NAKED BARLEY: WHERE DOES IT COME FROM?
We’re onto something old. Ancient, in fact. Naked Barley was a hit long ago when fur loincloths were skimpy in the Neolithic and Bronze Age. It can be traced back 8,000 years to Ancient Persia, then it travelled to Greece.
WHY SHOULD I TRY?
The writer Pliny said ‘The Greeks prefer it to any other grain for porridge’ and fo good reason; these malty flakes have higher beta-glucan content than oats making them even more digestible.
Did you know? In Rome it became the favourite food of gladiators, who were nicknamed Horderii, or Barley Men. Ready to build an empire? Have a bowl of this.
WHY IS IT NAKED?
Modern barley needs machines and polishing to remove the husk of barley. It’s not naked. The stripping process removes all the goodness (and modesty) from the grain.
Naked barley, however, can be stripped naturally and the husks come away easily leaving a single grain, packed with nutrition. No machines, no polishing. Just threshing, how refreshing.
HOW DO YOU LIKE IT?
Porridge: Grab life by the bowls and enjoy Naked Barley Porridge in all its malty glory, leaving you feeling warm, fuzzy, and nostalgic. If you must get the barley dressed, try it with banana and vanilla. But it doesn’t stop there.
Malty Muesli: For a bircher with more bite, soak the naked barley flakes overnight with your milk of choice and eat the next day, naked. Naturally.
Just add some crunch: Keep going caveman. These flakes can be used to make crackers, crispbreads, muffins and more. Even try sautéing them with butter and leeks for a malty crunch.
BRITISH, AND PROUD.
These flakes are British grown by some rugged and plucky farmers. We’re proud as punch. Not to mention they’re also Organic. Kapow. Let’s all wave our cave clubs in the air.