Recipe Type: Breakfast

 

November 8, 2019

Fluffy Einkorn Biscuits

Einkorn Flour

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.

Products used

Ancient wheat, Organic whole grain wheat, Einkorn, Einka, farro, farro piccolo, ancient hulled wheat, fresh milled organic flour, farm fresh flour
Organic Einkorn Flour
einkorn, baking mix, organic einkorn flour
Einkorn Baking Mix

 

April 28, 2019

Methow Spring Quiche with Einkorn Crust

Einkorn Flour

Methow Spring quiche with einkorn crust, einkorn flour, best pie crust recipe, whole grain pie 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.

Products used

Ancient wheat, Organic whole grain wheat, Einkorn, Einka, farro, farro piccolo, ancient hulled wheat, fresh milled organic flour, farm fresh flour
Organic Einkorn Flour

 

June 29, 2018

Strawberries and Einkorn Sourdough Biscuits

Einkorn Flour

Einkorn Flour, Best strawberry shortcake recipe
Print Recipe
8 biscuits
This is THE ultimate early summer dessert. Sourdough biscuits make the perfect foil for ripe strawberries from your garden or local farmers’ market.

Ingredients

Strawberry mixture:
  • 1 quart strawberries sliced
  • 2 tablespoons fine/caster sugar
  • ½ teaspoon vanilla
  • Pinch salt
Sourdough biscuits:
  • 2 ¾ cups Einkorn Flour or Einkorn Baking Mix
  • 1 tablespoon baking powder omit if using Einkorn Baking Mix
  • 1 teaspoon salt
  • ½ teaspoon baking soda omit if using Einkorn Baking Mix
  • 6 tablespoons butter softened
  • 1 cup sourdough starter
  • ¼ cup honey
  • ¼ cup buttermilk
Whipped cream
  • 1 cup heavy cream
  • ¼ cup fine/caster sugar
  • Dash vanilla

Methods

  • Thinly slice strawberries. Add the berries, sugar, vanilla, and salt to a bowl and carefully stir them. Cover and set them aside while you make the biscuits.
Sourdough biscuits
  • Whisk the flour, baking powder, baking soda, and salt together in a bowl. Work in the butter with your fingertips until it’s fully incorporated and crumbly.
  • In a separate bowl, whisk the sourdough starter, honey, and buttermilk together. Add the starter mix together into the flour/butter mix and stir it gently until it just comes together in a dough. Additional flour may be necessary.
  • Turn the dough out onto the counter and knead it about 20 times until it all comes together. Pat the dough, flattening it until it’s about an inch high. Cover a baking sheet with parchment paper. Using a biscuit cutter (or a cup with a greased rim), cut the dough into circular biscuits, transfer them to the baking sheet, being careful not to pinch the sides.
  • Set the baking sheet aside and allow them to rise and sour for about 2 hours.
  • Preheat the oven to 450 degrees.
  • Bake the biscuits for 8 minutes until fully baked. Remove from the baking sheet and allow biscuits to cool. Gently slice biscuit in half.
Whipped cream:
  • Add the cream, sugar, and vanilla to a bowl and whip it with a whisk until it forms stiff peaks (or use an electric hand or stand mixer).
  • For an individual serving, place the bottom of the biscuit in a shallow bowl, top with whip cream, and then add the top of the biscuit. Pour 1/2 cup to 3/4 of strawberry mixture on top of the biscuit. Top with more whip cream. Listen to the “yuuuums”!

Products used

Ancient wheat, Organic whole grain wheat, Einkorn, Einka, farro, farro piccolo, ancient hulled wheat, fresh milled organic flour, farm fresh flour
Organic Einkorn Flour
einkorn, baking mix, organic einkorn flour
Einkorn Baking Mix

 

December 21, 2017

Sheah's Einkorn Pumpkin Bread

Einkorn Flour

Einkorn Flour, best pumpkin bread recipe
Print Recipe
Recipe by Sheah Ellis
Sheah’s pumpkin bread is always a huge hit at our annual open house in early December. We received a lot of requests for this recipe.

