the EINKORN

cookbook

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= delicious flavor = nutrient-rich = easy to digest = non-hybridized the EINKORN

DISCOVER THE

WORLD’S PUREST cookbook

AND MOST ANCIENT shanna and

FORM OF WHEAT tim mallon

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© 2015 Quarto Publishing Group USA Inc.

First published in the USA in 2015 by

Fair Winds Press, a member of

Quarto Publishing Group USA Inc.

100 Cummings Center

Suite 406-L

Beverly, MA 01915-6101

www.fairwindspress.com

Visit www.QuarrySPOON.com and help us celebrate food and culture one spoonful at a time!

All rights reserved. No part of this book may be reproduced or utilized, in any form or by any means, electronic or mechanical, without prior permission in writing from the publisher.

19 18 17 16 15

1 2 3 4 5

ISBN: 978-1-59233-642-5

Digital edition published in 2015

eISBN: 978-1-62788-186-9

Library of Congress Cataloging-in-Publication Data

Mallon, Shanna.

The einkorn cookbook : discover the world's purest and most ancient form of wheat--non-hybridized, easy to digest, nutrient-rich, delicious flavor / Shanna and Tim Mallon.

pages cm

ISBN 978-1-59233-642-5 (paperback)

1. Cooking (Wheat) 2. Wheat--Heirloom varieties.

I. Mallon, Tim. II. Title.

TX809.W45M35 2014

641.6'311--dc23

2014017893

Cover and book design by www.studioink.co.uk

Photography by Shanna and Tim Mallon

Printed and bound in China

The information in this book is for educational purposes only.

It is not intended to replace the advice of a physician or medical practitioner. Please see your health care provider before beginning any new health program.

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To the One who gives all good gifts, even our food to eat.

–James 1:17

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Contents

Introduction

08

Chapter 1: All About Einkorn

09

Chapter 2: Breakfasts

19

Chapter 3: Breads

43

Chapter 4: Appetizers

71

Chapter 5: Einkorn Berry Salads

85

Chapter 6: Main Dishes

103

Chapter 7: Desserts

135

Resources

168

Acknowledgments

169

About the Authors

170

Index

171

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introduction

long as we have the resources to buy it

and the willingness to try to make some-

thing new.

On our blog, Food Loves Writing, and

among our friends, it’s no secret that we’re

passionate home cooks. We believe there

is beauty and power in discovering ingre-

dients and making your own food, and

that’s what led us to einkorn a few years

ago. Tim had researched the nutritional

profile and health benefits of this ancient

grain that neither of us grew up eating, and

he saw that it had some unique, hard-to-

ignore selling points. From the first bag of

einkorn flour we purchased to the growing

stock of berries and flour that we now keep

on hand, we’ve been repeatedly impressed

with the taste, texture, versatility, and digest-

ibility of einkorn.

In this book, we want to showcase these

features in a way that prompts you toward

your home kitchen with a bag of einkorn

The first time we met, it was over gourmet ice pops—

by your side. We want to give you confidence to ap-

Shanna, the pistachio; Tim, the grapefruit—and in

proach this ingredient with anticipation and hope—

the years since, the foods we’re eating and the meals

because we’re certain that once you try it, you’ll see

we’re making have never been far from our minds.

what we have: Everyone is capable of creating flavor-

We enjoy food and enjoy learning about, experiment-

ful, nutritious food . . . especially when you start with ing with, and sharing as much of it as we can with the

something good.

people we love; we’re probably not so different from

you in that way. Even with all the exciting restaurants and amazing ready-made foods available on the market

today, most people are still, night after night, eating homemade meals at the kitchen table. Most of us need

and want to create food for ourselves and for the people we love—and we can. Eating good food is possible as

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chapter one

All About Einkorn

Einkorn may not be a household name today—but that

wasn’t always the case. An ancient grain with origins dating as far back as 7600 BCE, einkorn has been around as long as wheat has been cultivated. In fact, einkorn wheat is simply the earliest variety of cultivated wheat, also known as triti-cum monococcum L. , which is why it’s sometimes referred to as “original wheat.” It has a more developed root system than modern wheat, which enables it to uptake more nutrients—lutein, iron, phosphorus, potassium, thiamin, and vitamins A and E, to name a few.

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a brief history of einkorn

Throughout history wheat has been cultivated and hy-

chromosomes. This is significant for a few reasons: First, bridized to increase yield, increase disease resistance, the more the genetic structure of the grain has been ma-and develop desirable baking characteristics, such as

nipulated, the more likely that its proteins—such as the increased elasticity in the gluten. As new varieties of gluten and gliadins found in gluten—can cause intesti-wheat with these characteristics took over the market,

nal distress. In the 2010 Springer Theoretical and Ap-the original einkorn wheat became less well-known.

plied Genetics, for example, it was shown that modern The hybridization of wheat changed the genetic

wheat breeding practices may have led to an increased

makeup of what was originally a simpler, more digest-

exposure to celiac disease epitopes (the part of the molible version of the grain. Einkorn, for example, is what’s ecule that causes the body to attack it via an antibody).

called a diploid (i.e., made up of two complete sets of Second, the genetic changes that wheat has undergone

chromosomes) and contains fourteen total chromo-

have affected the way the plant takes up nutrients from somes, while later varieties of wheat—such as emmer,

the soil, resulting in less nutrients in the final product.

kamut, and durum—contain twenty-eight. More

This means that einkorn, being nonhybridized, has the

modern varieties such as spelt, hard red wheat, and

distinct advantage of being both easier on the digestive soft white wheat contain even more still, at forty-two

tract, and more nutritionally dense.

why cook with einkorn

There are many reasons we love cooking and baking

lacked toxicity from one component of gluten, based

with einkorn. First, as we’ve talked about, einkorn is

on biopsies of the intestinal lining of celiac patients.

the most nutritious of the wheat varieties and easier to Beside its health advantages, we simply enjoy the

digest than others. It naturally contains more protein

taste of einkorn (and other ancient and heirloom

and has a different gluten structure than other varieties varietals). Growing up, neither of us was exposed to

of wheat. It is rich in beta-carotene, vitamin A, lutein, many different types of grains or seeds, and now we

and riboflavin. What’s more, it lacks the D genome

find that these ancient and heirloom varieties are not

present in modern wheat, a factor that is of note since only some of the most nutritious options available on

significant, potentially harmful structural changes to

the market, but also they are incredibly delicious. By

the gluten in wheat were introduced through the D

using these varieties, we can better nourish our fami-

genome. In addition, a 2006 study in the Scandina-

lies, raise awareness about food diversity, and help previan Journal of Gastroenterology showed einkorn serve traditional foodways for future generations.

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using einkorn in your kitchen

While einkorn is in the same family as farro, spelt, and traditional wheat, it does not behave exactly like any of WHAT’S IN A NAME?

these grains in baking and cooking. Cooked einkorn

berries are slightly chewier, for example, and the fla-

Thanks to its rich history, einkorn goes by

vor is deeper and richer. What’s more, the flour reacts various names. Among them are farro piccolo

with liquids differently than regular flour, absorbing

(Italian), shippon (Hebrew), and le petit

less and generally more slowly. Our recipes take these

épeautre (French). In English, an einkorn

differences into account, of course, but if you want to

“berry” refers to the whole kernel, or grain

adapt your own recipes to using einkorn, try keeping

(similar to “wheat berries”).

these tips in mind and be forgiving if things don’t go

as planned!

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using einkorn flour

There are two main kinds of einkorn flour on the

Note that recipes that call for whole-grain einkorn

market today: whole-grain and white all-purpose.

flour will be hearty, dense, and slightly nutty; recipes While both are made from the same einkorn berries,

that call for white, all-purpose einkorn flour will be

the whole-grain version retains all the bran and germ,

lighter and more delicate. It is always possible to swap while the white has had most of the bran and germ

one type out for the other using the same one-to-one

removed, allowing for a lighter product that keeps

weight, but results will vary, and recipes that call for longer. Flour made at home, either by grinding berries

yeast are especially sensitive. For this reason, we pro-in a grain mill or in another processor, is whole-grain vide notations on recipes where swapping is particu-einkorn flour. There is also sprouted einkorn flour, as larly difficult.

well as the possibility of sprouting and then grinding

your own flour at home (see page 14).

einkorn flour weights

For reference, here are the various weights of different types of einkorn flour. Note that sifted einkorn flour

is whole-grain flour that has been run through a sifter, with the strained bran discarded, and then weighed.

Whole-Grain Einkorn Flour = 110 g per cup

Sifted Whole-Grain Einkorn Flour = 100 g per cup

White, All-Purpose Einkorn Flour = 125 g per cup

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buying and storing einkorn

While some natural groceries carry einkorn, the cur-

places in order to save money. It is also possible to make rent best place to buy einkorn berries or einkorn flour at home by grinding berries yourself in a grain mill. If is online. See our Resources section on page 168 for a

you would like finer flour, you can sift your freshly

full list of our preferred brands.

ground flour with a fine mesh metal strainer to separate In terms of flour specifically, Jovial Foods

the bran.

(JovialFoods.com) offers all-purpose einkorn flour, a As anyone who’s purchased grains in bulk can tell

high-extraction flour with most of its germ and bran re-you, the way you store your grains is important. With-

moved; this option results in a lighter texture and more out proper storage, both einkorn berries and einkorn

delicate crumb in baked goods. Whole-grain einkorn

flour can become susceptible to insect problems and/

flour, is available online from Breadtopia, Tropical Tra-or rancidity. After learning this lesson the hard way,

ditions, Simple Origins, GrowSeed.org, Einkorn.com,

we’ve begun storing all our grains in sealed glass jars and others—and you can often find online coupon

instead of paper or plastic. What’s more, we usually

codes, free shipping deals, and bulk offers from these

freeze our grains and flours if space allows.

ECONOMICS OF EINKORN

Compared with other grains, einkorn

may seem expensive, but, like a lot of

heirloom varieties, we find that its benefits

far outweigh its cost. With distinctive

nutritional characteristics that have fallen to

the wayside in modern varieties, einkorn’s

cost reflects both this fact and the fact that

it is more difficult to harvest. Better for the

body, plus unparalleled flavor and taste? For

us, that’s value we don’t mind paying for.

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soaking and sprouting einkorn

how to sprout einkorn berries

Just as with most grains, einkorn benefits from soaking and/or sprouting. These processes not only boost the

To make your own sprouted einkorn, follow the

amount of available nutrients, but also help neutralize same process for soaking einkorn berries as above,

the anti-nutrient phytic acid, which is found in most

but after soaking and rinsing, place the berries in ei-

grains (and nuts) and is a known culprit for causing

ther a strainer (covered with a plate), a glass jar, or a gut inflammation and digestion problems. Soaking

sprouter and leave it on the counter, rinsing every 4

or culturing flour (such as in traditional sourdough)

to 8 hours. Within 2 days, you should start to see a lit-helps make the final product easier to digest, as the

tle white bud appear at the edge of each berry; a tiny

grain has essentially begun to predigest because of the sprout is all you’re looking for (about ⅛ to ¼ inch [3

good bacteria in the culture. Sprouting unlocks many

to 6 mm]). As soon as this appears, berries are ready to of a grain’s nutrients as well, essentially allowing it to be strained, rinsed, and cooked, or dried and prepared

become a little plant.

for grinding into flour (see below).

Throughout this book, you will notice we always

how to make sprouted einkorn flour

call for soaking einkorn berries and only occasionally

call for soaking a flour mixture, due to our personal

To make your own sprouted flour, sprout your

preferences. However, it is always possible and helpful einkorn berries as instructed above, then dehydrate

for aiding digestion if you want to soak or sprout your at 150°F (66°C) or below until completely dry. Note

einkorn each time; just follow the instructions below.

that this can take from 12 to 24 hours, depending on

Additionally, for more information on soaking, sour-

your oven or dehydrator; bite down on a kernel to test

ing, and sprouting, Nourishing Traditions by Sally for dryness—it should be crunchy.

Fallon is an excellent resource.

Once done, process the berries in a grain mill or

high-speed processor. Use the flour just like you

how to soak einkorn Berries

would regular einkorn flour; the resulting consistency

In a bowl, combine berries with enough filtered wa-

will be just like that of whole-grain einkorn flour.

ter to cover them and up to a tablespoon (15ml) of

an acidic medium such as apple cider vinegar, whey,

or lemon juice. Soak berries for 8 hours (and up to

overnight). After soaking, strain and rinse the berries, discarding the water. At this point, they are ready to be cooked or sprouted (see below).

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cooked einkorn berries

C ooking einkorn berries is pretty simple. We always soak ours the Yield: 2¼ cups (428 g)

night before cooking, but beyond that the process is quick and cooked einkorn berries

easy: Combine with water in a pot, bring to a simmer, cook until al dente. We’ve found we tend to cook our berries longer than most people would because we like them a little softer, but the doneness 1 cup (200 g) einkorn berries

is up to you.

1 teaspoon apple cider vinegar

L In a medium bowl, combine einkorn berries, apple cider vinegar, and enough water to cover the berries by an inch (2.5 cm). Cover bowl, and let sit at room temperature for 8 hours or overnight.

Afterward, rinse and drain berries and place in a 2.5- or 3-quart (2.5 or 3 L) stockpot with 1½ cups (350 ml) of water. Bring mixture to a boil over medium heat; reduce to a simmer; cook for 30 to 40

minutes, until al dente. Berries may be used immediately in soups, salads, or other recipes. They may also be stored in an airtight container in the refrigerator for up to 2 weeks.

A NOTE ABOUT GLUTEN IN EINKORN

Gluten consists of the proteins gliadin and glutenin, the two of which give bread dough its elasticity. Einkorn

contains just as much gluten as other varieties of wheat, but it has a more favorable ratio of gliadin to glutenin, and, due to its simple genetic structure, it is tolerated by many who would otherwise be unable to eat modern wheat.

While some studies have shown that einkorn digests more easily than other wheat varieties, and that it has a lack of gliadin toxicity, it is best that individuals with celiac or extreme gluten sensitivities refrain, while those with a mild gluten intolerance or sensitivity may experiment.

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ingredients and suggested substitutions

We’ve written this cookbook to be reflective of the

Used in baked goods, coconut sugar imparts a slight

way we cook in our kitchen and the ingredients we

caramel flavor and a light brown hue. If you prefer a

use, while also being adaptable to others’ needs and

different option, swap in Sucanat (unrefined cane

pantries. Here is a quick rundown of less common

sugar) or traditional sugar if you like.

ingredients you can expect to see in our recipes, with

short explanations of what they are and how you

ghee

might replace them. Most of these products are avail-

Ghee is also known as clarified butter—essentially,

able at natural foods stores or online. For more infor-

straight butter oil with all the milk solids removed.

mation, see the Resources section.

