Barley in the Nordic Kitchen

Barley is one of the earliest cultivated grains in the Nordic region, and thousands of years later, it still deserves our attention! Low in gluten and high in fiber, barley was historically used for bread baking as well as brewing. In this virtual demo, Kristi Bissell of True North Kitchen will help us decode the different types of whole barley available, and also share why this is one of her favorite flours to keep on hand. Kristi will demo a delicious scone, a fresh salad perfect for spring, and discuss how she incorporates it into other dishes from breakfast to dinner. Healthy, delicious, and accommodating, barley might become your new favorite grain!

This is a live virtual class taught over Zoom. Students need a strong internet connection and a device with video capabilities.

This class is designed as a demonstration, so students can watch the entire process and ask questions before tackling the dishes at home at a later date. The recipe packet will be available for download one week in advance. Anyone is welcome to register for the class even if they don’t plan to attend live, as the class will be recorded, and the recording made available for all registrants for one month after class for re-viewing.