Bluebird Ingredient: Einkorn Flour

 

December 17, 2019

Einkorn Banana Coconut Quick Bread

Einkorn Flour

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

 

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

 

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

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

 

November 26, 2018

Maple & Pear Gingerbread Spice Cake

Einkorn Flour

Print Recipe
8 people
This moist spice cake is a white gingerbread, made with sugar and maple syrup rather than molasses.  The pear compliments the sweet nutty flavor of Einkorn, is easy to make and dresses up nicely for a special holiday meal.

Ingredients

  • 3 large pears peeled, cored and chopped
  • 2 tablespoons brown sugar
  • 1/2 teaspoon vanilla
  • 1 tablespoon lemon juice
  • 1 tablespoon ginger freshly grated
  • 2 1/2 cups Bluebird Einkorn Flour
  • 3/4 cup sugar
  • 1 1/4 teaspoons cinnamon
  • 1 1/2 teaspoons baking soda
  • 3/4 cup cold butter cut into about 10 pieces
  • 2 eggs
  • 1/3 cup buttermilk or yogurt
  • 1/2 cup maple syrup
  • powdered sugar, toasted nuts, whipped cream or creme fraiche for optional toppings

Methods

For the Pears
  • In a small saucepan, combine pears, brown sugar, vanilla, and lemon juice.
  • Cook over medium heat for 15 minutes, stirring occasionally.
  • Mash and let cool for 15 minutes. 
  • Add grated ginger and stir to combine.
Cake batter
  •  Preheat oven to 350 degrees. Oil a bundt cake pan, 9×13 Pyrex, or 9″ round or springform pan.
  • In a large bowl, combine the Bluebird Einkorn Flour, sugar, cinnamon and baking soda and stir to combine.
  • Cut in the butter with a pastry cutter or your fingers.
  • In a separate bowl, beat the eggs.
  • Add the buttermilk or yogurt, maple syrup, and cooked pears and mix well.
  • Add the wet ingredients to the flour mixture and stir just to combine.
  • Pour batter into the oiled pan.
  • Bake at 350 degrees for 50 minutes, or until a tester inserted into the middle of the cake comes out clean.
  • If using a bundt or springform pan, cool in the pan for 15 minutes, then turn out onto a rack to cool completely. 
  • If baked in a pyrex or other pan, place pan on a rack to cool completely.
  •  If desired, pour a bit of powdered sugar into a fine mesh sieve, hold over the cake and tap the sieve to dust the top with as much powdered sugar as you like.
  • Serve as is, or with toasted nuts and freshly whipped cream or crème fraiche.

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

 

August 22, 2018

Judy Prichard's Whole Wheat Bread

Hard Red Wheat

Print Recipe
2 loaves

Ingredients

  • 1 package (1 tablespoon) dry yeast
  • 1/4 cup water
  • 2 1/2 cups hot water (about 110F)
  • 1/2 cup honey
  • 3 teaspoons salt
  • 1/4 cup butter
  • Bluebird Methow Hard Red Flour or Bluebird Pasayten Hard White Flour. Judy never measures the flours or seeds and has found that what matters most is giving time for the sponge to rise and beating the sponge a lot.  The amount of flour does vary with the weather.
  • sunflower seeds, pumpkin seeds, sesame seeds, poppy seeds, flaxseed meal at your discretion
  • Bluebird Einkorn Flour

Methods

  • Soften yeast in 1/4 cup of water.
  • Combine hot water, honey, salt, and butter. 
  •  Add enough bread flour and seeds to make a batter like cake batter. 
  •  Add yeast. Beat with electric mixer.  Let rise in mixer bowl until bubbly (makes a sponge).
  • Turn mixer on, add enough Einkorn flour so that it doesn’t stick to the side of the bowl (if you have a mixer that will handle this). Otherwise, add enough flour so your hands won’t get sticky. 
  •  Knead with a mixer if you can.   If you do not have a mixer turn onto an unfloured counter and only add as much flour as you have to in order to knead without sticking.
  •  Place dough in oiled bowl and turn over to oil the top. Cover with a damp cloth.
    Let rise until approximately double in size.
  • Turn dough onto an unfloured counter.  Divide into 2 loaves and shape into 2 balls.
  • Let rise about 10 minutes covered and then make into loaves.  Press them into a rectangle and fold over 2 ways, smashing it flat each time, and then roll it out approximately 10″ x 15″ or so with a rolling pin and roll it up. 
  • Place in greased bread pans, cover, and let rise until it reaches the top of the pan or doubles in size.
  • Bake in preheated 375-degree oven for about 35-45 minutes.  The bread should sound hollow when you thump it.  Turn out onto a rack to cool.

