Einkorn Poppy Seed Muffins

 For 12 muffins:

• 2 cups (240g) all-purpose einkorn flour

• ½ cup (125g) sourdough discard (room temperature)

• ⅓–½ cup honey or sugar (honey pairs well with einkorn's flavor)

• Zest and juice of 1–2 lemons (about 2 tbsp juice)

• 1–2 tbsp poppy seeds

• ½ cup yogurt, sour cream, or ricotta (for moisture)

• 1–2 eggs

• ¼–⅓ cup melted butter or oil

• ½ tsp baking soda, 1 tsp baking powder, ¼ tsp salt

• Optional: ¼ cup milk if batter is too thick

Lemon glaze: 1 cup powdered sugar + 1–2 tbsp lemon juice

Steps

1. Preheat oven to 350–400°F (175–205°C) and line a 12-cup muffin tin. Whisk dry ingredients (einkorn flour, leaveners, salt, poppy seeds) in one bowl.

2. Mix wet ingredients (sourdough discard, sweetener, eggs, fat, yogurt, lemon zest/juice, vanilla) until smooth—beat vigorously for 1–2 minutes to develop structure with einkorn.

3. Fold wet into dry just until combined (thick batter is normal; avoid overmixing einkorn). Rest 30 minutes or overnight in fridge for better flavor and rise from sourdough.

4. Scoop into tins (use ice cream scoop for even portions). Bake 18–25 minutes until toothpick-clean and golden. Cool before glazing.

Tips

Einkorn absorbs less liquid than modern flour, so expect a denser, tender crumb—add milk if needed. For gluten-free alignment (per your interests), confirm pure einkorn suits your needs; active discard boosts rise over cold. Glaze adds sweetness to balance sourdough's tang. Store 3–5 days or freeze.

Einkorn Sourdough Muffins

 1t g active starter
200 g whole einkorn flour
1 egg
150 g milk
2 T. honey or sugar
1 t. baking soda
1/2 t. salt
optional  herbs, cheese, or carrots for flavor

1.  Whisk wet (starter, egg, milk honey) and soda (It will foam)
2.  Stir in dry; fold gently
3.  Fill muffin tins 3/4 full; bake 375 degrees for 20-25 minutes

Sourdough Einkorn Rolls

 200 g active sourdough starter
300 g water
540 all-purpose einkorn flour
10 g. sea salt
2 T. olive oil

Mis starter, water, flour, and salt into a shaggy dough; rest 1 hour
Fold dough twice (15 mins apart), then bulk ferments 304 hours until 30% risen
Divide into 12 balls, place in greased pan, proof 1-2 hours
Bake 425 degrees for 25 - 30 minutes until golden

Healthy Coleslaw

https://www.ambitiouskitchen.com/best-healthy-coleslaw-ever-no-mayo/ 

Ginger and Honey Fruit Salad

 1 c. orange juice
3 T. honey
1 inch sliced, fresh ginger

Add to a sauce pan and simmer over med heat until syrupy, abt 9 min.

Let cool and discard ginger.  You have the flavor.  Toss the sauce with 8 oranges (cut into rounds or squares.  Add 1 c red and green apples.  Beautiful 

Risotto with Einkorn instead of Rice

 Go Back 

Recipe Image

Notes

SmallerNormalLarger

Einkorn Risotto

Risotto is so fancy and delicous, but you won't beleive how easy and tasty this einkorn risotto is.

Course: Main Dishes, Whole Einkorn Berries

 

Author: Julie Koyle

Ingredients

• 2 cup Einkorn Berries
• 1 quart Chicken Broth
• 1 Small Yellow Onion Chopped
• 2 clove Garlic Minced
• 2 tablespoon Coconut Oil
• 1/2 head Cauliflower Chopped
• 1 Green Pepper Diced
• 1 Red Pepper Diced
• 1/3 cup Parmesan Cheese
• 2 cup Shredded Chicken

Notes

1. In a small saucepan, bring chicken broth to a simmer and then turn down and leave on low heat.

2. In a pot or skillet, saute onions and garlic in coconut oil for about five minutes. (If you're using unsalted broth, you may want to add some salt at this stage)

3. Add einkorn berries and chicken and stir for a couple minutes until einkorn is crackling.

4. Add broth a little at a time. When absorbed, add some more. You can stir the whole time or not, but make sure that you don't leave it so long that the liquid is absorbed and the berries burn. Do not cover with a lid.

5. Once you've added most of the broth, add vegetables and continue until you've added the remainder of the broth.

6. Allow to simmer until the liquid is absorbed and the bottom of the pan is dry.

7. Mix in parmesan cheese and serve.