13 Easiest Einkorn Recipes - Nourished Kitchen

Apple Dutch Baby Pancake

Jenny — Fri, 09 Sep 2016 03:43:03 +0000

Nourished Kitchen - Natural Whole Foods Recipes

A tender, custardy batter envelops maple-soaked apples in this easy Apple Dutch Baby Pancake recipe. It's a simple recipe that's perfect to make on a lazy fall morning.

What is it?

A Dutch Baby Pancake is an American recipe rooted in German cookery. A thin, eggy batter is poured into a hot pan, and placed in the oven. As it bakes in the hot oven, the pancake puffs up - resulting in a light, souffle-like one-dish breakfast recipe.

While the name suggests that Dutch Babies are Dutch in origin, they're related to the German recipes pfankuchen and apfelpfannkuchen, both of which were popularized by German immigrants to the United States. These German Pancakes quickly became popular because they're delicious and easy to make, but it's a restaurant in the Pacific Northwest that popularized the term "Dutch Baby."

In this version, maple-sweetened apples bring a little life to the traditional recipe. This Apple Dutch Baby Pancake recipe is simple and easy to make, with a lightly sweet flavor. It's delicious when you serve it with a mug of coffee or hot black tea, and my children like it partnered with mulled apple cider.

Why this recipe works

When the thin, creamy batter hits the hot skillet, it instantly cooks the base of the Dutch baby. Then all you need to do is transfer it to the oven.
Cinnamon, brandy, and apple cider vinegar amplify the flavor of the apples, giving the pancake a deep, resonant apple flavor.
The apple slices soften to a beautiful consistency when cooked in ghee and maple syrup.
It's easy to make, and everything comes together in a single pan. It's a lot less effort than making individual sourdough pancakes.

Key Ingredients

The ingredients for this Apple Dutch Baby Pancake recipe are simple and straightforward. Milk, eggs, and flour form the foundation of the pancake. Apples, maple syrup, and cinnamon transform a basic Dutch baby into something truly special.

Flour helps bind the ingredients for the pancake batter together. We like to use einkorn flour. It's an ancient variety of wheat with a rich flavor and high nutrient value. It also makes delicious, tender pastries and pancakes.
Eggs give the batter structure and help it to puff and hold form. Pasture-raised eggs are perfect, as they have the best flavor and the highest micronutrient content.
Milk provides the liquid portion of the batter. Grass-fed whole milk works best in this recipe, but you can use alternatives in equal portions.
Apples give the Dutch Baby its flavor, making it a perfect fall fruit recipe.
Ceylon cinnamon (also known as true cinnamon) lends an element of spice to the apples, although cardamom, nutmeg, and allspice would work well in its place, too.
Ghee is a type of clarified butter popular in Indian cookery. It has a smooth, almost nutty flavor and is perfect for sautéeing the apples. It works better than melted butter, because of its high smoke point.
Maple syrup lends a pleasant, woodsy sweetness to the apples. You can also use brown sugar, too.
Apple cider vinegar and brandy amplify the flavor of apples so that your Dutch Baby has a deep apple and resonant apple flavor.

Recipe Tips

This is a simple recipe that's easy to make. You only need a single pan, and it's easy to whip together for breakfast while you warm up some tea or fry some bacon. But there are a few tips to keep in mind.

Letting the batter rest helps hydrate the flour, producing a tender, delicate custard-like pancake.
Getting the pan nice and hot with plenty of ghee helps ensure a good, puffy rise from your Dutch Baby.
The pancake deflates pretty quickly after you take it out of the oven.
You can easily swap other fruit for the apples, depending on what's in season. Pears, peaches, and even berries can be nice.

Apple Dutch Baby Pancake Recipe

Thanks to the inclusion of both chopped apples and whole grain flour, this Dutch baby pancake won't rise quite as high as those made with white flour; however, you'll find the results equally delicious.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 219kcal

Author Jenny

Equipment

High-Speed Blender
cast iron skillet

Ingredients

For the Pancake Batter

4 eggs
1 cup milk
1 ¼ cups all-purpose einkorn flour (or regular all-purpose flour)
½ teaspoon fine sea salt

For the Apple

¼ cup ghee
2 medium apples (peeled, cored, and chopped)
1 teaspoon ground ceylon cinnamon
3 tablespoons Grade A dark maple syrup
1 teaspoon raw apple cider vinegar
1 tablespoon brandy

Instructions

Heat oven to 450 F.
Whisk the eggs, milk, flour, and salt together until they form a uniform batter about the consistency of heavy cream. Set aside.
Melt the ghee in a 10-inch cast iron skillet over medium-high heat. Stir in the apples, cinnamon, and maple syrup. Turn down the stove to medium heat, and continue cooking until tender, about 8 minutes. Stir in the apple cider vinegar and the brandy and continue cooking for an additional 2 minutes.
Pour the pancake batter into the skillet and transfer it to the oven. Bake until cooked through and puffed, about 10 minutes. Serve immediately.

Nutrition

Variations + Substitutions

Swap all-purpose gluten-free flour mix for einkorn flour. You may need to adjust liquid ingredients or cook time.

Use sprouted whole-grain flour for a deeper flavor and a boost of fiber and minerals.

Make it dairy-free by substituting coconut oil for the ghee and a milk alternative, such as light coconut milk, for the whole milk.

When apples are out of season, try the recipe with peaches, plums, pears, or berries. These fruits will work better with vanilla extract or even almond extract than brandy and apple cider vinegar.

Other apple recipes you'll love

Recipe Questions

Why's it called a Dutch Baby Pancake?

Some evidence suggests that the name "Dutch" refers to its German origins - and is a mispronunciation of the word "Deutsch."

Other evidence suggests that Manca's Café (a popular restaurant in early 20th-century Seattle) popularized this style of pancake, and named them "Dutch Baby Pancakes."

Can I make it ahead?

No. This is a recipe where timing matters. It tastes best and provides the most visual interest when you serve your Apple Dutch Baby right away, as soon as it comes out of the oven.

How long does it keep?

You can store leftovers in a tightly-sealed container in the fridge for up to 3 days. Warm them in the microwave or oven.

The post Apple Dutch Baby Pancake appeared first on Nourished Kitchen.

Plum Clafoutis

Jenny — Wed, 30 Aug 2023 21:42:23 +0000

Nourished Kitchen - Natural Whole Foods Recipes

When late summer's fresh plums are abundant and ripe, make this plum clafoutis recipe. It's a charming, simple dessert of juicy plums nestled in a custard-like batter spiked with brandy. It's also easy to make and will be a fast favorite in your household.

What is a clafoutis?

A clafoutis is a fruit dish from the Limousin region of France that's traditionally made with fresh cherries. You nestle fresh fruit in an eggy, custard-like batter and let it bake. The result is a sweet, delicate, classic French dessert that's similar to both Dutch baby pancakes and another French classic - flaugnarde.

For this version, we skip the cherries and use sweet plums instead, making a soft and custard-like plum cake that's delicate and delicious. The end result is a simple plum dessert that's softly sweet and vibrant with the bright flavor of summer.