The purest ghee is actually casein free and lactose

free so it is typically safe for those with milk allergies.

coconut oil

Ghee is excellent in baked goods or for high tempera-

Coconut oil is a wonder product extracted from the

ture cooking as it has a high smoke point due to the

kernel of mature coconuts, and it has many uses even

milk solids being removed (which normally would

beyond food. In this book, we use extra-virgin organic

cause butter to burn). Ghee that comes from pastured

coconut oil to roast vegetables and as a fat in baking

cows is rich in fat-soluble vitamins A, D, and K.

because of its stability as a saturated fat, its beneficial lauric acid content, and its healthful medium chain

kefir

triglycerides (MCTs).

Kefir is a fermented milk drink made from culturing

There are many brands of coconut oil on the market

milk with kefir grains. Featuring a tart flavor and slight today, each with its own aroma, texture, and taste, so

effervescence, it has the consistency of a drinkable yo-experiment to find which you like best. In general, we

gurt. We often use kefir when soaking dough such as

enjoy the light taste of coconut with vegetables, and find in our pizza crust recipe (page 130), as it helps make

its flavor hard to detect in baked goods. In either case, it the final product more digestible. A good replacement

may be replaced with a different fat of your choice (olive for kefir would be organic, full-fat yogurt; just note

oil, butter, ghee), though results may vary.

that results may vary.

coconut sugar

maple syrup

Coconut sugar comes from the sap of coconut blos-

When we use maple syrup, we’re using what is some-

soms and is high in potassium, zinc, magnesium, and

times called Grade B organic maple syrup and other

iron. It is best known for being lower on the glycemic

times, Grade A Dark/Robust Taste. Whatever maple

index than other sugars. What’s more, unlike agave nec-

syrup you use is generally fine, just make sure it’s the tar, which is high in fructose and often highly processed, real thing and not imitation.

it is mostly sucrose, a fructose-glucose combination.

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kitchen tools

milk

The right tools make any task easier—and that’s as

In our kitchen, we use raw goat’s milk, straight from

true in the kitchen as it is anywhere else. Below are the our farmer in Tennessee. Local raw cow’s milk or pas-key kitchen tools you’ll see used and highlighted in

teurized whole cow’s milk can also be used in our reci-

our recipes, along with reasons for why we like them.

pes, depending on what works best for your family, or

you can swap in whatever type of dairy milk you pre-

dough scraper

fer. Using alternative milks such as almond or coconut

When you mix or knead dough on your counter, the

is another option, but note that results may vary.

sticky dough will often stick to the counter like glue, making it both hard to work with and hard to clean.

sucanat

That’s why a dough scraper becomes your best friend.

Sucanat stands for sugar cane natural (su-can-nat) and

It easily gets beneath sticky dough and makes it easier is unrefined cane sugar (i.e., sugar with its minerals still to wipe up your mess, and counter.

intact). It is an easy one-to-one swap for coconut sugar or traditional sugar if you like. Its taste is reminiscent food processor

of molasses, though a little more muted than that of

Our food processor is one of our most invaluable

coconut sugar.

kitchen tools. From puréeing pesto to quickly form-

ing pasta dough, it simplifies cooking and speeds up

sorghum syrup (or sorghum molasses)

kitchen work.

Made from the sorghum plant, sorghum syrup (also

known as sorghum molasses) is a natural sweetener

grain mill

created by processing sorghum juice. Thinner and

A grain mill makes it possible to grind einkorn berries more tart than molasses, it is rich in phosphorous,

(and other grains) right in your own home, creating

magnesium, thiamin, and omega 6 fatty acids. Primar-

flour that is fresh and whole. By grinding the berries

ily available in the American South, it is also available fresh for each use, you can ensure that you are getting all online. We like it over pancakes or in cookies, such as the bran, germ, and endosperm from the grain and all

our Rosewater Sorghum Shortbread Cookies with

the nutrients they contain, including the delicate natural Chocolate Drizzle on page 154. If you can’t find sor-oils. Unlike whole-grain flours that sit on store shelves ghum syrup, substitute maple syrup instead.

and risk going rancid due to this exposure, home-

ground flour is the most nutritious product possible.

yogurt

When we use yogurt in a recipe, we are always using

pastry cutter

full-fat organic yogurt. You may substitute with the yo-We always use a pastry cutter to cut butter into flour, gurt of your choice, but results may vary.

whether it’s in a pie crust or a pastry dough. Made of

narrow metal strips or wires affixed to a handle, this tool shortens and simplifies the dough-making process.

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let’s get started!

pizza stone

We know that cooking with a new grain can be daunt-

A good pizza stone is useful for more than baking

ing, but the good news is, it won’t feel that way for

pizza—we also use ours to bake sourdough bread

long. All that’s necessary to increase your comfort

(page 66) and pitas (page 59), for example. Thanks

with einkorn is, as with any other new thing, the will-

to its ability to heat up with the oven and create a

ingness to try it out. Once you do, you’ll learn quickly wider surface area on which foods can bake, a piz-that einkorn is truly unique in its structure, nutrient za stone helps give bread and other baked goods a

density, texture, and quality. What’s more, in cooking, strong, crisp crust.

it can be very forgiving—lending itself toward easy

adaptations and preferences. That’s one of the reasons

vitamix

we put together this book. Let us see you through the

One of the most respected high-powered blenders

introductory phase of using einkorn, and we’re con-

on the market, the Vitamix is in constant use in our

fident you’ll see what we have: Einkorn offers a rich

kitchen. And there’s more to this blending tool than

heritage and a lot of possibilities. So grab your apron morning smoothies—in this book, we use ours for

and have fun!

everything from creating unrefined powdered sugar

to creating an oatmeal-like consistency in Cream of

Einkorn (page 41).

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CHAPTER 2

Breakfasts

Just like there are mornings to make homemade pancakes

and there are mornings to toast the English muffins you baked days before, so there are days filled with rushing and days filled with time to sit and think. We see this variety in our days as grace. That we are given daily opportunities to begin afresh, to start anew—and that those opportunities are seldom exactly alike—demonstrates one of the sweetest gifts we’re given in this life: possibility.

 Whole-Grain Overnight

 Vanilla Cardamom

 Potato Rosemary Dutch Baby

Pancakes .................................... 20

Breakfast Tea Cake .................. 27

Pancake with Roasted Red

 Crisp and Buttery

 Sourdough English Muffins.... 29

Pepper Sauce ............................ 36

Belgian Waffles ....................... 22

 Pear Cinnamon Roll Muffins..30

 Popped Einkorn

 Decadent Chocolate Chip



Berry Parfaits ............................ 39

Cranberry Orange

Belgian Waffles ....................... 23

Whole-Grain Muffins . ........... 31

 Streusely Banana Bread ........ 40

 Cinnamon Doughnut

 Honey Currant Scones . ......... 32

 Cream of Einkorn, .................... 41

Holes ........................................... 24

 Ricotta Vegetable Quiche ..... 35

 Apple Pie Breakfast

 Cinnamon Buns ...................... 26

Risotto ........................................ 42

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whole-grain overnight pancakes

Yield: 12 to 15 large pancakes

I t took some trial and error to come up with these whole-grain einkorn pancakes, which we can now say with confidence

turn out perfectly every time—fluffy and light, each one as big as a plate. We like using freshly ground einkorn flour here (although 2 cups (220 g) whole, freshly

ground einkorn flour

you could certainly swap in a packaged version) because pancakes 1 tablespoon (13 g) coconut sugar

particularly showcase freshly ground einkorn’s natural nutty flavor or Sucanat

and light crumb.

1 teaspoon baking soda

1 teaspoon sea salt

L Combine flour, sugar, baking soda, and salt in a large bowl. In a 4 tablespoons (57 g) butter

separate bowl, combine 3 tablespoons (42 g) melted butter with or coconut oil, melted, divided

eggs, vanilla, kefir, and milk; mix well. Add wet ingredients to dry 3 pastured eggs

and stir until all incorporated. Cover and refrigerate overnight.

1 teaspoon vanilla

L In the morning, pull the pancake batter out of the fridge and give it ¼ cup (60 ml) kefir or yogurt

a good stir. If you prefer thinner pancakes, add a little more milk to 1 cup (235 ml) whole milk

get the consistency you like. Heat remaining oil or butter in a large Toppings, as desired

skillet and once it’s hot, ladle batter into the pan. When bubbles form on the top, flip the pancakes to cook the other side. Finished pancakes may be placed in a warm oven (i.e., your oven’s lowest setting) while cooking the rest.

L Top with real maple syrup, butter, fruit, or whatever topping you like best.

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crisp and buttery belgian waffles

Yield: Four 7.5-inch

(19 cm) waffles

T hese are not your typical Belgian waffles—their exteriors are browned and crisp, but the interiors are light and delicate. I eat them and imagine I’m in a European cafe waiting for a latte. Serve them any way you like, whether that means with syrup and fruit . . . or with ice cream and hot fudge.

1 egg

1 teaspoon vanilla extract

L Preheat your Belgian waffle iron. (We use a 7.5-inch [19 cm] one.) 1 cup (235 ml) milk

L In a medium bowl, blend together the egg, vanilla, milk, and melted ¼ cup (55 g) butter, melted

butter until combined.

1 cup (125 g) all-purpose einkorn flour

L

1 teaspoon baking powder

In a separate medium bowl, combine the flour, baking powder, baking soda, salt, and cinnamon; add this dry mixture into the milk 1 teaspoon baking soda

mixture, and stir together.

½ teaspoon sea salt

L

1 teaspoon cinnamon

Spoon about a half a cup (120 ml) of batter at a time onto the hot Toppings, as desired

waffle iron, close, and cook until golden brown.

L Serve with your choice of toppings, such as fruit, syrup, or butter.

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decadent chocolate chip belgian waffles

Yield: Four 7.5-inch (19 cm)

Belgian waffles

C akey and riddled with chocolate, these waffles are the definition of dessert for breakfast, particularly when topped by fruit, maple syrup, and a little whipped cream. As an added bonus, they’re easy to pull together quickly for weekday or weekend mornings alike—we like to eat them on mornings when we need a little comfort food.

2 egg yolks

1 teaspoon vanilla extract

L Preheat your Belgian waffle iron. (We use a 7.5-inch [19 cm] one.) ¼ cup (60 ml) kefir

¾ cup (175 ml) milk

L In a medium bowl, blend together the egg yolks, vanilla, kefir, ¼ cup (55 g) butter, melted

milk, and melted butter. In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, sugar, salt, and cin-1 cup (125 g) all-purpose einkorn flour

namon; add this dry mixture into the butter/milk mixture. Add 1 tablespoon (5 g) cocoa powder

the chopped chocolate and stir everything together until combined.

1½ teaspoons baking powder

½ teaspoon baking soda

L Spoon about a half a cup (120 ml) of batter at a time onto the hot waffle iron, close, and cook until golden brown. Repeat with 1½ teaspoons coconut sugar

remaining batter until done.

¼ teaspoon salt

Dash of ground cinnamon

L Serve waffles hot, topped with berries, syrup, butter, or the toppings 3 ounces (85 g) dark chocolate (prefer-of your choice.

ably at least 70 percent), chopped

Toppings, as desired

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cinnamon doughnut holes

Yield: 24 doughnut holes

L et’s face it, you don’t need us to tel you doughnuts are awesome—

everybody knows it’s hard to beat fried dough rolled in cinnamon and sugar. This einkorn version is especially mouthwatering, formed FOR THE DOUGHNUT HOLES:

and rolled at home, dipped into hot oil, and smothered in cinnamon sweetness that sticks to your fingers.

½ cup (120 ml) warm water (105 to

110°F [40 to 43°C])

1 teaspoon ginger powder

L Combine warm water, ginger powder, yeast, and coconut sugar in a 1 packet (2¼ teaspoons, or 9g) active

large bowl, and let sit until frothy and bubbly, about 5 to 10 minutes.

dry yeast

L Add 2 cups (200 g) flour, stirring and then mixing with your hands 2 tablespoons (26 g) coconut sugar or

to form it into a sticky ball. Sprinkle remaining ½ cup (50 g) of flour other sugar

on a counter and lay the ball on top. Work and knead the ball, in-2 ½ cups (250 g) sifted, whole-grain

einkorn flour, divided

corporating most of the flour as you do, for about 5 minutes. The dough is ready once you can form it into a ball that no longer sticks Olive oil, for oiling the bowl

to your hands (any remaining flour on the counter may be saved ¾ cup (175 ml) coconut oil

for the next step, after the dough has risen). Place in an oiled bowl, cover, and let rise for 2 hours, or until doubled in size.

FOR CINNAMON SUGAR TOPPING:

½ cup (80 g) coconut sugar or

L Once the dough has risen, punch down lightly and divide into 24

other sugar

small, 1-inch (2.5 cm) balls. Place the balls on a floured piece of 2 teaspoons cinnamon powder

parchment to rest for 1 hour, or until lightly risen and around 1½

inches (3.75 cm) in diameter.

L Once the dough is ready, combine sugar and cinnamon on a rimmed plate or wide bowl and set aside. In a small saucepan over medium heat, heat ¾ cup coconut oil (or enough to make 2½ to 3 inches

[6.3 to 7.6 cm] deep) until hot, about 350 to 375°F [180 to 190°C].

L Drop 3 or 4 balls of dough into the heated oil, cooking each batch for 2 to 3 minutes, until firm and deep golden. Use a slotted spoon or tongs to remove the doughnuts, transferring to the cinnamon sugar mixture and tossing to coat.

L Set on a paper towel–lined plate and eat immediately. Store leftover doughnuts in a covered container; they’ll last a few days.

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cinnamon buns

Yield: 20 to 30 buns

T hese sweet little einkorn buns came to our kitchen by acci-dent. Working on a different recipe, I’d proofed an extra bowl of yeast on the counter, and Tim said, “Let’s try an experiment.”

What resulted were these pale yellow pillows of dough, which we ¾ cup (175 ml) warm water (105

to 110°F [40 to 43°C])

ensconced in butter and a cinnamon-sugar mix. Small rolls covered ¹/8 teaspoon ginger powder

in sweetness, they are the exact definition of cinnamon buns.

2 tablespoons (40 g) honey

1 packet (2¼ teaspoons [9 g]) active

L In a large bowl, mix together warm water, ginger powder, and dry yeast

honey. Sprinkle yeast on top and stir together. Let sit until frothy ¼ teaspoon sea salt

and bubbly, about 5 to 10 minutes.

1 tablespoon (15 g) yogurt

L Once yeast mixture is frothy, add salt and yogurt, stirring to com-2¼ cups (281 g) all-purpose einkorn

bine. Add einkorn flour, ½ cup at a time, mixing dough together flour, plus up to another ½ cup (63 g)

with a spoon until it starts to come together. Use clean, floured for forming the dough

hands to knead together until you get a smooth, workable dough.

