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Wednesday, 10 May 2017

Barleycup Kale Beetroot Smoothie, Avocado Cocoa Spread And Energising Porridge...

Barleycup is known for its delicious range of instant gluten-free drinks made from roasted cereals and chicory root, but it also makes a tasty addition to a host of recipes - from breakfast to drinks and desserts.

Today I have 3 tasty breakfast recipes to share with you using some Barleycup.

Barleycup, Kale and Beetroot Smoothie:

Serves: 1

Preparation time: 10 minutes

Difficulty level: easy

  • 20g chopped kale, washed
  • Half an avocado, peeled and stoned
  • 100g cooked beetroot, roughly chopped
  • 1 tablespoon Barleycup (6g)
  • 200ml water
  • 2 tablespoons honey (12g)
  • Tablespoon lemon juice (6g)
  • Half a teaspoon flax seed, roasted
  • A pinch of salt to taste (optional)


1: Place the kale, avocado, beetroot, Barleycup, water, honey, lemon juice into a blender and whizz until smooth.

2: Pour into a tall glass and top with the flax seed.

Avocado, Cocoa and Barleycup Spread:

Serves: 4

Preparation time: 10 minutes

Difficulty level: easy

  • 2 ripe avocados, peeled and stoned
  • 50g tablespoons cocoa powder*
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • 1 tablespoon Barleycup (6g)


1: Place all the ingredients in a large bowl and beat together until smooth.

2: Serve spread onto toast or crackers or serve as a dip with fresh cucumber and peppers.

*Swap for gluten-free cocoa powder

Energising Porridge:

Serves: 2

Preparation time: 20 minutes

Difficulty level: easy

  • 100g rolled oats*
  • 200ml semi-skimmed milk
  • 10g walnuts, chopped
  • 2 tablespoons Barleycup (12g)
  • 1 tablespoon honey (12g)
  • 1 Apple e.g. Cox, cored and chopped
  • 1 Ripe Pear
  • 20g goji berries


1: Place the oats and milk in a small saucepan and bring to the boil, reduce the heat and cook gently for 1-2 minutes, stirring until all the milk is absorbed. Then add the Barleycup.

2: Continue cooking over a low heat for approximately 5-8 minutes until the porridge is ready.

3: Pour the porridge into 2 bowls and serve topped with the honey, apples, pear and goji berries.

*Swap for gluten-free rolled oats.

Fancy trying any?

Recipes and images courtesy of Barleycup.


1 comment

  1. I eat porridge just about every day for breakfast! I have walnuts, they are in season here in Australia at the moment, and I never thought to add them :)


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