Recipe Type: Desserts

January 4, 2014

Spiced Farro Pudding

Emmer Farro

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

Red Velvet Cake

Einkorn Flour

Print Recipe
Photo by Aleksandr Rogozin
Compliments of: June Pagan – Private Chef and Menu Developer310.659.4235

Ingredients

Dry Ingredients:
  • 2 1/2 cups Bluebird Einkorn Flour or Bluebird Einkorn Baking Mix
  • 1 1/2 cups organic evaporated cane sugar
  • 1 tsp baking soda omit if using Bluebird’s Einkorn Baking Mix
  • 1 tsp of sea salt
  • 2 tsp cocoa
Wet Ingredients:
  • 1 cup buttermilk- room temperature
  • 1 1/2 cups grapeseed oil
  • 2 large eggs room temperature
  • 2 tbsp of red food coloring
  • 2 tsp of organic vanilla extract
  • 1 tsp white vinegar
Cream Cheese Frosting:
  • 8 oz plain cream cheese room temperature
  • 2 sticks unsalted butter room temperature
  • 2 tsp quality vanilla extract
  • 4 cups confectioners sugar

Methods

Cake Instructions:
  • Heat oven to 350 degrees. Prepare three 9-inch cake pans by buttering lightly and sprinkling with 1 tablespoon sifted flour, tapping pans to coat, and discarding extra flour. Combine wet and dry ingredients, blend well. Once the mixture is smooth, pour over two pans, or paper-lined muffin tins. Bake for 25-30 minutes. Let it cool in the pan. Frost with your favorite vanilla or cream cheese frosting.
Frosting Instructions:
  • Combine cream cheese, butter, and vanilla in a mixer. Whip until light, add sugar, then continue whipping until the texture is light. Frost cake and refrigerate. remove from the refrigerator one hour before 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
Einkorn Baking Mix

January 4, 2014

Market Chocolate Hazelnut Emmer Brownies

Emmer Flour

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Ingredients

  • 1 cup melted butter
  • 2 cups sugar
  • 3 tbsp vanilla
  • 4 farm fresh eggs
  • 1 cup Bluebird Grain Farms Organic Emmer Flour
  • 2/3 cup Dutch Cocoa
  • 1/4 tsp sea salt
  • 1/2 tsp baking powder
  • 1 cup finely chopped roasted & skinned Hazelnuts
  • 1/2 cup semi-sweet chocolate chips

Methods

  • Pre-Heat Oven to 350 degrees.
  • Melt butter and turn off heat. Stir in sugar and vanilla. Beat in eggs, one at a time. Add emmer flour- incorporate thoroughly before mixing in cocoa, salt and baking powder. Mix well. Add ½ cup of hazelnuts (reserving the other half for the top) and chocolate chips.
  • Pour in 9 x 13 greased and floured pan.
  • Sprinkle remaining hazelnuts on the top.
  • Bake for 20-25 minutes. Let brownies cool thoroughly before cutting them out of the pan.

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

 

January 4, 2014

Lemon Ginger Einkorn Sugar Cookies

Einkorn Flour

Print Recipe
1 dozen 3″ diameter cookies
Compliments of: Bluebird Grain Farms

Ingredients

  • 2 cups Einka flour (Bluebird Einkorn Flour)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground ginger
  • 1/2 lb butter (2 sticks)
  • 1 cup granulated sugar (plus ¼ c for rolling cookies)
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 tsp lemon juice

Methods

  • Preheat Oven to 375.
  • Whisk Bluebird Einkorn Flour, baking powder, salt, & ginger together in medium size bowl.
  • With a electric mixer, cream butter, 1 cup of sugar until light and fluffy.
  • Add egg, vanilla, & lemon juice – lightly mix.
  • Incorporate dry ingredients until just combined.
  • Place ¼ cup sugar in bowl. Roll dough into 1 ½ inch balls– roll balls in sugar. Place on parchment paper. Flatten dough slightly (with bottom of glass dipped in sugar).
  • Bake until pale golden 10-11 minutes. Let cookies cool 2 minutes before transferring to a cooling rack.

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

Best Whole Grain Pie Crust

Einkorn Flour

Print Recipe
1 crust
Recipe Adapted from Moosewood Restaurant Book of Desserts

Ingredients

  • 1 1/2 cups Bluebird Organic Whole Grain Flour Einkorn or Sonora flour yield a light, mild, buttery crust. Emmer Flour yields a dark rich crust. Hard White Flour yields a dense, mild flavor crust. All whole grain flours work.
  • 1/2 tsp salt
  • 2 tbsp sugar (optional)
  • 1/2 cup chilled butter
  • 3-4 tbsp ice water

Methods

  • This crust may be made in a processor or by hand. Either way, it is critical to work quickly to avoid developing the gluten and to preserve a tender, melt-in-your-mouth texture.
To make by hand:
  • Combine the flour, salt, and sugar, if using, 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.
  • Sandwich dough between wax paper or silicon rolling mats with a lightly floured surface, gently flatten the ball of dough with a rolling pin. Starting from the center, roll the dough into a circle about an inch larger than the diameter of the pie pan. Carefully lift the wax paper or silicon mat with rolled dough and flip into pie pan. Crimp edges.
To make in a food processor:
  • Cut the butter into I inch pieces and place them in the bowl of the food processor. Add the flour, salt, and sugar. 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. When you can gather the dough into a ball, remove it from the processor, place it on a lightly floured surface sandwiched between wax paper. Roll out and fit into a greased pan as stated above.
    * For a pre-baked pie shell, preheat the oven to 375. Prick the prepared crust in several places with a fork.

