Karask – Traditional Estonian Barley Bread
What You'll Need
1 cup barley groats, soaked
½ cup plant-based milk, plus 2 more splashes (about ⅛ cup)
Pinch of sea salt
1 medium banana
2 Tbsp applesauce
Handful of walnuts
2 Tbsp baking powder
How to Make It
1 Soak barley groats overnight or for 6-8 hours. Soak walnuts for 4 hours. Drain and rinse both.
2 Place all ingredients except baking powder into blender. Blend until the batter is formed. It won’t be a smooth and silky batter, instead you’ll still see pieces of barley. Don’t worry; this is okay. When the batter is done, mix or blend in the baking powder.
3 Line a round 7 inch cake tin with parchment paper and pour the batter in. If you use a bigger cake tin, the bread will be thinner and need less baking time.
4 Bake at 365 degrees for about 40-45 minutes.
5 Let cool and enjoy!
I used half unsweetened soy milk and half oat milk, which is naturally sweeter than soy giving the bread nice a flavor.
Substitute any nuts you like. Soak pecans for 4-6 hours, almonds for 8-12 hours and hazelnuts for 8 hours. No need to soak Brazil and macadamia nuts.
If you’d like nut pieces in your bread, chop the soaked nuts and mix into the batter without blending. .
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