Why This Recipe Works

This is an easy, elegant dessert that's much less complicated than making cakes, tarts, or even cookies.
A clafoutis requires plenty of eggs and milk but less flour and sugar than a traditional cake. For this reason, it's a little healthier than most desserts.
We cut the plums in half, which allows them to bake to a syrupy sweetness without leaking too much juice into the batter.
You can serve it warm or at room temperature, and it's equally good for breakfast as it is for dessert.

Ingredient Notes

Plums give the clafoutis its heart and its flavor. Choose ripe but firm plums for this dish. Underripe plums will lack flavor, and soft plums will become a puddle of juice once you bake them.
Eggs give the cake both structure and its custard-like consistency. Pasture-raised eggs will contribute the most flavor and nutrition.
Whole milk forms the liquid portion of the recipe. For a more luxurious and richer version of the dish, you can substitute half-and-half for the whole milk.
Sugar lends a little sweetness to the dessert. We favor a minimally processed whole cane sugar, such as rapadura, for this recipe. Minimally processed sugars retain many of their minerals and have a richer flavor than white, granulated sugar.
Flour binds the eggs and milk together as they bake, giving the clafoutis its cake-like appearance. Einkorn flour works particularly well in clafoutis because it has a rich flavor and soft texture, but all-purpose flour is fine, too.
Brandy amplifies the flavor of the plums and gives the clafoutis an elusive complex note. You can also swap in other flavorings, such as vanilla, almond extract, or a little noyaux,
Salt balances the sweetness of the dish. It also perks up the flavor of the plums.

Recipe Tips

Butter the dish well to prevent sticking. Clafoutis are notorious for sticking to the pan, and a little bit of butter goes a long way.
Use a high-speed blender or food processor to make the batter. It's a lot faster than whisking the ingredients together by hand, and you'll form a more consistent and uniform batter.
Your batter should have the consistency of heavy cream or pancake batter.
Choose firm (but ripe) plums. They need to have plenty of sweetness and good flavor but shouldn't be too soft.
Slice the plums in half and arrange them cut-side up in the baking pan. Their juices will collect in the fruit's cavity where you removed the pit and will result in less seepage into the custard batter. Your clafoutis will also be less likely to curdle.
Bake the clafoutis until it's golden brown and slightly puffed. It should still tremble ever so slightly in the center when you jostle the baking dish, similar to a custard.
Many clafoutis recipes call for cooking a little batter in the base of the pan before adding the fruit. It's a helpful technique when working with smaller fruits such as berries or cherries, and we even call for the technique in this blueberry clafoutis recipe. But, when you work with large fruit, such as halved plums, you can skip this step as they are too big to sink to the bottom of the pan the way smaller fruit does.

Plum Clafoutis Recipe

In late summer, when the farmer's markets are brimming with fresh seasonal fruit, save a few extra plums for this delicious clafoutis. Like a cross between custard and plum cake, this clafoutis makes for a delicious, easy summer dessert.

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 127kcal

Author Jenny

Equipment

1 ½ Quart Baking Dish
High-Speed Blender

Ingredients

butter (for the pan)
5 plums (halved and pitted)
1 ½ cups whole milk
3 eggs
½ cup unrefined cane sugar
½ cup all-purpose einkorn flour
¼ teaspoon fine sea salt
1 tablespoon brandy
confectioner's sugar (for dusting)

Instructions

Heat the oven to 350 F, and then butter a baking dish.
Combine the milk, eggs, sugar, flour, salt, and brandy together in a high-speed blender or food processor, and purée until it forms a smooth light batter.
Arrange the plum halves in the buttered dish in a single layer. Then, pour the batter over the plums and transfer the dish to the oven. Bake the clafoutis until it's a deep golden brown, and the center wobbles very slightly when you adjust the pan - about 40 minutes.
Allow the clafoutis to cool for a few minutes, and then dust it with confectioner's sugar. Store any leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

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Variations + Substitutions

Try an almond-scented plum clafoutis by substituting amaretto for the brandy and adding up to ¼ cup almond flour to the egg mixture. A little almond extract is delicious in this recipe, too.

If you don't wish to use brandy, consider using vanilla extract instead. Vanilla is a delicious companion to fresh plums.

Lemon zest can be a nice addition to the batter. It's bright, citric notes work well with plums. If you add lemon zest, consider swapping the brandy for orange-flavored liqueur or add a spoonful of orange flower water.

You can easily substitute many other fresh fruits for the plums in this recipe. Berries and other stone fruits work well. Adding sweet black cherries will give you something similar to a classic cherry clafoutis. Roasted pears work well in the autumn.

Consider making individual portions by nestling half a plum in a small buttered ramekin and then pouring the batter over it. Since smaller dishes will heat more rapidly, consider baking them in a water bath. It's the best way to ensure an even texture.

The post Plum Clafoutis appeared first on Nourished Kitchen.

Sourdough Einkorn Pizza

Jenny — Mon, 04 Mar 2013 07:04:03 +0000

Nourished Kitchen - Natural Whole Foods Recipes

With its rich flavor and deliciously crisp crust, this einkorn pizza is hard to resist. Fortunately, it's easy to make. All you need is a handful of ingredients and a few hours to let the dough rise.

I first learned to make this recipe for einkorn pizza when teaching a workshop outside of the Northern Italian town Lucca. It was a favorite then. We worked the dough, topping it with herbs and cheese and delicate little anchovies before baking it in a huge wood-fired oven.

It's now a weekly favorite in our house. We serve it with plenty of olive oil, fresh vegetables (cherry tomato salad in the summer, radicchio salad in the winter). It's so easy to make, it'll be a fast favorite in your house, too.

Recipe at a Glance

Einkorn has a rich, complex flavor that's a perfect match for pizza.

This einkorn pizza recipe comes together in about 5 hours. Plan ahead to allow adequate time for the dough to rise and proof.

Many people find that einkorn is easier to digest than modern wheat (celiacs should still avoid it).

Key Ingredients

Einkorn is an ancient variety of wheat. It has a rich, nutty flavor and a creamy golden color. It is also more nutritious than modern wheat, and many people find it easier to digest.

Sourdough starter helps to the dough to rise. It also gives the dough flavor. You can substitute baker's yeast if you do not keep a starter.

Sea salt gives the dough flavor. It also strengthens the dough. Einkorn has weaker gluten than modern wheat and benefits from the help salt provides.

Tips

Einkorn produces a stickier dough than modern wheat flour does. Dust your hands and your working surface with flour. It makes handling the dough easier.

Einkorn has a weaker gluten structure than modern wheat. It tears easily and benefits from a gentle hand.

Double the recipe. If you're cooking for a large family, you can double or triple the recipe easily. Then, everyone can add the pizza toppings they prefer.

Einkorn Pizza Recipe

Einkorn's rich flavor is a natural match for sourdough. The crust is thin, flavorful, and crisp on the outside. This recipe makes one pizza, but you could easily double it for more.