Products used

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

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

 

April 27, 2018

The Silver Palate's Glazed Lemon Cake With Bluebird's Einkorn Flour

Einkorn Flour

Print Recipe
Recipe adapted from The Silver Palate

Ingredients

Cake Ingredients:
  • 1 cup 2 sticks butter, softened
  • 2 cups sugar
  • 3 eggs
  • 3 cups Bluebird Grain Farms Einkorn Flour  (our Pasayten Hard White Flour also works well if you prefer a denser cake)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 2 tightly packed tbsp grated lemon zest
  • 2 tbsp fresh lemon juice
Lemon Icing:
  • 1 pound powdered sugar (3 or 4 cups)
  • 1/2 cup 1 stick butter, softened
  • 3 tightly packed tbsp grated lemon zest
  • 1/2 cup fresh lemon juice

Methods

Cake Instructions:
  • Preheat oven to 325 Fahrenheit. Grease a 10-inch tube pan (or bundt pan).
  • Cream butter and sugar until light and fluffy. Beat in eggs, blending well after.
  • Sift together flour, baking soda and salt. Stir dry ingredients into egg mixture alternating with buttermilk, beginning and ending with dry ingredients. Add lemon zest and juice.
  • Pour batter into prepared pan. Set on the middle rack of oven and bake for 1 hour and 5 minutes, or until cake pulls away from the sides of the pan and a tester inserted in the middle comes out clean.
  • Cool cake in pan, set on rack for 10 minutes. Remove from pan and ice with Lemon Icing (below) while cake is still warm.
Icing Instructions:
  • Cream sugar and butter thoroughly. Mix in lemon zest and juice; spread on cake.

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

March 30, 2018

No Knead Crusty Whole Grain Emmer Loaf

Emmer Flour

Print Recipe
1 loaf
Spring is a great time to bake bread- nothing beats fresh bread and hearty soup for dinner after a chilly day in the fields or woods. This Whole Grain Emmer Loaf is delicious and easy if you plan ahead!

Ingredients

  • 2 cups Bluebird Emmer Flour plus extra for dusting (you can replace Emmer Flour with Einkorn or Spelt Flour)
  • 1 cup unbleached all purpose flour
  • 1/2 teaspoon yeast
  • 3/4 teaspoon kosher salt
  • 1 1/4 cup cool water
  • 1/2 teaspoon coarse sea salt optional

Methods

  • In a large mixing bowl, combine the flours, yeast, salt, and mix with a fork to blend.
  • Add 1 ¼ Cups (10 ounces) of cool water and mix it in with the fork. 
  • The dough should be wet, but not soggy. If the dough seems dry or all flour is not incorporated, add water 1 Tb. at a time until dough is uniformly wet.
  • Cover the bowl loosely with plastic wrap, and leave at room temperature for 12 to 24 hours.
  • About 1 hour before you want to bake the bread, sprinkle a dry cutting board or counter liberally with flour. Also spread out a lint-free kitchen towel on the counter, and sprinkle generously with a circle of flour.
  • Use a rubber spatula to scoop the dough onto the floured board. Use your hands to pull each side of the dough up and pinch them all together on top at the center of the dough, like a drawstring pouch.
  • Pick up the dough and place it pouch-side down on the floured towel. Loosely fold the sides of the kitchen towel up over the dough, and let it rest for at least 30 minutes, preferably 1 hour.
  • 30 minutes before you want to bake, pre-heat your oven to 475 degrees.
  • If your cast iron pot has a lid with a plastic handle, REMOVE IT and stop up the hole with a rolled-up piece of aluminum foil. The handles can melt (and smoke and smell…) at high oven temperatures. 
  • Place your pot with a lid into the oven to pre-heat as well.
  • After 30 minutes, use potholders to remove the pot from the oven, take off the lid, and carefully invert the towel to dump the dough into the pot. Sprinkle the dough with coarse sea salt if you like (it helps create a delicious crust), use potholders to replace the lid and put the pot into the oven.
  • Turn the oven down to 450 degrees and bake for 55 minutes, until golden and crusty, and somewhat hollow-sounding when thumped.
  • Remove the pot from the oven and turn the bread out onto a rack to cool.
  • Wait as long as you can (the experts say at least 1 hour) before cutting into it, for the best-textured loaf. But really, sometimes I can only wait 5 minutes, and it tastes so great hot out of the oven with a smear of butter!