2 tablespoons (28 g) melted ghee

or butter

Form it into a ball and let it rest in the bowl, covered, for 1 hour.

2 teaspoons cinnamon

L Line 2 baking sheets with parchment paper. Place the melted ghee ¼ cup (40 g) coconut sugar or Sucanat

or butter in 1 small bowl. In another small bowl, combine cinnamon and sugar.

L Turn the dough out onto a floured surface. If it sticks to your hands, add a bit more flour (up to ½ cup [63 g]) to make it easier to handle. Form dough into 20 to 30 small balls.

L Brush or roll balls in melted ghee, then in the cinnamon-sugar mixture. Place the balls on prepared baking sheets and let rest in a warm place for another 30 to 45 minutes; buns should spread slightly, causing cracks in the cinnamon sugar mixture.

L Preheat oven to 400°F (200°C, or gas mark 6). Bake buns for 10

minutes, until puffy and slightly golden.

Recipe Note

r If you’re in a rush, skip the second

rise for these buns; they’ll rise a

little less and be a touch smaller,

but they’ll still be addictively good.

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vanilla cardamom breakfast tea cake

Yield: 1 loaf, or 12 to 15 slices

T his dreamy breakfast dessert cake incorporates a whopping 3 or 4 vanilla beans into the batter, but don’t let that deter you from trying it out. For one thing, it’s not hard to find vanilla beans for good prices online, but, besides that, their potent flavor is FOR THE CAKE:

irreplaceable here. Paired with the cardamom and sweet, black tea 2 cups (250 g) all-purpose einkorn flour

icing, this cake is quite a standout. When we make it, we can’t stop 1 teaspoon baking powder

sneaking slices.

¼ teaspoon sea salt

¼ teaspoon cardamom

L Preheat oven to 350°F (180°C, or gas mark 4) and grease an 8.5 x ¹/16 teaspoon nutmeg

4.5-inch (22 x 12 cm) loaf pan.

3 tablespoons (42 g) butter

or coconut oil, softened

L In a small bowl, combine flour, baking powder, sea salt, cardamom, ²/3 cup (67 g) Sucanat

and nutmeg. In a separate bowl, beat together butter, eggs, milk, 2 eggs

vanilla scraped out of vanilla bean pods (x2) (reserve the sucanet), and vanilla extract, until creamy and well incorporated. Slowly add ½ cup (120 ml) milk

dry ingredients to the wet ingredients and mix just until all the flour 3 large or 4 small vanilla bean pods,

scraped, with pods reserved for glaze

is incorporated.

1 teaspoon vanilla extract

L Pour batter into prepared pan and bake for 50 to 60 minutes, or until a toothpick comes out clean. Let cool until you are able to FOR THE GLAZE:

remove the loaf from the pan, about 5 to 10 minutes, and place 1 cup (240 ml) water

on a wire rack.

3 to 4 vanilla bean pods (leftover

L To make the glaze, boil the water with leftover vanilla bean pods for from cake ingredients)

5 minutes. Add the tea bag and steep for 3 to 5 minutes. In a small 1 black tea bag

bowl or measuring cup (it helps to have a pour spout) combine the ½ cup (80 g) powdered Sucanat

powdered Sucanat with about 3 tablespoons (45 ml) of the vanilla black tea (drink the remainder or reserve it in the fridge for another use). Let glaze cool until it’s thickened slightly, then pour over cake.

Cool until icing is firm. Slice to serve.

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sourdough english muffins

W hether you top these English muffins with butter and jam Yield: 8 English muffins

or with eggs and turkey bacon, we hope you toast them

before you do. If you ask us, there’s no better way to eat a homemade English muffin than straight out of the toaster, crisp and warmed.

FOR THE INITIAL DOUGH:

½ cup (110 g) sourdough starter

L At least 8 hours ahead of time, stir together initial dough ingre-

½ cup (120 ml) whole milk

dients in a large bowl. Cover with a towel and let rest at room ½ cup (120 ml) water

temperature overnight or for 8 hours.

²/3 to 1 cup (83 to 125 g) all-purpose

L

einkorn flour, depending on

After the rest period is over, add the final dough ingredients, starter’s hydration

beginning with ½ cup (63 g) flour, and stir together. Turn this mixture out onto a floured work surface and knead for 5 to 10

FOR THE FINAL DOUGH:

minutes. The dough will be soft and sticky, but add as little extra flour as possible in order to keep working with it.

½ to 1 cup (63 to 125 g) all-purpose

einkorn flour, plus more for surfaces

L After kneading, separate dough into 8 equal portions. With floured 2 tablespoons (26 g) sugar

fingers, shape these portions into balls and place them on flour-1 teaspoon sea salt

dusted parchment paper. Cover the balls for 45 minutes to an hour.

1 teaspoon baking soda

L After resting, warm a large cast iron skillet over medium-low heat ½ tablespoon (6 g) coconut oil, melted,

and brush with coconut oil. Once pan is hot, cook muffins for 5 to for brushing

10 minutes on each side, flipping frequently in the first few minutes.

L Cool on a wire rack and split open with a fork to serve.

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pear cinnamon roll muffins

Yield: 12 muffins

W e call these pear cinnamon roll muffins because, fresh from the oven, they look beautifully dark and swirled, with a sticky filling reminiscent of those lip-smacking bakery treats.

FOR THE TOASTED NUTS:

L Preheat oven to 375°F (190°C, or gas mark 5) and line a 12-cup ½ cup (70 g) shelled hazelnuts

muffin pan with paper liners. Fill a baking sheet with hazelnuts and toast in the oven for about 10 minutes, until fragrant and dark.

FOR THE PEAR COMPOTE:

Remove and let nuts cool slightly.

2 ripe pears, peeled, cored,

L Meanwhile, in a small saucepan over medium heat, combine pears, and chopped

maple syrup, cinnamon, nutmeg, salt, and butter. Cook, uncov-

¼ cup (60 ml) maple syrup

ered, for about 10 minutes, stirring often, and mashing with a fork ½ teaspoon ground cinnamon

as things soften. Lower heat to a simmer; add apple cider vinegar.

½ teaspoon ground nutmeg

Let mixture keep reducing while you make the muffin batter, about ¼ teaspoon sea salt

20 minutes, until reduced to ¾ cup (175 ml).

1 tablespoon (14 g) butter

L Rub cooled hazelnuts between your fingers to shake off skins, if 1 teaspoon apple cider vinegar

desired, and grind them in a food processor until tiny, like very coarse sand. Combine nuts with flour, baking powder, salt, and sugar in a FOR THE MUFFIN BATTER:

medium bowl. In a separate bowl, whisk 1 egg; stir in milk and vanilla.

2 cups (250 g) all-purpose

L

einkorn flour

Stir wet mixture into the dry one. Divide batter evenly among 1 tablespoon (14 g) baking powder

muffin cups and spoon pear compote evenly among them. Stir ½ teaspoon sea salt

together cinnamon and sugar in a small bowl and sprinkle on top of muffin cups.

¼ cup (40 g) coconut sugar

1 egg

L Bake for 20 to 25 minutes, until brown on top and a toothpick 1 cup (235 ml) whole milk or kefir

inserted in the center comes out clean. Serve warm. Leftover muffins 2 teaspoons vanilla extract

keep for up to a week, refrigerated in an airtight container.

½ tablespoon (7 g) sugar

½ tablespoon (3 g) ground cinnamon

Recipe Note

r Because this muffin batter doesn’t call for butter or oil, it’s important to use full-fat milk or kefir here.

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cranberry orange whole-grain muffins

Yield: 10 large

bakery-style muffins

S parkling with orange sugar and beautifully puffed, these orange cranberry muffins could rival any bakery’s. What’s more, the whole-grain texture of the batter is the perfect complement to the sweetened cranberries inside.

FOR THE CRANBERRIES:

L Preheat oven to 350°F (180°C, or gas mark 4).

2 cups (176 g) fresh cranberries,

halved

L In a saucepan over medium low heat, add cranberries, half the 2 tablespoons (12 g) orange zest

orange zest, orange juice, and coconut sugar. Cook for 5 to 10

(from about 2 oranges), divided

minutes, until dark and wilted, almost like a cranberry sauce.

¼ cup (60 ml) orange juice

Remove from heat and set aside to cool.

¼ cup (40 g) coconut sugar or Sucanat

L In a large bowl, combine flour, coconut sugar, baking powder, and sea salt. Add melted butter and milk and stir; the batter FOR THE MUFFIN BATTER:

should be thick and not runny. Fold in cranberry mixture until well 2½ cups (275 g) whole-grain flour

incorporated. Fill muffin cups almost to the top, or for even larger ²/3 cup (106 g) coconut sugar or Sucanat

muffins, use lotus parchment cups and fill to the ledge.

1 tablespoon (14 g) baking powder

L Combine coarse sugar with remaining orange zest in a small bowl ½ teaspoon sea salt

and mix together. Sprinkle orange-sugar on top of each muffin.

6 tablespoons (85 g) butter, melted

L Bake for 22 minutes or until a toothpick inserted in the centres 1 cup (235 ml) whole milk

comes out clean.

2 tablespoons (26 g) coarse sugar,

for sprinkling on top

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honey currant scones

Yield: 6 scones

C urrants complement the sweet nature of this scone dough, which bakes beautifully into golden wedges. Flaky, buttery, and just a little more moist than traditional scones, these scones are highly addictive, so consider yourself warned—once you have one, FOR THE SCONES:

it’s hard to stop.

2 ½ cups (281 g) all-purpose

einkorn flour

L Preheat oven to 375°F (190°C, or gas mark 5) and line a baking 1½ tablespoons (21 g) baking powder

sheet with parchment paper.

½ teaspoon sea salt

L

6 tablespoons (85 g) butter, chilled

In a large bowl, combine flour, baking powder, and salt. Cut in and cubed into half tablespoons (7 g)

cubed butter with a pastry cutter or 2 forks until the mixture looks ¹/³ cup (115 g) honey

like coarse crumbs. Then stir in honey and milk until a sticky dough ½ cup (120 ml) whole milk

is formed. Stir in currants last, which will give the dough more ²/

structure. Turn the dough out on a floured surface.

³ cup (100 g) currants

L Form the dough into a ball and flatten into a 6- to 7-inch (15 to FOR THE EGG WASH:

18 cm) round (depending on the thickness you prefer). Transfer to 1 to 2 tablespoons (15 to 30 g) whole-prepared baking sheet using a dough scraper. Cut into 6 equal milk yogurt (or 1 egg, beaten with a

wedges and if desired brush the top thinly with yogurt (or egg wash).

teaspoon of water)

L Bake for 15 to 18 minutes, until golden. Serve warm or cool, alongside a hot cup of tea.

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ricotta vegetable quiche

T o us, a ricotta vegetable quiche is classic brunch food—refined Yield: 6 to 8 servings

and elegant while also hearty and filling, perfect for pairing with leafy greens and fruit. This recipe combines our buttery, flaky einkorn crust with a vegetable-laden egg filling lightened with 1 tablespoon (13 g) coconut oil

ricotta cheese.

1 cup (140 g) chopped bell pepper

(from about 1 bell pepper)

L Preheat oven to 375°F (190°C, or gas mark 5). Warm coconut oil ½ cup (80 g) chopped onion (from

about half an onion)

in a 9-inch (23 cm) skillet over medium-low heat. Stir in chopped bell pepper, chopped onion, chopped mushrooms, and chopped ½ cup (42 g) chopped baby bella/

cremini mushrooms

tomatoes, and sauté until soft and translucent, but not browned, ½ cup (80 g) chopped tomatoes

about 8 to 10 minutes. Remove from heat and let cool slightly.

4 eggs

L In a large bowl, whisk together eggs until combined and slightly ¼ cup (60 ml) whole milk

frothy. Stir in milk and ricotta until combined.

¾ cup (180 g) ricotta cheese

L Add spinach, red chili flakes, salt, and pepper to vegetable mixture, 1 cup (50 g) packed baby spinach

and stir together until well mixed and the spinach is coated with oil 1 teaspoon red chili flakes

and wilted from the heat. Add this combined vegetable mixture to ¾ teaspoon sea salt

the egg mixture.

½ teaspoon black pepper

L Remove pie crust dough from the refrigerator to a floured surface.

Flaky All-Butter Pie Crust dough (page

Grease a 9- to 10-inch (23 to 25 cm) pie pan. Use a rolling pin 156) or Hearty Whole-Grain Pie Crust

dough (page 157), chilled

to flatten the dough to be a little larger than the pie pan. Using floured hands, press dough into prepared pan, trimming the edges as you like. Pour vegetable-egg mixture into pan. Place the pan in the oven and bake for 45 minutes to an hour, or until set and slightly golden. You’ll know it’s done when a knife or toothpick inserted into the center comes out clean. Let cool at least a few minutes, and slice to serve. Serve warm or chilled.

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potato rosemary dutch baby pancake

with roasted red pepper sauce

Yield: 6 servings

I f there’s anything better than a puffed pancake, it’s this savory puffed pancake, studded with potatoes that crisp up like oven fries alongside bits of fresh rosemary. Topped with a cheesy roasted pepper sauce, this show-stopping breakfast is part pancake, FOR THE PANCAKE:

part quiche, and part pizza—as refined and elegant as it is grownup 2 medium (350 g) potatoes

comfort food.

2 tablespoons (26 g) coconut oil

1 tablespoon (2 g) freshly chopped

L

rosemary

Preheat oven to 450°F (230°C, or gas mark 8). Peel potatoes and slice as thinly as possible with a knife or a mandolin. Place a ¾ cup (175 ml) milk

10-inch (25 cm) cast iron pan over medium heat and add coconut 1 cup (125 g) all-purpose einkorn flour

oil. Add potatoes and rosemary, stirring to coat with oil. Cook for 3 eggs

about 5 minutes, until potatoes are soft and slightly golden on the 2 tablespoons (28 g) butter, melted

bottom. Move pan from stove to oven, letting it continue cooking and cooled

for 5 to 10 minutes.

2 tablespoons (26 g) Sucanat

or coconut sugar

L Meanwhile, in a blender or food processor, combine milk, flour, 1 teaspoon vanilla extract

eggs, butter, Sucanat or coconut sugar, vanilla extract, and salt.

½ teaspoon sea salt

Once well mixed, pour this batter into the pan of potatoes in the oven. Continue baking for another 20 to 25 minutes, until golden FOR THE PEPPER SAUCE:

brown on top and fully set in the middle, enough so that a toothpick inserted in the middle comes out clean. While pancake bakes, ½ cup (95 g) roasted red pepper slices

make red pepper sauce by pureeing roasted peppers, olive oil, and ½ cup (120 ml) olive oil

grated Pecorino in a blender or food processor.

