Can I just tell you how much I love this cake? It’s a lot! Ever since we last made it, I’ve wanted to make it again. I just need a good excuse. I remember a time when, for some reason, my brother was really into making chocolate cake. He had gotten this recipe down for really dense, moist chocolate cake. He made it almost every night for a while, and I do not exaggerate. Well, just a few weeks ago I was thinking how much I missed that and how long it had been since I had a really good chocolate cake. So when we started developing this recipe, I was excited to find a healthy alternative to the rich chocolate cake my brother used to make. And let me tell you, I certainly didn’t feel like I was eating health food.
You’ll notice the richness and moisture of this cake. We adapted the Green Smoothie Girl’s method for adding steamed beets to chocolate cake. read more…
Recently, many people are finding that, for their bodies, wheat just isn’t doing it. It seems to be causing more harm than good. But not all wheat sensitivity is created equal. It’s important to understand what goes on in the human body and what the options are. It’s hard to fix an unidentified problem.
In this article, we’re going to break down 5 different options for what may be going on in those people who find that the piece of toast just isn’t what it used to be. Let’s take a look: read more…
Let’s continue our discussion about methods for making healthy bread by talking about how to make your own sourdough start. A handy thing to know if you want to make your own healthy einkorn bread.
As you may know, sourdough bread rises without the use of packaged yeast. The bread dough undergoes a fermentation that causes it to rise.
But about how does one get a sourdough start to begin with?
You can either get one from someone you know or make one yourself. Even if you are making einkorn sourdough bread, you can get a small sourdough start from a friend – it does not have to be einkorn – and use that to begin your einkorn sourdough start by simply feeding it einkorn flour.
But today, I want to share how to create your own sourdough or natural leavening start. read more…
Einkorn has done it again. This delicious and useful ancient grain has now improved our view of history. Recently, Einkorn was discovered underwater off the Isle of Wight. Thousands of years ago, the area of this Mesolithic site was above water. Now it is completely covered by the ocean. Archaeologists from the Maritime Archaeology Trust discovered remains of einkorn there. read more…
Who doesn’t love a good cheesecake? Well, you might not love it if you can’t eat it because you want to keep your body heathy. I wanted to make a delicious-sounding lemon dessert for a function I was going to. But I couldn’t feel good about making the crust as it was in the recipe. So, I invented my own! This recipe has been a huge success on this end. It can be used for any kind of dessert which is good news for all the die-hard cheesecake lovers in my vicinity.
Say goodbye to sketchy graham cracker crusts and hello to this healthy option made with all natural ingredients. Now, just a couple of notes:
1. The butter can be substituted for coconut oil if desired.
2. It’s ok if it sticks to your fingers a little bit as long as it’s all in one clump.
3. Don’t overbake. It should be golden brown. It will get really hard if overdone. Kinda ruins a cheescake.
4. For cold desserts, let it cool completely before adding the other ingredients.
So, it’s bread day again. That full day of mixing, shaping, and waiting that you squeeze into an already-hectic week. But then you go to your cupboard and discover that you’re out of oil.
Before you lean your head against the cupboard in despair and frustration, try this simple recipe for einkorn bread with only 3 ingredients! Or even if you’re not out of anything, you can make a nice bread without honey or oil. As you might imagine, this bread will be a little different, but believe it or not, it is possible!
Go to the full 3-Ingredient Bread recipe or keep reading for a few tips.
Without honey or oil, this bread will be a little denser than other bread but it will still rise. Here are some things to keep in mind.
1. Try to catch your start right when it’s ready. This bread took us a couple attempts. One of the problems the first time was the start had gone a little far. So catch it right at this stage:
2. As with the other bread recipe, this bread works best if you add only half the flour at first and let it sit for a couple of hours. This is especially important for this recipe. There is no sugar in this recipe to feed the natural yeast, so it needs all the help it can get to rise properly.
3. Getting the exact amount of flour can be a little tricky. Forget everything you used to know about bread dough. Einkorn is really sticky especially in a recipe with no oil. So, it tends to clump in the middle and leave some dough sticking to the sides. That’s ok! Also, it will probably stick to your fingers even after you’ve added enough flour. Don’t over knead it. It’s hard enough to work with as it is. So, it’s ok if you want to hit something as you try to get it out of the bowl.
4. Let it rise in a bowl for as long as it needs. It should rise but probably not as much as normal bread.
With these tips in mind, you are ready to make this 3-ingredient pioneer bread! Enjoy!
I’m going to call these muffins a delicious accident. It wasn’t a complete accident. I wanted to make some banana muffins that I often do but I didn’t have any bananas. So, I decided on pumpkin chocolate chip. I just started kind of throwing in things from there. They turned out great! And I can tell you, they didn’t last long.
Check out this recipe! It’s perfect for breakfast or really anything you want.
For those of you who miss muffins in the morning, here is a great option that won’t be hard on your digestion. They’re made with einkorn which we know is easier on the digestive system than regular wheat (Go here for details). Even besides that, though, these yummy muffins are naturally leavened using a sourdough start. That’s what you call a win-win. The fermentation process begins breaking down the grains before we ever consume them. But don’t worry, if the start is used right when it’s ready, there won’t be any sourness in these muffins. Enjoy!
Over the years, we’ve learned so much that makes our modern lives wonderful but we’ve lost some great traditions too. Traditions that would make us healthier and simplify life. These 3 ancient traditions are not secrets but how to use them is somewhat of a lost art so we’re hoping to help others put them into practice.
As much as we all love a good piece of toast, it’s no secret that grain isn’t always easy on our digestive systems. Dr. David Perlmutter, MD., believes that we should read more…
Ok, first of all, don’t give up! I had quite the adventure figuring out how to make this recipe work for me. Einkorn is a little different. I get it. It’s SO worth it! There’s a learning curve. Second, time and measurments are more about consistency than exactness. The truth is, I can’t tell you exactly how long this bread takes. It could be six hours; it could be twelve. It depends on a lot of variables.
If you feel like your dough is taking a lifetime to rise, you’re probably not alone. So before you swear off natural leavening forever, please watch read more…
When you eat modern bread wheat, do you experience bloat or congestion?
If so, you’re not alone, and that appears to be one of the reasons some people are eating einkorn, the world’s most primitive wheat.
Elizabeth asked einkorn followers, “Anyone out there who’s gluten intolerant but able to eat Einkorn?” Read the answers she received… These people are experiencing that Einkorn is easier on their gut than other types of wheat but what could the reason? read more…
Last night, I made pizza with Einkorn Flour. I literally pulled it out of the oven to let it cool, went upstairs and came back down to the ENTIRE pizza gone. My family consumed it in the minutes I was gone!
Luckily I had frozen the other half of the dough so I made another pizza.
For just the recipe go here.
Before I make anything with Einkorn Flour I grind read more…
Give it a try yourself! For the recipe… Click here
Since I started baking with Einkorn Flour, I’ve learned a thing or two, and I’ve decided to share my tips. For many of you, this is the post you have been waiting for so I hope you enjoy!
I’ll show you how I mill einkorn flour, adapt recipes for einkorn, make white einkorn flour, and add a lovely artisan crust to my einkorn breads.
One of the best things about Einkorn flour, even freshly milled Einkorn flour, is it’s softness. It lends to great baking, especially in quick breads. This flour brings a moistness to the bread and a wonderful airy texture.
So I knew it would be perfect for pumpkin bread.
The air has been cool around here, and the smell of read more…