Recipe Type: Breakfast

 

July 18, 2024

Einka Applesauce Cake

einkorn applesauce cake
Print Recipe
6 servings

Ingredients

  • 3 cups Bluebird Einkorn Flour
  • 1 cup sugar
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 2 cups applesauce
Topping
  • 1/4 cup packed brown sugar
  • 1/2 cup pecans chopped
  • 1/4 cup butter melted

Methods

  • Preheat oven to 350F
  • Grease a 9x9 baking dish or 9" bundt pan*
  • In a large mixing bowl, mix the flour, sugar, baking soda and salt. Set aside.
  • In a separate bowl, beat the eggs and gradually stir in oil and applesauce.
  • Add wet ingredients to the dry mixture and blend until all ingredients are incorporated.
  • Pour into greased pan.
Topping
  • Melt butter and add brown sugar and pecans. Spoon over the cake batter.
  • Bake on the middle rack of the oven for 35-40 minutes, until cake is golden brown and a toothpick inserted comes out clean. Allow to cool slightly before serving.
  • *Allow an extra 5-7 minutes baking time if using the bundt pan.

 

February 29, 2024

Easy Overnight Cracked Farro Porridge

Overnight Cracked Farro Porridge
Print Recipe
1 serving
This simple easy recipe can be prepared in less than 5 minutes, requires no cooking time and adds 10 grams of protein to your morning meal (6 grams in our Cracked Farro Porridge, 4 grams in chia seeds). Use a mason jar with a lid and you have a great meal on the go. Get creative and add nuts, fruit, coconut shreds, and seeds and you will end up with a high fiber, high protein meal that is better than quick oats or cold cereal. This is a fantastic recipe for kids.

Ingredients

  • 1/4 cup Bluebird Cracked Farro Porridge or Old World Cereal Blend (any finely cracked cereal grain will work) raw
  • 11/4 teaspoon cardamom or cinnamon
  • 1/4 teaspoon rose water or vanilla
  • 1 pinch salt
  • 2 teaspoons chia seeds
  • 1/2 cup milk or milk substitute
Optional Topping Ideas
  • Plain Greek yogurt
  • Fruit Such as apples, raspberries, blueberries or figs
  • Nuts Such as walnuts, almonds, cashews or pistachios
  • Seeds pumpkin seeds, poppy seeds

Methods

  • In the evening place cracked farro porridge, salt, spices, chia seeds, milk and rosewater in a small mason jar. Stir together until combined. Cover with the lid and refrigerate overnight.
  • The next day, uncover, stir and add your favorite toppings.
  • Put a lid on it and take it to go if you need to!
    overnight cracked farro porridge

December 21, 2022

Kutia

Print Recipe
Kutia is a traditional Christmas Slavic porridge made of whole grains, poppy seed, nuts, raisins and honey.

Ingredients

  • 1 cup whole grain spelt (any whole-grain wheat berry will work)
  • 4 cups milk (or milk substitute)
  • 1/2 cup poppy seed
  • 1/2 cup honey
  • 1/2 cup raisins
  • 2/3 cup dry apricots chopped
  • 2/3 cup toasted almonds or walnuts chopped
  • 1/4 tsp sea salt
  • dried or candied fruit optional topping
  • whole nuts optional topping
  • cinnamon to taste

Methods

  • Rinse spelt with water and soak overnight, covered in water. The next day, drain water, and add soaked spelt to 4 cups of milk. Bring milk to a boil, then reduce to a low simmer, and cover with a lid. Cook on stovetop for approximately an hour and a half, stirring occasionally, until spelt if fully cooked. The spelt should remain covered in milk, you can add more milk if necessary to keep spelt fully submerged.
  • While spelt is cooking, add poppy seeds to 3 cups of water in a medium saucepan. Bring to a simmer, over medium heat then turn burner off. Let poppy seeds sit for 30 minutes, then turn burner on again and repeat this process, letting the poppy seeds sit for another 30 minutes. Strain poppy seeds through a fine screened colander. You can use cheesecloth if you do not have a fine screen to prevent seeds from falling through. Place poppy seeds in blender to create a mash. Place in a small bowl and set aside.
  • When spelt is fully cooked, drain off the milk, reserving 1/2 cup. Add honey to the reserved milk and stir until the honey is incorporated.
  • Preheat oven to 325.
  • Combine spelt, milk-honey, poppy seeds, raisons, apricots, toasted almonds, and sea salt. Pour blend into a ceramic or oven safe dish and bake uncovered for 20 minutes. Remove from oven and cover. Let rest approximately 10 to 15 minutes prior to serving. Serve warm or cold. This dish can sit in the refrigerator for up to 1 week.
  • Top with any nut, dried or candied fruit, and cinnamon for an extra special treat!

