Bluebird Ingredient: Emmer Flour

 

May 30, 2024

Rhubarb Upside-down Cake

Rhubarb Upside Down Cake

Ingredients

  • 4 cups chopped rhubarb chopped into approx. 1/2 inch chunks
  • 3 cups natural cane sugar divided
  • 1 ⅓ cups + 4 tbsp Bluebird Grain Farms Emmer Flour or Pasayten Hard White Wheat Flour divided
  • 1/4 tsp fresh grated nutmeg or 1/2 tsp pre-ground nutmeg
  • 1/2 tsp ground cardamom
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 cup unsalted butter or coconut oil
  • 4 eggs or use ener-g egg replacer for a vegan cake
  • 1/2 tsp vanilla
  • Zest and juice from 1 lemon

Methods

  • Preheat oven to 350 degrees. In a large bowl, combine the rhubarb with 2 cups of the sugar, 4 tablespoons of the flour, nutmeg and cardamom. Stir well and let sit while you prepare the cake.
  • In a small bowl combine the remaining 1 1/3 cups flour with the baking powder, baking soda and salt, and set aside. In the bowl of an electric mixer cream the butter (or coconut oil) and 1 cup sugar for at least 3 minutes, until light and fluffy. Add the eggs, one at a time, waiting until each is well incorporated before adding the next egg. Add the vanilla and lemon zest and juice and mix briefly. Last add the dry flour mixture slowly while mixing on low speed, and mix until just combined.
  • Pour the rhubarb mixture into a 3.5 quart dutch oven, large soufflé dish, or casserole dish. Spread the cake mixture evenly over the top of the rhubarb. Bake for approximately 90 minutes, until the top is golden and a bit crusty, and the rhubarb caramel is golden and bubbly at the edges of the cake. Let cool at least until you can touch the dish with your bare hands, then run a knife around the edges of the cake to loosen, and turn it over onto a plate.

 

February 22, 2023

Potato and Emmer Gnocchi with Mint-Pistachio Pesto

Emmer Farro
Print Recipe
4 people

Ingredients

  • 2 pounds russet potatoes about 2 large ones
  • 1 egg beaten
  • 1/4 cup Bluebird Hard White Flour plus 2 tablespoons
  • 1/4 cup Bluebird Emmer Flour plus 2 tablespoons
  • 1/4 teaspoon sea salt
Mint Pistachio Pesto
  • 1/2 cup olive oil extra virgin
  • 1/4 cup almonds toasted
  • 3/4 cup pistachios toasted
  • 1/2 cup mint leaves packed
  • sprinkle red chili flakes
  • salt and pepper to taste
  • curls Parmesan Reggiano made with peeler, for garnish
  • handful cherry tomatoes cut in half-optional, for garnish
  • extra mint leaves cut into ribbons-optional for garnish

Methods

  • Preheat the oven to 350 degrees.
  • Pierce the potatoes all over with the tines of a fork and bake in the oven directly on the rack for about an hour (flipping them after 30 minutes) until they are tender.
  • While still hot (and using towels to protect yourself) slip the potato skin free from the potato and discard.
  • Run the potato through a ricer or food mill and cool on a baking sheet.
  • Stir in the egg and flour and lightly knead into a cohesive ball.
  • Transfer to a wooden board and divide dough into 8 pieces. Roll each piece into a long rope about 1″ in diameter. When all the balls are rolled out, cut off gnocchi into approximately 3/4″ pieces.
  • You can cook as is, or, if desired, use a fork to press down gnocchi lightly dragging slightly back to shape them. Alternatively you can pick up the gnocchi and roll them off the tines of the fork for a different look.
  • At this point, you can lay some parchment down on a baking sheet and freeze the gnocchi (make sure they are not touching each other). When frozen, you can transfer them to a zip lock bag and use within 3 months.
  • If cooking right away, bring a large pot of water to a boil. Season generously with salt and add gnocchi in two batches. Wait until they float to the surface and then after they’ve been there about a minute, taste one, it should be light and fluffy, not dense. Scoop them out and transfer to a bowl.
  • Toss with 1/2 to 3/4 of the mint-pistachio pesto (see recipe below) depending on how much pesto you like, you can easily freeze the rest.
Mint Pistachio Pesto Method
  • Preheat oven to 350 degrees
  • Spread nuts onto a baking pan and toast lightly.
  • Set a timer for 4 minutes and check. If not lightly brown, bake pistachios for one more minute. Almonds take about ten minutes total.
  • In a food processor, add oil, chilli, mint and nuts.
  • Pulse to chop into a chunky or smooth pesto, your choice!
  • Season with salt and pepper