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
Pasayten Hard White Wheat, whole grain organic flour, fresh milled organic flour, heirloom flour
Organic Pasayten Hard White Wheat Flour
organic ancient wheat, emmer flour, farro flour, fresh milled organic flour, organic whole grain, regenerative flour, certified regenified, farm fresh flour
Organic Emmer Flour
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

January 4, 2014

Simple Chocolate Emmer Cupcakes

Emmer Flour

Print Recipe
12 cupcakes
Recipe compliments to Tess Hoke, Local 98856

Ingredients

  • 1 1/2 cups Bluebird Grain Farms Emmer Flour or Bluebird Einkorn Baking Mix
  • 1 cup sugar
  • 1 tsp baking soda (omit if using Bluebird’s Einkorn Baking Mix)
  • 1 tsp salt
  • 1/3 cup cocoa powder
  • 1/3 cup canola oil
  • 1 cup water
  • 1 tsp vanilla
  • 1 tbsp vinegar
Chocolate Frosting
  • 4 ounces unsweetened chocolate chopped
  • ⅔ cup unsalted butter softened at room temperature
  • 1⅓ cups powdered sugar 
  • 1 teaspoon vanilla extract

Methods

  • Heat oven to 350 degrees.
  • Grease cupcake tins or line with cupcake papers. Mix together dry ingredients, in a separate bowl mix together wet ingredients. Slowly incorporate dry ingredients into the wet ingredients until well blended. Fill cupcake tins ¾ full and place in the oven. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
  • While cupcakes are baking, prepare the frosting.
Frosting
  • In a double boiler, add chopped chocolate, whisk until fully melted. Set aside to cool. When chocolate is at room temperature, add soften butter, beat with a handheld blender. Add powdered sugar and vanilla beat until frosting is smooth.
  • Top cooled cupcakes with the chocolate frosting.

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
Einkorn Baking Mix

January 4, 2014

Cracked Farro Pudding

Emmer Farro

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

January 4, 2014

Emmer Blueberry Tart

Emmer Flour

Print Recipe

Ingredients

Blueberry filling:
  • 4 cups fresh blueberries
  • 1/2 cup sugar
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon pure almond extract
  • 3 tablespoons quick-cooking tapioca
Crust
  • 1/2 cup Organic Emmer Flour
  • 1 cup unbleached all purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1/2 cup chilled butter
  • 2 tablespoons ice water
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest

Methods

Filling:
  • Combine blueberries, sugar, lemon juice, almond extract, and tapioca. Set aside for 10 minutes. If you are using frozen fruit, combine it with the sugar and lemon juice, set aside to thaw, then add the almond and tapioca.
  • While blueberries sit, prepare the tart crust.
Crust & Assembly:
  • To make by hand, combine the flour, salt, and sugar in a large bowl. Work the butter into the flour with a knife, or pastry cutter, or fingers until the mixture resembles a coarse meal. Sprinkle the ice water and lemon juice onto the crumbly dough, and with your hands, push the dough from the sides to the middle of the bowl to form a ball that holds together.
  • Transfer to a work surface. Cut the dough in half, place half on top of the other, and press down. Repeat this step two more times until all the water is incorporated into the dough.
  • On wax paper with a floured surface, gently flatten the ball of dough with a rolling pin. Place another piece of wax paper on top of the flattened dough. Starting from the center, roll the dough into a circle the size of your tart pan.
  • Peel the top layer of wax paper off the dough and flip the dough over onto the pan. Carefully peel the other layer of the dough and form crust to the pan.
  • Spoon blueberries evenly onto crust. Bake for 50 minutes until the crust is golden brown. Cool

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

January 4, 2014

Chocolate Chip Cowboy Cookies

Rye

Print Recipe

Ingredients

  • 1/2 cups packed brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/4 cup milk
  • 1 cup Bluebird Dark Northern Rye Flour
  • 1 cup Bluebird Pasayten Hard White Flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 cup unsalted butter
  • 2 farm fresh eggs
  • 1 1/2 cups rolled oats
  • 1 cups semisweet chocolate chips
  • 3/4 cup ground walnuts (optional)

Methods

  • Beat together the sugars, butter, and eggs. Stir in vanilla and milk and mix well. Add in the flour, baking powder, cinnamon, and salt. Mix well. Stir in the oatmeal. Add chocolate chips and nuts (optional) and mix well. Drop generous teaspoonfuls of dough on cookie sheets. Bake at 350 degrees F for 8 to 10 minutes.

