0 Vegan Barley Chocolate Cake

I really want to bake a super moist and rich chocolate cake with barley flour and finally i baked some two weeks back for a friends birthday. As she is a vegan foodie, i really checked few sites to get an interesting chocolate cake,but finally i got hooked to Madhus Vegan Barley Chocolate Cake. Thanks to Madhu for giving us this beautiful,super moist cake and my friend simply loved this cake.Initially i was bit skeptical about the barley flour in cake, also i have read somewhere that barley flour are not glutenous like wheat flour or all purpose flour,while i went through this cake post at Madhus place,she also shared the same thought, thank god she also had the same thought like me. After reading her post, i was very much confident and tried my hands with homemade barley flour.

This cake turned out extremely spongy and i was very much happy with the final result. You can try ur hands in making cakes with barley flour in case if you want to experiment like me. A wonderful alternative to those who dont want to make bakes with all purpose flour or wheat flour. As am running my third week of blogging marathon with baking with wholegrains as theme, am posting this beautiful chocolate cake.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#25.

2cups Barley flour
1cup Sugar
1/4tsp Salt
1tsp Baking soda
1/2tsp Baking powder
1/4cup Unsweetened cocoa powder
1tbsp Vanilla extract
1/3cup Canola oil
1tbsp Apple cider Vinegar
1cup Cold water

Preheat the oven to 350F for few minutes.

Grease generously the bottom and sides of a round baking pan and line it with parchement paper.

Sift together the barley flour,cocoa powder,baking soda,baking powder,sugar and salt, keep aside.

Mix the vanilla extract,canola oil,vinegar,cold water in a another bowl and gradually add it to the dry ingredients,dont overmix the batter.

Pour now this batter to the prepared pan and bake for 25-30minutes or until a skewer inserted comes out clean.

Cool it completely, remove the parchement paper and slice the cake as you desire.

You can frost this cake very well or dust it with powdered sugar.

0 Barley Chappathi

As i prepared myself barley flour at home,i tried adding them while preparing our favourite chappathis two days back. They came out extremely soft, since i love to make chappathis quite often, i do experiment with many different types of flours. But somehow after oats flour,i loved this barley and wheat flour combo in chappathi. I went for equal cups of both barley and wheat flour for making these chappathis.

You can spice up this chappathi with your favourite spices and i spiced mine with some crushed ajwain aka omam seeds, they gives a wonderful flavour to this simple healthy chappathi.Enjoyed thoroughly our dinner with this chappathi served along with vegetable kurma. .You can even freeze these chappathis for later use and they will stay prefect for months.This will be definitely handy when you are in hurry.Sending to my own event CWS-Barley guest hosted by Roshni.

1cup Wheat flour
1cup Barley flour
1tsp Ajwain seeds (crushed)
Warm water
Salt
Oil for cooking
Flour for dusting

Take the wheat flour,barley flour,ajwain seeds with salt in a large bowl,gradually add the water and knead as smooth and soft dough.

Keep aside half an hour, make medium sized balls from the dough,dust with flour and roll them as rotis.

Meanwhile heat a tawa, drop gently the rolled roti,drizzle few drops of oil,cook on both sides until they gets well cooked.

Enjoy warm with any sort of chutneys.