Not just your Bubbe’s honey cake. As a beekeeper and avid cook I can take you and your honey places you’ve never been before- culinarily speaking.
So let’s get beezee.
Honey is one of the oldest sweeteners and preservatives known to man. Evidence not only of beekeeping, but actual remnants of honey have been found in numerous archaeological sites world wide. Barley is one of the oldest domesticated grains know to man. Strangely, at these archaeological sites, honey and barley are often found next to each other.
Screaming disclaimer. These fall into the culinary category of unusual and fun for their historical interest. Frankly, they are rather homely, and as they appear here, not very tasty.
Honey Barley Cakes
You will need: 
- Oven
- Blender, grain mill, or spice grinder
- Mixing bowl and spoon
- Baking pan or tray with baking paper
- 240 g barley flour*
- 120 ml water
- 50 g honey
- 15 ml olive oil
- Toast barley in 180c oven until lightly browned. You could also do this on the stovetop
- Blend/grind the barley into flour* – I did this, and you might get better results using store-bought flour
- Mix with wet ingredients until dough forms
- Chill in refrigerator of approx.. 30 minutes
- Shape into patties with your hands, about the size of an English muffin
- Bake 15 minutes at 180c
Serve warm with… Honey butter, or shmear of your choice. Toga is optional.
