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.
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 Continue reading →
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 Continue reading →
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
Einkorn Carrot Cake
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.
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.
If you’re like me, you often prefer a wrap over a piece of bread. That’s why I searched and tested until I had this simple, yet most delicious, recipe for einkorn farro tortillas.
Fresh Einkorn Tortillas Ready to Cook
We use tortillas to make wraps filled with all the usual suspects – quinoa, beans, lettuce, salsa, avocado, and cheese. And here’s a secret for which you may (or may not) thank me: these tortillas make for especially tasty quesadillas.
This tortilla recipe is fast and easy to make. You can see my simple instructions and ingredients list under our recipes page here: Einkorn Tortillas Recipe. If you do have questions, feel free to contact us because getting them just right is a bit of an art.
I usually tell people that whole grain pastas were never meant to be. They are slimy, don’t mix in the flavor of the sauce, and fall apart very easily on the plate. But after eating einkorn pasta, I’m taking that all back.
Jovial Foods Spaghetti Whole Grain Einkorn Pasta
I never considered that einkorn pasta could be very different than any other whole grain pasta until Jovial sent a free sample to talk about on the blog. Even then, it sat on my shelf for quite some time because I didn’t think it was worth trying.
Finally, I felt up to it one day and cooked the pasta for dinner. WOW! I loved it, and so did my entire family. I went to The Good Earth (our local health food store) and found it to be available at a great discount so I bought several more boxes.
A special dinner with guests was coming up so I decided to cook up the einkorn pasta with my special pesto recipe. It was a hit with our guests too!
The einkorn pasta adds a perfect flavor to the dish and it doesn’t taste grainy or feel slimy. Instead, it was sweet, slightly nutty, rich in flavor, the texture was very desirable. Einkorn’s nutritional qualities combined with the tasty pasta make it real winner in my book. Nice work Jovial!
I noticed they have several types of einkorn pasta listed for sale on Amazon but it’s often out of stock so it must be popular. Check out some of the pastas they offer:
I posted my einkorn bread recipe last month and now that voting season is coming to a close, I’m finally getting around to telling you about the delicious Honey Whole Grain Einkorn Pitas I baked up. I’ll be honest: I was pleasantly surprised to see and taste pitas made from einkorn berries. Not only were they delicious but they were also very light and the texture was perfect!
I first combined all of the ingredients into my Bosch bowl and mixed them completely. After mixing, I started adding freshly ground whole grain einkorn flour to the bowl until the pita mixture stopped sticking to the sides of the mixer bowl.
Keep Adding Einkorn Flour Until Pita Mixture Stops Sticking to Side of Bowl
Next, I kneaded the dough for 8 minutes then divided it into 18 dough balls. I floured a surface and then rolled the dough balls into ¼-inch thick circles. Keep in mind that Continue reading →
I recently ground some ancient einkorn grain and made some flour for baking. I first made tortillas, which were excellent. Then I got carried away… 🙂
We loved the nutritious einkorn tortillas so much, I went on to make pitas, bread, and cherry cobbler. I’m going to share my pictures and recipe for the bread first and then I’ll get to sharing the tortillas and pitas as soon as I can. But first I’ll tell you about the bread…and then pitas and finally tortillas! The full einkorn bread recipe is posted under the recipe section.
(Note: if you’re looking for the einkorn sourdough bread recipe, you’ll want to go here.)
Einkorn grinds into such a light and soft flour, I was afraid it would plug up my All Grain mill. However, even with my mill on the finest setting, it milled out flour just fine. However, for the bread, tortillas and pitas, I decided to move the setting 3/4 fine. Next time, I will try an even finer setting.
All Grain Mill with Genuine Einkorn Wheat Berries
After 45 minutes or so of grinding the einkorn wheat grains in my mill, I had enough einkorn flour to make the tortillas, bread, pitas, and a little extra for cobbler.
To make bread, I put 3 Cups of hot tap water and 5 Cups of einkorn flour into my Bosch and mixed them until smooth. I then stopped the mixer and added 1/3 Cup of expeller-pressed coconut oil, 1/3 Cup raw, unfiltered honey, 1 1/2 Tablespoons of yeast, and then 1 Tablespoon of sea salt.
Mixing Ingredients to Make Einkorn Bread
After mixing all the ingredients together, I kept the mixer running and gradually added 5 1/2 Cups of einkorn flour and let it sit for 20 minutes. After this brief rest, I started the mixer and slowly added more flour until the einkorn dough was no longer sticking to the sides of the mixer bowl. I learned that making einkorn bread does require more flour than I thought it would but eventually it did stop sticking to the mixer bowl. Continue reading →
I’m a mother of 4 kids (with one more on the way) and the worst feeling for me is to provide a healthy breakfast meal first thing in the morning. I try to feed my family healthy foods but sometimes the “cheap cold cereal” is all too tempting as a cop-out meal in the morning…I’m sure you know the feeling 🙂
Cooking Einkorn Pancakes
In the last year, I discovered “blender” pancakes in one of those cook books sitting on my shelf (I can’t remember the book). The pancakes are so easy to make and it’s very quick. My kids and husband also love them.
Over time, I modified the recipe to use more natural and healthy ingredients; Since we eat this meal so often, I wanted to make it as healthy as possible for the family.
You can see my recipe by clicking here. I’ve also added some additional comments and pictures below so you can see better how I have made this work for our family.
When I first made this recipe, I was surprised at how simple and easy it was. It took actually making it to realize just how simple it was so I’ve broken it out into 4 simple steps below.