Products used

Pasayten Hard White Wheat, whole grain organic flour, fresh milled organic flour, heirloom flour
Organic Pasayten Hard White Wheat Flour
organic rye flour, whole grain rye, heritage rye, Fresh milled organic flour, regenerative flour, farm fresh flour
Organic Rye Flour

January 4, 2014

Emmer Walnut Tea Cakes

Emmer Flour

Print Recipe
Courtesy of Chef Christina Choi of Nettletown

Ingredients

  • 2 cups butter
  • 1 cup powdered sugar
  • 2 tsp vanilla extract
  • 4 cups Bluebird Grain Farms emmer flour 
  • 1 cup chopped walnuts, coarsely chopped (if the walnuts are too fine the cookies will be crumbly)

Methods

  • Cream butter and powder sugar together until smooth. Add vanilla extract, then slowly add flour and nuts until combined. Scoop into 1-inch balls.
  • Place 2 inches apart on parchment lined sheet pan and bake at 325F for 20 minutes.
  • When cool roll in powdered sugar.

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

January 4, 2014

Emmer Donuts

Emmer Flour

Print Recipe
The inspiration for these little gems came from our friend Richard Wasson of The Methow Valley Ciderhouse.

Ingredients

Dry ingredients:
  • 1 1/2 cups Emmer Flour
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon cardamom fresh-ground if possible
  • 1/4 teaspoon nutmeg fresh-grated if possible
Wet ingredients:
  • 1 large egg
  • 3/4 cup milk or soy milk
  • 1/2 cup coconut oil melted
Cinnamon sugar mixture for topping (optional)
  • 1/2 stick butter melted (1/4 cup)
  • 1/2 teaspoon sugar
  • 1/2 teaspoon ground cinnamon

Methods

  • Rub wells of donut maker with oil. Pre-Heat donut maker.
  • Mix dry ingredients together until well blended. Mix wet ingredients until blended. Blend dry and wet ingredients until thoroughly incorporated. Let the mixture sit for 5 minutes (Emmer Flour absorbs moisture). The batter should not be runny but able to pour with help from a spoon). Add more milk if necessary to get it to this consistency.
  • Fill wells of donut maker ½ full with batter. Put the lid down and bake for 6-8 minutes until donuts are evenly browned. Take donuts out and set them aside to cool.
Cinnamon sugar topping:
  • Melt butter. Mix sugar and cinnamon. Dip donuts in melted butter face down and sprinkle with the mixture.
  • Note: These donuts are baked not fried. I know there are lots of folks who are not satisfied with only baked donuts. If you find yourself in this camp, you can bake them then fry them in your choice of oil!

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

 

January 4, 2014

Blueberry Hand Pies

Einkorn Flour

Print Recipe
6
Recipe by Bon Appetit
I found this recipe leafing through Bon Appetit magazine. Knowing I was traveling to New Hampshire, where wild blueberries are plentiful in August, I brought this recipe along. Upon arrival, my sister-in-law Jessica gifted us two quarts of freshly picked wild blueberries, picked that morning from her walk up “Blueberry Hill.”

Ingredients

Buttery Pie Crust
  • 1.5 cups all-purpose flour Bluebird Whole Grain Einka (Einkorn) Flour or Hard White Flour work beautifully
  • 1/2 teaspoon sugar
  • 1/4 teaspoon kosher salt
  • 1/2 cup unsalted butter chilled, cut into 1/2 inch cubes
Pie Filling
  • 2 cups blueberries about 10 ounces
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/4 cup sugar
  • 1/4 teaspoon kosher salt
  • 1 large egg whisked with 1 teaspoon water
  • 1 tablespoon raw sugar

Methods

Pie Crust:
  • Pulse flour, sugar, and salt in a food processor.
  • Add butter; pulse until the texture of very coarse meal.
  • Add 1/4 cup water; pulse, adding more water if dry, until dough comes together in clumps.
  • Form into a square, wrap in plastic, and chill until firm, about 2 hours.
Pie Filling & Assembly
  • Preheat oven to 375 degrees. 
  • Roll out dough on a floured surface to a 15″x12″ rectangle. Cut into 6 rectangles.
  • Toss blueberries, lemon zest, lemon juice, sugar, and salt in medium bowl. Brush edges of rectangles with water; mound blueberries in the center of each. Fold dough over and press edges to seal.
  • Place on a parchment-lined baking sheet, brush with egg wash and sprinkle with raw sugar. Cut small slits in tops.
  • Bake hand pies, rotating sheet halfway through, until juices are bubbling and pastry is golden brown, 35-40 minutes (juices will run onto parchment).
  • Transfer to a wire rack. Serve warm or at room temperature.

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
Pasayten Hard White Wheat, whole grain organic flour, fresh milled organic flour, heirloom flour
Organic Pasayten Hard White Wheat Flour