Barley or Rice Triangles
- 1 1/4 cups whole wheat pastry flour
- 1/4 cup stone-ground whole-grain cornmeal
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoons nonhydrogenated margarine, softened
- 1 cup well-cooked barley or brown rice
- 1/4 cup rice milk, or as needed
- Combine the first 4 (dry) ingredients in a mixing bowl and stir together.
- Work the margarine into the flour mixture with the tines of a fork or a pastry blender until the mixture resembles coarse crumbs.
- 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.
- Divide the dough into 2 parts.
- On a well-floured board, roll out one part until it is 1/4 inch thick.
- With a sharp knife, cut the dough into triangular pieces with approximately 2-inch sides.
- Repeat with the remaining dough; gather up any dough left over from cutting and roll out again until it is all used up.
- Heat a griddle or large nonstick skillet that has been sprayed with cooking oil spray.
- Cook the triangles over medium heat until they are touched with light brown on both sides.
- Transfer to a plate to cool, and once the triangles are at room temperature, store them in an airtight container.
- Per biscuit:
- Calories: 55
- Total fat: 2g
- Protein: 1g
- Fiber: 1g
- Carbohydrate: 9g
- Cholesterol: 0mg
- Sodium: 150mg
whole wheat pastry flour, stoneground, baking powder, salt, nonhydrogenated margarine, barley, rice milk
Taken from www.epicurious.com/recipes/food/views/barley-or-rice-triangles-379001 (may not work)