Ingredients

  • 15 ounces pumpkin puree 1 can
  • 2 eggs
  • 1/2 cup butter melted
  • 1 1/4 cup coconut sugar or white granulated sugar
  • 1 1/4 teaspoon baking powder omit if using Einkorn Baking Mix
  • 3/4 teaspoon baking soda omit if using Einkorn Baking Mix
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon clove
  • 2 cups Whole Grain Einkorn Flour or Bluebird’s Einkorn Baking Mix
  • 1/4 cup flaxseed meal optional

Methods

  • Preheat oven to 350 degrees.
  • Using a wooden spoon, mix together pumpkin puree, eggs, butter, and sugar. Stir until smooth.
  • Add baking powder, baking soda (Omit powder and soda if using Bluebird’s Einkorn Baking Mix), salt, cinnamon, nutmeg, ginger, cardamom, and clove. Stir well.
  • Add Bluebird Einkorn Flour and flaxseed meal (if using) and stir until well incorporated and the batter is smooth.
  • Spread batter into a well-greased loaf pan (8 1/2 in x 4 1/2 in). Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
  • Remove from pan and cool on a rack. Wait 15 minutes before slicing.

Products used

Ancient wheat, Organic whole grain wheat, Einkorn, Einka, farro, farro piccolo, ancient hulled wheat, fresh milled organic flour, farm fresh flour
Organic Einkorn Flour
einkorn, baking mix, organic einkorn flour
Einkorn Baking Mix

 

November 26, 2017

Emmer Coffee Cake

Emmer Flour

Coffee Cake, Emmer Coffee Cake, Bundt Cake, Emmer Flour, Whole Grain Flour
Print Recipe
6
Recipe by Tess Hoke of Yardfood
Start your morning with sustenance and beauty, this delicious easy to make coffee cake will be just that.

Ingredients

  • 2 1/2 cups Bluebird Organic Emmer Flour
  • 1 cup sugar
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup vegetable oil
  • 2 cups applesauce
Topping:
  • 1/4 cup brown sugar packed
  • 1/4 cup walnuts or almonds chopped
  • 1/4 cup butter melted

Methods

  • Preheat the oven to 350 degrees and grease a 9×9-inch baking dish or bundt pan. Increase ingredients x 1.5 if using a bundt pan.
  • In a large mixing bowl, mix the flour, sugar, baking soda, and salt. Set aside.
  • In a separate bowl, beat the eggs gradually and stir in the oil and applesauce. Add wet ingredients to the dry mixture and blend until all ingredients are incorporated. Pour into a greased pan. Melt butter and add the brown sugar and walnuts; spoon the mixture over the batter.
  • Bake on the middle rack of the oven for 30 to 40 minutes, until the cake is golden brown and a toothpick inserted comes out clean. Allow to cool slightly before serving.
  • If using a Bundt pan, bake 35-42 minute time frame or until toothpick inserted comes out clean.

Products used

organic ancient wheat, emmer flour, farro flour, fresh milled organic flour, organic whole grain, regenerative flour, certified regenified, farm fresh flour
Organic Emmer Flour

 

June 30, 2017

Chocolate Einkorn Crepes

Einkorn Flour

Chocolate Einkorn Crepes, Organic Einkorn, Best Einkorn recipe
Print Recipe
12 crepes
These delicious crepes make an excellent breakfast or dessert. If strawberries are out of season, try with fruit syrup instead!

Ingredients

  • 3/4 cup Bluebird Organic Einkorn Flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 4 large eggs
  • 1 cup whole milk
  • 1 1/4 cups water
  • 4 tablespoons butter melted
  • safflower oil for skillet
Toppings
  • 1 cup fruit fresh or frozen, sliced (or fruit syrup)
  • 1 cup plain Greek yogurt
  • powdered sugar to taste

Methods

  • Sift the Bluebird Einkorn Flour and cocoa powder into a large mixing bowl. Add salt and whisk until dry ingredients are thoroughly incorporated.
  • Whisk eggs in a small bowl. Gradually add milk and water to the eggs while whisking until the wet ingredients are thoroughly combined.
  • Add wet ingredients to dry ingredients, whisking vigorously to prevent lumps. Add melted butter and whisk until smooth (These ingredients may be combined in a blender and processed for 1 minute).
  • Cover and refrigerate for at least 1 hour. Stir before using.
  • Place a baking sheet in the oven and heat to 175 degrees. Dampen a dish towel with warm water and set aside. 
  • Lightly oil a 6- to 8-inch lightweight skillet or crepe pan. Place over medium heat.
  • When the pan is warm, lift from heat, then pour in ¼ cup crepe batter while tilting the pan so batter coats bottom evenly. Return to heat and cook until lightly browned underneath, for about 2 minutes. Turn and cook other side for about 1 minute.
  • Place finished crepes on a baking sheet in the oven and cover with a damp towel.
  • Remove crepes from the oven. Roll or fold crepes and top with strawberries and Greek yogurt. Dust with powdered sugar. Serve warm.

