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…
In the past week, our family has enjoyed several beautiful and delicious einkorn foods, including bread, tortillas, muffins, pancakes, waffles, and pie (crust). With each delicious food, I am reminded of the unique qualities of this dandy farro piccolo.
The first reminder comes about 2 minutes after the first bite. I don’t get the saliva drench and I don’t feel read more…
This slow rise einkorn bread is really quite a treat. Is there anything quite like an artisan bread that has slowly developed flavors, with a hard crust and chewy middle? No, no there really isn’t. The key to the beautiful crust is a dutch oven. The heavy pot with the tight lid that seals on top simulates a professional bread oven circulating the stem back upon itself. It’s as close as we will get to the real thing here at home.
1. Proof 1/2 tsp of yeast in the warm water. I tend to go a little on the hotter side, as long as you don’t go over 110 degrees you are ok.
2. Sift 5 Cups of Einkorn flour, 1/2 tsp sea salt, and 1/3 c powdered milk together.
3. Add the water/yeast mixture into your dry ingredients and mix with a spatula. The dough will be fairly sticky.
4. Scrape the sides of your bowl down to incorporate then cover with plastic wrap.
5. Let it rise for 14 hours in a dark place. The slow rise develops volume and flavor at the same time.
6. After 14 hours preheat your oven to 500 with the dutch oven AND lid in the middle of your oven. This dutch oven is the key to the artisan type of bread.
7. Turn your dough out onto a floured surface. Don’t work the dough too much. I fold each side of the dough inward like an envelope to create some more pockets of air.
8. Once your oven is preheated, place your loaf into the dutch oven, place the lid on it and close your oven. Do this as quick as possible so you do not lose your heat.
9. Bake for 35 minutes, take the lid off and bake for another 5-10 minutes.
10. Cool on a rack until completely cool.
(For a more detailed version of this recipe go, HERE)
Overseas scientists are desperate. A type of stem rust is threatening a most crucial cereal crop. This isn’t just any kind of fungus. It’s Ug99, or Stem Rust. This fungus climbs up the stems of wheat and within a matter of weeks, brings the wheat to it’s knees in a tangled black mess on the ground. The scary part of the fungus is that it travels by wind.
Stem rust has been around a long time. In fact Rome (384 – 322 B.C.) had a Rust God that they offered sacrificial animals to in hopes to relieve them of this disease. It may have even contributed to the downfall of their empire. Over time and many year later scientists discovered a way to control the outbreak, but in 1999 a virulent strain broke out in Uganda. From Uganda it traveled on the wind up through Africa, into Yemen, and across the Red Sea to Iran. It is now headed towards Pakistan and India.
This would be devastating to these countries. Wheat is the most widely grown cereal crop accounting for 35% of their caloric intake. In addition, it brings in the sole income for many farmers in these areas.
This is why stem rust is on so many people’s radar, scientists and government alike. This strain can affect 90% of wheat crops. 90 Percent.
This is where Einkorn can save the day. Einkorn is not one of those 90%. Einkorn carries the Gene Sr35. Researchers have determined that Sr35 has a near immunity quality to stem rust, and if they can pin point it, they can use it to stop the disease of stem rust.
This news attributes again to the incredible species that Einkorn is. Not only is it nutrient dense, low in heavy metals, carries the completely different gluten A genome for gluten, but there is high hopes that it will come to the rescue of the rest of the wheat family.
Who doesn’t like biscuits? These Einkorn biscuits are flaky and light. The Einkorn flour softness contributes to the softness of the biscuits and make them an ideal Breakfast!
Actually these are so good they are great for anytime of the day. I loved how well they turned out so much that I took them to a dinner party that night and they were a huge hit!
See the einkorn biscuits recipe.
Try them for yourself! Get the recipe here
My first attempt at making einkorn carrot cake did not go well at all. To add to the blunder, it was supposed to be for a birthday so I was quite disappointed because it turned out to be more like einkorn pudding in a cake pan :/
As you can imagine, the “pudding birthday cake” only made me more determined to get this right. And that’s just what I did!
My second try turned out so well! You can get my recipe here
The cake was spongy, moist, and had a delicious flavor. My family loved it so much that they nearly finished off the entire pan. It’s very healthy (as cakes go) so it was a score in every way.
…I needed one of those after my first try!
Try it for yourself and let me know how you like it: Einkorn Carrot Cake Recipe
Baking with einkorn takes some practice because it absorbs less water, and it looks like it is baked long before it’s ready to take out of the oven. I’ve been told that I should use 25% less water when baking with einkorn. That seems to be true.
Share your experiences with einkorn baking in the comments below.