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BARLEYmax™ Asparagus Pesto

Makes 1.5 cups


1 bunch asparagus, trimmed

½ cup grated parmesan

¼ cup blanched almonds

¼ cup BARLEYmax™ flakes

1 clove garlic, crushed

2 tbsp curly leaf parsley, chopped

1 tbsp coriander, chopped

¾ cup extra virgin olive oil



  1. Place all ingredients, except olive oil, into a food processor.
  2. Slowly add the oil, with motor running, and process until well combined.


  • Replace almonds with raw cashews for a flavour alternative.
  • Drizzle some extra virgin olive oil and store in a container in the fridge for up to 3 days.
Asparagus Pesto & Crackers

BARLEYmax Seed Crackers

Makes approximately 50 crackers


¼ cup flaxseeds

¼ cup pepitas

¼ cup sunflower seeds

¼ cup chia seeds

¼ cup sesame seeds

2/3 cup BARLEYmax™ flour

½ cup water

¼ cup extra virgin olive oil



  1. Preheat an oven to 160ºC.
  2. Place all seeds into a food processor and pulse until smooth.
  3. Add remaining ingredients and process until combined.
  4. Place mixture in between two sheets of baking paper and roll to 3-4mm thick. Transfer to a baking tray and bake for 25 minutes or until crisp.
  5. Allow to cool and then break into pieces.
  6. Bake for 20 minutes or until golden brown.


  • Any seed combination can be used. Try replacing one of the seeds with an alternative like linseed.
  • Biscuits can be kept in an air tight container for up to 14 days.


Note: this recipe has been adapted from ‘Wholesome Child’ recipe book by Mandy Sachar.

Intended as general advice only. Consult your health care professional to discuss any specific concerns.