Recipe Type: Breakfast

February 24, 2021

Fuego Cheese Biscuits

Einkorn Flour

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

Einkorn Baking Mix

October 26, 2020

Cranberry Walnut Einkorn Energy Bars

Einkorn Flour

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.

Products used

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

Organic Einkorn Flour

Einkorn Baking Mix

September 25, 2020

Raspberry-Thyme Einkorn Muffins

Einkorn Flour

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, einkorn 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.

Products used

Organic Einkorn Flour

Einkorn Baking Mix

December 17, 2019

Einkorn Banana Coconut Quick Bread

Einkorn Flour

Einkorn Coconut Banana Bread, Einkorn Baking mix

Print Recipe

8 slices

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

Einkorn Baking Mix

November 8, 2019

Fluffy Einkorn Biscuits

Einkorn Flour

Print Recipe

12 medium biscuits

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

Organic Einkorn Flour

Einkorn Baking Mix

April 28, 2019

Methow Spring Quiche with Einkorn Crust

Einkorn Flour

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

Organic Einkorn Flour

June 29, 2018

Strawberries and Einkorn Sourdough Biscuits

Einkorn Flour

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

Organic Einkorn Flour

Einkorn Baking Mix

December 21, 2017

Sheah's Einkorn Pumpkin Bread

Einkorn Flour

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

Organic Einkorn Flour

Einkorn Baking Mix

November 26, 2017

Emmer Coffee Cake

Emmer Flour

Print Recipe

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

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

Organic Einkorn Flour

October 21, 2016

Emmer Polenta Puttanesca-Two Ways

Cracked Farro Porridge

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

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.