Products used

August 27, 2022

Blueberry Fig Bars

Print Recipe
The tangy tartness of the figs and lemon, coupled with the sweetness of the fresh blueberries and Sonora flour makes this recipe a hit for every palate! Soft and chewy, but with a little pop of texture from the fig seeds makes the consistency top notch. I mixed and mashed everything by hand, and it still came together very quickly. Enjoy!

Ingredients

Filling:
  • 1 cup dried figs roughly chopped
  • 1/2 cup water
  • 1 cup fresh blueberries
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1/4 cup lemon juice
  • 1 teaspoon lemon zest
Pastry Ingredients:
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 cup unsalted butter room temperature
  • 1 teaspoon lemon zest about 1/2 of a medium lemon
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups Sonora Flour
  • 1/2 teaspoon coarse kosher salt
  • 1/2 teaspoon baking powder

Methods

  • Preheat the oven to 350
  • Place chopped figs and water in a small saucepan over medium high heat. Simmer for 8-10 minutes, or until the water is almost evaporated.
  • Add the rest of the filling ingredients to the pot. Simmer for 10 -12 minutes, until the mixture is slightly thick.
  • Place in a food processor, and process until smooth. Set aside to cool completely.
  • For the pastry, place granulated sugar, brown sugar, butter, and lemon zest in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until smooth. Add egg and vanilla extract, mixing until smooth. Scrape down the bowl, and add Sonora Flour, salt, and baking powder, mixing until just combined.
  • Press the pastry into a 4 x 6 rectangle and wrap with plastic wrap. Refrigerate for at least 30 minutes.
  • Remove the dough from the refrigerator and divide in half. Roll each piece between two floured pieces of parchment paper until a 12 x 9 rectangle is formed. Divide the dough along the long side into 3 equal pieces. 
  • Place the blueberry fig mixture into a piping bag, or a ziplock bag with the corner cut off. Pipe a 1 inch section of filling in the center of each strip of dough, and fold over until the seam side is down. Trim 1/4 inch off the ends, and cut each strip into 6 equal pieces, about 2 inches each.
  • Bake for 10 -12 minutes, until lightly browned. Store in an airtight container up to three days.
  • Note: the dough and blueberry mixture can be made ahead and frozen up to one month. Place the blueberry mixture in an airtight container in the freezer. For the pastry, wrap in plastic wrap and place in a large ziptop bag in the freezer. Remove from the freezer the day before and allow to thaw in the fridge. Take out of the fridge 30 minutes before baking.

July 29, 2022

Salty & Sweet Granola Bars (Take Two)

Print Recipe
12 bars
We apologize for our removal of the recipe last month! We decided to take it down to do a few edits after some kind customers gave us their opinions, and we think it is now easier and tastier. We hope y’all enjoy, and we thank you for your patience!

Ingredients

  • 1 3/4 cups Bluebird’s Old World Cereal Blend
  • 1 cup rolled oats
  • 1 1/2 cups boiling water
  • 2 cups peanut butter almond butter or a mix is also fine
  • 1 cup honey
  • 1/3 cup coconut oil
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoon chili powder
  • 1 teaspoon salt
  • Pinch black pepper freshly ground
  • 3/4 cup dried cherries roughly chopped
  • 1/2 cup almonds roughly chopped
  • 1/2 cup pumpkin seeds
  • 1 cup dark chocolate chips roughly chopped and divided.
  • Maldon salt flakes or coarsely ground sea salt for topping

Methods

  • Preheat the oven to 325°F. Lightly grease a 9 x 11 pan and line with parchment paper. Set pan aside.
  • Mix the Old World Cereal Blend and oats in a large bowl. Pour boiling water over grains and mix thoroughly. Cover the bowl with a lid to allow the grains to absorb the moisture for 20 minutes.
  • Whisk in a medium saucepan over very low heat, nut butter, honey, coconut oil, vanilla extract, chili powder, salt, and pepper, until soft and thoroughly incorporated. Remove from the heat and combine nut butter mixture with grains. Mix thoroughly.
  • Add cherries, almonds, pumpkin seeds and 1/2 cup of the chocolate chips, reserving the other half for the topping. Mix thoroughly.
  • Oil your hands. Press the granola bar mixture into the pan, firmly. Sprinkle the remaining dark chocolate pieces on top of mixture pressing pieces gently into the bars.
  • Place in the oven, and bake for 12-14 minutes. Remove from the oven, sprinkle the bars with flaked salt and let bars cool (a minimum of 4 hours) before cutting. If bars are still warm, they are more likely to fall apart.
  • Once bars are entirely cool, remove from the pan, and cut in half. Cut each half into equal pieces. Place in an airtight container for up to 5 days.