Course bread, Main Course

Cuisine American, Italian

Keyword einkorn, herbs, olive oil, spices

Prep Time 10

Cook Time 15

Rising 5

Total Time 5 25

Servings (14-inch) pizza

Calories 190kcal

Author Jenny

Equipment

Stand Mixer
Large Mixing Bowl
Rolling Pin
pizza stone

Ingredients

For the crust

50 grams sourdough starter (about ⅓ cup, active and bubbly)
115 grams lukewarm water (about ½ cup)
½ teaspoon fine sea salt
230 grams all-purpose einkorn flour (1 ¾ cups)
extra virgin olive oil (for greasing the bowl)

For the toppings

tomato sauce
mozzarella cheese
fresh herbs
cured meats

Instructions

Mix the dough

Add the sourdough starter, water, salt, and flour to the bowl of a stand mixer equipped with a dough hook. Mix on low speed for about 8 minutes until the dough comes together and separates cleanly from the sides of the bowl.

Bulk Fermentation

Lightly dust your countertop with flour. Then, drizzle a little olive oil into a large mixing bowl
Turn the dough out onto your countertop and form it into a ball. Set it in the oiled mixing bowl. Cover the bowl tightly and let the dough rise in a warm place for about 4 hours or until the dough doubles.

Proof

Punch down the dough, form it into a ball, and return it to the mixing bowl. Cover the bowl tightly and then let the dough rise for about 1 hour or until puffy.

Shape

Place the pizza stone, if using, on the middle rack of the oven. Then, preheat the oven to 425 F.
Turn the dough out onto a lightly floured surface, and then roll it out to form a disc about 14 inches in diameter and ¼ inch thick.

Assemble

Gently place the dough onto a square of parchment paper. Then, assemble the pizza beginning with the sauce first, followed by cheese, herbs, cured meats, and any other toppings you like.

Bake

Gently transfer the pizza to the preheated pizza stone and bake for 15 minutes or until cooked through. Store any leftovers in a tightly sealed container in the fridge for up to 5 days.

Nutrition

Variations + Substitutions

If you prefer to use baker's yeast rather than sourdough, substitute 1 packet of yeast for the starter. Increase the water by 25 grams (about 1 tablespoon plus 2 teaspoons). Then, increase the flour by 25 grams (about 3 tablespoons).

Remember that baker's yeast will speed up rising times, so adjust your timing accordingly.

Add dried herbs to the dough. I often enhance the flavor of the dough by adding a few teaspoons of dried herbs. A combination of garlic granules, dried oregano, and crushed red pepper flakes is a favorite in our house.

For even more flavor, allow the dough to proof overnight in the fridge rather than on the countertop. The long, slow rise gives the dough a tangier and more complex flavor.

Love this recipe? Try these.

Recipe Questions

Can I freeze it?

Yes. You can freeze einkorn pizza dough. Once the dough has completed the bulk fermentation, shape it and then transfer it to a freezer-safe resealable plastic bag. Freeze for up to 6 months.

Can I make this by hand instead of in a mixer?

To make the dough by hand, combine all the ingredients into a large mixing bowl and stir with a wooden spoon until well-mixed. Then, knead by hand for about 15 minutes.

Follow the recipe's instructions for bulk fermentation, proofing, shaping, and baking.

The post Sourdough Einkorn Pizza appeared first on Nourished Kitchen.

Einkorn Gingerbread

Jenny — Mon, 13 Nov 2023 00:03:50 +0000

Nourished Kitchen - Natural Whole Foods Recipes

Einkorn is an ancient variety of wheat with a rich flavor. Many people find it easier to digest than modern varieties, but regardless of its benefits, einkorn has a beautiful soft crumb and makes excellent quick breads and pastries. That rich flavor and soft texture make it the perfect companion for sweet, warming spices in this classic gingerbread.

In this recipe, we also use whole, unrefined sugar. Not only does it retain more minerals than white sugar, but its rich flavor gives the gingerbread a boost. Sucanat and rapadura are excellent choices, but you can also use coconut sugar if you prefer.

A favorite on our winter table, this recipe makes an old-fashioned gingerbread cake. It is deliciously moist and light, with an intense gingery flavor touched by other favorite cold-weather spices.

Einkorn's soft texture and rich flavor make it the perfect foundation for gingerbread, and a pop of candied ginger adds a pleasant surprise.

Why You'll Love This Recipe

This einkorn gingerbread recipe is easy to make and rich with ginger and other sweet spices for a deep flavor.
We use fresh ginger in this recipe, which gives the gingerbread a beautiful, vibrant note.
Candied ginger amplifies the spicy notes in the recipe while also providing a pop of texture.
Einkorn is an ancient grain (like nature's original wheat) with a delicious flavor, soft texture, and rich nutritional profile.
It's easy to make ahead and take to your a winter- or holiday-themed potluck.

What's in it?

Einkorn wheat is an ancient grain with a rich, complex flavor. It has more beta carotene, vitamins, and minerals than modern wheat and is also richer in protein. It makes excellent quick breads and pastries because of its delicate and soft texture. While it comes at a slightly extra cost, its flavor and nutritional profile more than comprise it.
Sugar gives the gingerbread cake a little sweetness. Opt for minimally processed sugar, such as rapadura or sucanat, because they retain a high mineral content. They also have a richer and more balanced flavor.
Ginger gives this treat its flavor. We use two varieties: fresh ginger as well as candied ginger. Grated fresh ginger is rich in aromatic compounds that lend a vibrant flavor to the gingerbread, while candied ginger gives it texture.
Warming spices such as cinnamon, cloves, and cardamom give gingerbread depth and bring balance to ginger's flavor. You can also substitute spice mix, such as pumpkin spice, for the individual spices.
Molasses lends both light sweetness and depth of flavor to einkorn gingerbread. Opt for light, unsulphured molasses for the best flavor. It is also a mineral-rich sweetener and is packed with iron, calcium, selenium, and other micronutrients.
Butter and eggs add richness and support the structure of the cake. If you prefer, melted coconut oil is a good stand-in for butter in this recipe.
Buttermilk provides the liquid component to the recipe, and it also brings acidity and helps the cake rise.
Baking soda provides the leavening that makes the cake spring up in the oven, producing a delicate, spongy texture.

Recipe Tips

Line your pan with parchment paper to prevent sticking. Even if you grease and flour your baking dish, the gingerbread may stick. Parchment paper is a good fix.
Use the right type of molasses. Light molasses works best because it is sweeter with a softer flavor. Avoid blackstrap molasses, which tends to taste bitter.
Einkorn flour is tricky to work with and needs less liquid and fat than regular wheat flour. Don't be alarmed if your batter seems too thick or too sticky, as this is normal for einkorn.
Since einkorn's gluten structure is weak, you can't overmix the batter. So, you can make it by hand with a wooden spoon and a large mixing bowl, or you can toss the ingredients into your stand mixer (or even a high-speed blender), and it'll take even less time.
Freshly ground spices will give the cake a more intense and richer flavor. Using pre-ground spices is fine, but grinding them fresh releases more essential oils into your baked goods. And that means better, bigger flavor.
Toss the candied ginger or any other dried fruit you're using in a little flour before folding it into the batter. That way, it won't sink to the bottom of the pan while it cooks.
Use a cooling rack. Like other cakes, gingerbread will continue to cook once it's out of the oven. A cooling rack helps it cool more evenly and prevents fogginess.

Serving Suggestions

Consider serving einkorn gingerbread during the holiday season, when the fragrant aroma of ginger and spice is welcome. We like to dust the gingerbread with a little powdered sugar, but you can also slather it with a maple-infused cream cheese frosting, too.

