Barley or Rice Triangles – a delicious recipe with whole wheat pastry flour, stone-ground, baking powder, salt, nonhydrogenated margarine, barley. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine the first 4 (dry) ingredients in a mixing bowl and stir together.
2
Work the margarine into the flour mixture with the tines of a fork or a pastry blender until the mixture resembles coarse crumbs.
3
Stir in the cooked grain, then add enough rice milk to hold the mixture together as a firm dough, working it together with your hands.
4
Divide the dough into 2 parts.
5
On a well-floured board, roll out one part until it is 1/4 inch thick.
6
With a sharp knife, cut the dough into triangular pieces with approximately 2-inch sides.
7
Repeat with the remaining dough; gather up any dough left over from cutting and roll out again until it is all used up.
8
Heat a griddle or large nonstick skillet that has been sprayed with cooking oil spray.
9
Cook the triangles over medium heat until they are touched with light brown on both sides.
10
Transfer to a plate to cool, and once the triangles are at room temperature, store them in an airtight container.
11
Per biscuit:
12
Calories: 55
13
Total fat: 2g
14
Protein: 1g
15
Fiber: 1g
16
Carbohydrate: 9g
17
Cholesterol: 0mg
18
Sodium: 150mg
359
kcal
Calories
1
g
Fat
78
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/4 cups whole wheat pastry flour, 1/4 cup stone-ground whole-grain cornmeal, 1 teaspoon baking powder, 1 teaspoon salt, and more.
Yes, Barley or Rice Triangles falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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