Recipe Type: Breakfast

 

December 21, 2022

Kutia

Spelt

Kutia, spelt, organic whole grains, best hot breakfast cereal recipe
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

Kutia, spelt, organic whole grains, best hot breakfast cereal recipe
Kutia

 

August 27, 2022

Blueberry Fig Bars

Sonora

fig bars, sonora flour, organic sonora flour, recipe
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.

Products used

Sonora Heritage Soft White Wheat Flour, Organic Whole Grain, Fresh milled organic flour, Sonoran Wheat, Slow Food, farm fresh flour
Organic Sonora Heritage Soft White Wheat Flour

 

July 29, 2022

Salty & Sweet Granola Bars (Take Two)

Emmer Farro

old world cereal, organic rye, organic emmer, cereal blend
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.

Products used

organic hot cereal, flax, rye, emmer, farro, Old World Hot Cereal, Old World Cereal
Organic Old World Cereal Blend

 

February 24, 2021

Fuego Cheese Biscuits

Einkorn Flour

Fuego Cheese Biscuits, Einkorn Flour, best biscuit recipe
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, organic einkorn flour
Einkorn Baking Mix

 

October 26, 2020

Cranberry Walnut Einkorn Energy Bars

Einkorn Flour

Cranberry Walnut Einkorn energy bars, organic 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, organic einkorn flour
Einkorn Baking Mix

 

September 25, 2020

Raspberry-Thyme Einkorn Muffins

Einkorn Flour

Einkorn Flour, Organic whole grain 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

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, 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
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

einkorn, baking mix, organic einkorn flour
Einkorn Baking Mix

 

November 8, 2019

Fluffy Einkorn Biscuits

Einkorn Flour

baking mix 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.

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, 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, 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, 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, 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