Book Update

Okay, so here I am again waiting, waiting, waiting for my book to be done. I talked to the publisher today. He finally got in touch with his people in Korea and said they had been out of the office. Maybe things will get moving now! I guess I just have to be a little more assertive. I will keep you posted!

Bean Barley Chocolate Chip Cookies

Another bean, barley creation. YUMMY!!!!

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Carrot, Pineapple Cake with some secret ingredients

I made this cake today. Everyone really liked it, its very good!

The secret ingredients are navy beans and barley that I soaked overnight and then cooked together until soft. I frosted it with homemade cream cheese frosting, sweetened with raw honey. Who wants the recipe? Okay here it is....................

Carrot Bean Barley Cake

1 stick butter
1 cup raw honey
3 eggs
1 cup barley, bean puree
1 cup pineapple chunks
½ cup reserved juice from pineapple chunks
2 cups grated carrots
1 tsp vanilla
2 cups fresh-ground whole wheat flour
2 tsp baking soda
2 tsp cinnamon
½ tsp sea salt

Cream butter, honey and eggs in a large mixing bowl. In a blender puree barley and beans with the pineapple, and pineapple juice. Pour bean mixture into butter mixture. Stir in grated carrots, and vanilla. In a separate bowl mix dry ingredients together, add the dry ingredients, to the wet ingredients and mix, just until blended. Pour into a greased 9x13 inch pan and bake in a pre-heated 350° oven for 35-40 minutes, or until a toothpick inserted in the middle comes out clean. Cool and top with Buttery Cream Cheese Frosting.



Barley, bean puree

1 cup small navy beans
1 cup barley
Enough water to cover

Soak beans and barley overnight in water, or for at least 7 hours. Drain, pour into a medium sauce pan, cover with water and cook until tender. Refrigerate. Use 1 cup in this recipe, and add the rest to your favorite soup recipe. Tiffany’s Table LLC ©copyright 2007-2008 All rights reserved.