¼ cup (25 g) grated Pecorino cheese

L Remove pancake from oven when fully baked and beautifully puffy, top with pepper sauce, and cut into wedges to serve.

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popped einkorn berry parfaits

Yield: 2 servings

W hen you bake soaked, dehydrated einkorn berries in a

high-heat oven, they pop and jump in a way reminiscent

of popcorn on the stove. The resulting berries remind us of honey cereals we ate as kids—crunchy, sticky, and sweet—and, in parfaits FOR THE BERRIES:

like this one, they’re like an einkorn spin on granola, the ideal ½ cup (100 g) einkorn berries

finishing touch to yogurt, berries, and honey (and one we’d gladly eat 1 teaspoon apple cider vinegar

every day).

2 teaspoons butter, melted

2 teaspoons honey

L At least 4 hours ahead of time and up to the night before, soak ¼ teaspoon sea salt

einkorn berries in enough water to cover and add a teaspoon of apple cider vinegar. When ready to use, drain, rinse, and dry. There FOR THE PARFAITS:

are three ways to dry the berries: Spread them out evenly on a 16 ounces (453 g) organic yogurt

baking sheet and place it in a closed, unheated oven overnight; ¼ cup (85 g) honey, divided

preheat the oven to its lowest setting, spread berries out on a baking sheet, and bake for 1 to 2 hours, stirring once or twice; or, 4 ounces (125 g) blueberries

using a dehydrator, dry berries until dry on the outside.

6 ounces (170 g) raspberries

L Preheat oven to 500°F (260°C, or gas mark 10). (If you’ve dried the berries in the oven, be sure to remove them before turning the oven on.) Once preheated, add cookie sheet with berries, and bake until popped, about 3 to 5 minutes. They will not pop up significantly in appearance, but you should hear them popping and cracking open. If you let them go too long, they will burn, so keep an eye on them. In a separate bowl, combine melted butter, honey, and sea salt. Toss popped einkorn berries with butter/honey mixture until evenly coated.

L To assemble the parfaits, mix 2 tablespoons (40 g) of honey with yogurt. In 2 separate bowls or glasses, add a layer of yogurt on the bottom, then popped einkorn, then fruit, then another layer of yogurt, then popped einkorn, and so on. Drizzle an additional tablespoon (20 g) of honey on top of each parfait to serve.

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streusely banana bread

Yield: 8 to 10 slices

I f you ask us, homemade banana bread is about as comforting as it gets, especially sweet and soft, eaten fresh from the oven.

This version is more than its firm crust and delectable crumb almost as soft as pudding, however; it’s also easy. By mixing the batter in a FOR THE BREAD:

food processor rather than a bowl, you skip the typical step of soften-1 ³/4 cups (218 g) all-purpose

ing butter before mixing; instead, cold butter goes straight into the einkorn flour

food processor, and the entire batter is combined there.

¾ teaspoon baking soda

½ teaspoon salt

L Preheat oven to 350°F (180°C, or gas mark 4) and grease an 8.5 x 6 tablespoons (85 g) butter, cold and

cut into tablespoons (14 g)

4.5-inch (22 x 12 cm) loaf pan.

¾ cup (120 g) coconut sugar or Sucanat

L In a small bowl, whisk together dry ingredients (flour, baking soda, 2 eggs

salt). Place the butter and sugar in a food processor, and blend 1 cup (250 g) mashed ripe bananas

until combined, with the mixture pulling away from the sides and (from about 2 large)

forming into 1 giant slab of dough. Add eggs, one at a time, blend-

½ cup (160 g) full-fat plain yogurt

ing until absorbed. Add mashed bananas, yogurt, and vanilla, and ½ teaspoon vanilla

blend until combined. Add dry ingredients, and blend until combined again. Pour into prepared loaf pan.

FOR THE STREUSEL-LIKE TOPPING:

L In a small bowl, combine Sucanat and cinnamon for streusel top-

¼ cup (40 g) Sucanat

ping, and pour this mixture on top of the loaf. Bake for 50 to 60

1 tablespoon (7 g) cinnamon

minutes, until a knife inserted in the center comes out clean. Serve warm or at room temperature.

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cream of einkorn

Yield: Two 1-cup servings

or four ½-cup servings

B y grinding your own berries, you control the texture of this comforting breakfast bowl: For a super-fine, porridge-like result, grind the berries in a grain mill, or use 1½ cups (165 g) of whole-grain einkorn flour. For a more textured, oatmeal-like consistency, pulse the berries in a food processor or Vitamix until the size of FOR THE BERRIES:

steel-cut oats, as directed below. In either case, prepare to enjoy a hot, 1 cup (200 g) einkorn berries,

roughly ground

creamy bowl of slightly tart, nutty morning comfort that’s as perfect 2 cups (475 ml) water

for starting a cold winter day as it is for savoring a summer one.

1 tablespoon (15 ml) apple

cider vinegar

L In a medium bowl, combine ground einkorn berries, water, and apple cider vinegar, cover, and soak overnight.

FOR SERVING:

L In the morning, pour prepared mixture into a saucepan and cook 2 tablespoons (28 g) butter

over medium heat for 10 to 15 minutes, whisking frequently, until 4 teaspoons (11 g) Sucanat, honey,

as thick as oatmeal, spoonable, and no longer liquidic. Skim off any or maple syrup

scum (i.e., white, frothy mixture) that rises to the top with a large ½ cup (77 g) frozen fruit

spoon. Divide the mixture between 2 bowls and top each with a 2 tablespoons (28 ml) milk

tablespoon of butter (14 g), 2 teaspoons (6 g) of your preferred sweetener, ¼ cup (38 g) of fruit, and a tablespoon (15 ml) of milk.

Serve warm.

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apple pie breakfast risotto

T his slow-cooking risotto is something to save for a weekend Yield: 2 servings

or slow morning—but, in the middle of cold winter weather, there are few foods more comforting. Hot, sweet, and decadent, this is a stick-to-your-ribs day starter that’s irresistible.

½ cup (100 g) einkorn berries

1 teaspoon apple cider vinegar

L The night before making the risotto, set berries in a small bowl with 1 tablespoon (14 g) ghee

enough water to cover and the apple cider vinegar. Cover with a 1 tablespoon (7 g) cinnamon

towel and let sit at room temperature overnight.

1 teaspoon nutmeg

L In the morning, rinse and drain the berries. In a stockpot over me-1 teaspoon ginger powder

dium heat, melt ghee. Lower the heat to medium-low and add ¼ teaspoon cardamom

cinnamon, nutmeg, ginger, and cardamom, and use a wooden 1 large (228 g) apple, peeled

spoon to toss these spices in the ghee, letting them liquefy and and diced into ½- to 1-inch

coat the pan, about 3 to 5 minutes. Add diced apple, toss to coat, (13 mm to 2.5 cm) chunks

and add einkorn berries, stirring everything together. Let cook 5

3 to 3½ cups (705 to 823 ml)

pure apple juice

minutes, stirring often. Add ½ cup (120 ml) apple juice, raise the heat to medium-high, and stir the mixture as it cooks and simmers.

½ cup (55 g) pecans

Once the juice has absorbed, so that when you move some of the ¼ cup (65 g) ricotta

mixture in the pan, liquids don’t immediately refill the space, add ¼ cup (60 ml) whole milk

another ½ cup (120 ml). Keep repeating this process, adding ½ cup (120 ml) of juice, stirring until it is mostly absorbed, and doing it again, until you have added 3 cups (705 ml) of juice. It should take 45 to 60 minutes. Taste mixture; if the berries are still crunchy, add the remaining ½ cup (120 ml) apple juice and keep cooking. When ready, the berries should be no longer hard, but instead al dente.

L Meanwhile, set a skillet on another burner over medium heat, and toast pecans for 5 to 7 minutes, until fragrant but not burned. Remove from heat and let cool slightly. Toward the end of cook time, move pecans to a cutting board and chop roughly.

L Once risotto is cooked and liquids are absorbed, remove from heat. Stir in ricotta and toasted pecans. Serve immediately; garnish with extra cinnamon and milk, if desired.

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CHAPTER 3

Breads

When it comes to einkorn, bread is a beautiful way to make this ancient grain shine. From yeasty cinnamon raisin bread to a quick batch of pitas, einkorn breads and doughs are some of the clearest showcases of the delicious forms

einkorn can take. With all-purpose einkorn flour, expect a pale yellow hue and slighty nutty flavor; with whole-grain einkorn flour, expect a hearty, grainy texture. In either case, einkorn bread offers that same addictive quality all lifelong bread-lovers understand.

 Soft Sandwich Loaf ................... 45

 Rosemary Breadsticks............... 57

 Cherry Walnut

 One-Bowl Butter Bread ........... 46

 Soft, Pillowy Pita Pockets .......... 59

Sourdough Boule ...................... 68

 Marble Rye Bread ..................... 49

 Simple Homemade

 Whole-Grain Sourdough ......... 68

 Cinnamon Raisin Bread .......... 50

Tortillas ......................................... 60

 Garlic Cheese



Sourdough Croutons ................ 70

Spinach Skillet Cornbread ......... 52

 Avocado Parathas ..................... 62





Herbed Bread Crumbs ............. 70

Dinner Rolls ................................ 54

 Sourdough Slider Buns ............ 63

 Whole-Grain Dinner Rolls ........ 55

 Pretzel Rolls ................................. 65

 Focaccia with Caramelized

 Classic Artisan

Onions and Tomatoes ............. 56

Sourdough Bread ...................... 66

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soft sandwich loaf

A s soon as we started using einkorn flour, we knew we wanted Yield: One loaf

to make a simple einkorn sandwich loaf, one that would be a go-to for sandwiches, toast, and more. What we love about this version is that it is not only those things, but, thanks to the added butter ½ cup (120 ml) warm water (105

and coconut oil, it is also one of the softest, lightest breads either of us to 110°F [40 to 43°C]), divided

has ever had. That full tablespoon (18 g) of salt does more than bring 1 packet (2¼ teaspoons, or 9 g) active

dry yeast

out the nutty einkorn flour, too: It also protects against overproofing 2 tablespoons (42 g) honey, divided

and helps the soft bread hold its shape. Use this recipe for a classic ½ cup (120 ml) milk

peanut butter and jelly sandwich, and prepare to fall in love.

1 tablespoon (13 g) coconut oil,

melted

L Combine ¼ cup (60 ml) of warm water, yeast, and 1 tablespoon (21

1 tablespoon (14 g) butter, melted

g) of honey in a large bowl; let sit for 5 to 10 minutes in a warm 1 tablespoon (18 g) sea salt

place, until bubbly and frothy. If mixture does not bubble and 3 to 3½ cups (375 to 438 g) all-purpose

froth, wait longer or start over. This step is crucial.

einkorn flour, plus more for dusting

L Add remaining tablespoon (21 g) of honey, milk, remaining ¼ cup fingers and work surface

(60 ml) of water, coconut oil, butter, and salt; stir together. Add 1

1 to 2 teaspoons (125 g) milk, for

brushing loaf before baking

cup (125 g) of flour at a time, stirring after each addition, until you can use your hands to form a ball of dough (note: wetter dough =

softer loaf) and place it in an oiled bowl. Cover and let sit for 30

minutes. Then, dust the dough and a work surface with flour, and knead dough for 5 to 10 minutes, adding more flour as needed, until dough is smooth and elastic. Reform into a ball, place back in the oiled bowl, cover with a towel, and let rest for 45 minutes in a warm place. Form into loaf and place in a greased 8.5 x 4.5-inch (22 x 12 cm) loaf pan. Cover with plastic wrap and let rest for 1 to 2

hours, until it’s puffed out a little and filled the pan.

Recipe Note

L Toward the end of the rise period, preheat oven to 375°F (190°C, For a whole-grain twist on the soft

or gas mark 5).

sandwich bread, swap in the same

L Once ready, slash the top of the loaf vertically down the middle, weight (3¾ to 4⅓ cups, or 375

brush it with milk, and bake for 30 to 45 minutes, until browned.

to 438 g) of whole-grain einkorn

(The bottom should also sound hollow when tapped.)

flour for the all-purpose. What will

result is a heartier, grainer version

of the sandwich bread, one that is

denser but just as delicious.

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one-bowl butter bread

Yield: 1 loaf

T im is an idea guy (we once spent an entire 2-hour date in a cafe, drumming up 100 possible future businesses, him smil-ing ear to ear). So it’s no surprise that sometimes he’ll announce a recipe he wants to try, designed strictly in his head—and that’s the 1 packet (2¼ teaspoons, or 9 g) active

way this bowl bread came to be. Looking for a basic bread recipe that dry yeast

could both come together, rise, and bake in the same container, he 1 teaspoon sugar

came up with this simple version of a hearty, soft loaf that slices up 1 cup (235 ml) warm water

(105 to 110°F [40 to 43°C])

beautifully for crostini like the ones on page 77. With a crisp crust 3 cups (375 g) all-purpose einkorn flour

and a soft crumb, this one-bowl bread is enough to make idea lovers 1 teaspoon sea salt

out of all of us.

3 tablespoons (42 g) butter melted,

divided, for brushing dough and bowl

L In a large bowl, combine yeast with sugar and warm water, and let sit for 5 to 10 minutes, until frothy and bubbly. Add flour and salt to yeast mixture, stir together until it begins to come together, and then use your clean, floured hands to form it into a dough. Turn dough out onto floured surface and knead for a minute or two, until smooth. Let rest on the counter for 10 minutes. In the meantime, butter the inside of an oven-safe 1- or 2-quart bowl (such as Pyrex).

Knead dough for another 1 to 2 minutes; add to the buttered bowl, cover with a towel, and let rise for 2 hours in a warm place.

L After dough has risen, preheat oven to 375°F (190°C, or gas mark 5). Gently brush the top of the dough with the remainder of melted butter, and place the oven-safe bowl with dough in the oven. Bake for 35 minutes, until golden on top and hollow when tapped. Invert the bowl and let the bread cool on a rack or cutting board.

Crust should be golden and crisp with a soft inside. Once cooled, slice bread to use for sandwiches, toast, or crostini (see headnote).

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marble rye bread

W e love this marbled einkorn rye both because of its traditional Yield: 1 loaf, or 14 to 16 slices

rye flavor and because of its beautifully swirled insides. It’s especially nice on BLTs (page 112), or toasted and covered in jam.