Products used

Ancient wheat, Organic whole grain wheat, Einkorn, Einka, farro, farro piccolo, ancient hulled wheat, fresh milled organic flour, farm fresh flour
Organic Einkorn Flour

 

October 21, 2016

Emmer Polenta Puttanesca-Two Ways

Cracked Farro Porridge

emmer polenta puttenesca, cracked farro porridge, cracked emmer
Print Recipe
6 people

Ingredients

  • 1 1/2 cups Bluebird Cracked Farro Porridge
  • 4 cups broth
  • 1-2 cups water
  • 1-2 tablespoons olive oil extra virgin (optional)
  • 1/2-1 cup Parmesan cheese grated (optional)
  • 1/4 cup olive oil
  • 1 large shallot chopped (or 2 large cloves garlic minced)
  • 1 28 ounce Can tomatoes (whole, diced or crushed)
  • 1 14.5 ounce can fire roasted tomatoes crushed
  • 1 head garlic roasted (bake in foil with 1 teaspoon oil and pinch of salt at 350F for 60 minutes)
  • 2 teaspoons anchovy paste (substitute 2 teaspoons soy sauce for vegetarian version)
  • 1/2 cup black olives chopped (oil cured, kalamata or your favorite)
  • 1/4 cup capers drained and rinsed in cool water
  • 1 teaspoon red pepper flakes (or to taste)
  • 1 tablespoon fresh marjoram chopped (or thyme, rosemary, or a combination)
  • arugula or parsley for garnish. Optional

Methods

Puttanesca Sauce Method
  • Heat a large sauce pan or stock pot over medium heat. Add ¼ Cup olive oil and let heat for 1 minute.
  • Add the shallot or garlic and cook, stirring for 30 seconds.
  •  Add the canned tomatoes and squeeze in the roasted garlic cloves. Add the anchovy paste, chopped olives, capers, red pepper flakes and chopped fresh herbs. Bring to a simmer, then turn heat to medium-low and simmer for 10-20 minutes, stirring occasionally.
For Parmesan Crusted Polenta (begin at least 6 hours ahead)
  • Combine Cracked Emmer, broth and 1 Cup water in a medium sauce pan and bring to a boil over medium high heat.
  • Reduce heat to low and simmer, stirring frequently until very thick, about 20 minutes.
  • Pour polenta into an un-greased lasagna pan and let cool at least 15 minutes, then cover with plastic wrap and refrigerate overnight or for at least 6 hours.
Assembly
  • When sauce is ready & you’re ready to fry the polenta: heat a large skillet over medium heat, add 1 Tablespoon olive oil and let heat for 1 minute.
  • Put grated parmesan onto a plate. Cut polenta into 18 squares
  • lift each square out, pat bottom dry with a paper towel, then set on the parmesan and turn to coat both sides.
  • Place polenta pieces in the hot pan and cook 2-3 minutes on each side, until a golden crust develops. Remove from the pan and serve topped with puttanesca sauce and chopped arugula or parsley to taste.
For Creamy Soft Polenta
  • Combine Cracked Emmer, broth and 2 Cups water in a medium sauce pan and bring to a boil over medium high heat. Reduce heat to low and simmer, stirring frequently until creamy and as thick as you like 15 – 20 minutes.
  • Ladle into bowls and serve topped with puttanesca sauce. Garnish with chopped arugula or parsley, and grated parmesan cheese.

Products used

Ancient grain, Emmer Farro, organic whole grain, ancient hulled wheat, certified regenified, regenerative cereal, regenerative wheat
Organic Cracked Farro Porridge

 

March 19, 2015

Einka & Vegetable Sauté with Poached Egg

Einkorn

Einka Vegetable Saute with poached egg, Organic einkorn, einkorn recipe
Print Recipe
4 servings
A simple wholesome dish for breakfast, lunch, or dinner!

