two sheet pans or line them with parchment paper.
- Combine sugar and cinnamon and set aside.
- Combine bananas, milk and rolled barley flakes and let sit for about 5 minutes.
- Sift and combine flour, salt and baking powder. Cut in butter until the butter is about the size of peas.
- Add egg whites and vanilla to banana mixture then add flour mixture to banana mixture. Mix until just combined.
- Scoop 2 Tbsp of dough per biscuit onto prepared baking sheets. Sprinkle with cinnamon sugar.
- Bake at 400°F until golden brown, about 20 - 25 minutes. Serve hot.
- Yields 32 biscuits