October 26, 2020

Farro Pasta

Print Recipe
4 people

Ingredients

  • 1 1/2 cup Bluebird Emmer Flour
  • 1/4 cup Semolina flour for the work surface
  • 1 tablespoon water
  • 1/2 teaspoon fine salt
  • 1 tablespoon olive oil
  • 2 large eggs beaten

Methods

  • In a food processor, combine Emmer flour and salt and process for 5 seconds.
  • Separately, combine eggs, water, and oil.
  • With the machine on, pour egg mixture in and process until mixture comes together ( 10-15 seconds).
  • Lightly flour a work surface with semolina. Knead dough by hand for 30-60 seconds until dough is smooth and pliable. If the dough is too wet to knead continue to add flour until it is pliable but not sticky.
  • Divide dough into 2 pieces, shape each piece into a plump disc, then wrap in a plastic bag and let rest for 20 minutes in the refrigerator (can rest for 2-3 days).
  • Bring a large pot of water to a boil containing a pinch of salt and a dash of olive oil.
  • On a floured work surface roll out a large misshapen rectangle approximately 12 x 20 inches. Cut pasta at the desired length and width. (Also works great with a pasta extruder.)
  • Use a spatula to loosen the dough and slide gently into boiling water. Boil 2-5 minutes until dough floats to the top and is “al dente” or slightly firm to bite.
  • Drain water and serve with your favorite sauce.

Products used

March 30, 2018

No Knead Crusty Whole Grain Emmer Loaf

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!

 

November 26, 2017

Emmer Coffee Cake

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

December 20, 2016

Emmer Pear Pound Cake

Print Recipe
1 cake
Recipe by: Michelle Pearson for Bluebird Grain Farms

Ingredients

  • 3 cups plus 2 tbsp of Bluebird Grain Farms Emmer flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp ground cinnamon
  • 1/2 tsp kosher salt
  • 2 cups sugar
  • 5 ripe pears peeled and cut into 1/4 inch slices
  • 1 cup butter softened
  • 4 large eggs
  • 1/3 cup apple juice or cider*
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp lemon extract*
  • powdered sugar for garnish

Methods

  • Preheat oven to 350 F degrees. Grease a Bundt pan or two loaf pans and dust with flour.
  • Combine 3 cups of flour, baking powder, baking soda, 1/2 tablespoon cinnamon, and kosher salt in medium bowl and whisk until incorporated, set aside. In separate bowl blend 1/3 cup sugar with remaining 1/2 tablespoon cinnamon and 2 tablespoons flour and carefully toss gently with sliced pears until dry ingredients cover the pears. In large bowl with electric mixer beat butter at medium speed until creamy. Gradually mix in remaining sugar, and continue beating until light and fluffy. Add eggs, one at a time. Slowly add flour mixture, on low speed, until blended. Add apple juice and extracts. Blend until smooth.
  • Spoon: 1/3 batter into prepared pan and smooth over bottom. Top with half of the tossed pears. Spread another layer of batter, then pears. Top with remaining batter to cover pears.
  • Bake 1 hour and 15 minutes, or until cake is golden brown and wooden stick inserted comes out clean. Transfer to a wire rack to cool. Invert onto plate and dust with powdered sugar.
  • *Apple juice can be substituted with Orange juice; also substitute lemon extract with almond extract- which pairs with Orange.

Products used

August 19, 2016

Farro Zucchini Fritters With Lemon Cilantro Sauce

Print Recipe
3
Recipe by: Brooke Lucy for Bluebird Grain Farms

Ingredients

  • 3 cups zucchini grated (about 2 medium)
  • 3/4 cup Bluebird’s Farro Porridge dry (yields 1 1/2 cups of cooked porridge)
  • 1 large egg
  • 1/4 cup Bluebird’s Emmer Flour
  • 1/2 cup vegetable oil
  • Ground pepper
  • Sea salt
Lemon Cilantro Sauce
  • 1/2 cup Greek yogurt
  • 1/2 cup sour cream
  • 2 cloves garlic crushed
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 cup parsley leaves chopped
  • 1 cup cilantro leaves chopped

Methods

  • On stovetop bring to boil 1 cup Bluebird Grain Farms’ Farro Porridge in 3 cups of water and a dash of salt. Simmer on low stirring frequently for 10-12 minutes. Turn off heat, remove porridge to a separate bowl and let cool.
  • While porridge is cooling, grate zucchini. Place zucchini in a colander over a bowl, toss with ½ tsp. salt. Let zucchini sweat for 10 minutes, then pat with dry clean towel to remove as much moisture as possible.
  • Place zucchini in large bowl; add farro porridge, egg, and flour. Blend thoroughly until all ingredients are incorporated. Season with fresh ground pepper.
  • Heat vegetable oil in a skillet over medium heat. Drop a spoonful of mixture (about the size of a golf ball) into skillet; cook until browned and crisp. Flatten slightly with spatula and flip fritter to brown on the other side.
  • Keep fritters warm; serve with lemon cilantro sauce.
Lemon Cilantro Sauce
  • Blend all of the ingredients together in a food processor or by hand. Serve with farro zucchini fritters.

