Just over a week before my son Silas was born, I ventured to my Aunt Martha’s farm in Katonah, New York to go apple picking with Wei and her daughter Rose. It was one of the last balmy days of summer and we found ourselves dreaming of the crisp autumn days that have since arrived.
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Every summer when I was growing up, I would eagerly await the first bite of my mother’s delicious rhubarb crisp. Within hours of picking the vibrant red stalks from my aunt’s garden, she would transform them into this slightly tart seasonal treat. We’d enjoy it for dessert alongside vanilla ice cream or even by itself as a special breakfast delight.
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I was at the grocery store the other day and noticed that they were selling dozens of very ripe bananas. This sparked my desire to try and create a healthier yet dense version of banana bread. After some experimenting, I was really satisfied with the following recipe and wanted to share it with you. It uses a combination of nutritious barley and protein-rich almond flour. Barley is is a low-glycemic grain that’s loaded with vitamins and minerals, as well as hearty amounts soluble and insoluble fiber.
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I first fell in love with barley flour in 2005 when my mother and I visited Ladakh, a northern Indian state nestled between the Kunlun mountain range and the main Great Himalayas. In addition to being delicious and versatile, barley is exceptionally nourishing. I decided to buy some barley flour the other week and then created these dairy-free blueberry muffins. They make a yummy fiber and protein-rich breakfast snack for adults and kids.