FOR DOUGH 1:

L Prepare Dough 1: Proof yeast by whisking it with warm water and 1 packet (2¼ teaspoons [9 g])

honey in a bowl and letting sit 10 minutes or longer, until frothy active dry yeast

and bubbly. If yeast hasn’t activated in that time, let it rest longer ¼ cup (60 ml) warm water (105

or start over. Don’t skip this; if the yeast shows no activity, it is likely to 115°F [40 to 46°C])

dead, and your bread won’t rise. Add einkorn flour, rye flour, salt, 1 teaspoon honey or sugar

caraway seeds, and milk. Knead briefly, about 1 to 2 minutes, until 1 ¼ cup (156 g) all-purpose einkorn

dough comes together. Form into a ball of dough and let rest, covered, flour, plus extra for dusting

for 30 minutes right in bowl.

²/³ cup (75 g) whole-grain rye flour

L

½ teaspoon sea salt

Prepare Dough 2: Repeat the process above for dough 1 but with 2 teaspoons caraway seeds

dough 2 ingredients.

½ cup (120 ml) milk

L After doughs have rested, preheat oven to 375°F (190°C, or gas mark 5) and grease a 9 x 5-inch or 8 x 4-inch (23 x 13 cm or 20 x FOR DOUGH 2:

10 cm) loaf pan. Divide each dough into 3 equal portions. Roll out 1 packet (2¼ teaspoons [9 g]) active

each portion to approximately 9 x 4 inches, or a little larger than dry yeast

the pan you are using. Once all 6 portions are rolled out, you can ¼ cup (60 ml) warm water (100 to

stack them, twist them, braid them, or roll them together. For the 110°F [37 to 43°C])

stacking method, stack them on top of each other while alternating 1 teaspoon honey or sugar

the doughs: light, dark, light, dark, and so on. Curl the sides down 1 ¼ cups (156 g) all-purpose einkorn

and under the stack and place in the loaf pan. Cover and let rise for flour, plus up to 1 cup (125 g)

60 to 90 minutes, until doubled in size.

²/³ cup (75 g) rye flour

L Brush with egg wash. Bake for 35 to 40 minutes, until loaf sounds 2 tablespoons (11 g) cocoa powder

hollow when tapped.

3 tablespoons (60 g) molasses

½ teaspoon sea salt

1 teaspoon caraway seeds

½ cup (120 ml) milk

FOR THE EGG WASH:

1 egg, beaten

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cinnamon raisin bread

Yield: 1 loaf, about 15 slices

W hen I was a little girl, sleeping over at my grandma’s house, she showed me her favorite late-night snack: toasted cinnamon raisin bread with sliced apples on the side. When we make this einkorn version, with its light crumb and pale golden hue, I eat FOR THE BREAD:

a toasted slice, I think of her, and it’s as if I’m 6 years old again. Even 6 tablespoons (85 g) unsalted butter,

without the memories though, this bread is a showstopper: dark and plus more for brushing

domed on the outside, perfectly swirled in the interior.

½ cup (120 ml) milk

¼ cup (60 ml) kefir

L In a saucepan over medium heat, stir together butter, milk, kefir, ¼ cup (40 g) coconut sugar

coconut sugar, and salt. Bring to the beginning of a boil (where a 1 teaspoon sea salt

few little bubbles start coming up on the surface); remove from 1 packet (2¼ teaspoons [9 g])

heat and set aside to cool.

active dry yeast

L

¼ cup (60 ml) warm water

Proof yeast by whisking it with warm water, ginger powder, and (105 to 115°F [40 to 46°C])

honey in a large bowl and letting sit 10 minutes or longer, until frothy 1 teaspoon ginger powder

and bubbly. If yeast hasn’t activated in that time, let it rest longer or 1 tablespoon honey

start over. Don’t skip this; if the yeast shows no activity, it is likely dead, 2 eggs, divided

and your bread won’t rise. Combine filling ingredients in a small bowl.

Up to 4 cups (500 g) all-purpose

L Add cooled milk mixture to the yeast mixture, and whisk in 1 egg.

einkorn flour, plus more for dusting

Stir in 2 cups (250 g) of the einkorn flour with a wooden spoon.

Keep adding more flour until the batter begins to feel stiff and FOR THE FILLING:

comes together, no longer sticky and able to be formed into a ball.

¼ cup (40 g) coconut sugar

L Lightly flour your work surface, then turn out dough and knead for 2 tablespoons (14 g) cinnamon

5 to 8 minutes, working to develop an elastic, soft texture in the ¼ cup (40 g) raisins

dough. Form it into a ball and place in a greased bowl, turning once to coat. Cover and let rise until doubled in size, about an hour.

L After dough has doubled, punch it down. On a floured surface, roll the dough out into a rectangle 16 inches (41 cm) wide and 9 inches (23 cm) long. Spread the filling mixture evenly all over the dough, leaving a ¼-inch to ½-inch (3 mm to 6 mm) border along the edges.

Starting at the shorter end, roll the dough up like a jelly roll. Tuck the ends under each side and place the dough in a greased 8.5 x 4.5-inch (22 x 12 cm) loaf pan. Cover and let rise for 45 minutes to an hour; it should rise and puff out to fill the pan.

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L Toward the end of the rise period, preheat oven to 350°F (180°C, or gas mark 4). Once the loaf is ready, beat the remaining egg in a small bowl and brush it all over the top of the loaf. Bake bread for 45 minutes. Transfer to a wire rack, butter the top, and let bread cool completely before removing from pan to serve.

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spinach skillet cornbread

Yield: One 10-inch (25 cm)

cornbread, about 8 servings

A s northerners who now live in Tennessee, cornbread presents something of a controversy. In the South, where we live, cornbread is usually savory, made sans sugar and often cooked in bacon grease; in Illinois and Ohio, where we grew up, cornbread is more of a cake, sweet and delicate, often made in muffin cups. In this spinach FOR THE SPINACH:

skillet version, we combine the best of both worlds. Savory, bacon-1 tablespoon (13 g) bacon grease

infused spinach blends with a sweet, light corn cake and it’s hard to 4 cups (125 g) chopped fresh spinach

stop eating.

½ teaspoon sea salt

One of the most surprising things about this recipe is that, beyond the grease the spinach is cooked in, there is no oil or butter in the mix.

FOR THE CORNBREAD:

True confession: That’s because we forgot to add it when we tested 1 ½ cups (187 g) all-purpose

einkorn flour

the recipe—but, after we tasted this airy, sweet and savory result, we ³/4 cup (105 g) cornmeal

realized we’d stumbled upon a winner.

½ cup (80 g) coconut sugar

1 tablespoon (14 g) baking powder

L Preheat oven to 450°F (230°C, or gas mark 8). Heat bacon grease in a 10-inch (25 cm) cast iron skillet over medium heat. Add 4 cups ½ teaspoon sea salt

(125 g) chopped fresh spinach and ½ teaspoon salt. Cook for 5 to 2 eggs, beaten

10 minutes, until wilted. Remove from heat.

3 tablespoons (60 g) honey

½ cup (115 g) whole-milk plain yogurt

L While the spinach is cooking, in a large bowl, combine einkorn flour, cornmeal, coconut sugar, baking powder, and salt. In a sep-

¼ cup (60 ml) water

arate, small bowl, whisk together eggs and combine with honey, yogurt, and water. Add this wet mixture to the dry one. Pour batter over cooked spinach using a spoon to spread the batter evenly over the greens.

L Lower oven temperature to 375°F (190°C, or gas mark 5) and immediately put skillet inside. Bake for 15 to 20 minutes, until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then run a butter knife along the edges and turn the skillet over onto a cutting board or platter. Serve bread warm or cool, with butter on top.

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dinner rolls

Yield: 9 rolls

W ith a firm, golden crust and a soft, yeasty interior, these dinner rolls are incredibly versatile. We recommend making them alongside a meal with lots of sauce or gravy, using the dinner rolls to sop up flavorful juices.

¼ cup (60 ml) warm water (100 to

110°F [37 to 43°C])

2 tablespoons (40 g) honey

L In a large bowl, combine warm water and honey, and sprinkle yeast 1 packet (2¼ teaspoons [9 g]) active

over the top, quickly combining the mixture with a fork. Let yeast dry yeast

mixture sit for 5 to 10 minutes, until frothy and bubbly. If the mixture 2 ³/4 to 3 cups (344 to 375 g) all-purpose

is not very frothy, give it more time or start over. The yeast must be einkorn flour, plus more for dusting

activated in order for the rolls to rise. Meanwhile, in a medium-size ³/4 teaspoon sea salt

bowl, stir together 2¾ cups (344 g) flour, salt, milk, and 2 tablespoons ½ cup (120 ml) warm milk

(28 g) butter to create a mixture that’s dry and crumbly. Add this flour 3 tablespoons (43 g) butter, melted,

mixture to the prepared yeast mixture, and stir together until the divided

mixture begins to form a dough, using your clean, floured hands if necessary to work the dough together.

L Turn dough out onto a lightly floured work surface and knead for about 5 minutes, until smooth and elastic. Form dough into a ball and place inside a greased bowl. Cover and set in a warm place for 1 to 2 hours, until doubled in size.

L Grease an 8 x 8-inch (20 x 20 cm) glass baking dish. Punch down dough with your fist and turn it out onto a floured work surface. Flatten dough into a 9 x 9-inch (23 x 23 cm) square that’s ½ inch (13 mm) thick and cut out 3-inch (7.6 cm) rounds. Rework scraps of dough into a new ½-inch (13 mm)-thick piece, and repeat cutting process until you have used up the dough and created 9 rounds. Place them close together in prepared dish, smooshing and pressing them together as necessary, and score the middle of the rounds with a knife.

Brush the outsides with remaining tablespoon (14 g) of butter and cover dish with a towel. Let rest for another hour in a warm place.

L Preheat oven to 350°F (180°C, or gas mark 4). Bake for 15 to 20

minutes, until golden on top and around the sides; be careful not to overbake. Remove from oven, let cool in pan for 5 minutes, and then remove rolls to wire racks to cool. Serve with butter and, if desired, honey.

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whole-grain dinner rolls

Yield: 12 rolls

T hese hearty dinner rolls take the nutty, grainy flavor of whole-grain einkorn flour and showcase it in yeasty, doughy rolls baked alongside one another in a small pan.

1 packet (2¼ teaspoons [9 g])

active dry yeast

L Proof yeast by whisking it with warm water and honey in a bowl ¼ cup (60 ml) warm water (100

and letting sit 10 minutes or longer, until frothy and bubbly. If yeast to 110°F [37 to 43°C])

hasn’t activated in that time, let it rest longer or start over. Don’t 2 tablespoons (40 g) honey

skip this; if the yeast shows no activity, it is likely dead, and your 3 ¼ to 3½ cups (325 to 350 g) freshly

bread won’t rise. Meanwhile, stir together 3¼ cups (325 g) flour, milled, sifted einkorn flour

salt, milk, and 2 tablespoons (28 g) butter in a large bowl. Add ¾ teaspoon sea salt

cooled yeast mixture to the flour mixture and stir together until the ½ cup (120 ml) warm milk

mixture begins to come together. If dough is still sticky, add up to 3 tablespoons (42 g) butter, melted,

another ¼ cup (31 g) of flour and work mixture together.

divided, plus more for brushing

L Turn dough out onto a lightly floured work surface and knead for 5 minutes. Form dough into a ball; place inside a greased bowl in a warm place for 1 to 2 hours, until puffed and risen. If, after 2

hours, the ball hasn’t risen at all, turn it back out onto a floured surface, knead for 5 minutes, and return to oiled bowl for another 1 to 2 hours.

L Grease a 9 x 12-inch (23 x 30 cm) glass baking dish. Punch down dough with your fist and turn it out onto a floured work surface.

Flatten dough into a 11-inch (28 cm) square that’s ½ inch (13

mm) thick and cut out 3-inch (7.6 cm) rounds. Rework scraps of dough into a new ½-inch (13 mm)-thick piece, and repeat cutting process until you have used up the dough and created 12

rounds. Place them close together in prepared dish, smooshing and pressing them together as necessary, and score the middle of the rounds with a knife. Brush the outsides with remaining tablespoon (14 g) of butter and cover dish with a towel. Let rest for another hour in a warm place.

L Preheat oven to 350°F (180°C, or gas mark 4). Bake rolls for 15 to 20

minutes, until golden; don’t overbake. Remove from oven, let cool in pan for 5 minutes, and remove rolls to wire racks to cool. Serve with butter and, if desired, honey.

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focaccia with caramelized onions and tomatoes

Yield: 16 servings

I t’s hard to think of anything prettier emerging from the oven than a large, dimpled focaccia like this one. Soft and pillowy, studded with tomatoes and caramelized onions, it’s as eye-catching as it is heady with the scent of garlic and herbs.

1 packet (2¼ teaspoons [9 g]) active

dry yeast

2 cups (475 ml) warm water (about

L Proof yeast by whisking it with 1 cup (235 ml) warm water and 100 to 105°F), divided

honey in a bowl and letting sit 10 minutes or longer, until frothy 1 teaspoon honey

and bubbly. If yeast hasn’t activated in that time, let it rest longer 1 tablespoon (13 g) coconut oil

or start over. Don’t skip this; if the yeast shows no activity, it is likely 1 small or half a large onion

dead and your bread won’t rise.

(4 ounces, or 115 g), sliced

L Meanwhile, warm coconut oil in a large skillet over medium heat.

2 teaspoons sea salt

Add onions and cook over medium-low heat, stirring often. Once 4 to 5 cups (500 to 625 g) all-purpose

onions are beginning to caramelize, about 20 minutes, remove einkorn flour

from heat.

2 tablespoons (28 ml) olive oil, divided

1 teaspoon coarse salt

L To the yeast mixture, stir in 2 teaspoons salt, remaining water, and 2 cups (250 g) flour. The mixture will look wet and lumpy, like por-1 tablespoon (2 g) dried Italian herbs

(e.g. basil, rosemary, oregano, and/

ridge. Stir in more flour until the mixture begins to come together.

or parsley)

Use floured hands to knead dough in bowl for 2 to 3 minutes, until 2 cloves garlic, grated

soft and elastic but still slightly sticky. Place the ball of dough in an 1 ½ cups (110 g) grape tomatoes, halved

oiled bowl for an hour, or until doubled.

¼ cup (25 g) grated Pecorino cheese

L Preheat oven to 450°F (230°C, or gas mark 8). Drizzle a little olive oil on your fingers and use them to turn dough out onto a parchment-lined baking sheet, forming it into an 11 x 13-inch (23 x 33

cm) rectangle. Use your fingers to press deep dimples all over the dough; drizzle with half the olive oil. Top with coarse salt, Italian herbs, caramelized onions, grated garlic, halved grape tomatoes (cut side down), and Pecorino cheese.

L Bake for 15 to 20 minutes, until golden, and brush edges with remaining olive oil. Let cool slightly before cutting. Serve warm or at room temperature.