 

February 24, 2021

Fuego Cheese Biscuits

Print Recipe
12 biscuits
Recipe compliments of Guerra’s Gourmet

Ingredients

  • 3 cups Einkorn baking mix
  • 8 tablespoons butter cold
  • 1 cup milk
  • 1 teaspoon vinegar
  • 1 tablespoon Guerra’s Extra Spicy Seasoning
  • 4 ounces Guerra’s Fuego Cheese by Daniels Artisans diced into small cubes

Methods

  • Preheat oven to 450F
  • Mix vinegar and milk together and set aside.
  • Next, evenly mix Guerra’s Extra Spicy Seasoning and Bluebird Grain Farms Einkorn Baking Mix with a whisk. Mix the small diced cold butter by hand into the flour mixture until it resembles coarse crumbles.
  • Add in the small diced Fuego cheese. Add milk to the mixture and gently fold together until dough forms.
  • Turn dough onto a flour work surface, using a rolling pin roll out dough to 3/4 inch thickness, use a 3-inch biscuit ring to cut dough. Evenly space cut biscuits on a baking sheet and brush tops with milk and sea salt just before baking.
  • Bake in the oven for 8 to 10 minutes until the cheese is lightly caramelized.

Products used

 

October 26, 2020

Cranberry Walnut Einkorn Energy Bars

Print Recipe
12 bars
Need a whole grain, homemade, grab-and-go breakfast? These chewy bars have plenty of protein thanks to Greek yogurt, walnuts, and fiber from the whole grain einkorn flour to keep you full and satisfied all morning long.

Ingredients

  • 1/2 cup Greek yogurt plain or vanilla
  • 1/3 cup brown sugar packed
  • 1/3 cup applesauce
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 orange zested
  • 1 1/2 cup old fashioned oats
  • 1/2 cup + 2 tablespoons Bluebird Einkorn Flour or Bluebird Einkorn Baking Mix
  • 1 1/2 teaspons pumpkin pie spice
  • 1/2 teaspoon baking soda omit if using Bluebird’s Einkorn Baking Mix
  • 1/2 teaspoon salt
  • 3/4 cup walnuts or pecans chopped
  • 3/4 cup dried cranberries
  • 1/2 cup toasted coconut chips such as Dang brand

Methods

  • Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment or foil and spray with cooking spray. Set aside.
  • In a small bowl, whisk together yogurt, brown sugar, applesauce, egg, vanilla, and orange zest.
  • In a large bowl, whisk together oats, Bluebird Einkorn Flour or Einkorn Baking Mix, pie spice, baking soda, and salt. Use a rubber spatula to stir yogurt mixture into oat mixture until no traces of flour are visible, don’t over stir. Add walnuts, cranberries, and coconut and stir just to combine.
  • Pour batter into the prepared pan and bake until top is just set and edges are golden brown, 25 minutes.
  • Place on a cooling rack and let cool completely. Cut into rectangles and serve. Store remaining bars in an airtight container at room temperature for up to 5 days. 
  • For presentation sprinkle baked bars with coconut chips, chopped walnuts, and zest.

 

September 25, 2020

Raspberry-Thyme Einkorn Muffins

Print Recipe
12 muffins

Ingredients

  • 2 1/2 cups Bluebird Einkorn Flour or Einkorn Baking Mix
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 2 teaspoon baking powder omit if using einkorn baking mix
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon salt omit if using salted butter
  • 1 1/4 cup frozen raspberries
  • 2 teaspoons flour for tossing raspberries
  • 1 1/2 cup buttermilk
  • 6 tablespoons butter melted (can use salted, but omit salt in recipe)
  • 1 tablespoon fresh thme leaves picked & briefly chopped
  • 3/4 teaspoon vanilla
  • 1/2 lemon zested
  • Coarse sugar for topping

Methods

  • Preheat oven to 400 degrees.
  • Grease a 12-cup muffin tin with canola spray.
  • In a small saucepan melt butter until it foams, remove from heat and add thyme leaves, and set aside to cool slightly.
  • Sift together the baking powder, flour, cinnamon, allspice & stir in both sugars.
  • In a separate bowl, toss frozen raspberries with 2 teaspoons of flour to coat. Set aside.
  • Combine vanilla, lemon zest, & buttermilk. Pour buttermilk mixture into the dry mix, add melted butter and thyme, and stir gently with a rubber spatula.
  • Gently fold in frozen raspberries until raspberries are fully incorporated into the batter.
  • Heap batter into prepared pan and sprinkle tops with coarse sugar. Bake in a preheated oven for 25-30 minutes until muffins are nicely colored.
  • Leave in the pan to cool for 5-10 minutes and depan onto a wire rack. The muffins will keep in an airtight container for 2-3 days at room temperature or longer in the refrigerator.