At the holiday table, I often partner einkorn gingerbread with winter drinks such as wassail or hot mulled cider, although a hot cup of coffee or tea works fine.

You can also serve it on a wintertime dessert tray with other favorite treats such as Maple Gingerbread Cookies, Einkorn Cookies, or even a Maple Pecan Pie.

Einkorn Gingerbread Recipe

Made with heirloom grains, molasses, plenty of butter, and two types of ginger, this einkorn gingerbread is a favorite wintertime treat. It's easy to make for newcomers to baking with ancient grains. Just mix the batter, pour, and bake.

Course Dessert

Cuisine American

Keyword einkorn, ginger, molasses, spices

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 187kcal

Author Jenny

Ingredients

2 cups all-purpose einkorn flour
¼ cup unrefined cane sugar (such as sucanat, panela, or rapadura)
1 teaspoon baking soda
½ teaspoon fine sea salt
1 teaspoon ground cinnamon
¼ teaspoon powdered cloves
¼ teaspoon ground cardamom
½ cup salted butter (melted)
2 tablespoons freshly grated ginger
¾ cup light molasses
1 egg (beaten)
1 cup buttermilk
¼ cup Candied Ginger (diced)

Instructions

Heat the oven to 350 F. Then flour and grease a 9-inch square baking dish.
In a large bowl, whisk the flour, sugar, baking soda, salt, cinnamon, cloves, and cardamom together.
In a separate bowl, whisk the melted butter, ginger, molasses, and buttermilk together. Then, beat the wet ingredients into the dry ingredients until they form a smooth, uniform batter. Fold in the candied ginger.
Pour the batter into the prepared pan, taking care to scoop out all the batter from the sides of the bowl. Then bake for 30 to 35 minutes or until a toothpick inserted into the center of the pan comes out clean.
Let the cake cool in the pan for about 5 minutes, and then turn it out onto a wire rack to cool completely. Dust with powdered sugar and serve. Store any leftovers in a tightly sealed container at room temperature for up to 3 days.

Nutrition

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Variations + Substitutions

Use powdered ginger if you don't have fresh. 1 ½ teaspoons is a good starting point.

Add more spices. Allspice, coriander, and nutmeg are also delicious additions to einkorn gingerbread. If you adjust the spices, keep the total amount to about 1 tablespoon (3 teaspoons), or their flavor may overpower the cake.

Add dried fruit in addition to the candied ginger. Dried apricots and golden raisins also taste delicious when you fold them into the batter. Keep any additional fruit to about ¼ cup total.

Add nuts to the batter. Walnuts are an excellent companion to ginger and other sweet spices. Folding ¼ cup chopped walnuts or pecans into the batter adds a pleasant texture to the cake.

If you don't have whole, unrefined cane sugar, you can substitute dark brown sugar, maple sugar, or coconut sugar.

Sorghum syrup is a delicious alternative to light molasses in this recipe. You could also substitute ¼ cup maple syrup for the molasses, but you may need to cut down on the amount of sugar in the recipe as maple syrup is much sweeter than molasses.

Use whole grain einkorn flour for a portion of the all-purpose flour in this recipe. Whole grains are delicious and give baked goods depth, but they can also make them dense. I recommend substituting no more than 1 cup of einkorn flour with whole-grain flour.

Want more? Check out our other einkorn recipes.

Recipe Questions

How do I store it?

You can store the gingerbread in an airtight container or wrapped in plastic wrap for up to 3 days at room temperature.

Can I freeze it?

Yes. Cool the cake completely, and then wrap it tightly with plastic wrap. Transfer it to a resealable plastic freezer bag and store it in the freezer for up to 3 months.

The post Einkorn Gingerbread appeared first on Nourished Kitchen.

Einkorn Blueberry Muffins

Jenny — Sat, 18 Jul 2015 23:28:55 +0000

Nourished Kitchen - Natural Whole Foods Recipes

Every summer, our blueberry bushes positively drip with round, plump berries. Once we've eaten plenty fresh, we make these simple Einkorn Blueberry Muffins. They're delicious slathered with real butter and served with a hot mug of tea.

What is it?

Einkorn is an ancient grain related to wheat that offers a soft crumb and complex, rich flavor. In addition, einkorn tends to be more nutrient-dense than modern wheat. It boasts a higher protein content. Further, it's also a better source of key micronutrients, such as beta-carotene, lutein, zinc, and magnesium.

Thanks to its soft texture, it makes excellent pastries, quick breads, and muffins. Einkorn pancakes are particularly delicious. In this recipe, we combine einkorn with fresh lemon for delicate, delicious muffins that are perfect for breakfast and freeze well, too.

Why this recipe works

Einkorn is considered nature's original wheat before hybridization and bred over time to increase gluten levels and increase yield.

You'll get a little extra protein from einkorn than you would if you used regular all-purpose flour.

Einkorn has less gluten than modern wheat, and what gluten it does have tends to be shorter and more brittle than modern varieties. Its gluten structure is also different than modern wheat. And many people who find modern wheat to be tough on digestion find that they can tolerate ancient grains such as einkorn.

Additionally, because it has so little gluten, it's hard to overmix einkorn, so you end up with soft, fluffy muffins every time.

A little lemon gives the muffins a pleasant citric note, and it also helps the muffins rise because we use it in combination with baking soda.

The muffins are also easy to make and freeze well. Consider making multiple batches in the summer when berries are ripe so that you can enjoy them all winter long.

Ingredient Notes

Einkorn flour makes the base of the muffin batter. It has a rich, golden color when baked, thanks to its plentiful antioxidant content. You can use whole-grain, sprouted, or all-purpose einkorn flour in this recipe. A combination often works particularly well.
Whole milk provides the liquid and moisture for this recipe. It also lends an element of protein and healthy fats, too.
Pasture-raised eggs give the muffins loft and structure.
Whole, unrefined cane sugar such as rapadura lends a little sweetness to the recipe. Minimally processed cane sugar also contains its native minerals and tends to be more nutrient-dense than other sweeteners.
Blueberries are the highlight of the recipe, providing a luscious berry element and gorgeous, fruity sweetness. You can use fresh blueberries or frozen ones, depending on what you have on hand.
Lemon juice and baking soda help the muffins to rise, so you can skip the baking powder. Lemon juice is acidic, while baking soda is alkaline. When you combine them, they'll give the batter plenty of air bubbles and that means lighter muffins.
Butter and avocado oil provide the necessary fat content that will give these muffins a delicate soft quality. Choose a high-quality grass-fed butter when you can, as it tastes better and is more nutrient-dense. Many people prefer unsalted butter in their baking, but I find the flavor is better when you use salted butter.

Recipe Tips

Working with einkorn flour is similar to working with regular flour. However, you'll need to use less liquid and less fat than you might normally use. You also can't overwork the batter, owing to einkorn's weak gluten structure.
Watch out for making too many substitutions. You might want to swap coconut oil for butter, coconut milk for real dairy, maple syrup for unrefined cane sugar, or even flax eggs for fresh eggs. But too many substitutions will dramatically change the results of this recipe. And even one small substitution will change the results a little bit.
Line your muffin pans with paper liners in advance, as the chemical reaction between the lemon juice and baking soda is fast. If you let the batter linger while you line your muffin tin or tidy the kitchen, they won't spring up nearly as well in the oven.
For best results, place the blueberries into a separate bowl. Then add in a little of the flour mixture. Toss the blueberries until they're lightly dusted with the flour. This will keep them from sinking to the bottom of the tray when you bake the muffins.
You need to fold the blueberries into the batter gently so that you don't break the ripest berries.
Scrape the batter at the bottom of the bowl when folding in the blueberries so that the berries are incorporated evenly into the batter. Otherwise, some muffins may contain loads of berries, and others very few.
If you're using a ceramic non-stick muffin pan, you won't need to use paper muffin cups.

