Einkorn Wheat Cookies

 HERES the recipe

Chewy Einkorn Ranger Cookies

Ingredients:

2 cups cane sugar

2 TBSP molasses

1 cup butter

2 eggs

1 TBSP vanilla

1/2 TBSP cinnamon

1/2 tsp salt

1/2 tsp baking soda

1 tsp baking powder

4 cups einkorn flour

2 1/2 cups old fashioned oats

1 cup sunflower seeds

Optional 1 cup chocolate chip, 1 cup flaked coconut, 1 cup rice cereal

Directions:

Cream together sugar, molasses, butter. Add one egg at a time until combined and add vanilla.

Combine cinnamon, salt, baking soda, baking powder, and einkorn flour. Slowly add into wet ingredients. Mix until just combined. Add oats and sunflower seeds and any optional ingredients

I made half a batch with just sunflowers and then a half batch with 1 cup chocolate chips.

Preheat your oven to 350degF and prepare your baking sheets with silpat mats or parchment paper

Using a one TBSP scoop begin portioning out your cookies. My trays hold 12 cookies

Bake for 12 minutes and allow to cool for 5 minutes before transferring to a cooling rack

ENJOY!

I truly believe the swap to fresh milled Einkorn makes these cookies. Fresh milled flour has this added unique flavor and you just don’t know what you’re missing out on.

Comment EINKORN for the link sent straight to your inbox for this truly beautiful flour

Happy baking!

Boots

follow along for more Simple From Scratch Nourishing Recipes and more food preserving tips @theflouringhome

Xander's Birthday Cake Made by Seth and Grandma

 

• 9 x 13-inch baking pan
  Parchment paper
  Blender or food processor
• 
  
• 36 Oreos (family-size pack)
• 1 stick unsalted butter, melted
• ½ gallon cookies and cream ice cream, softened
• 1 jar hot fudge sauce
• Whipped cream with sugar

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INSTRUCTIONS

1. Crush Oreos into fine crumbs using a food processor or zip-top bag and rolling pin.
2. Mix Oreo crumbs with melted butter until combined, then press firmly into the bottom of a 9×13-inch pan to form a crust.
3. Spread softened cookies and cream ice cream evenly over the crust. Cover and freeze for 1 hour.
4. Warm hot fudge slightly until pourable (about 15–20 seconds in microwave), then spread evenly over frozen ice cream. Freeze again for 1 hour.
5. Spread thawed Cool Whip over the top. Crush a few extra Oreos and sprinkle on top for garnish.
6. Cover and freeze at least 3–4 hours or overnight before serving. Let sit at room temp for 5–10 minutes before slicing for easier serving.

NOTES

Feel free to experiment with different ice cream flavors like mint chip, chocolate, or even strawberry. Great for birthdays, barbecues, and holidays. Stores well in the freezer up to 1 week when tightly wrapped.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: American

Cucumber, Onion, and Tomato Salad (from Ina Garten)

 3 Tomatoes

3 Cucumbers

1 Onion

1/2 c. vinegar

1 t. cracked pepper

2 T. sugar

2 t. salt

1 c. water

1/4 olive oil  mix well.... Let chill for 1-2 hours Or make it a day ahead, and it will take on even more flavor.   

Hummus

 

Ingredients

• 1 can (15 oz) of chickpeas, drained and rinsed
• 1/4 cup tahini
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• Salt, to taste
• 2 tablespoons water (adjust as needed for consistency)
• 1 tablespoon smoked paprika
• Extra olive oil, for drizzling
• Fresh parsley, chopped (for garnish)
• Warm pita bread, for serving

Directions

1. In a food processor, combine the chickpeas, tahini, olive oil, lemon juice, minced garlic, ground cumin, and salt.
2. Blend until smooth, adding water gradually to achieve the desired consistency.
3. Taste and adjust seasoning, adding more salt or lemon juice if necessary.
4. Transfer the hummus to a serving bowl and create a shallow well in the center.
5. Carefully sprinkle the smoked paprika into the well, creating a colorful layer.
6. Drizzle extra olive oil over the top and garnish with chopped parsley.
7. Serve immediately with warm pita bread, or refrigerate for an hour to let the flavors meld.

compliments of Iron Chef   Thank you

Potatoes roasted

 

• 2 pounds medium potatoes (skin on)
• Salt
• 2 tablespoon butter, duck fat, or another solid fat
• 1 tablespoon minced fresh rosemary or thyme
• 1/4 teaspoon black pepper
• 1 tablespoon butter
• 1 tablespoon canola oil or avocado oil
• A few garlic cloves, cut into slivers
• Chopped fresh parsley or other herbs (optional)

Preheat the oven to 400°F. Quarter the potatoes. (Any smaller, and by the time you develop a nice crust, the center will start to dry out. Two to three bites is perfect.)

Place the potatoes in a pot and add cool water to cover. Bring the water to a boil and then lower the heat so the water bubbles gently. Salt the water generously, and set a timer for 15 minutes. Then drain the potatoes and let them steam for five minutes. In the colander or the pot, shake the potatoes around to rough up their cut surfaces.

Melt two tablespoons of butter, duck fat, or another solid fat with the minced rosemary. Pour the fat over the potatoes and add 1/2 teaspoon salt and the black pepper. Gently toss to coat the potatoes.

Preheat a large baking sheet in the oven for five minutes, then put the remaining tablespoon of butter and the canola oil on the pan. Return the pan to the oven to heat for two more minutes.

Use a metal spatula to spread the melted fat on the pan, then place the potatoes on it. Use the spatula to turn them so their cut sides are facing down. Roast the potatoes for 20 minutes.

Turn the potatoes so another cut side is facing down and use your spatula to flatten the potatoes slightly. Add the garlic and toss it with a little oil on the baking sheet.

Return the potatoes to the oven for 25 minutes more. Check the bottoms for browning. If they aren’t dark enough, roast for 10 minutes longer.

If you want to add parsley or other fresh, delicate herbs, do it right before serving. Serve the potatoes piping hot!

Chickpea salad (Mediterranean Diet)

 

Ingredients

• 1 cup couscous
• 1 ½ cups vegetable broth
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 small red onion, diced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Zest and juice of 1 lemon
• Fresh parsley, chopped for garnish

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the diced red bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, salt, pepper, smoked paprika, and dried oregano. Spread the vegetables on a baking sheet and roast for 20-25 minutes, until they are tender and lightly caramelized.
3. While the vegetables are roasting, prepare the couscous. In a saucepan, bring vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
4. In a large bowl, combine the roasted vegetables, chickpeas, and fluffy couscous.
5. In a small bowl, whisk together the lemon zest, lemon juice, salt, and pepper. Drizzle this dressing over the salad and toss until everything is well combined.
6. Garnish with fresh parsley and serve warm or at room temperature.