Comments on: Whole Grain Einkorn “Blender” Pancakes http://www.einkorn.com/whole-grain-einkorn-blender-pancakes/ Researching Ancient Einkorn Wheat Sat, 14 Aug 2010 17:28:17 +0000 hourly 1 http://wordpress.org/?v=3.0 By: jujuschleg http://www.einkorn.com/whole-grain-einkorn-blender-pancakes/comment-page-1/#comment-272 jujuschleg Mon, 01 Mar 2010 15:18:35 +0000 http://www.einkorn.com/?p=629#comment-272 Dear Galimir of Czech Republic, What a wonderful resource this blog is to be able to connect from across the world about this important topic. I was very happy to see your comment on my post. I have only used the de-hulled einkorn grain thus far because all of the einkorn I have purchased was already in the de-hulled state. I love your idea about the einkorn supersmoothie and I'd love to hear how that tastes. Imagine how healthy it would be! Einkorn has a very sweet taste, probably unlike any other grain so I think it would work especially well in this recipe. I don't know for certain if the blender could eliminate bad texture resulting from un-blended spikelets but if you soak it as you suggest, I imagine it will come out very smooth. Here's a picture of the einkorn I use. Not sure if you can see it well but hopefully it helps. <img class="size-thumbnail wp-image-617" title="Einkorn in a Cup" src="http://www.einkorn.com/wp-content/uploads/2010/02/einkorn_cup-121x91.jpg" alt="Scoup of Einkorn" width="121" height="91" /> No doubt, wheat has a lot of bad press right now and too many are suggesting to eliminate it instead of understanding its history and the differences between the wheat we eat today and the ancient wheats. Not to mention, the differences in how we bake our bread. In fact, your comment makes me think that I should soak the einkorn grain kernel's overnight before I make blender pancakes, as this may better break down the grain. I totally agree about the feeling of fullness and strength after eating bread. It's so good for the body. I've heard that those who go off wheat really struggle to have enough strength. I'm hopeful that einkorn can be a solution for them. So do you have any einkorn recipes that you have tested with and would be willing to share ? I'd love to try out any recipes you have for einkorn (or any other ancient grain). It would be fun to share it on this website recipe list too. I look forward to hearing from you! jujuschleg of Utah, USA Dear Galimir of Czech Republic,

What a wonderful resource this blog is to be able to connect from across the world about this important topic. I was very happy to see your comment on my post.

I have only used the de-hulled einkorn grain thus far because all of the einkorn I have purchased was already in the de-hulled state.

I love your idea about the einkorn supersmoothie and I’d love to hear how that tastes. Imagine how healthy it would be! Einkorn has a very sweet taste, probably unlike any other grain so I think it would work especially well in this recipe. I don’t know for certain if the blender could eliminate bad texture resulting from un-blended spikelets but if you soak it as you suggest, I imagine it will come out very smooth.

Here’s a picture of the einkorn I use. Not sure if you can see it well but hopefully it helps.
Scoup of Einkorn

No doubt, wheat has a lot of bad press right now and too many are suggesting to eliminate it instead of understanding its history and the differences between the wheat we eat today and the ancient wheats. Not to mention, the differences in how we bake our bread. In fact, your comment makes me think that I should soak the einkorn grain kernel’s overnight before I make blender pancakes, as this may better break down the grain.

I totally agree about the feeling of fullness and strength after eating bread. It’s so good for the body. I’ve heard that those who go off wheat really struggle to have enough strength. I’m hopeful that einkorn can be a solution for them.

So do you have any einkorn recipes that you have tested with and would be willing to share ? I’d love to try out any recipes you have for einkorn (or any other ancient grain). It would be fun to share it on this website recipe list too.

