I have a recipe that calls for two tablespoons of barley malt powder. I've search every store in my city, and not only do none of them carry it, but Wild Oats can't even order it for me. They sent me home with a large and fairly expensive jar of barley malt syrup. Any idea of how much syrup I should use to replace the powder? It's going into a cream filling, if that helps. Please help - the fate of a batch of vegan Twinkies (and my ensuing happiness) is in your hands!
Also, what the heck else can I do with this barley malt syrup??