Ingredients

  • 1 tablespoon clarified butter clarified butter can be replaced with unsalted butter or olive oil, I prefer the creamy smooth flavor of clarified butter
  • 2 tablespoons shallot minced
  • 1/2 cup celery minced
  • 1/2 cup mushroom minced. Wild mushrooms such as Morels are best, otherwise Creminis or Buttons will work just fine
  • 1 clove garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 1 cup Einka Farro
  • 2 cups broth beef or vegetable broth (we prefer beef)
  • 1/4 cup flat leaf parsley minced
  • Salt & pepper to taste
For poached egg
  • 1 egg per serving
  • Dash vinegar
  • Red pepper flakes to taste

Methods

  • In medium saucepan melt butter over medium-low heat,add shallots. Sauté, stirring occasionally for approximately 8 minutes or until shallots become translucent.
  • Add celery, mushroom, garlic and dried herbs. Stir to incorporate ingredients and sauté for another 5 minutes.
  • Add Einka, stir, allowing the juices and the Einka to be fully incorporated. Add broth. Turn heat to a low simmer, cover and let ingredients cook for about 15 minutes.
  • Turn burner off, keeping the lid on for another 8-10 minutes, allowing the steam to continue cooking the Einka.
Poached egg:
  • Fill medium pot ¾ full of water and bring water to a rolling boil. Add salt and a dash of vinegar to the water. Crack egg into a small bowl, careful not to break the yolk.
  • Slowly drop egg(s) into the boiling water. Cook 2-3 minutes, depending on how firm you like your yolk. Retrieve egg(s) with a slotted spoon.
  • Meanwhile, remove lid from Einka Saute and toss with minced parsley. Salt and pepper to taste. Serve an egg atop the Einka and dash with red pepper flakes, sea salt, any bits of remaining parsley. Serve immediately.

Products used

Ancient wheat, Organic whole grain berries, Einkorn, Einka, farro, farro piccolo, best Einkorn brand,
Organic Whole Grain Einkorn Berries

 

May 27, 2014

Rhubarb Oat & Einka (Einkorn) Bars

Einkorn Flour

Einkorn Flour, Einkorn Rhubarb Bars
Print Recipe
14 2"x2" bars
My cousin Lisa gave this recipe to me ages ago. It reminds me of a fruit crisp recipe that you can take on the go. This spring I modified it to accommodate the abundance of rhubarb in my garden. I prefer using thick rolled oats rather than quick oats, therefore I had to increase the butter to help soften the oats. If you end up using quick oats you will only need 1 1/2 cup melted butter. The beauty of this recipe is the simplicity of it. Our fresh milled Einka (Einkorn) flour reveals a hint of sweet vanilla that compliments rolled oats nicely. Any jam can be used in place of rhubarb. The bars work best when you allow them to fully cool before cutting them into squares.

Ingredients

  • 4 cups rolled oats
  • 2 cups Bluebird Einkorn flour
  • 2/3 cup brown sugar
  • 2 cups butter melted
  • 1 teaspoon salt
  • 1 teaspoon baking soda
Stewed Rhubarb
  • 4-5 cups rhubarb finely chopped
  • 1 cup sugar
  • 1 small orange zest & juice

Methods

  • Preheat oven to 350 degrees.
  • Melt butter and brown sugar in a medium sauce pan and stir until incorporated.
  • In separate bowl mix oatmeal, flour, salt, and baking soda. Add warm butter and sugar to the oatmeal and flour and blend until thoroughly incorporated.
  • Oil a 9 x 13 pan. Spread mixture on bottom of pan, reserving 1 cup for the top. Using your hand, gently press the mixture into the pan to form a firm layer.
Stewed Rhubarb:
  • Combine chopped rhubarb, sugar, orange juice and zest in saucepan over medium-low heat. Simmer gently, stirring occasionally, until sugar is dissolved and rhubarb begins to soften, about 8-10 minutes.
  • Turn heat to low, and continue to simmer and stir for 10 more minutes until mixture resembles a thick sauce. Turn off heat. Transfer to a bowl to cool.
  • Evenly spread 2 cups of the stewed rhubarb over the oat mixture. You will have some stewed rhubarb left over (delicious topped over vanilla ice cream). Sprinkle the remaining cup of oat & flour mixture on top.
    Note: 16 oz. of any jam can be used in place of stewed rhubarb.
  • Bake at 350 degrees for 20 minutes. Remove from the oven and allow bars to fully cool before cutting them into squares and serving.