Other einkorn recipes you'll love

Einkorn Blueberry Muffin Recipe

Delicate notes of lemon zest give these easy blueberry muffins a lovely zip. These are delicious slathered with butter at breakfast time, or served as an afternoon snack.

Course bread, Breakfast

Cuisine American

Keyword bluberries, einkorn

Prep Time 10

Cook Time 18

Total Time 30

Servings muffins

Calories 182kcal

Author Jenny

Equipment

small mixing bowl
Large Mixing Bowl
muffin tin

Ingredients

2 cups blueberries (fresh or frozen)
1 medium lemon
1 cup unrefined cane sugar
2 ½ cups all-purpose einkorn flour
1 ½ teaspoons fine sea salt
½ teaspoon baking soda
1 cup whole milk
¼ cup salted butter (melted)
¼ cup avocado oil
1 teaspoon vanilla extract
2 eggs

Instructions

Line a muffin pan with muffin cups (if using), and then heat the oven to 425 F.
Pour the blueberries into a small bowl. Then finely grate the lemon peel and juice the lemon. Reserve both lemon zest and juice in a small bowl.
In a large mixing bowl, stir the sugar, flour, salt, and baking soda together, and then remove about one-quarter cup from the bowl and sprinkle it over the blueberries, tossing them together until well-coated.
In a liquid measuring cup, whisk milk, melted butter, avocado oil, reserved lemon zest and juice, vanilla, and eggs together until uniformly combined.
Slowly beat the liquid ingredients into the dry ingredients until they form a smooth, uniform batter. Fold in the blueberries, and then fill the muffin tins three-quarters of the way full. Bake for about eighteen minutes or until puffed and golden brown on top. You can test doneness by inserting a toothpick into the center of the muffin; if it comes out clean, the muffins are ready.
Let the muffins cool for about five minutes in the tin, and then transfer them to a wire rack to finish cooling at room temperature

Nutrition

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Variations

Try a different berry. You can use this recipe as a base recipe for other einkorn muffins. It works well with blackberries, raspberries, peaches, and other fresh fruit, too.

You can use whole-grain or sprouted einkorn flour in this recipe, but you'll want to use it in combination with all-purpose flour. A good ratio is swapping in whole-grain or sprouted flour for half of the flour called for in this recipe. Keep in mind that your muffins won't rise quite as tall when using whole-grain flour.

Recipe Questions

How long do they keep?

Store the muffins at room temperature in an airtight container. They'll last for about 3 days.

Can I freeze them?

Yes. Toss them in a resealable plastic freezer bag and freeze them in a single layer. You can pull out as many as you need, then let them come to room temperature overnight in your kitchen.

Can I substitute regular flour or gluten-free flour?

No. Modern wheat and einkorn wheat have different characteristics and absorb liquid and fat at different rates. Einkorn recipes tend to use less liquid and less fat than recipes developed with regular wheat flour.

The post Einkorn Blueberry Muffins appeared first on Nourished Kitchen.

Einkorn Pancakes

Jenny — Tue, 10 Oct 2023 15:24:37 +0000

Nourished Kitchen - Natural Whole Foods Recipes

These einkorn pancakes are a must-make for anyone interested in heritage cooking or working with ancient grains. They have a deep, rich flavor and a beautiful golden hue. Plus, it takes less than 10 minutes to whip up the batter.

It's fun to experiment with different flours, and these einkorn pancakes are a surefire favorite. They have a rich flavor, touched with a note of tartness thanks to the addition of buttermilk.

The pancakes are easy to make, and they freeze well. Use this as a foundational recipe, and once you have the hang of making them, you'll find you can easily adjust the recipe to include your favorite seasonal fruits or other mix-ins.

Why this recipe works

Einkorn is a delicious ancient grain with a rich, nutty flavor.
You can whip up the pancake batter in less than 10 minutes, and if you're working with an electric griddle, cooking the pancakes takes practically no time.
Einkorn has a different gluten structure than modern wheat, and many people who experience gluten intolerance find that they can tolerate einkorn. Celiacs should still avoid it.
It's easy to adapt these basic einkorn buttermilk pancakes. Add spices, fruit, nuts, or other toppings so that they quickly become your favorite pancakes.
You can make them in advance and warm them up when you need them for an easy breakfast.

Key Ingredients

Einkorn flour makes the bulk of the pancake batter. It has a complex flavor and a rich, golden color. Einkorn is more nutritious than modern wheat varieties and contains more protein, antioxidants (especially beta-carotene), and minerals.
Buttermilk gives the pancakes a creamy, slightly tart flavor. you can also substitute another cultured dairy food such as kefir or yogurt.
Eggs lend structure to the pancakes. Large eggs are the right size for this recipe. If you happen to have smaller eggs, you may need to whisk an extra yolk into the batter.
Butter gives the pancakes a rich flavor and soft texture. You can also use the butter to fry the pancakes, so they don't stick to your griddle. Grass-fed, cultured butter with salt will yield the best flavor.
Baking soda and baking powder give the pancakes their loft, resulting in a soft and fluffy texture.
Add-ins include fresh fruit such as blueberries or bananas, chocolate chips, or nuts, depending on what you like.

Helpful Tools

A large, stainless steel mixing bowl is helpful for mixing all the ingredients. You can do this by hand with a wooden spoon, or with an electric mixer. A well-seasoned cast iron skillet, a ceramic nonstick skillet, or an electric griddle are excellent choices for cooking the pancakes.

Recipe Tips

Einkorn needs less liquid and less fat than regular wheat flour, so this recipe calls for less buttermilk than your average pancake recipe.
If you plan to add any fruit or nuts to the pancakes, have them ready before you mix your batter. Additionally, you'll want to have any toppings ready, too. Your pancakes may grow cold if you take too long to soften butter, warm syrup or whipped cream.
Pay attention to your temperature. If it's too high, your pancakes may burn without cooking all the way through. If it's too low, you may find that they don't brown at all.
Use a small cookie or ice cream scoop to measure your batter. That way, you will have evenly-sized pancakes.
For faster cooking, use an electric griddle as it has a much larger surface area than a skillet.
To keep the pancakes warm, turn the oven to warm. Then place a cooling rack on a rimmed baking sheet inside the oven. Placing the pancakes on the cooling rack instead of directly on the baking sheet will help keep them warm without getting soggy.
When freezing pancakes, separate them with a square of parchment paper so they don't stick together.

Serving Suggestions

Einkorn pancakes are delicious when served just like any other pancake. We're partial to topping them with fresh fruits, such as berries in the summer, apples and pears in the cold months, and bananas year-round.

Homemade yogurt is an excellent choice, as is freshly whipped cream.