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rosemary breadsticks

Yield: 13 breadsticks

T hese long, doughy breadsticks are the ideal accompaniment to both salad and soup, where they’re great for sopping up extra juices. What makes them unique is the cream cheese worked into the dough, which turns ordinary breadsticks into what tastes al-FOR THE BREADSTICKS:

most like refined pastries. Studded with rosemary and salt, they’re as 1 cup (235 ml) warm water

(100 to 110°F [37 to 43°C])

flavorful as they are addictive.

1 packet (2¼ teaspoons [9 g])

active dry yeast

L In a large bowl, combine water, yeast, ginger powder, and 1 tea-

¼ teaspoon ginger powder

spoon sugar. Let sit for 10 minutes, until frothy and bubbly. Stir in 4 teaspoons (18 g) coconut sugar,

einkorn flour, remaining sugar, and salt, until mixture becomes a Sucanat, or honey, divided

floppy, wrinkly dough. Cut in butter with a pastry cutter or 2 forks; 3 ½ cups (438 g) all-purpose

the dough will not look or behave like pie dough, so you’re not einkorn flour

shooting for the butter to be small pebbles throughout; rather, cut ½ teaspoon sea salt

in the butter until all of its pieces are broken up and small, spread 3 tablespoons (42 g) butter, cold

throughout. Next, fold in Pecorino and cream cheese, using your and cubed

floured hands to work the dough together until mixed. Form mix-2 tablespoons (12 g) grated Pecorino

ture into a ball, kneading and working it together right in the bowl, ²/³ cup (100 g) cream cheese, crumbled

about 2 or 3 minutes. Place the soft ball of dough in an oiled bowl, cover with a towel, and let rest for 20 minutes.

FOR THE BREADSTICK TOPPING:

L Preheat oven to 425°F (220°C, or gas mark 7) and line 2 bak-1 egg white

ing sheets with parchment paper. Pinch off 2-inch (5 cm) balls 1 teaspoon water

of dough, and roll them into 10-inch (25 cm)-long logs that are 2 tablespoons (3 g) chopped

roughly 1 inch (2.5 cm) thick. Place the logs on parchment paper.

fresh rosemary (or 1 tablespoon

[3 g] dried)

L In a small bowl, whisk together 1 egg white and a teaspoon of wa-1 to 2 tablespoons (18 to 36 g)

ter. Brush this mixture on prepared breadsticks. Sprinkle rosemary coarse salt

and salt on top. Bake breadsticks for 10 to 15 minutes, until crisp 1 tablespoon (14 g) butter, melted,

and golden. Serve warm, brushed with melted butter.

for brushing

Recipe Note

r Note that the recipe calls for 1 to 2 tablespoons (18 to 36 g) of coarse salt. Using 1 gives a light, salt-kissed flavor, perfect with salads; using 2 makes them extra salty, as a nice foil to creamy soup.

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soft, pillowy pita pockets

Yield: 8 pitas

P itas were one of the first recipes we tried with einkorn, the two of us alone in the kitchen one afternoon, forming balls of dough and watching them puff. What goes into the hot oven as a round of dough emerges, minutes later, as an inflated pillow, perfect 1 packet (2¼ teaspoons [9 g]) active

dry yeast

for dipping in hummus or stuffing as you like.

³/4 cup (175 ml) warm water (100 to

110°F [37 to 43°C])

L Proof yeast by combining it with warm water and honey in a large 1 tablespoon (20 g) honey

bowl, whisking together, and letting sit 10 minutes or longer, until 2 ½ to 3 cups (313 to 375 g)

frothy and bubbly. If yeast hasn’t activated in that time, let it rest all-purpose einkorn flour,

longer or start over. Don’t skip this step; if the yeast shows no plus more for dusting

activity, it is likely dead, and this will keep your pitas from rising.

½ teaspoon baking powder

1 teaspoon olive oil, plus more

L Stir in 2½ cups (313 g) flour, baking powder, olive oil, and salt. At for oiling bowl

first, the mixture may look dry, but it will come together enough for 1½ teaspoons sea salt

you to use your clean hands to work it together into a ball, pressing and shaping it together. If it doesn’t, add a tablespoon (15 ml) of water at a time to make it workable. If it’s too wet, add up to another ½ cup (63 g) flour, until workable. Knead dough in bowl for 5

minutes. Place the ball of dough in an oiled bowl, cover with a towel, and let rest until doubled in size, about an hour.

L Divide dough into 8 equal balls. On lightly floured parchment, roll the balls into 5 to 6-inch (13 to 15 cm) circles that are about 1/8 inch (3 mm) thick. Cut out parchment around the pitas.

L Preheat oven to 500°F (260°C, or gas mark 10), and place a baking stone or baking pan inside. Let pitas rest on the counter while oven warms. After 30 minutes, use a pizza peel or large spatula to slide the parchment-lined pitas directly onto the preheated stone or pan, working with a few at a time. Bake pitas for 4 minutes each, until puffed and golden. Enjoy!

Recipe Note

r In a rush? You can skip the hour rise time—your pitas won’t be as soft, but they will be fast flatbreads.

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simple homemade tortillas

Yield: 12 to 14 tortillas

T im’s sister gave us a tortilla press that makes flattening tortillas an easy process, but, with or without a press, these tortillas are the definition of simple. The first time we made them, we kept say-ing we wish we’d done it sooner, loving their soft, golden exterior as 2 ¼ cups (280 g) all-purpose einkorn

much as the thrill of watching them form! These einkorn tortillas are flour, plus up to ¼ cup (31 g) more

easily stuffed for tacos or enchiladas and make excellent quesadillas ¼ cup (60 ml) olive oil or melted coconut oil (or a combination of the two)

for an easy lunch or snack.

½ teaspoon sea salt

L

½ cup (120 ml) warm water

In a medium-size bowl, stir together flour, olive oil, salt, and warm (100 to 110°F [37 to 43°C])

water. Using clean hands, work the mixture together into a ball of dough, kneading it in the bowl until it comes together. Set the ball in the bowl and cover with a towel; let rest for 15 to 30 minutes.

L On a floured surface or large piece of parchment paper, divide the dough into 12 to 14 balls, each about 1½-inches (3.8 cm) wide.

L Heat a cast iron skillet over medium heat on the stove. If using a tortilla press, line both sides of the press with plastic wrap, and flatten 1 dough round between the press. If not using a tortilla press, use a rolling pin and a floured surface to roll 1 dough round into a 5 to 6-inch (13 to 15 cm) circle.

L Working with one at a time, place a flattened tortilla on the hot skillet. Within a minute or two, you should start seeing a lot of bubbles forming on the top of the dough. At this point, use kitchen tongs or a spatula to flip the tortilla and cook for right around a minute on the other side, until both sides are golden, with brown spots, and firm. Remove tortilla to a clean towel and cover to keep warm.

Repeat rolling and cooking process with remaining dough.

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avocado parathas

Yield: 8 parathas

A vocado parathas are simple Indian frybreads with a pale green color and a slight kick of spice, perfect alongside a meal with lots of sauce for dipping.

1 medium (150 g) avocado,

L In a medium bowl, mash together avocado flesh, lemon juice, and pitted and peeled

salt, until there are no longer any firm pieces and everything is a 2 teaspoons fresh lemon juice

uniform texture throughout. Mash in the turmeric, cumin, ginger ½ teaspoon sea salt

powder, and red pepper flakes. Then, add ½ cup (63 g) of einkorn ½ teaspoon turmeric

flour and, using your clean hands, work the mixture together into a ½ teaspoon cumin

dough. Add up to another ½ cup (63 g) of flour if needed. The dough ½ teaspoon ginger powder

is ready when the bowl is clean, with all the mixture absorbing into ¹/8 to ¼ teaspoon of crushed red

the dough, and the dough is smooth and elastic. The dough may pepper flakes

be covered for an hour at this point at room temperature, covered ½ to 1 cup (63 to 125 g) all-purpose

and chilled overnight in the fridge, or used right away.

einkorn flour, plus more for

flouring surfaces

L When ready to cook the parathas, warm a cast iron skillet over 2 tablespoons (26 g) coconut oil,

medium heat. Divide dough into 8 equal pieces, and roll each one melted, for oiling pan

into a ball in your hands, setting it on a floured surface. Using a tortilla press (or a floured surface and a rolling pin), flatten each ball of dough into a thin 5 to 6-inch (13 to 15 cm) round (about 1/16

inch [1.5 mm] thick). If at any point the dough becomes sticky, add extra flour to your hands as you roll it between your hands, letting it absorb into the dough.

L Sauté the rounds on the heated skillet, one at a time, flipping frequently and adding oil to the pan as you do. Each paratha should take 3 to 6 minutes to cook—you’ll see brown spots dotting each side once done. Move cooked parathas to a towel or covered dish to stay warm. Leftover parathas may be stored in a refrigerated airtight container for up to a week.

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sourdough slider buns

Yield: Ten 3-inch (7.6 cm) buns

A s written, this recipe yields small, 3-inch (7.6 cm) buns that crack on top while baking and feature a sweet, buttery flavor so enticing, you may want to eat these on their own. If you want larger buns for full-size burgers, simply form the balls into the size 1½ cups (397 g) fed sourdough starter

you like. Also, if you prefer smooth tops for your buns (with no ¹/3 cup (53 g) coconut sugar

cracks on top), skip the honey butter and herbs, and brush a little 2 tablespoons (28 ml) olive oil

butter on the buns after baking instead.

1 egg, lightly beaten

1 teaspoon sea salt

L Combine sourdough starter, sugar, oil, egg, and salt in a large bowl.

2 ½ to 3 cups (313 to 375 g) all-purpose

Add flour, 1 cup (125 g) at a time, until the dough becomes too stiff einkorn flour

to stir. Use your hands to knead it into a workable dough, adding 1 tablespoon (14 g) butter, melted,

more flour as needed, kneading for about 5 to 10 minutes. Dough for brushing

should be soft and elastic, not sticky. Knead in the bowl a few times 1 tablespoon (15 g) honey, for brushing

and then move to an oiled bowl to rest, turning it to cover in the 1 to 2 tablespoons (4 to 8 g) dried

oil. Cover and let dough rise until doubled in size, about 2 hours.

herbs, such as Simply Organic

Garlic ’n’ Herb, optional

L Pinch off pieces of dough into 3-inch (7.6 cm) balls; you’ll get about 10. Stretch the dough across the top and bottoms of the balls to make them as smooth and taut as possible; this will help the buns form properly as they bake. Place on parchment-lined baking sheets and flatten slightly. Let rise for another hour; they might not become much bigger, but letting them rest will aid their rise in the oven.

L Preheat oven to 375°F (190°C, or gas mark 5). In a small bowl, mix together butter and honey and brush rolls with this mixture. If using, add dried herbs to the tops of each roll for extra flavor.

L Bake rolls until lightly golden, 15 to 20 minutes, rotating pan halfway through. Slice one in half horizontally to double-check doneness; let buns cool before slicing and filling as you like.

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pretzel rolls

Yield: 12 to 16 rolls

T hese dinner rolls feature a firm, browned exterior dimpled with salt and a soft, yeasty interior that marries well with butter. Form them a little larger, and you have pretzel buns for burgers or sandwiches. Roll them into logs and form them into pretzels, and 1 packet (2¼ teaspoons [9 g])

active dry yeast

you have traditional Bavarian-style pretzels to dip in sauce.

1 cup (235 ml) warm water

(105 to 115°F [40 to 46°C])

L Proof yeast by combining it with warm water and honey in a large 1 tablespoon (20 g) honey

bowl, whisking together, and letting sit 10 minutes or longer, until 4 tablespoons (55 g)

frothy and bubbly. If yeast hasn’t activated in that time, let it rest unsalted butter, melted

longer or start over. Don’t skip this step; if the yeast shows no activ-2½ teaspoons salt

ity, it is likely dead, and this will keep your rolls from rising.

3 ½ cups (438 g) all-purpose

einkorn flour

L Stir melted butter into yeast mixture and let rest 5 to 10 minutes. Stir in salt and flour, use your hands to form the mixture into a shaggy Olive oil, for bowl

dough, and turn dough onto a floured surface, kneading 5 minutes, 3 quarts (2.8 L) water

adding more flour if needed. Form dough into a ball and place in ³/4 cup (170 g) baking soda

an oiled bowl. Cover with a clean towel and place in a warm place 1 egg, beaten

until doubled in size (about an hour).

Coarse salt, for sprinkling

L When dough is ready, preheat oven to 425°F (220°C, or gas mark 7) and line 2 baking sheets with parchment paper. Divide the dough into 12 to 16 equal pieces, and form each piece into a ball about 2 to 3 inches (5 to 7.6 cm) wide, stretching the top simultaneously to each side and tucking the ends under. Place the balls, seam side down, on the parchment-lined baking sheets.

L Bring 3 quarts (2.8 L) water to a boil and slowly add baking soda.

Boil the rolls one at a time, rolling to cover, about 30 seconds. Remove back to the baking sheets with a slotted spoon. Brush rolls with beaten egg and sprinkle with sea salt. Cut an X into the top of each roll.

L Bake 12 to 15 minutes, rotating sheets halfway through, until rolls are firm and beautifully brown.

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classic artisan sourdough bread

Yield: 1 loaf

U sually, we know better than to make any grand sweeping claims with bread—but, truly, we think this is some of the best bread we have ever had. Most artisan sourdoughs utilizing an-HELPFUL TOOLS

cient grains combine other flours, gluten, or enhancers in order to achieve the artisan loaf. We wanted to create a beautiful sourdough Kitchen scale

that was 100 percent einkorn to protect some of the benefits it of-8 -inch (20 cm) rising bowl

or basket (brotform)

fers over other varieties of wheat or gluten. We feel that some of the Active sourdough starter

best parts of einkorn are only enhanced by the long-ferment process Baking stone

outlined below.

Baker’s peel

L Day 1: For the preferment, in a large bowl, combine sourdough DAY 1—PREFERMENT

starter, flour, water, and ginger powder. Mix until just combined. The mixture should be a very thick, sticky batter. Cover the bowl with ½ cup (110 g) active sourdough starter

maintained at 120 percent hydration

plastic wrap and place a towel on top to keep light out (to prevent (see note)

oxidation). Let mixture sit on the counter overnight, or 8 to 12 hours.

3 cups (375 g) all-purpose

einkorn flour

L Day 2: After its overnight rest, the preferment should be at least twice its size and bubbly. Add 1 cup (125 g) of flour, water, sea salt, 1 cup (240 ml) purified water

and honey. Stir until all ingredients are incorporated. The resulting ¼ teaspoon organic ginger powder

mixture will still be very sticky. Pour the remaining 1 cup (125 g) of flour out onto a counter or workspace, flour hands well, and pour DAY 2—COLD FERMENT

out the dough onto the floured counter. Begin to knead the dough 2 cups (250 g) all-purpose

gently by working the flour into the dough, adding more as needed einkorn flour, divided

to keep it from sticking to the counter. Knead for about 5 minutes ½ cup (115 g or ml) purified water

until most of the flour is worked into the dough. The dough should 2 teaspoons sea salt

be smooth and semi-elastic but still a bit tacky or sticky.

