Who doesn’t love a good cheesecake? Well, you might not love it if you can’t eat it because you want to keep your body heathy. I wanted to make a delicious-sounding lemon dessert for a function I was going to. But I couldn’t feel good about making the crust as it was in the recipe. So, I invented my own! This recipe has been a huge success on this end. It can be used for any kind of dessert which is good news for all the die-hard cheesecake lovers in my vicinity.

Say goodbye to sketchy graham cracker crusts and hello to this healthy option made with all natural ingredients. Now, just a couple of notes:

1. The butter can be substituted for coconut oil if desired.

2. It’s ok if it sticks to your fingers a little bit as long as it’s all in one clump.

3. Don’t overbake. It should be golden brown. It will get really hard if overdone. Kinda ruins a cheescake.

4. For cold desserts, let it cool completely before adding the other ingredients.

I’m going to call these muffins a delicious accident. It wasn’t a complete accident. I wanted to make some banana muffins that I often do but I didn’t have any bananas. So, I decided on pumpkin chocolate chip. I just started kind of throwing in things from there. They turned out great! And I can tell you, they didn’t last long.

Check out this recipe! It’s perfect for breakfast or really anything you want.

For those of you who miss muffins in the morning, here is a great option that won’t be hard on your digestion. They’re made with einkorn which we know is easier on the digestive system than regular wheat (Go here for details). Even besides that, though, these yummy muffins are naturally leavened using a sourdough start. That’s what you call a win-win. The fermentation process begins breaking down the grains before we ever consume them. But don’t worry, if the start is used right when it’s ready, there won’t be any sourness in these muffins. Enjoy!

Ok, first of all, don’t give up! I had quite the adventure figuring out how to make this recipe work for me. Einkorn is a little different. I get it. It’s SO worth it! There’s a learning curve. Second, time and measurments are more about consistency than exactness. The truth is, I can’t tell you exactly how long this bread takes. It could be six hours; it could be twelve. It depends on a lot of variables.

If you feel like your dough is taking a lifetime to rise, you’re probably not alone. So before you swear off natural leavening forever, please watch Continue reading →

If you’re like me, you often prefer a wrap over a piece of bread.  That’s why I searched and tested until I had this simple, yet most delicious, recipe for einkorn farro tortillas.

Fresh Einkorn Tortillas Ready to Cook

We use tortillas to make wraps filled with all the usual suspects – quinoa, beans, lettuce, salsa, avocado, and cheese.  And here’s a secret for which you may (or may not) thank me: these tortillas make for especially tasty quesadillas.

This tortilla recipe is fast and easy to make.  You can see my simple instructions and ingredients list under our recipes page here: Einkorn Tortillas Recipe. If you do have questions, feel free to contact us because getting them just right is a bit of an art.

When we make tortillas, we usually prepare large Continue reading →

I recently ground some ancient einkorn grain and made some flour for baking.  I first made tortillas, which were excellent.  Then I got carried away… 🙂

We loved the nutritious einkorn tortillas so much, I went on to make pitas, bread, and cherry cobbler.   I’m going to share my pictures and recipe for the bread first and then I’ll get to sharing the tortillas and pitas as soon as I can.  But first I’ll tell you about the bread…and then pitas and finally tortillas!  The full einkorn bread recipe is posted under the recipe section.

(Note: if you’re looking for the einkorn sourdough bread recipe, you’ll want to go here.)

Einkorn grinds into such a light and soft flour, I was afraid it would plug up my All Grain mill.  However, even with my mill on the finest setting, it milled out flour just fine.  However, for the bread, tortillas and pitas, I decided to move the setting 3/4 fine.  Next time, I will try an even finer setting.

All Grain Mill with Genuine Einkorn Wheat Berries

After 45 minutes or so of grinding the einkorn wheat grains in my mill,  I had enough einkorn flour to make the tortillas, bread, pitas, and a little extra for cobbler.

To make bread, I put 3 Cups of hot tap water and 5 Cups of einkorn flour into my Bosch and mixed them until smooth. I then stopped the mixer and added 1/3 Cup of expeller-pressed coconut oil, 1/3 Cup raw, unfiltered honey, 1 1/2 Tablespoons of yeast, and then 1 Tablespoon of sea salt.

Mixing Ingredients to Make Einkorn Bread

After mixing all the ingredients together, I kept the mixer running and gradually added 5 1/2 Cups of einkorn flour and let it sit for 20 minutes.  After this brief rest, I started the mixer and slowly added more flour until the einkorn dough was no longer sticking to the sides of the mixer bowl.  I learned that making einkorn bread does require more flour than I thought it would but eventually it did stop sticking to the mixer bowl. Continue reading →