For sweetness, you can drizzle a little maple syrup or raw honey over the pancakes. Homemade fruit syrups are a good choice as an alternative, too. We're even fond of hibiscus syrup.

Einkorn Pancake Recipe

Buttermilk pancakes are always a favorite on the weekends and are so easy to make. Einkorn lends a pleasant, deep flavor to the pancakes. They taste delicious, served with fresh berries and plenty of pure maple syrup.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 3

Total Time 13

Servings pancakes

Calories 112kcal

Author Jenny

Equipment

medium mixing bowl
10-inch skillet
griddle

Ingredients

1 ¾ cup all-purpose einkorn flour (sifted)
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon fine sea salt
2 eggs
1 ½ cups buttermilk
2 tablespoons melted butter (plus additional for frying)

Instructions

Whisk the flour, baking powder, baking soda, and salt together in a large mixing bowl. Then, beat the eggs, buttermilk, and butter into the dry ingredients until they form a smooth batter.
Heat a skillet or griddle over medium-low heat, and then swirl a small amount of butter over the hot surface.
Working in batches, ladle ¼ cup of pancake batter onto the griddle and let it cook until bubbles appear at the center of the pancake. Flip the pancake and continue cooking until done - about 1 to 2 minutes further or until golden brown.

Nutrition

Other nourishing breakfast recipes include a fresh herb frittata, plum clafoutis, and sourdough bagels topped with homemade cream cheese and salmon lox.

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Variations + Substitutions

If you don't have buttermilk, substitute 1 cup of homemade yogurt, raw milk yogurt, or kefir. You can also substitute regular milk in this recipe and add 1 tablespoon of fresh lemon juice to the batter.

For whole-grain einkorn pancakes, substitute half of the all-purpose flour for whole-grain einkorn flour.

For a dairy-free version, substitute light coconut milk for the buttermilk and add 1 tablespoon of lemon juice. Substitute a little coconut oil, or a combination of coconut and olive oil, for the melted butter.

Drop fresh blueberries into the batter as the pancakes cook to make blueberry einkorn pancakes.

Consider adding chocolate chips to the batter.

For sweeter pancakes, stir a tablespoon of coconut sugar, honey, or unrefined cane sugar into the batter.

For fluffy pancakes, separate the egg whites from the yolks. Beat the yolks into the pancake batter, and then whip the whites separately. Gently fold the whites into the batter, and cook on a hot griddle or frying pan.

Add sourdough discard for a riff on sourdough pancakes.

Hungry for more? You'll enjoy these einkorn recipes, too.

Recipe Questions

How do I store leftovers?

Store any extra pancakes in an airtight container in the fridge for up to 3 days. Warm them in a frying pan over medium heat for 2 to 3 minutes until warmed through.

Can you freeze them?

Yes. Place the pancakes in a freezer-safe, resealable plastic bag. As you put the pancakes into the bag, separate them with a square of parchment paper to prevent sticking.

Reheat frozen einkorn pancakes in a 325 F degree oven until warmed through, about 6 to 7 minutes. Take care to prevent them from drying out.

The post Einkorn Pancakes appeared first on Nourished Kitchen.

Einkorn Banana Bread

Jenny — Sun, 06 Jan 2019 00:33:06 +0000

Nourished Kitchen - Natural Whole Foods Recipes

This einkorn banana bread has a delicate, light crumb, and rich banana flavor. The trick is to freeze overripe bananas and let them thaw before beating them into the batter. This step helps infuse the flavor of bananas into every bite. A good dose of walnuts and dark chocolate chips add texture and richness.

The bananas do more than lend their bold flavor; they also bring unparalleled moisture to the loaf, ensuring a tender, satisfying crumb that stays wonderfully moist and utterly indulgent.

We buy a lot of bananas. They're cheap, and the kids love them. But we inevitably end up with more than we can eat. So I toss them into a bag and tuck them into the freezer. When we have enough, I make this einkorn banana bread recipe.

It's a favorite recipe in our house - the kids love it. It's sweet, dense, impossibly moist, and rich with banana flavor that seeps into every bite. It's a rif on my mother-in-law's homemade banana bread - the one my husband remembers having when he grew up.

I've tinkered with the recipe since then. I use more bananas, and plenty of butter instead of vegetable oil. But the biggest shift is using einkorn wheat flour instead of regular flour.

The ancient grain einkorn has less gluten (and a weaker gluten structure) than modern wheat, and it produces the most tender baked goods - especially batter bread, muffins, and cookies.

Why You'll Love It

Einkorn is an ancient variety of wheat with a rich nutritional profile and pleasant, almost nutty flavor. It produces super-tender batter breads, making it perfect for banana bread.

It only takes about 20 minutes of active time in the kitchen, so it comes together quickly.

Pops of dark chocolate and walnuts add interest and texture to the banana bread, making it a decadent treat.

Ingredients + Substitutions

Einkorn flour gives this banana bread recipe a delicate, tender crumb and rich flavor. It also adds a golden hue to the bread thanks to einkorn's plentiful beta carotene.

Bananas give the bread moisture and flavor. Use over-ripe bananas that you've allowed to thaw overnight. They turn liquidy, rather than lumpy, and infuse the entire loaf of banana bread with flavor.

Baking Soda and Milk Kefir work together make the bread rise. That's because baking soda is alkaline and milk kefir is acidic. When combined, they produce a chemical reaction that makes quickbreads rise.

If you don't have kefir, you can use buttermilk, fresh whey, or yogurt. But avoid using Greek-style yogurt, which is too thick for this recipe.

Butter and Eggs give the banana bread structure and tenderness. You can substitute up to half the amount of butter in this recipe with olive oil or avocado oil.

Brown sugar adds sweetness, and it also helps support the loaf's structure. One of my favorite substitutes is jaggery, a type of unrefined cane sugar with a moist quality and rich flavor. Coconut sugar is a good substitute, but avoid liquid sweeteners such as maple syrup which add too much moisture to the batter.

Dark chocolate and walnuts add flavor and texture to the banana bread, making it more of a treat. You can easily swap in a different nut if you prefer, or leave them out altogether.

Where to Find Einkorn Flour

Einkorn flour is a specialty flour and is widely available at many natural foods stores. Jovial Foods is our favorite brand, and you will likely find the best price on Azure Standard. You can buy it in bulk at great prices.

Baking Tips

Use frozen bananas that have been thawed overnight. Thawing frozen bananas overnight creates a smooth, liquid consistency. It's better than mashing the bananas, which can produce unpleasant lumps in your batter (and your bread).

You can't overmix the batter. Einkorn has a different and weaker gluten structure than modern wheat varieties. You can overmix a batter made from regular all-purpose flour, which develops the gluten and, as a result, makes baked goods tough. That's not a risk with einkorn, as it will always remain tender.

Einkorn Banana Bread Recipe

Whenever we have overripe bananas, I toss them into the freezer. When we have enough, we make this einkorn banana bread. recipe. Einkorn offers a super delicate, tender crumb, while walnuts and dark chocolate add a good dose of decadence. Perfect for a cozy morning.

