Instructions: Soak barley in 1 1/3 cups water at least 8 hours or overnight. Do not drain.

Preheat oven to 375 degrees. Use 1 tablespoon butter to grease a 9-inch-square baking pan. Set aside.

Put soaked barley and soaking water in a blender; process until uniform in consistency. Add salt, baking powder, 2 tablespoons butter, 2 tablespoons Sucanat, eggs, lemon zest, 1/2 teaspoon cinnamon and nutmeg. Process to mix.

Pour into pan.

Put flour, remaining 2 tablespoons butter, remaining 1/2 cup sugar and remaining 1/2 teaspoon cinnamon in a bowl; use your fingers to combine.

Sprinkle the mixture and nuts over the batter. With a butter knife, cut through the streusel and batter in a figure 8 to partly mix the streusel into the batter. Give the pan a quarter turn and repeat the figure 8. Bake about 20 to 25 minutes or until a thin skewer comes out clean. Remove from oven; let cool on a wire rack.

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