Recipe Barley/Spelt/Rice cakes


Staff member
11 Oct 2012
Local time
7:50 AM
SE Australia
As a rule, we don't eat much bread for no other reason than we only shop once a week and prefer fresh bread. OK the main reason is bread in the UK is either not very nice or the nice stuff is simply too expensive. So I tend to make up something to dip into soups or they have dumplings or cobbler already in them.

This recipe is a very quick & easy alternative to bread for a soup. You can use pretty much any grain that has been pre-cooked, and to be honest, the amount is a guide, just make sure it is well cooked otherwise the grain will pop when cooking. I usually double the quantity and as always they don't last long enough to go off.

10 oz self raising flour
2 oz cornmeal (optional but its a nice addition)
1 tsp baking powder
1/2 tsp salt (add more if you prefer things with salt)
3-4 oz butter or marg (I use Pure sunflower marg)
8 oz or so of a well cooked grain such as rice, barley, pearl barley, spelt etc
milk/soya milk to bind

mix the flour, cornmeal, salt, baking powder in a bowl. add marg/butter and 'blend' into coasrse 'breadcrumbs'. Add the pre-cooked rice/barley/spelt and mix in. Now simply add enough milk to make a slightly sticky dough.
Roll out on a floured surface so dough is about 1/2-3/4cm thick (in other words not very thick). Slice into sensible sizes. Cook on a gridle over a low to moderate heat, turning when starting to brown...
break one in half to check they are cooked all the way through and eat just to double check!


This lot were made with spelt grain - around an american cup prior to cooking, but usually I just use well cooked rice.

You can also add any herb or spices to them at the mixing the flour stage to give a little kick to them.
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