Indulge in these delightful snack cakes, blending chewy textures with a harmonious mix of spicy and sweet flavors. Perfect for refueling post-workout, boosting your energy midday, or enjoying a speedy breakfast on the move.
Step 1
Preheat your oven to 350°F.
Step 2
In a large mixing bowl, combine barley flour, rolled barley oats, baking powder, black pepper, cinnamon, and salt, ensuring thorough incorporation.
Step 3
Add honey, rice milk, oil, and lemon zest to the dry mixture. Stir until well combined.
Step 4
Press the mixture evenly into a square baking dish, then bake until golden, approximately 20 minutes.
Step 5
Once baked, cut the cake into bars and serve.
Consider wheat, oat, or quinoa flours, almond or coconut milk, and regular oats instead of barley oats.
Opt for wheat or oat flours, regular oats, coconut milk instead of rice milk, ground fennel instead of black pepper, and skip lemon zest.
Enhance with 1 teaspoon of ground ginger for added zest.
Best enjoyed during the seasons of winter and spring, these snack cakes offer a balanced medley of tastes.
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