Barley thumbprints with honey and hazelnuts Recipe - Los Angeles Times

Name: Barley thumbprints with honey and hazelnuts Recipe - Los Angeles Times
Ingredients: 1 3/4 cups (200 g) whole toasted hazelnuts; 1 3/4 cups (200 g) whole grain barley flour; 1/2 teaspoon ground cinnamon; 1/2 teaspoon baking soda; 1/2 teaspoon fine sea salt; 1/2 cup extra-virgin olive oil; 1/2 cup honey; 4 teaspoons finely grated grapefruit zest (from about 1 fruit, preferably organic); 1 to 2 tablespoons milk, as needed; About 1/3 cup (100 g) apricot jam, preferably reduced sugar, for the filling, or 32 whole toasted hazelnuts to garnish

www.latimes.com

Amaranth, barley, millet, spelt and teff — you've probably seen these or other whole-grain flours showing up on store shelves as we become increasingly familiar with them and as they become more...

View full recipe on www.latimes.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.latimes.com.

Share this recipe:

Ingredients

1 3/4 cups (200 g) whole toasted hazelnuts
1 3/4 cups (200 g) whole grain barley flour
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup extra-virgin olive oil
1/2 cup honey
4 teaspoons finely grated grapefruit zest (from about 1 fruit, preferably organic)
1 to 2 tablespoons milk, as needed
About 1/3 cup (100 g) apricot jam, preferably reduced sugar, for the filling, or 32 whole toasted hazelnuts to garnish