February 18, 2016

Emmer Chocolate Chip Cookies

Print Recipe
2 dozen cookies

Ingredients

  • 2 1/4 cups emmer flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup 2 sticks unsalted butter, soften
  • 3/4 cups granulated sugar
  • 3/4 cups brown sugar
  • 1 tsp pure vanilla extract
  • 2 large eggs
  • 2 cups semi-sweet chocolate chips
  • Parchment paper for cookie sheets

Methods

  • Preheat oven to 375 degrees F.
  • In a medium bowl combine flour, baking soda, and salt, set aside. With an electric mixer, in a large bowl, beat butter, granulated sugar, brown sugar and vanilla extract until creamy. Add eggs, one at a time. Gradually beat in flour mixture, until thoroughly incorporated, and dough becomes slightly sticky. With large spoon stir in chocolate chips.
  • Spread parchment paper onto cookie sheets. Drop large rounded tablespoons of dough on sheets. Dough will spread out when baked so give at least 2 inches in between drops. Bake for 9-10 minutes, until slightly brown. Let cool for at least 4 minutes before transferring to a wire rack. The Recipe makes about 2 dozen medium size cookies.

Products used

 

November 25, 2014

Cranberry Frangipane Crostata

Print Recipe
Recipe by: Sunset Magazine / November 2011 / Bluebird Grain Farms Feature

Ingredients

Pastry:
  • 3/4 cup Bluebird Emmer Flour
  • 3/4 cup all-purpose flour
  • 1/2 tsp kosher salt
  • 1/2 cup plus 2 tbsp. cold unsalted butter cut into cubes
Filling:
  • 1/4 cup unsalted butter at room temperature
  • 1/2 cup plus 2 tbsp. sugar divided
  • 1/3 cup blanched almonds finely ground
  • 1 large egg
  • 1 tbspn emmer farro flour or all-purpose flour
  • 1/4 to 1/2 tsp almond extract
  • 1/4 tsp vanilla extract
  • Pinch of kosher salt
  • 3 cups fresh or frozen cranberries
  • 1 large egg beaten with 1 tsp water

Methods

  • Make pastry: In a food processor, pulse flours and salt to mix. Add butter and whirl 3 seconds. Drizzle in 1/3 cup ice water, pulsing until mixture comes together in a shaggy ball but still has bits of butter showing. Form into a disk, wrap airtight, and chill at least 2 hours.
  • Make filling: Beat butter and 1/4 cup plus 2 tbsp. sugar in a bowl with a mixer on medium speed until light and fluffy. Switch to low speed, then blend in almonds, then egg, then flour, extracts, and salt until just combined.
  • Stir together cranberries, remaining 1/4 cup sugar, and 1 tbsp. water in a medium bowl. Set aside.
  • Roll pastry on a floured work surface into a 14-in. circle, turning pastry over and dusting with flour to prevent sticking. Trim edges, then transfer to a piece of parchment paper. Spread frangipane over pastry, leaving a 3-in. border. Top frangipane with cranberries.
  • Fold border of dough up and over cranberries, pleating dough as you go (berries will be uncovered in center). Press on pleats to seal, then transfer crostata on parchment to a rimmed baking sheet. Chill 30 minutes (otherwise pastry will ooze).
  • Preheat oven to 375°. Brush crust with egg wash. Bake crostata until deep golden brown, about 45 minutes. Loosen from pan with a spatula while still hot.
  • Make ahead: Pastry, up to 1 day, chilled. Frangipane, up to 2 days, chilled airtight; return to room temperature before using. Or bake crostata 2 days ahead; keep chilled, then rewarm at 350° for 15 minutes.

Products used

 

October 25, 2014

Ruffled Apple Brandy Cake

Ingredients

  • 1 cup Bluebird Einkorn flour *
  • 1 cup all purpose baking flour**
  • 2 tsp baking powder
  • 1/8 tsp salt
  • 4 eggs
  • 1 cup plus 2 tbsp of sugar
  • 4 tbsp brandy
  • 1 tsp pure vanilla extract
  • 1 cup coconut oil melted and cooled
  • 6 medium apples

