Bluebird Ingredient: Emmer Flour

 

November 21, 2024

Blueberry Sugar Cookies

Emmer Flour

blueberry emmer
Print Recipe
Copyright: Chelan Ranch Organics

Ingredients

  • 1/2 cup or 1 stick organic butter softened to room temperature
  • 1 cup granulated sugar
  • 1 large organic egg
  • 1 cup Bluebird Farms Organic Emmer Flour and 1 cup organic unbleached flour
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1 tsp cornstarch
  • 1 tsp lemon extract
  • all the fresh organic lemon juice squeezed from 1 large organic lemon
  • Zest of 1 large organic lemon
  • 1 cup Chelan Ranch Organics freeze-dried blueberries
  • 1/2 cup extra coarse grain confectioners sugar

Methods

  • Preheat oven to 350° F.
  • In a medium bowl, cream together the butter, lemon zest, and sugar. Stir in the egg, lemon extract, and lemon juice (squeezed from the zested lemon). In another medium bowl, stir together emmer flour and unbleached flour, salt, baking powder, and cornstarch. Combine the bowl of dry ingredients to the creamed mixture until well blended. Stir in the blueberries by hand to minimize crushing.
  • Form walnut-sized balls of the dough, then roll each ball in extra coarse-grained confectioners sugar. Place them on an unprepared cookie sheet about 2 inches apart.
  • Bake cookies for 13 – 14 minutes in the preheated oven until the bottom of the cookies are light brown.
  • Remove from oven to cool on pan for 5 minutes, then place cookies on a cooling rack to finish cooling.
NOTES: Extra coarse-grain confectioners sugar for rolling the cookie dough balls is a larger grain of sugar

     

    October 6, 2024

    Bluebird Morning Waffle Sandwich

    Emmer Flour

    Best Waffle Sandwich, Whole Grain Waffles, best breakfast waffle,
    Print Recipe
    2 waffle sandwiches
    A hearty bacon & egg waffle sandwich

    Ingredients

    Waffles
    • 1 cup Emmer Pancake & Waffle Mix or Einkorn Baking Mix 1 cup yields 4 3"x3" waffle squares.
    • 1/2 cup cow milk or plant based milk
    • 3/4 cup buttermilk may replace buttermilk with plain yogurt
    • 1 large egg
    • 2 tbsp melted butter plus extra for griddle
    Sandwich innards
    • 2 large eggs, fried
    • 4 strips bacon, cooked
    • 1/2 cup microgreens any fresh greens will do.

    Methods

    • Heat waffle griddle.
    • Prepare waffles. Mix together all wet ingredients. Incorporate wet ingredients into 1 cup of Emmer Waffle Mix or Einkorn Baking Mix. Let mixture stand for 5 minutes to let the batter absorb the moisture. If batter is too thick to pour, add extra water or milk to "lighten" the batter. Batter should be slightly thick, but still be able to pour out of the bowl and onto the griddle.
    • Lightly grease the waffle iron with cooking spray or butter if necessary. Pour the batter into the preheated waffle iron (amount varies depending on the waffle iron size), and cook (usually for about 3-5 minutes) or until golden brown. Carefully remove the waffles from the grill and let them cool.
    • Lay the bacon strips in the skillet without overlapping them. Cook for about 5-7 minutes per side or until the bacon is crisp to your liking. Flip occasionally to cook evenly. Remove from pan and set aside.
    • Prepare fried eggs in the same skillet over medium heat and add the butter or oil. Crack the eggs into the pan, being careful not to break the yolk. Cook for about 3-4 minutes until the whites are set. Remove eggs from the pan and set aside.
    • Build your waffle sandwich starting with the cooled waffles. Smother one side of each waffle with your choice of condiments (my personal favorites are mayonnaise and fermented chili sauce from Willowbrook Farm). Add an egg, bacon strips, and fresh microgreens. Place the second waffle on top to complete your Bluebird Morning Waffle Sandwich.

     

    May 30, 2024

    Rhubarb Upside-down Cake

    Emmer Flour

    Rhubarb Upside Down Cake
    Print Recipe

    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 emmer 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 emmer flour (or Pasayten Hard White 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.

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

     

    February 22, 2023

    Potato and Emmer Gnocchi with Mint-Pistachio Pesto

    Hard White Wheat

    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 hard white flour and emmer 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

    Products used

    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

     

    October 26, 2020

    Farro Pasta

    Emmer Flour

    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

    organic ancient wheat, emmer flour, farro flour, fresh milled organic flour, organic whole grain, regenerative flour, certified regenified, farm fresh flour
    Organic Emmer 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

     

    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

    December 20, 2016

    Emmer Pear Pound Cake

    Emmer Flour

    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

    organic ancient wheat, emmer flour, farro flour, fresh milled organic flour, organic whole grain, regenerative flour, certified regenified, farm fresh flour
    Organic Emmer Flour

     

    August 19, 2016

    Farro Zucchini Fritters With Lemon Cilantro Sauce

    Cracked Farro Porridge

    Zucchini Fritters, summer meal, cracked farro
    Print Recipe
    3

    Ingredients

    • 3 cups zucchini grated (about 2 medium)
    • 3/4 cup Bluebird Cracked Farro Porridge dry (yields 1 1/2 cups of cooked porridge)
    • 1 large egg
    • 1/4 cup Bluebird 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’ Cracked 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 Cracked 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.
    • For a beautiful presentation, serve your fritters on a large platter, accompanied by sautéed onions, carrots, sauteed or grilled zucchini rounds and eggplant. To finish, sprinkle with fresh cilantro for a vibrant, table-ready display.

    Products used

    Ancient grain, Emmer Farro, organic whole grain, ancient hulled wheat, certified regenified, regenerative cereal, regenerative wheat
    Organic Cracked Farro Porridge
    organic ancient wheat, emmer flour, farro flour, fresh milled organic flour, organic whole grain, regenerative flour, certified regenified, farm fresh flour
    Organic Emmer Flour

    February 18, 2016

    Emmer Chocolate Chip Cookies

    Emmer Flour

    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

    organic ancient wheat, emmer flour, farro flour, fresh milled organic flour, organic whole grain, regenerative flour, certified regenified, farm fresh flour
    Organic Emmer Flour

     

    November 25, 2014

    Cranberry Frangipane Crostata

    Emmer Flour

    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

    organic ancient wheat, emmer flour, farro flour, fresh milled organic flour, organic whole grain, regenerative flour, certified regenified, farm fresh flour
    Organic Emmer Flour

     

    October 25, 2014

    Ruffled Apple Brandy Cake

    Einkorn Flour

    Print Recipe

    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.

    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
    organic ancient wheat, emmer flour, farro flour, fresh milled organic flour, organic whole grain, regenerative flour, certified regenified, farm fresh flour
    Organic Emmer Flour