July 22, 2020

Chive Farro Fritters with Lemon Yogurt Dressing and Fresh Greens

Ingredients

  • 1 cup Cracked Farro Porridge
  • 1/2 cup Greek yogurt
  • 1 large egg
  • 3 tablespoons fresh chives minced
  • 2 cups Gruyere cheese shredded (about 6 ounces)
  • 1/2 teaspoon freshly ground pepper
  • 3/4 cup Japanese panko bread crumbs
  • Salt to taste
  • Olive oil
  • 2-3 bunches fresh salad greens washed and ready to serve
Lemon Yogurt Dressing
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon lemon juice freshly squeezed
  • 2 cloves garlic minced
  • 1 tablespoon good olive oil
  • Salt to taste
  • extra lemon juice to taste
  • 1 tablespoon chives
  • olive oil

Methods

  • On stovetop bring 3 cups of water and a pinch of salt to a rolling boil. Add 1 cup of cracked farro porridge, turn heat to a low simmer. Cook, stirring occasionally, for 15 minutes until all the water is absorbed and cooked grain begins to bubble. Turn heat off and continue to stir, allowing steam to escape and porridge to significantly cool (about 20 minutes).
  • While cracked farro is cooking and cooling, whisk together yogurt, egg, fresh chives, Gruyere, pepper, and a pinch of salt.  Add cooled porridge, stir to incorporate all the ingredients.  Cover and refrigerate up to 2 hours until firm.
  • When ready to cook cakes, heat oven to 250 degrees F.
  • Spread the panko in a shallow dish.  Heat 3 to 4 tablespoons of olive oil in a skillet over medium to low heat.
  • Form balls of the cracked farro mixture using a large tablespoon. Pat balls into patties about 3 inches in diameter and 3/4 inch thick. Lightly place the patties in the panko, turning once to coat.
  • Place patties all at once into the hot oil and cook for about 3 to 4 minutes on each side until cakes are crisp and browned.
  • Place patties on a sheet pan keep warm in the oven for up to 30 minutes. Continue to cook remaining batches, adding oil as necessary.
  • Distribute greens evenly onto plates. Place two to three cakes on top of greens. Top farro cakes with lemon yogurt dressing dressing. Squeeze lemon and sprinkle olive oil on top of cakes and greens. Dash with fresh chives. Serve warm.
Lemon yogurt dressing
  • In Cuisinart or by hand blend in a small bowl: yogurt, lemon juice, minced garlic, and olive oil and salt until uniform. Refrigerate until ready to serve.

 

December 17, 2019

Einkorn Banana Coconut Quick Bread

Print Recipe
8 slices
Copyright: Bluebird Grain Farms; styling: Jean Galton; photo: Angie Norwood-Browne

Ingredients

  • 2 large bananas very ripe, mashed
  • 2/3 cup sugar
  • 1/4 cup milk
  • 1/2 cup coconut oil or butter melted
  • 1 teaspoon vanilla
  • 3 large eggs
  • 2 2/3 cups Einkorn baking mix
  • 1/2 cup shredded unsweetened coconut plus additional for sprinkling
  • 1/2 cup macadamias or pecans chopped

Methods

  • Preheat oven to 350°F. Grease a 9X5X3-inch loaf pan and line the bottom with parchment paper.
  • In a large bowl combine the bananas, sugar, milk, oil, vanilla, and eggs together. Stir in baking mix, coconut, and nuts and pour into pan. Sprinkle with additional coconut.
  • Bake 45 to 55 minutes or until a toothpick inserted in the center comes out mostly clean. Let cool 10 minutes, loosen the sides of the pan, and invert the pan on a cooling rack. Let cool completely before slicing.