Methods

  • Preheat oven to 350 degrees Fahrenheit. Butter or oil a 9-10 ” spring form pan.
  • Peel 4 apples. Dice apples in 1 “cubes. Set aside. Slice remaining two apples with a planer in thin rounds (I like to keep the peels on for color). Keep as much of the round shape of the apple in tact for each slice. If you do not have a planer carefully slice with a sharp knife. Place rounds in a shallow pan and gently toss with 1 tablespoon of brandy and 1 tablespoon of sugar. Set aside.
  • In small bowl whisk together flour, baking powder and salt. Set aside.
  • In a medium size bowl whisk eggs until they are foamy. Continue to whisk in the sugar until incorporated. Whisk in remaining brandy and vanilla. Slowly alternate adding half the flour, then half the oil, stirring, until all the ingredients are added and incorporated. Add the 1″ apple chunks to the batter. Gently stir until all apple chunks are coated in the batter. Pour the batter into a oiled spring form pan. Using a rubber spatula, smooth the top of the batter. Shingle the apple rounds in a circular pattern on top of the batter (as the cake bakes the apple rounds will “ruffle”). Sprinkle the top of the cake with the remaining tablespoon of sugar.
  • Insert pan into a heated oven. Bake for approximately 50-60 minutes, until the top of the cake is evenly browned and an inserted toothpick comes out clean.
  • Serve with freshly whipped cream.
  • *Emmer or Einkorn Flour work with this recipe.** You can use 100% Einkorn or Emmer Flour in this cake which yields a denser crumb and richer flavor.

April 26, 2014

Grilled Flatbread

Print Recipe
6 flatbreads
Last week I taught a “baking with ancient grains” cooking class. With 2 hours to wow and inspire my students, and a tiny oven, I had to come up with recipes that could be prepared and baked together. On the menu were emmer coffee cake, onion galette with einka crust, and grilled flatbread, three ways. Our first flatbread was made with 100% Bluebird einka flour, next was 100% Bluebird emmer flour and last was a  50/50  Bluebird emmer and Bluebird hard white flour blend. I wanted my students to experience the unique flavors and performance of our whole grain ancient einka flour (a variety of Einkorn wheat)  and whole-grain emmer flour. The flatbread was a perfect fit. All three doughs were unique in flavor, character, and performance. The emmer flatbread yielded enormous nutty, rich flavor with small, delicate bubbles ( the class favorite). The 100% einka flatbread yielded a soft textured, slightly airy bread with mild, vanilla flavor. The 50/50 blend had a loft with large air bubbles, a mild nutty flavor, and soft pliability.

Ingredients

  • 1 tablespoon active dry yeast
  • 1 tablespoon honey
  • 3 1/2 cups Bluebird Emmer Flour (you can substitute Bluebird Einkorn Flour or Bluebird Pasayten Hard White Flour-or use a mix!)
  • 1 1/2 cups warm water
  • 1 tablespoon sea salt
  • 1 teaspoon olive oil for greasing bowl
Topping Suggestions
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried chili pepper
  • 1-2 cloves garlic finely diced with sea salt to taste

Methods

  • Oil a large ceramic bowl with 1 teaspoon of olive oil.
  • Combine 1 1/2 cups of warm water, yeast and honey in the bowl.
  • Allow the yeast to bloom for 5 minutes until bubbles appear.
  • Add flour and salt to the wet mixture and stir until ingredients are combined.
  • Turn dough over onto floured surface and knead for 5 minutes, adding flour if the dough is too sticky. Do not overwork the dough and be careful to not add more than 1/2 cup of flour, as you want the dough to remain soft and pliable. 
  • Form the dough into a ball and place in the oiled ceramic bowl, cover and allow to double in size for about 2 hours.
  • Punch the dough down and fold the dough over itself and form the dough back into a ball, careful to not overwork the dough. Let the dough rise again for about 1 hour.
  • After the second rise, scrape the dough onto a floured surface and divide it into 6 to 8 equal parts.
  •  Heat a large cast-iron pan or grill over medium heat.
  •  Working with one piece of dough at a time, gently roll dough into small, irregular circles. Careful not to press down too hard or overwork dough, as the dough will lose its loft.
  • Move the dough onto wax paper or silicone baking sheet until all the dough is rolled out. Wax paper can be used to separate each piece of dough if necessary.
  •  When pan or grill is evenly heated carefully select rolled out dough and brush with oil, place oil-side down.
  • Once the dough is in the pan, brush more oil, face side up. Quickly flip dough once bubbles have fully formed (about 3-4 minutes) and brush with more olive oil if needed.
  • If the dough is burning, turn the heat down slightly. Allow bread to fully cook through, about 3-4 more minutes (6-8 minutes total cook time ).
  • Move baked bread to rack and dust with dried herbs, sea salt, and diced garlic.
  • Quickly and swiftly continue grilling the remaining pieces. Most likely you will have drawn attention and will have a large crowd of eaters surrounding you, anxiously awaiting their first bite.

January 4, 2014

Market Chocolate Hazelnut Emmer Brownies

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