Foods - Barley Malt

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Barley Malt Syrup

 
Description

Barley malt is prepared by roasting sprouted, whole barley, combining it with water, and heating the mixture. This process evaporates the water, leaving behind a sweet bounty. The medium brown liquid tastes similar to molasses and is about half as sweet as white sugar.

Use it in spice cakes, muffins, or any other recipes that call for molasses. Substitute 1 to 1 1/3 cups barley malt for each cup of white sugar. Reduce the liquid in the recipe by 1/4 cup. Add 1/4 teaspoon of baking soda for each cup of barley malt.

Barley malt contains 75% maltose, glucose and other simple sugars, B vitamins, and protein. Keep barley malt refrigerated to prevent it from fermenting.


 

Ailments / Situations Where Used

Barley malt is commonly used as an alternative to white sugar. It is a less processed, more natural sweetener.

Barley malt may be appropriate for use by diabetics. Consult with your nutritionist, naturopath, or other health practitioner as to the appropriateness of this sweetener to meet your needs.


 

Source

Roasted, sprouted whole barley, combined with water.


 

Ailment / Situation Listing

 

Diabetes

White Sugar Alternative

  

 


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Foods - Barley Malt

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