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

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

Einkorn Ritz Crackers

 

Cheesy Einkorn Ritz Crackers

This cheesy Einkorn Cracker recipe captures all of the delicious satisfaction of Ritz crackers without all of the undesirable ingredients. 

Prep Time1hour hr 20minutes mins

Cook Time16minutes mins

Total Time1hour hr 36minutes mins

Author: Gretchen Adler

Ingredients

• ▪️1/2 cup whole grain einkorn flour 1/4 cup einkorn berries, milled
• ▪️1 cup shredded cheese I used 1/2 cup parmigiano reggiano and 1/2 cup cheddar
• ▪️1/2 tsp fine mineral salt
• ▪️2 tbsp cold butter cut into small pieces
• ▪️2 tbsp cold water approximately

Instructions

• Combine all ingredients except the water in a bowl and mix by hand.
• Add the water slowly and knead until you form a ball. and gently knead into a dough.
• Flatten the dough into a disk and wrap in parchment paper. Refrigerate for 1 hour until hardened.
• Flour your surface and roll out the dough to about 1/4 of an inch. Work quickly and use a dough scraper to help lift the dough as you work, so it doesn’t stick to the surface.
• When rolled out, use a circle cutter to punch out crackers. You can alternatively cut into squares.
• Line a baking sheet with parchment paper and place the crackers on top. Poke holes in the crackers with something narrow and sharp like a meat thermometer or toothpick.
• Bake at 350°F for 16 minutes. Let cool on cookie rack and store in air-tight jar in pantry.https://www.ancientgrains.com/recipes/cheesy-einkorn-ritz-crackers/#recipe

Sourdough Biscuits

 Good Biscuits (could convert to sourdough Einkorn)

Adapt with adding sourdough starter and letting it sit (even overnight if there is time)  Use einkorn wheat flour

2½ cups self-raising flour (I use White Lily Self Rising flour** that has been in the freezer)

113g (1 stick) unsalted butter (I use salted and Irish*), frozen overnight

1 cup buttermilk, chilled***

2 tsp butter, melted

* – Irish butter has a higher fat content and lower water count than American butter; French and Danish butter is similar. But you must make sure it's good and frozen because, by nature, it's softer and will melt faster when you handle it.

** – White Lily (a regional Southern flour made from soft red winter wheat) has a naturally lower amount of protein and therefore makes an exceptional biscuit. You aren't making biscuits for your health, but try to find the unbleached version.

*** – Make sure it's buttermilk that is just cultured milk and doesn't contain any fillers,

additives or gums. Nice thick buttermilk from local farms is the best.

A

Adapted from Southern Living magazine

Makes 10-12 biscuits

Method

Step 1

Measure a piece of parchment paper to fit your sheet pan; be sure to make it longer but exactly as wide, so you can use the overhang to lift the sheet when there are biscuits on top. Set aside.

Step 2

Sift the flour into a bowl, then grate in the frozen butter (I use a box grater, the large holes side). Toss together briefly (but no need to work the butter into the dough). Put in the freezer.

Step 3

While the bowl is in the freezer, preheat the oven to 475F. If you have an electric oven, put the pan in the oven and heat it up without the parchment paper. If you have a gas oven, you can keep the pan out of the oven and place the parchment paper in it. This is all in pursuit of nice crispy bottoms.

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Favoirte Sourdough Waffles or Panckes

 

Favorite Sourdough Waffles or Pancakes

2 cups Einkorn flour
¾ cup Einkorn Sourdough Starter (Be sure to then feed your starter)
1 ½ T. honey or other sweetener
2 1/4 C. buttermilk

Instructions

Stir together the above ingredients to make an einkorn wheat overnight sponge.   Cover with a cloth towel and let rise on the counter overnight.

In the morning add to the overnight sponge:

2 eggs
¼ C. olive oil
¾ t. salt
1 t. baking soda.  Stir thoroughly all ingredients.  It may bubble up or expand a bit as you stir. 

Pancakes--To make pancakes pour about ¼ cup batter onto preheated griddle.  Cook in typical fashion and flip when the first side is done.   

Waffles—Pour appropriate amount of batter into a preheated waffle iron.  Cook recommended time and ENJOY!