Course bread

Cuisine American

Keyword banana, einkorn

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings slices (1 loaf)

Calories 300kcal

Author Jenny

Equipment

loaf pan (9 inches by 5 inches)
colander
Stand Mixer
paddle attachment

Ingredients

4 frozen overripe bananas thawed in the fridge overnight
2 cups all-purpose einkorn flour
½ teaspoon fine sea salt
1 teaspoon baking soda
½ cup salted butter
1 cup brown sugar
2 eggs
⅓ cup milk kefir
½ cup chopped walnuts
½ cup dark chocolate chips

Instructions

rease a 9-inch by 5-inch loaf pan or line it with parchment paper, then heat the oven to 350 F.
Remove the bananas from their peels, then set them in a colander to drain the excess liquid.- about 20 minutes.
While the bananas drain, sift the einkorn flour with the baking soda and salt into a medium bowl and set it aside.
Place the butter and brown sugar into the bowl of a stand mixer and cream them together at medium speed until lightened and fluffy - about 5 minutes. Add the eggs and bananas, beating them together until uniformly combined.
Beat half the dry ingredients into the banana mixture, then pour in the kefir. Beat in the remaining flour mixture.
Fold the nuts and chocolate chips into the batter, and then pour the batter into your prepared loaf pan. Bake at 350 degrees for 60 - 70 minutes or until a toothpick inserted into the center of the bread comes out clean. Remove from the pan and cool on a wire rack before serving. Wrap any leftovers tightly in plastic wrap or waxed cloth and store at room temperature for up to 3 days.

Nutrition

Other Einkorn Recipes You'll Love

See more Einkorn Recipes →

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Recipe Questions

How long does it keep?

You can keep einkorn banana bread at room temperature for up to 3 days. After that, it will start to turn stale.

Alternatively, wrap it tightly and store it in the freezer for up to 3 months.

Do I have to use sugar?

Yes. Sugar is important both for the flavor profile and the structure of the bread. If you prefer a lower-sugar option, you can start by reducing the sugar by about 25% without too much impact on the quality of the bread.

Do I really need a stand mixer to make it?

A stand mixer makes mixing the batter so much easier. But, you can certainly mix it by hand with a wooden spoon or with a hand-held beater as it suits you.

The post Einkorn Banana Bread appeared first on Nourished Kitchen.

Einkorn Apple Cake

Jenny — Mon, 02 May 2022 16:44:19 +0000

Nourished Kitchen - Natural Whole Foods Recipes

Infused with brandy and spiced with cinnamon and nutmeg, this simple einkorn apple cake is both delicious and easy to make. Plenty of butter and eggs lend a little richness to the lightly sweet cake, making it just as good for breakfast as it is for dessert.

What is it?

Einkorn is an ancient variety of wheat that has a higher protein and micronutrient content than modern wheat. This rich nutritional profile means that einkorn is arguable a better choice for baking than regular all-purpose flour. For many people, einkorn is easier to digest than modern varieties of wheat, too.

Einkorn's low gluten content, soft characteristics, and rich flavor make it the perfect choice for baking. And it makes excellent cakes, cookies, and quick breads.

What's in it?

In this einkorn apple cake recipe, you combine all-purpose einkorn flour with plenty of eggs and butter to make a luscious cake base. To the base, you'll add cinnamon and nutmeg as well as a good dose of brandy which infuses the batter with an apple-like flavor and complements the fresh apples nestled inside the cake.

Einkorn is one of the oldest varieties of wheat, and it has a rich flavor and creamy yellow color. That's because it's rich in micronutrients, such as beta carotene.
Apples are nestled inside the einkorn cake batter. They're rich in vitamin C and a phytonutrient called quercetin which is highly anti-inflammatory. Choose good baking apples for this recipe with a nice balance of sweet and tart. Pippins, Kings, Fujis, Honeycrisps, and Granny Smith all work well.
Brandy adds a little moisture to the cake and helps complement the flavor of the apples, infusing that flavor into the batter itself.
Eggs and butter give the cake much-needed moisture. The protein in the eggs also helps to provide structure to the cake.
Cinnamon and nutmeg complement the flavor of apples and lend a warming spice to the cake.

Recipe Tips

Einkorn is easy to work with, especially when making cakes and pastries. But, it behaves a little differently than modern varieties of wheat. So, there's a bit of a learning curve when you're first starting to work with the flour.

Einkorn absorbs liquid and fat slowly. That means einkorn cakes and other baked goods typically use fewer eggs, less butter, and less liquid than similar recipes made with regular all-purpose flour.
It makes a very sticky batter. Most batters and doughs made with einkorn flour will be sticky in comparison to those made with modern wheat. And it can make einkorn a little more difficult to work with if you're unprepared.
There's a trick to cutting the apples for this cake. After peeling and coring the apples, slice them thinly without completely cutting through the apple. That is, they should be sliced on top, but leaving about ¼ inch on the bottom intact.

Einkorn Apple Cake Recipe

Delicately infused with nutmeg and cinnamon, this einkorn apple cake is a treat that's just as good for breakfast as it is for dessert. It's easy to make, and the brandy intensifies the flavor of the apples.

Course Dessert

Cuisine American

Keyword apples, einkorn

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 323kcal

Author Jenny

Equipment

10-inch Springform Pan
Parchment Paper

Ingredients

½ cup salted butter (softened)
¾ cup unrefined cane sugar
3 eggs
2 tablespoons brandy
1 ½ cups all-purpose einkorn flour
2 teaspoons baking powder
1 teaspoons fine sea salt
½ teaspoon finely grated nutmeg
1 teaspoon ground ceylon cinnamon
2 apples
powdered sugar (to serve)

Instructions

Prepare your pans and preheat the oven.

Heat the oven to 350 F, and then line a 10-inch springform pan with parchment paper.

Make the batter.

Toss the butter and sugar into a mixing bowl, and beat them together until the butter becomes light and fluffy. Then drop in the eggs one at a time, beating each egg into the butter mixture thoroughly before adding the next. Whisk in the brandy.
In a separate bowl, sift the einkorn, baking powder, salt, and spices together. Next, beat the dry ingredients into the wet ingredients. The batter will be thick and sticky.
Spoon the batter into the prepared pan.

Prepare the apples.

Peel the apples, and then cut them in half. Scoop out the core, and then turn them cut-side down on your cutting board. Cut them into slices about ¼-inch thick about ¾ down, so that they remain intact at the bottom.
Nestle the apples into the batter, and then transfer them to the oven.

Bake and serve.

Bake the cake for about 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in its pan for 5 minutes, and then transfer it to a baking rack to cool completely. Dust with powdered sugar and serve.

Nutrition

Variations

Pears work just as well as apples. Use 2 firm pears at the cusp of ripeness. Brandy works just as well for pears as it does for apples, but you can also use pear liqueur or perry instead.

Peaches are a delicious option for summertime einkorn cakes. Use firm, but ripe peaches and peel. Cinnamon, nutmeg and brandy work well for peaches, but so does a combination of amaretto or homemade almond extract instead.

Apricots and raspberries are a brilliant option for early summer. Use about 4 to 6 apricots and a ½ cup of raspberries. Leave out the cinnamon and nutmeg and try a ½ teaspoonful of cardamom or a few tablespoons of ginger purée instead. Alternatively, you could leave out the spices altogether and add a little rosewater and vanilla extract instead.

