These little gems are chewy, clock in with just the right amount of sweetness, and have a pleasantly nutty flavor. The magic? Barley flour.
Recipes from Grist
Grist is the only grain and legume cookbook you need. Abra Berens, a James Beard semifinalist for Outstanding Chef: Great Lakes and the author of Ruffage, shares more than 300 recipes and variations, plus substantial reference information to help you discover the next great grain.