2 tablespoons (40 g) honey

L Spread or stretch out the dough into a rectangle, about 16 x 8

Extra einkorn flour or rice flour for

inches (40 x 20 cm). Fold one of the short sides in like a letter, then dusting surface

fold the top halfway down. Fold the other short side all the way over, and lastly stretch and fold the bottom flap over the top. Flip DAY 3

over and, using your hands to cup the sides, form a tight ball with Water

the dough. Place the ball into a well-floured towel-lined 8-inch (20

cm) rising bowl or brotform; you can use rice flour to flour the towel as it is excellent to keep dough from sticking, but einkorn flour works as well. Cover with the ends of the towel gently and if possible place the whole bowl or brotform into a plastic bag to keep the moisture in. Place in the refrigerator for 24 hours.

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L Day 3: Place a baking stone in the oven on the middle rack and preheat to 500°F (260°C, or gas mark 10). Allow oven/stone to heat for at least 45 minutes before baking bread.

L About 15 minutes before baking bread, either place a large baking dish with 2 inches (5 cm) of water on the lowest rack, or place multiple oven-safe bowls with 2 inches (5 cm) of water on the lowest rack (my preferred method). The idea is to create steam in the oven, which is most important in the first 20 minutes of baking to help the rise and to form a beautiful crust. Alternatively, you may preheat a Dutch oven (with lid) and bake the bread in the Dutch oven, which will also keep the moisture in, removing the lid after the first 25 minutes.

L After placing your water pan on the lower rack (about 15 minutes before you bake the bread), remove the bread from the refrigerator and take the bowl out of the bag. Using a baker’s peel or cutting board lined with parchment paper, place it on top of the bowl and invert the bowl onto the lined peel/cutting board. Remove the bowl and the towel gently. Slash the top of the dough with a sharp knife or a serrated knife, about ½ inch (13 mm) deep, ensuring that the dough separates slightly at the slash. You may slash in whatever pattern you like, but I recommend at least 3 slashes. Let sit at room temperature for 10 to 15 minutes.

L Carefully slide the dough onto the hot stone in the oven (or into the hot Dutch oven). Reduce the temperature to 475˚F (250˚C or gas mark 9) and bake for 25 minutes (keep oven closed for the Recipe Note

whole 25 minutes to keep as much steam in the oven as possible).

After 25 minutes, reduce temperature to 450°F (230°C) and bake r To maintain your starter at 120

for 15 to 20 minutes. If the bread seems to be cooking unevenly percent hydration, simply add ½

on one side, carefully rotate the bread to cook evenly for the re-cup (120 ml) of water for every

maining 15 to 20 minutes. The crust should be very dark, with the ¾ (100 grams) of flour (or any

slashes or breaks showing a golden glow. The bottom of the loaf division of that such as ¼ cup

should sound hollow when tapped.

[60 grams] water to ⅓ cup [50

L Remove the bread from the oven and cool on a rack for at least 1 hour grams] flour). After a few feedings

before slicing. The crust should be crunchy with a tender and moist at this ratio your starter should be

inner crumb (not too tight, but with some small pockets and holes).

an easy to maintain batter.

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cherry walnut sourdough boule

Yield: 1 loaf

T his recipe uses the same method as the artisan sourdough, but for a much sweeter result. Note that, as in our other sourdough recipes, weighing in grams is preferred.

DAY 1—PREFERMENT

L Day 1: Follow recipe as directed in the Classic Artisan Sourdough 1 cup (220 g) active sourdough starter

(page 66).

at 120 percent hydration

L

3 cups (375 g) all-purpose einkorn flour

Day 2: Follow the Classic Artisan Sourdough recipe up through 1 cup (230 g) purified water

stretching into a rectangle. Spread half of the dried cherries and walnuts on the rectangle. Fold the short end in like a letter and ¼ teaspoon organic ginger powder

spread more cherries and walnuts on the fold. Fold the top halfway down and spread more cherries and walnuts on the fold. Fold the DAY 2—COLD FERMENT

other short end all the way over and add the remaining cherries and 2 cups (250 g) all-purpose einkorn flour

walnuts. Lastly, stretch and fold the bottom over the top. If you have ¼ cup (57 g) purified water

extra cherries or walnuts or did not have enough don’t worry; it does ¹/3 cup (53 g) Sucanat or

not have to be exact. Flip the dough over and using your hands to unrefined sugar

cup the sides, form a circle or ball with the dough. Continue on with 2 teaspoons sea salt

placing the dough in the refrigerator overnight as directed in the 1 cup (160 g) whole dried cherries

Artisan Sourdough recipe.

³/4 cup chopped walnuts (85 g)

L Day 3: Follow Artisan Sourdough recipe.

whole-grain sourdough

Yield: 1 loaf

T his recipe variation essentially uses the same method as the artisan sourdough, but it takes into account some of the differences when using fresh ground flour from whole-grain einkorn berries.

DAY 1—PREFERMENT

DAY

½ cup (110 g) active sourdough starter

½ cu

at 120 percent hydration

L

2 cup

Follow full Classic Artisan Sourdough recipe directions on page 66, 3 cups (300 g) freshly ground einkorn

for

using proportions listed here.

flour

2 tea

1 cup (230 g) purified water

2 tab

Dash of ginger

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DAY 2—COLD FERMENT

½ cup (115 g) purified water

2 cups (200 g) flour + 1 cup (100 g)

for turning out and kneading in

2 teaspoons sea salt

2 tablespoons (40 g) honey

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garlic cheese sourdough croutons

Yield: 2 cups (200 g) of croutons

N ext time you want to give your salad a lift—although, actually, these are addictive enough to eat on their own—make these croutons. Not only do they make your kitchen smell like an Italian restaurant while they bake, but they also marry tangy bread with cheese 3 tablespoons (42 g) unsalted butter

and garlic, a winning combination if we’ve ever known one.

2 tablespoons (30 ml) olive oil

4 cloves of garlic, grated

L

3 cups (200 to 220 g) cubed einkorn

Preheat oven to 300°F (150°C, or gas mark 2). Melt butter with sourdough bread (cubed into ½-inch

olive oil and grated garlic in a saucepan over medium-low heat.

to 1-inch [13 mm to 2.5 cm] squares)

Place the cubed sourdough bread in a large bowl and pour warmed ¼ cup (25 g) grated Pecorino cheese

butter mixture on top. Add Pecorino cheese, parsley, and salt; stir ¹/3 cup (14 g) chopped parsley

together or massage with clean fingers to combine. Spread on a baking sheet in a single layer and bake for 45 minutes to an hour, ½ teaspoon sea salt

tossing at least once. Croutons are done when they are crisp and golden, with a strong crunch when you bite in.

herbed bread crumbs

T he fringe benefit of testing dozens of bread recipes is, by ne-Yield: Approximately 1½ cups

cessity, learning dozens of ways to use that bread up. Here, for (146 g) bread crumbs

example is a simple, flavorful way to make homemade bread crumbs, which comes in handy for many recipes in this book, such as our Italian meatballs.

5 slices Soft Sandwich Loaf (page 45),

toasted and broken into pieces

L

¼ cup (13 g) chopped fresh herbs such

Blend the toast pieces in a food processor until very fine. Add herbs as rosemary, thyme, or basil

and salt and pepper and pulse to combine. Store bread crumbs in ½ teaspoon sea salt

the fridge in a closed mason jar or sealed plastic bag.

½ teaspoon black pepper

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CHAPTER 4

A etizers

Here is the beauty of small bites: Because of their small proportions, they allow you to taste more items as you like them. When you go to a cocktail party or are served hors d’oeuvres at a wedding, you may sample a dozen different foods, and, in so doing, experience new tastes you enjoy.

You may go back twice for the mini quiche. You may eat

your fill of bruschetta. With einkorn, appetizers take the form of crostini and flatbreads, quesadillas and hand pies, among other bites. But while they’re all designed to be finger foods, that doesn’t mean they can’t be main dishes. In other words, if you find yourself alone in the kitchen on Sunday nights, snacking for dinner, we won’t tell anybody.

 Curried Cauliflower Puff Pies

 Sweet Potato and

 Olive Tapenade .......................... 82

with Parsley Mint Chutney .... 72

Onion Crostini ............................ 77

 Tomato Pastry Tart .................... 84

 Caramelized Onion, Mushroom,

 Tomato Avocado Crostini ...... 77

and Mozzarella Quesadillas ..... 74

 Lettuce Wraps with

 Peach, Basil, and

Peanut Sauce ............................. 78

Ricotta Flatbreads ..................... 75

 Herbed Sourdough Crackers 81

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curried cauliflower puff pies

with parsley mint chutney

Yield: Thirteen 2.5-inch

(6 cm) hand pies

T his might be the most elaborate recipe in the book, but, taste-wise, we promise it’s worth all the effort. After all the steps and chilling times are completed and the pies are baked, they emerge from the oven, crisp and golden, with buttery crusts and spicy filling that pair perfectly with the cooling, refreshing chutney filled with FOR THE DOUGH PASTRY:

parsley and mint.

1 ¾ cups (175 g) freshly ground,

sifted einkorn flour

L Start by making the pastry dough: In a large bowl, combine flour, ½ teaspoon sea salt

salt, and sugar. Cut in cubed butter with a pastry cutter, until the 1 teaspoon sugar (coconut sugar,

butter is broken up into big chunks throughout, about 15 to 20

Sucanat, or other sugar)

seconds. Add 4 tablespoons (60 ml) of water and stir mixture to-2 sticks (225 g) butter, cold and

cubed into ½ tablespoons (7 g)

gether until it’s well mixed; if the mixture still looks dry and if at-4 to 6 tablespoons (60 to 90 ml) water

tempting to gather it together with your hands won’t work, stir in (see note)

another tablespoon (15 ml) of water; repeat once more if needed.

Using clean, floured fingers, form mixture into ball of dough.

Recipe Notes

r Note that different kitchen temp-

eratures and humidity levels may

affect how much water to add

to the dough, so adjust the water

as needed.

r To use all-purpose einkorn with

this recipe, simply swap in the

same weight of all-purpose flour

for the freshly milled, whole-

grain flour.

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FOR THE CAULIFLOWER FILLING:

L Turn this dough out onto a floured surface and use a floured rolling pin to roll into an 8½ x 11-inch (22 x 28 cm) rectangle, like the size 1 tablespoon (13 g) coconut oil

of a piece of paper. With the short side facing you, fold the bottom 1 cup (160 g) chopped onion (from

third up, then the top third over that, like you were folding a letter.

about 1 small or ½ large onion)

Turn the dough clockwise 90 degrees and repeat. Wrap dough in ½ teaspoon ground cumin

plastic and chill 30 minutes.

½ teaspoon ground coriander

½ teaspoon cardamom

L Remove chilled dough, and on a floured surface using a floured rolling pin, roll it out into an 8½ x 11-inch (22 x 28 cm) rectangle again.

½ teaspoon turmeric

With the short side facing you, fold the bottom third up, then the top ½ teaspoon sea salt

third over that, like you were folding a letter. Turn the dough clock-

½ teaspoon black pepper

wise 90 degrees and repeat. Wrap dough in plastic and chill 1 hour.

¼ teaspoon garlic powder

¼ teaspoon red chili powder

L Meanwhile, to make the cauliflower filling: Warm coconut oil in a large stockpot over medium heat, until hot. Add onion and spices, ½ head of cauliflower, chopped

(or 4 cups [400 g] chopped)

stir, and let this mixture cook for about 5 minutes, so the onions 1/3 cup (83 ml) stock

slightly soften and the spices toast. Add cauliflower, and toss to coat. Add stock, and cook mixture on medium heat for 15 to 20

6 ounces (170 g) frozen spinach

minutes, until the stock gets absorbed. Add spinach, tossing it with the stock until warm. Remove from heat.

FOR THE EGG WASH:

1 egg yolk

L When ready to make the hand pies, preheat oven to 375°F (190°C, 1 teaspoon water

or gas mark 5) and line two baking sheets with parchment paper.

Pull dough from fridge and use a pastry cutter or sharp knife to separate dough into 2 equal pieces. Wrap 1 in the plastic and place it back FOR THE MINT CHUTNEY:

in the fridge. Take the other and roll it out, on a floured surface, to be 1½ cups (150 g) quartered onion

8½ x 11 inches (22 x 28 cm) in size and about 1/16 inch (1.5 mm) thick.

2 cups (34 g) parsley

Cut out rounds with a 2.5-inch (6 cm) biscuit cutter or other cookie 2/3 cup (8 g) mint leaves

cutter or floured glass, and place them on parchment. Repeat with ¾ teaspoon red chili pepper flakes

second half of dough.

½ teaspoon sea salt

L Spoon cauliflower filling into half of the rounds, leaving a ¼-inch to Dash or crack of black pepper

½-inch (6 to 13 mm) border around the edges. Brush those edges 1 to 2 tablespoons (15 to 30 ml)

with water and place an empty round on top of each filled one, lemon juice, to taste

pressing down around the sides and sticking the top and bottom dough together. Use a fork to press the edges together. Brush pastries with egg wash and slit the tops with a knife.

L Bake for 15 to 25 minutes, until golden brown on top. While pastries bake, make the parsley mint chutney: combine all ingredients into a food processor and process until onion and herbs are very finely diced and incorporated. The resulting mixture should not be smooth or chunky, but have the texture of the finely diced onions.

L Serve pastries warm, with mint parsley chutney on top or on the side.

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caramelized onion, mushroom,

and mozzarella quesadillas

Yield: 3 quesadillas

Q uesadillas are one of our go-to quick meals—all you need are tortillas, some cheese, and a little imagination. This version, which features cremini mushrooms, caramelized onions, spinach, mozzarella, and basil, is a little like pizza and a little like a casserole.

1 tablespoon (13 g) coconut oil

Every bite is filled with cheesy, vegetable-laden goodness.

1 cup (70 g) sliced cremini mushrooms

½ cup (80 g) sliced onions

L In a large skillet, warm a tablespoon (13 g) of coconut oil over ½ teaspoon sea salt

medium heat. Add mushrooms, onions, salt, and crushed red chili ½ teaspoon crushed red chili flakes

flakes. Cook for around 10 minutes, or until wilted and translucent, ½ cup (15 g) baby spinach leaves

stirring once or twice. Add spinach leaves and stir together over the 6 Simple Homemade Tortillas (page

heat until the spinach is nicely coated with oil and wilts. Turn off 60), 6 inches (15 cm) each

heat and remove pan to another burner to cool slightly.

