January 4, 2014

Einka Crepes

12 crepes

Recipe by Bluebird Grain Farms

In a large mixing bowl, combine Bluebird Einkorn Flour and salt. Add eggs and mix well. Gradually add milk and 1¼ cups water, whisking vigorously to prevent lumps. Add 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 well before using.
Place a baking sheet in 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 pan is warm, lift from heat, then pour in ¼ cup crepe batter while tilting pan so batter coats bottom evenly. Return to heat and cook until lightly browned underneath, about 2 minutes. Turn and cook other side about 1 minute
Place finished crepes on baking sheet in oven and cover with damp towel.
Remove crepes from oven. Roll or fold crepes and top with fresh fruit and crème fraîche or your favorite topping. Serve warm.

January 1, 2014

Einka (Einkorn) Zucchini Bread

1 loaf

Preheat oven to 375 degrees F.
Grate zucchini and sprinkle with a dash of salt and place in a colander to let sweat, 10 minutes.
In a medium bowl, sift together flour, baking powder, baking soda, cinnamon and salt; set aside.
In a large bowl, beat together eggs, sugar, yogurt, and coconut oil. With clean dish towel squeeze remaining liquid out of zucchini and blend together with wet ingredients. Add the flour mixture into the wet ingredients until combined. Do not over mix. Oil a 9″×5″ inch loaf pan, pour in batter. Bake for 50-55 minutes or until cake tester comes out clean. Transfer to a cooling a rack and cool before serving.