Desserts
Kolo Honey Bars
The Quirky Foodster Team
Ingredients
- 150 g (1 cup) Roasted barley (kolo)
- 100 g (2/3 cup) Roasted chickpeas (kolo)
- 120 g (1/3 cup) Honey
- 15 g (1 tbsp) Unsalted butter
- 1/4 tsp Ground cinnamon
- 1 pinch Pinch of salt
Method
- Line a small baking tray or dish with parchment paper.
- Combine the roasted barley and chickpeas in a large bowl.
- Gently warm the honey, butter, cinnamon and salt in a saucepan over low heat until melted and combined, about 3 minutes.
- Pour the warm honey mixture over the grains and stir thoroughly to coat evenly.
- Press the mixture firmly and evenly into the lined tray using the back of a spoon or spatula.
- Chill for at least 1 hour until firm, then cut into bars.
Introduction: Kolo — roasted barley and chickpeas — is a beloved everyday snack in Eritrea.
Cultural Background: Kolo — roasted barley and chickpeas — is a beloved everyday snack in Eritrea. Bound together with warmed honey into bars, it becomes a sweet treat often prepared for celebrations and shared among children and guests.
Storage: Store in an airtight container at room temperature for up to 1 week.
Reheating: No reheating needed; serve at room temperature.
Tips: Press the mixture down firmly — this is what helps the bars hold together once cut. Work quickly while the honey mixture is still warm and pourable.
Variations: Stir in chopped roasted peanuts for extra crunch. Use date syrup in place of honey for a vegan version. Naturally vegan if honey is replaced with a plant-based syrup; vegetarian as written. Breads
Nutrition: Calories: 140 kcal · Protein: 4 g · Carbs: 22 g · Fat: 4 g · Fiber: 3 g
FAQs:
Q: Where can I find roasted kolo grains?
A: East African grocers typically stock roasted barley and chickpeas; alternatively, dry-roast raw barley and chickpeas in a pan until golden and fragrant.
Q: Can these bars be made nut-free?
A: Yes — the base recipe as written contains no nuts; simply skip any nut-based variation.
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