Products used

Ancient wheat, Organic whole grain wheat, Einkorn, Einka, farro, farro piccolo, ancient hulled wheat, fresh milled organic flour, farm fresh flour
Organic Einkorn Flour

 

January 4, 2014

Spiced Farro Pudding

Emmer Farro

Cracked Farro Porridge, best pudding recipe
Print Recipe
4 servings
Recipe by Bluebird Grain Farms

Ingredients

  • 1 cup Bluebird Grain Farms Cracked Farro Porridge
  • Pinch sea or kosher salt
  • ½ teaspoon cardamom
  • 3 cups whole milk
  • ½ cup sugar
  • ½ teaspoon vanilla
  • ½ cup cream
  • 1 teaspoon rosewater optional
  • ¼ cup pistachios roasted for 6 minutes at 325 degrees and chopped

Methods

  • Place the Farro Porridge in a medium saucepan over medium – medium high heat. Toast for 5 minutes, stirring occasionally.
  • Add the salt and cardamom and stir to incorporate. Then add the milk, sugar, and vanilla and stir. Bring to a simmer and reduce the heat so that the pudding is simmering lightly. Simmer for 15 minutes, stirring frequently.
  • Turn off the heat and mix in the cream and rosewater. Let the pudding sit for 5 minutes to absorb most of the liquid.
  • Serve topped with chopped roasted pistachios.
    To reheat, just add a bit more milk to the pan or dish with the pudding, cover, and heat over low heat until hot.

Products used

Ancient grain, Emmer Farro, organic whole grain, ancient hulled wheat, certified regenified, regenerative cereal, regenerative wheat
Organic Cracked Farro Porridge

 

January 4, 2014

Vegan Emmer Pancakes

Emmer Flour

emmer pancake and waffle mix
Print Recipe
Recipe Developed for Bluebird Grain Farms by Acacia Larson MPH, RD, CD

Ingredients

  • 1 cup Bluebird Emmer Pancake & Waffle Mix
  • 1 ¼ cups silk creamer or other soy-based creamer
  • ½ teaspoon apple cider vinegar
  • 1 ½ teaspoon Ener-G Egg Replacer a dry mix found in baking aisle
  • 2 tablespoons warm water
  • Vegetable oil for cooking

Methods

  • Heat a skillet over medium heat.
  • In a large bowl combine the emmer pancake mix, Silk creamer, cider vinegar, egg replacer and warm water. Stir well to combine. The batter will be thick.
  • Coat the skillet with vegetable oil and use a ¼ Cup measure to drop batter onto the hot skillet. Use the cup to spread the batter out a bit.
  • Turn the heat down to medium-low (since the cakes are thick & fluffy, they need a bit more time on the skillet to cook through). When pancake tops are dotted with a few air bubbles, flip and continue to cook until done – a minute or so per side depending on skillet temperature. Continue adding oil as needed and repeat with remaining batter. 
  • Serve with your favorite toppings!

Products used

Organic emmer, regenerative flour, farm fresh
Organic Emmer Pancake & Waffle Mix

 

January 4, 2014

Cracked Farro Pudding

Cracked Farro Porridge

Cracked Farro Pudding, Organic cracked emmer
Print Recipe
Courtesy of Main Market Co-Op , Spokane

Ingredients

  • 2 cups Bluebird Grain Farms Cracked Farro Porridge
  • 2 1/2 cups whole milk
  • 2 1/2 cups half and half
  • 1 cup sugar
  • 2 teaspoons vanilla
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmug
  • 1/2 cup apricots dried
  • 1/2 cup dates dried
  • 1/2 cup cranberries dried

Methods

  • Place cracked farro, milk, half and half, sugar, cinnamon, nutmeg and a pinch of salt in a saucepan. 
  • Bring pudding to a boil then lower temperature to a simmer and stir frequently with a wooden spoon. Cook for roughly 20-25 minutes. We are looking for a consistency where a spoon is just able to stand up in the pudding.
  • Once this consistency is reached, remove pudding from the stove. You can choose to blend in dates, apricots and cranberries and serve warm or at room temperature.
  • To store, let pudding cool, covered for up to 15 minutes then press plastic wrap directly on surface of the pudding and refrigerate for up to 2 days.
  • Top with dates, apricots and cranberries just before serving. This can be an extra special breakfast or served as a dessert.

Products used

Ancient grain, Emmer Farro, organic whole grain, ancient hulled wheat, certified regenified, regenerative cereal, regenerative wheat
Organic Cracked Farro Porridge