I look forward to hearing from you!

jujuschleg of Utah, USA

]]> By: Galimir http://www.einkorn.com/whole-grain-einkorn-blender-pancakes/comment-page-1/#comment-260 Galimir Sat, 27 Feb 2010 10:30:03 +0000 http://www.einkorn.com/?p=629#comment-260 Dear jujuschleg,I am interested if you used einkorn with the husk or without(peeled).I am trying to formulate the ultimate raw einkorn smoothie.In the process I am thinking if one grows the einkorn by himself and harvest it.So the next step normally is peeling it(or however its called in English,I am not sure).Well if you do it at home the peeling complicates a lots the whole game,especially with the einkorn,what doesnt give so easy its grain out of the husk. So I thought:"Gee,what if one just blends the whole spikelet(probably soaked over night in water) with a high-speed blender?" So I wander if you have tryed that? Even in case there are some sharp pieces inblended,one can probably strain it? That would save so much work and actually will be thery cool from both storage point (the grain preserves better in the spikelet and also all the nutrients are there),as well as saving of the peeling step. We have actually right now a friends bio-dynamic farm where they have BD-spelt,not peeled.So they would be happy if they can sell it to us without peeling(what is done at other place for them and its quite a hassle...).I hope to convince them start growing Einkorn soon. As far as the benefits from the raw(or sprouted)einkorn are traditionally known in our part of the world,even this knowlege is getting lost very rapidly.So I think a raw einkorn smoothie with combinations with different superfoods can become THE ULTIMATE SUPERSMOOTHIE,and I am not kidding(you get not only the chocolate,but the bread too! :).The wheat is very neglected right now by the raw foodists,who are deceived by the form in what wheat is used now-especially the regular american "bread" has very little to do with this sacred food as it has been used through the millenia...From my personal experiense the wheat gives this feeling of fullness and strenght to the body,what rarely other from the superfoods do.It kind of "grounds" you. I am talking mostly of whole grain BD spelt chapati(or at worst whole-grain home made souer dough bread out of it),what mostly we have been using as alternative to the "normal" Czech bread.The difference(of how you feel after such meal) even in this case is so huge,that its insane...When you realize in what lie people have been living,thinking that they eat "bread"... Anyway I am looking forward for an answer from you and take care! Galimir from Prague,Czech Republic Dear jujuschleg,I am interested if you used einkorn with the husk or without(peeled).I am trying to formulate the ultimate raw einkorn smoothie.In the process I am thinking if one grows the einkorn by himself and harvest it.So the next step normally is peeling it(or however its called in English,I am not sure).Well if you do it at home the peeling complicates a lots the whole game,especially with the einkorn,what doesnt give so easy its grain out of the husk. So I thought:”Gee,what if one just blends the whole spikelet(probably soaked over night in water) with a high-speed blender?” So I wander if you have tryed that? Even in case there are some sharp pieces inblended,one can probably strain it?
That would save so much work and actually will be thery cool from both storage point (the grain preserves better in the spikelet and also all the nutrients are there),as well as saving of the peeling step.
We have actually right now a friends bio-dynamic farm where they have BD-spelt,not peeled.So they would be happy if they can sell it to us without peeling(what is done at other place for them and its quite a hassle…).I hope to convince them start growing Einkorn soon.
As far as the benefits from the raw(or sprouted)einkorn are traditionally known in our part of the world,even this knowlege is getting lost very rapidly.So I think a raw einkorn smoothie with combinations with different superfoods can become THE ULTIMATE SUPERSMOOTHIE,and I am not kidding(you get not only the chocolate,but the bread too! :) .The wheat is very neglected right now by the raw foodists,who are deceived by the form in what wheat is used now-especially the regular american “bread” has very little to do with this sacred food as it has been used through the millenia…From my personal experiense the wheat gives this feeling of fullness and strenght to the body,what rarely other from the superfoods do.It kind of “grounds” you. I am talking mostly of whole grain BD spelt chapati(or at worst whole-grain home made souer dough bread out of it),what mostly we have been using as alternative to the “normal” Czech bread.The difference(of how you feel after such meal) even in this case is so huge,that its insane…When you realize in what lie people have been living,thinking that they eat “bread”…
Anyway I am looking forward for an answer from you and take care!
Galimir from Prague,Czech Republic

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