Products used

 

November 8, 2019

Fluffy Einkorn Biscuits

Print Recipe
12 medium biscuits
Copyright Bluebird Grain Farms

Ingredients

  • 3 cups Bluebird Whole Grain Einkorn Flour or Einkorn Baking Mix
  • 2 1/2 teaspoons baking powder omit if using Einkorn Baking Mix
  • 1/2 teaspoon coarse salt
  • 8 tablespoons organic shortening or butter chilled, cubed
  • 1 cup milk or buttermilk
  • 1 teaspoon white vinegar omit if using buttermilk

Methods

  • Heat oven to 450°F.
  • In a medium-size bowl or food processor, mix the flour, baking powder, and sea salt. Mix on low. Add or pulse in the cubed butter until the mixture forms coarse crumbs.
  • Add vinegar to the milk, then briskly mix (or pulse) liquids into the dry ingredients until the ball forms (if you are making buttermilk biscuits, do not add vinegar). Do not overmix!
  • Turn dough onto surface dusted with flour. With your hands, gently pat dough into a square and fold the dough over itself a few times (this yields fluffy biscuits). Pat dough until it is 1/2 inch thick. If you prefer to use a rolling pin, roll gently and continue to fold the dough. Use caution to not overwork, or press, dough too hard.
  • Cut with 2 1/2-inch round biscuit cutter. Place rounds on a cookie sheet lined with parchment paper.
  • Bake 8 to 10 minutes or until golden brown. Serve warm.

 

April 28, 2019

Methow Spring Quiche with Einkorn Crust

Print Recipe
9 inch quiche

Ingredients

Einkorn Crust Ingredients
  • 1 1/2 cup Bluebird Einkorn Flour
  • 1 teaspoon salt
  • 1/2 cup chilled butter (one stick) cut into small pieces
  • 3-4 tablespoons ice water
Filling Ingredients
  • 2 cups asparagus chopped into 1-inch segments
  • 1/2 medium onion chopped
  • 2 cloves garlic sliced
  • 2 tablespoons olive oil extra virgin
  • 6 large mushrooms thinly sliced
  • 1 bunch fresh spinach chopped
  • 1/2 teaspoon dried oregano
  • 1//2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/8 teaspoon dried chili flakes
  • 1/2 cup Pepper Jack or Swiss cheese grated
  • 1/3 cup milk
  • 1/2 cup sour cream
  • 6 large eggs
  • 3 tablespoons Parmesan cheese grated
  • 1 teaspoon paprika

Methods

  • Preheat oven to 375 degrees.
Prepare Einkorn Crust
  • Lightly grease the bottom and sides of a 9-inch pie pan with olive oil.  This crust may be made in a food processor or by hand. Either way, it is critical to work quickly and gently to avoid developing the gluten and to preserve a tender, shortbread-like texture.
To make crust by hand:
  • Combine the flour, salt, in a large bowl.
  • Work the butter into the flour with a knife, pastry cutter, or your fingers until the mixture resembles coarse meal.
  • Sprinkle the ice water onto the crumbly dough and, with your hands, punch the dough from the sides to the middle of the bowl to form a ball.
  • Transfer to a work surface. Cut the dough in half, place half on top of the other, and press down. Repeat the cutting and pressing steps three or four times until all of the water is incorporated into the dough and it clings together.
To make crust in a food processor:
  • Cut the butter into 1-inch pieces and place them in the bowl of the food processor.
  • Add the flour and salt.
  • Process until all of the ingredients are incorporated.
  • With the processor on, add the water a tablespoon at a time until the dough begins to clump but is still crumbly. Continue to drizzle a little water and pulse the food processor, stopping to test the dough to see if it is moist enough to hold together.
  • Gather the dough and pat into a flat round disc. Lightly dust wax paper or a silicone baking mat with Einkorn flour. Starting from the center of the disc, carefully roll out the dough to a 9” round.
  • Transfer round to an oiled pie pan and crimp the edges of the dough. Set aside and prepare quiche innards.
Prepare Filling
  •  In large sauté pan, heat olive oil on medium heat and sauté onions for 6 to 8 minutes until translucent. 
  • Add garlic, sauté for 3 to 4 minutes.
  • Add oregano, salt, pepper, and chili flake. Add sliced mushrooms and asparagus segments. Sauté for 3 to 4 minutes until mushrooms and asparagus have slightly softened.
  • Add fresh spinach. Sauté for two to three minutes until spinach is slightly wilted. Turn heat off and cover with a lid allowing steam to continue to cook vegetables. Set aside.
  • Whisk together the cheese, milk, sour cream, and the eggs in a large bowl.
  • Evenly cover the bottom of the pie crust with the sautéed vegetable mix.
  • Pour the cheese/milk mixtures atop the vegetables. 
  • Sprinkle the top with freshly grated Parmesan cheese and paprika.
  • Bake for 1 hour until the top is slightly browned and the middle of the quiche is solid and does not jiggle.
  • Cool quiche 10-15 minutes prior to serving.