For leftovers—The pancakes and waffles freeze very well as does the batter.  If you put the batter in the refrigerator for a day or so it will turn dark on the top.  When I make a large batch I prefer to freeze the batter, thaw overnight, stir well, and make waffles or pancakes in the morning.

 

 

Einkorn Crust and Apple Pie

 

Ingredients

Flaky Einkorn Pie Crust

• 1 1/4 c All purpose Einkorn flour
• 1/2 t salt
• 1/2 c frozen butter*
• 1/3 c ice water

Caramel Apple Pie Filling

• 8-10 granny smith apples depending on size
• For Caramel Sauce
• 1/2 c butter
• 3 T all-purpose einkorn flour
• 1 c sucanat or preferred sweetener
• 2 t cinnamon
• 1/4 water

Instructions

Instructions for the crust

• Combine the einkorn flour and salt in a medium-sized bowl.
• Use a cheese grater or salad shooter to grate frozen butter into the flour mixture.
• Mix until the grated butter is coated with flour, then make a well in the center.
• Add ice water to the well and combine just until flour is absorbed and a dough is formed. You may have some flour left at the bottom of the bowl. Don’t overmix.
• Chill the dough covered in the fridge for 30 min-2 hours before using.
• This recipe makes enough for one 9 inch pie with a top and bottom crust.

Instructions for the filling

• Peel, core, and slice apples.
• Simmer apples in a pot with a little water for 5-7 minutes until slightly softened*.
• While the apples are softening, start on the caramel sauce.
• Melt the butter in a saucepan over medium low heat. When it is melted, whisk in the flour.
• Add the water, sucanat, and cinnamon.
• Simmer the mixture for 3-5 minutes, stirring frequently, until slightly thickened.
• Strain the juices from the apples and then combine the apples with the caramel sauce.
• Let the apple and caramel mixture cool in the refrigerator until at least room temperature. It is
• important not to rush this step, or your pie crust will melt as you assemble the pie.
• Once the filling is cool, you can use it in a pie, store it in the refrigerator for up to 4 days, or freeze it.
• Bake assembled pie at 425 F for 15 minutes, then reduce temperature to 350F and bake for another 35-45 minutes, or until filling is bubbly and crust is golden.
• This recipe makes enough filling for one 9 inch pie. I recommend baking the pie on a cookie sheet or aluminum foil to catch any juice or butter that escapes.https://www.ancientgrains.com/recipes/caramel-apple-pie-with-einkorn-crust/?mc_cid=976b2617ce&mc_eid=2fa04f8819#recipe

Einkorn sourdough biscuits

https://www.farmhouseonboone.com/sourdough-biscuits-long-fermented/#wprm-recipe-container-21965 

Ingredients 

• ▢8 tablespoons cold butter, cut into chunks (113 grams)
• ▢2 cups all purpose flour, 280 grams
• ▢1 cup sourdough discard, 285 grams
• ▢1 tablespoon sugar, 12 grams
• ▢1/2 cup milk or buttermilk*, 122 grams – You can also use water
• ▢1 teaspoon baking soda
• ▢2 teaspoons baking powder
• ▢3/4 teaspoon salt, 4 grams

Instructions 

Long-Fermented Sourdough Biscuit

• Chop up cold butter into chunks or grate with a cheese grater. Add the butter to a large bowl.
• Add flour to the butter.
• Cut butter into flour. I usually just use my hands to massage the flour and butter together until it starts to form a ball, but a pastry blender works really well, too.
• Add sourdough starter, sugar, milk or buttermilk.
• Stir until nicely incorporated.
• Place a clean tea towel or plastic wrap over bowl and allow to sit at room temperature at least 8-24 hours.
• The next day, add baking soda, baking powder, and salt to the fermented dough.
• Mix everything together well.
• Roll out dough onto a lightly floured surface and cut biscuits.
• Place onto a well-seasoned cast iron skillet or a glass baking dish.
  For a little added height, you can allow the biscuits to rise again for 30 minutes to an hour in a warm place before baking.
• Bake biscuits in a 400 degree oven for 14 -20 minutes.