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
Ancient wheat, Organic whole grain wheat, Einkorn, Einka, farro, farro piccolo, ancient hulled wheat, fresh milled organic flour, farm fresh flour
Organic Einkorn Flour
Triticum spelta, Farm Fresh Flour, ancient grains, ancient wheat, organic spelt, whole grain spelt flour, dinkel wheat, hulled wheat, Fresh milled organic flour, spelt, regenerative flour, farm fresh flour
Organic Spelt Flour

 

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

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

 

September 1, 2017

Blackberry Pie with Ancient Grain Crust

Einkorn Flour

Print Recipe

Ingredients

Pie Crust
  • 1 1/2 cup Organic Einkorn Flour 
  • 1 1/2 cup Pasayten Hard White Whole Wheat Flour
  • 1 tsp salt
  • 3 tbsp sugar optional
  • 1 cup 2 sticks chilled butter, cut into small pieces
  • 6 tbsp of ice water
Filling
  • 2 pints fresh blackberries approximately 1.5 lbs.
  • 1/2 cup sugar
  • 3 tbsp Pasayten Hard White Whole Wheat Flour
  • 1 tbsp instant tapioca
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 2 tsp butter

Methods

  • Preheat oven to 375 degrees.
  • Prepare Pie Crust
  • 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 by hand:
  • Combine the Bluebird Einkorn Flour and Bluebird Hard White 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 a 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. When you can gather the dough into a ball, separate into two equal portions and let the dough sit while you prepare the filling.
To make in a food processor:
  • Cut the butter into 1-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, separate it into two equal portions and let the dough sit while you prepare the filling.
Filling
  • Mix blackberries, sugar, freshly squeezed lemon juice, and salt together in a medium-size bowl. Incorporate flour and tapioca until thoroughly blended. Let the mixture sit while you roll out the dough.
  • Sandwich half the dough between wax paper or silicone baking mat (my preference) on a lightly floured surface, and 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 with rolled dough and flip into the pie pan. Crimp edges. Tap dough down to make sure it is covering the entire dish.
  • Spoon the blackberry filling into the prepared crust. Cut 1 tablespoon of butter into small pieces and sprinkle on top of filling.
  • Roll out the 2nd half of the dough using the process above. Place the rolled dough on top of the filling and crimp sides of the dough around the dish with your forefinger and thumb. Cut off any excess dough around the rim. Melt the remaining tablespoon of butter and brush on top of the top crust. Cut slits on top of the pie to allow the steam to escape.
  • Bake at 375 degrees on center rack for one hour and fifteen minutes until pie is golden brown. Let sit for at least 30 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
Pasayten Hard White Wheat, whole grain organic flour, fresh milled organic flour, heirloom flour
Organic Pasayten Hard White Wheat 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

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

 

September 23, 2016

Plum Cobbler

Einkorn Flour

Print Recipe
Yield 6 to 8

Ingredients

  • 8 cups of sliced plums
  • 1 1/2 cups of granulated sugar
  • 4 tbsp instant tapioca
  • 1 tsp fresh ground ginger
  • 1 tsp freshly squeezed lemon juice
Biscuit topping
  • 1 cup Bluebird Einkorn Flour
  • 1 cup Bluebird Pasayten Hard White Wheat Flour
  • 2 tsp baking powder
  • 1 tbsp sugar
  • 1 tsp salt
  • 1/2 cup chilled butter
  • 1/2 cup whole milk or cream
  • 1 egg beaten

Methods

  • Turn oven to 375 degrees.
  • In a large bowl combine sliced plums, sugar, tapioca, ginger, and lemon juice. Lightly blend until plums are thoroughly coated, set aside.
  • Add Bluebird Einkorn Flour and Bluebird Hard White Flour, baking powder, sugar, and salt to a food processor. Pulse until ingredients are combined. Cut butter into small bits. Add butter to the food processor while pulsing. Add milk and continue to pulse until the dough begins to form a ball. Be careful to not over mix. Remove dough from food processor and separate dough into 5 or 6 parts, handling the dough as gently as possible.
  • Pour plum mixture into a deep dish pan or skillet. Place dough pieces on top of plums. Brush the tops of the biscuit pieces with egg. Place in the oven for 35 to 40 minutes or until biscuit pieces are slightly brown and plum filling is bubbling. Set aside to cool for 10 minutes before serving. Serve with fresh whipped cream or vanilla ice cream.

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