More einkorn recipes you'll love

Recipe Questions

What can I substitute for the brandy?

Add 2 tablespoons of apple juice or soft apple cider in place of the brandy.

Why doesn't the recipe call for any liquid?

There's enough existing moisture in the apples and eggs that it doesn't need additional liquid.

Can I use a whole wheat einkorn or sprouted einkorn flour instead?

You can substitute up to ½ cup of all-purpose einkorn flour with whole wheat einkorn or sprouted einkorn flour. Too much whole grain flour can change the texture of the cake, and can also change how much liquid, fat and other ingredients you need to add.

Can I substitute regular all-purpose flour?

Yes, you can use regular all-purpose flour in this recipe. Add 2 tablespoons more butter to the recipe, and 1 more egg yolk.

How long does it keep?

The cake will keep at room temperature in a tightly-sealed container for about 3 days.

Can I freeze it?

You can freeze the baked cake for up to 3 months. Wrap the fully cooled cake in plastic wrap, and store it in a resealable freezer-safe bag.

The post Einkorn Apple Cake appeared first on Nourished Kitchen.

Little Almond and Einkorn Cookies

Jenny — Fri, 14 Feb 2014 22:43:57 +0000

Nourished Kitchen - Natural Whole Foods Recipes

These little Almond and Einkorn Cookies have made an appearance in the snack jar in my family's kitchen twice a week for the past month. And, for a family that generally doesn't care too terribly much for sweets, that's a lot.

It's been terribly cold in the mountains over the past few weeks. We've seen some 100 inches of snow fall in the last week, and I there's a wall of snow that makes it impossible to see out of my kitchen window. I bake more frequently in the colder months, as the heat from the oven helps to warm the rickety bones of our old home. Baking is also an expression of love and of comfort. My husband and I have been married nine years now, and together for fifteen. It wasn't so long ago that we eloped, and honeymooned in Amsterdam where we ate chocolate truffles.

Baking with Ancient Grains

I favor ancient grains and heirloom wheat in my baking. I like the richness of einkorn, the nuttiness of emmer, the dusty qualities of spelt. I like supporting farmers who charge themselves with the safe protection and eventual revival of heritage grains, and I love the old-fashioned charm of working with these grains. Other than minor adjustments to the hydration levels of baked goods, working with ancient grains and heirloom wheats is more or less the same as working with modern wheat - you have to take care not to over-beat the dough lest it become tough.

Little Almond and Einkorn Cookies

These little Almond and Einkorn Cookies taste of butter, and smack of almond in a perfectly delightful way. I serve them accompanied by a frothy glass of milk for my little boy, and a mug of red tea for me.

Course Dessert

Cuisine American

Keyword almonds, einkorn, vanilla

Prep Time 10

Cook Time 14

Total Time 24

Servings cookies

Calories 99kcal

Author Jenny

Ingredients

1 ¼ cup all-purpose einkorn flour
1 cup blanched almond flour
½ teaspoon fine sea salt
½ cup salted butter softened
¾ cup unrefined cane sugar
1 egg beaten
2 teaspoons vanilla extract
2 teaspoons almond extract
powdered sugar for dusting the cookies

Instructions

Heat the oven to 350 F.
Dump the einkorn flour and the almond flour into a medium mixing bowl, and stir in the salt until the almond flour and salt are evenly distributed into the einkorn flour.
Spoon the butter and sugar into a mixing bowl, and beat them together until the butter lightens in color and becomes billowy. Beat in the egg, vanilla and almond extracts.
Working about ½ cup at a time, spoon the mixed flours into the mixing bowl, beat them into the sweetened eggs and butter until they're fully incorporated.
Working one at a time, spoon about 2 tablespoons of the cookie dough into your hands, roll it into a ball and set it on a parchment-lined baking sheet. Arrange the cookies about 2 inches apart to allow them to spread. Press them down with the tines of a fork, and bake them 12 to 14 minutes, or until the tops are barely touched with gold. Remove them from the baking sheet with a metal spatula, and transfer them to a wire rack to cool. While they're still hot, sprinkle them with powdered sugar, if you like, and continue working in batches like this until you've exhausted all the dough. Store them at room temperature in an airtight container where they'll keep about 1 week.

Notes

If you cannot find high-extraction einkorn flour (available here) or you don't want to use it, you can substitute unbleached all-purpose flour, sprouted flour or whole grain flour.

Nutrition

The post Little Almond and Einkorn Cookies appeared first on Nourished Kitchen.

German-style Beef Goulash

Jenny — Wed, 08 Feb 2017 00:39:04 +0000

Nourished Kitchen - Natural Whole Foods Recipes

My grandfather and I shared two connections: food and music. The matzoh ball soup at the restaurant around the corner. Frank Sinatra. Cocoa puffs served with chocolate milk. Glenn Miller Orchestra. Real goulash and occasionally chicken paprikash. Which never, he insisted, never contained tomatoes and was always served over the lightest spaetzle.

Beef Goulash with Einkorn Spaetzle

A traditional, slowly simmered stew of paprika and beef is spiked with caraway seeds and served over heirloom einkorn wheat spaetzle.

Course Main Course

Cuisine german

Prep Time 30

Cook Time 2 30

Total Time 3

Author Jenny

Equipment

Spatzle Press

Ingredients

For the Goulash

3 tablespoons lard
3 yellow onions (chopped fine)
¼ cup sweet paprika
2 tablespoons caraway seeds
2 pounds beef chuck roast
1 cup beef bone broth
1 tablespoon red wine vinegar

For the Einkorn Spaetzle

3 cups all-purpose einkorn flour
¼ teaspoon fine sea salt
2 eggs
1 cup water
2 tablespoons salted butter

To Serve

chopped flat-leaf parsley

Instructions

For the Goulash

Heat the oven to 275 F.
Melt the lard in a Dutch oven over medium-high heat. Toss in the chopped onion and let it sizzle in the hot fat until it releases its fragrance and turns translucent, about 4 minutes. Turn down the heat to medium-low and continue cooking the onion, stirring from time to time, until the onion browns and begins to caramelize at its edges - about 20 minutes further.
Stir the paprika and caraway seeds into the onion, and then stir in the cubed beef, stirring constantly to prevent the paprika from burning. Cook the beef in the onions and spices about 4 minutes, then stir in the beef bone broth and vinegar. Cover the pot and transfer it to the oven. Allow it to cook in the oven until the beef is tender, about 2 ½ to 3 hours.

For the Spaetzle

Dump the flour into a large mixing bowl, stir in the salt. Make a well in the center of the flour, and crack the eggs into the well. Beat the eggs into the flour, and as you beat the eggs, alternately beat in the water and the melted butter. Continue beating the batter until thoroughly mixed, and fine bubbles begin to appear.
Heat a stock pot full of water to a boil, and then transfer the spaetzle batter to the colander or spaetzle press, and press the batter through into the boiling water. Drain the spaetzle in another colander.
Melt a few tablespoons addition butter in a cast iron pan. Toss the spaetzle into the hot butter and warm it through.

Finishing the Goulash with Spaetzle

Remove the goulash from the oven. Plate the spaetzle, and serve the goulash over the spaetzle. Sprinkle it with chopped parsley and serve.

The post German-style Beef Goulash appeared first on Nourished Kitchen.