1 cup (125 g) sliced, good-quality

L

mozzarella

Warm a cast iron pan or other skillet on the stove over medium ½ cup (8 g) torn fresh basil leaves

heat. Place 1 tortilla on the pan, followed by a third of the mushroom-onion mixture, then slices of mozzarella, then 3 leaves of basil. Top with another einkorn tortilla. Let cook until cheese is beginning to melt. Use a metal spatula to flip the quesadilla to the other side and continue cooking until cheese is gooey and melted and the quesadilla holds together well. Remove to a plate and cut into quarters. Repeat process with remaining ingredients.

L Serve quesadilla quarters on a large plate, garnished with torn pieces of the remaining basil leaves.

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peach, basil, and ricotta flatbreads

T hose of you who are looking for quick recipe ideas, here you Yield: 3 small flatbreads

go. It’s true the flatbreads involve a dough, but, we promise, there never was a faster one. If you want a true cracker flatbread crust, you could reduce the amount of flour slightly and let the dough bake FOR THE FLATBREADS:

a few extra minutes; if you want a softer, pita-like crust, follow the 2 cups (250 g) all-purpose einkorn flour

recipe as written here.

1½ tablespoons (3 g) torn fresh basil

1 teaspoon baking powder

L

³/

Preheat the oven to 450°F (230°C, or gas mark 8). If you have a bak-4 teaspoon salt, plus more for topping

before baking

ing stone, stick it in the oven as it preheats, on the middle rack (or use a standard baking sheet).

½ cup (120 ml) water

¼ cup (60 ml) olive oil, plus more for

L In a medium or large bowl, combine einkorn flour, basil, baking brushing

powder, and salt. Make a well in the center and add the water and olive oil. Stir the flour into the center with a wooden spoon until a FOR THE FLATBREAD TOPPINGS:

dough forms. Once it comes together, knead the dough a few times 10 ounces (284 g) whole-milk ricotta

right in the bowl, creating a nice round of dough.

3 to 4 tablespoons (6 to 8 g) torn

L Split the dough up into 3 equal pieces. On floured parchment pa-fresh basil

per or another service, roll each piece of dough into an 8-inch (20 cm) 2 peaches, sliced into thin half circles

circle. Brush with oil and sprinkle with salt.

Sea salt and black pepper, for dashing

all over the top

L Bake each round of dough, 8 to 13 minutes, until it is the consist-A few drizzles of honey

ency you like (less time yields a softer, pita-like crust; longer time yields a crisp, crackery crust). Once each flatbread bakes, transfer it to a counter or rack to cool.

L Top each flatbread with enough ricotta to cover it, then basil leaves, then peaches. Sprinkle salt and pepper all over the top, and drizzle honey as you like. The flatbreads can be sliced easily with a pizza cutter when they’re pita consistency; if yours are more crackery, beware of many crumbs. Serve immediately.

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³

tomato avocado crostini

Yield: 6 servings

T his recipe is straight out of Tim’s bachelor days, during which he wooed me with the beauty of fresh foods on toast. This crostini involves garlic-rubbed toast, avocado, and tomatoes. Balsamic vinegar, coarse salt, and basil make everything sing.

6 half-inch-thick (1.25 cm) slices of

One-Bowl Butter Bread (page 46)

4 to 6 tablespoons (60 to 90 ml) olive

L Preheat oven to 400°F (200°C or gas mark 6). Lay bread on parch-oil or melted ghee

ment-lined baking sheet. Brush tops and bottoms with olive oil or 2 cloves of garlic

ghee. Bake 5 minutes, flip bread slices, and bake 5 to 10 minutes 1 (235 g) ripe avocado, pitted and sliced

more, until crisp and golden.

2 Roma tomatoes, sliced

L When crostini are still warm, rub cloves of garlic on tops. Lay avo-2 tablespoons (30 ml) balsamic vinegar

cado slices and tomato slices alternately across each one. Drizzle 1 tablespoon (18 g) coarse salt

balsamic vinegar and sprinkle salt on top. As the final step before ¼ cup (4 g) torn fresh basil leaves

serving, add torn basil.

sweet potato and onion crostini

Yield: 6 servings

T hese crostini place some of fall’s best flavors atop golden, toasted bread. Combined with the creamy ricotta and chopped

rosemary, they are hearty, savory treats with a bold crunch.

6 half-inch-thick (1.25 cm) slices of

One-Bowl Butter Bread (page 46)

L Preheat oven to 400°F (200°C or gas mark 6). Lay bread slices on ½ cup (120 ml) olive oil or melted

parchment-lined baking sheet and brush tops and bottoms with 6

ghee, divided

tablespoons (90 ml) olive oil or ghee. Bake for 5 minutes, flip bread 1 cup (200 g) thinly sliced onion (from

slices, and bake for 5 to 10 minutes more, until crisp and golden.

1 medium onion)

L Meanwhile, warm remaining 2 tablespoons (30 ml) of olive oil or 1 large sweet potato (200 g), peeled

ghee in a large skillet over medium heat. Add sliced onion, cubed and cubed into bite-size pieces

sweet potatoes, and salt, and cook until potatoes are soft and 2 teaspoons salt, divided

onions are just beginning to brown, about 10 minutes.

2 tablespoons (33 g) ricotta

2 teaspoons chopped rosemary

L Spread a teaspoon of ricotta on each crostini, top with sweet potato mixture, and sprinkle chopped rosemary and remaining salt on top to serve.

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lettuce wraps with peanut sauce

W e love the fresh crunch of vegetable-packed lettuce wraps, Yield: 6 lettuce wraps

especially when they’re paired with a sweet and spicy peanut sauce like this one. They’re bright and refreshing, they’re super flavorful, and they can be fully adapted to your own preferences and FOR THE PEANUT SAUCE

tastes. While we’ve provided measurements for add-ins such as carrots (WILL MAKE 1 CUP [300 g]):

and scallions below, they are meant to be more of a guide than a for-

½ cup (120 ml) vegetable broth

mula. Feel free to adjust fillings to your tastes.

1 teaspoon freshly grated ginger

2 teaspoons freshly grated garlic

L In a small saucepan over medium heat, whisk together broth, gin-2 tablespoons (30 ml) organic

soy sauce

ger, garlic, soy sauce, peanut butter, and honey. Once everything is melted and combined, take ¼ cup (75 g) of the mixture and com-3 tablespoons (48 g) creamy, salted

organic peanut butter

bine it in a bowl with the cooked einkorn berries. Reserve the re-1 tablespoon (20 g) raw honey

maining sauce as a dipping sauce for the lettuce wraps.

L To assemble the wraps, fill each piece of butter lettuce with 1/6 of the FOR THE LETTUCE WRAPS:

berries, then top each one with scallions, carrots, cucumbers, and 6 leaves butter lettuce (or other

mung bean sprouts. Set on a platter, either open or rolled, with the sturdy lettuce)

extra peanut sauce.

1 cup (190 g) Cooked Einkorn Berries

(page 15)

½ cup (46 g) chopped scallions

1 cup (100 g) thin carrot matchsticks

(from 1 large carrot)

1 ¹/3 cups (145 g) cucumber matchsticks

(from ½ cucumber)

1 cup (75 g) mung bean sprouts

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herbed sourdough crackers

Yield: 25 to 30 crackers

H omemade crackers seem fancy and elaborate, but they are crazy simple to pull together, especially this sourdough version. After you mix together a dough and let it rest for a few hours, FOR THE CRACKERS:

you simply roll out dough, cut, butter, and season it, and bake it until 1 ¼ cup (294 g) 120 percent hydration

dry. We love making these little flatbread crackers with an artisan feel sourdough discard

and serving them alongside cheese and fruit.

1 ¼ cups (156 g) einkorn flour, plus

more for dusting surfaces

L In a large bowl, use a wooden spoon to stir together starter, einkorn ½ teaspoon sea salt

flour, salt, and olive oil. Cover bowl with plastic wrap and let mix-

¼ cup (60 ml) olive oil, butter, ghee,

ture sit at room temperature for 2 to 4 hours.

or coconut oil, melted (if necessary)

and cooled

L Preheat oven to 350°F (180°C or gas mark 4). Divide dough in half.

On 2 floured pieces of parchment, roll each half out to be 1/16 inch FOR BRUSHING:

(1.5 mm) thick. Slide parchment sheets onto baking sheets. Brush 2 tablespoons (28 g) melted butter

with melted butter or olive oil or ghee. Sprinkle with garlic herb or ghee

seasonings and salt. Use a pizza cutter to divide the dough into 2 to 3 tablespoons (9 to 13 g) garlic

squares and rectangles.

herb seasonings (such as Simply

Organic Garlic ’n Herb)

L Bake dough for 15 minutes; then lower temperature to 175°F (80°C

1 tablespoon (18 g) sea salt

or gas mark ½) and bake for 1 to 2 hours. Taste a cracker to see if it’s as dry as you’d like; if not, continue baking and check every 30

minutes or so.

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olive tapenade

Yield: 1½ cups (336 g)

I nspired by Alton Brown’s Wheat Berry Tapenade, this einkorn twist makes a wonderful savory appetizer, particularly atop crusty bread.

1 cup (145 g) kalamata olives

L Place the olives, capers, mustard, and basil in a food processor and ¼ cup (45 g) capers

process until finely diced, about 5 to 10 seconds. The resulting mix-1 teaspoon Dijon mustard

ture should not be smooth—it should still have some texture to it as ¼ cup (4 g) torn basil leaves, thyme,

the olives will be finely diced but not pureed.

or parsley

L In a separate bowl stir cooked einkorn berries in with the olive 1 cup (190 g) Cooked Einkorn Berries

(page 15)

mixture until evenly incorporated. Serve atop crusty bread such as the classic einkorn sourdough (page 66).

Recipe Note

r Don't have kalamatas? Try substituting another blonde or black olive instead.

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tomato pastry tart

Yield: 1 tart, or 4 to 6 servings

W e originally called this a pizza pastry on our blog because it’s a little like the love child of a pie and a pizza, if that love child got to change a little and become more refined. With a flaky pastry base and a tangy yogurt topping, it’s also a beautiful little appetizer, FOR THE PASTRY TART:

perfect for slicing into small servings for a party or as a dinner party 1 cup (125 g) all-purpose einkorn flour,

small bite.

plus more for sprinkling counters

½ teaspoon salt

L Preheat oven to 350°F (180°C, or gas mark 4). In a medium bowl, ½ cup (112 g) unsalted butter,

cold and cubed

combine flour and salt. Cut in butter with a pastry cutter or forks, until butter is in chunks throughout. Add water and stir mixture ¼ cup (60 ml) water

until it begins to come together. Use your clean hands to push and press it into a solid ball. If the mixture is too sticky, add a little more FOR THE TOPPINGS:

flour; if it’s too dry, add a little more water.

2 to 3 tablespoons (30 to 45 g)

whole-milk plain yogurt

L On a floured piece of parchment and using a floured rolling pin, ½ to 1 large heirloom tomato,

roll out dough into a large, rustic shape that’s about 8 or 9 inches stem end sliced off, thinly sliced into

(20 or 23 cm) in diameter. Fold and press the edges as you would large rounds

a freeform tart. Slide parchment onto a baking sheet, and bake A handful of fresh basil

for 25 minutes, until just cooked and firm. Remove parchment Generous sprinkles of salt and pepper

to counter and let cool slightly until you’re ready to fill and bake Balsamic vinegar, for drizzling at the end

the tart.

L When ready to bake the tart, spoon yogurt onto center, spreading it around the dough in a nice, smooth layer. Next, place the tomato slices all over the yogurt, and add basil throughout. Generously sprinkle salt and pepper over the top. Slide into the oven and bake for 30 to 45 minutes, until the tomatoes are soft and the crust is golden. Drizzle a little of your favorite balsamic vinegar on at the end, slice, and serve.

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CHAPTER 5

Einkorn Berry Salads

Truthfully, for a long while, we didn’t see the point of grain salads. When you already like leafy greens, what added

good can cooked grains impart? But in more recent years, we’ve begun to appreciate the filling, satisfying power that comes from pairing greens and grains—through salads that leave us full not only quicker, but also longer.

In this salad section, we demonstrate a variety of ways to use einkorn as a lighter course, from cubed bread in panzanellas to cooked berries with kale. In every case, einkorn pairs beautifully with fresh foods and ingredients, lending its distinct flavor as well as rich nutrients to every dish.

 Tabbouleh .................................. 87

 Italian-Style Kale and

 Corn and White

 Acorn Squash and Caramelized

Einkorn Berry Salad ................ 92

Bean Salad ................................ 98

Onion Salad ................................ 89

 Parsley Pesto

 Mediterranean Salad .............. 99

 Mushroom Salad with Crushed

Caprese Salad ........................... 94

 Dried Fruit and Toasted Almond

Red Pepper ................................. 90

 Classic Panzanella ................... 95

Einkorn Berry Salad ................. 100

 Herbed Tomato Salad ............ 91

 Radish Panzanella ................... 97

 Butternut Squash Pilaf ......... 102

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tabbouleh

Yield: 4 to 6 servings

J ust as traditional tabbouleh celebrates the bright, fresh flavor that comes from mint, this einkorn version is all about the refreshing, bold flavor of that herb, paired with chewy einkorn berries and fresh ingredients.

½ cup (100 g) einkorn berries

½ teaspoon apple cider vinegar

L In a medium-size bowl, place the einkorn berries with enough water 1 cup (235 ml) water

to cover them and add apple cider vinegar. Soak for at least 4 hours 1 cup (125 g) chopped cucumbers,

and up to overnight.

from about half a cucumber

L

³

After soaking, strain and rinse the berries. Place the einkorn berries

/4 cup (85 g) chopped tomato

in a saucepan with a cup (235 ml) of water, and bring to a boil over ²/³ cup (16 g) chopped parsley

medium heat. Reduce to a simmer, cover, and cook for 30 to 35

¼ cup (5 g) roughly chopped

mint leaves

minutes, until berries are no longer hard, but slightly chewy. Drain any excess water.

½ clove garlic, minced or grated

2 tablespoons (30 ml) lemon juice

L Combine all ingredients in a large serving bowl. Toss until everything 2 tablespoons (30 ml) olive oil

is evenly incorporated and well coated with oil and lemon juice. Ad-

½ teaspoon sea salt

just seasoning to taste and let sit for at least 30 minutes (the longer it sits, the more the flavors marinate together).

¼ teaspoon fresh ground black pepper

Recipe Note

r Because tabbouleh is a forgiving side dish, you can feel free to adjust the herbs as you like here.

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acorn squash and caramelized onion salad

Yield: 4 to 6 servings

T he star of this dish, which would be as perfect at Thanksgiv-ing dinner as on a random weeknight, is the caramelized onion. We’ve paired it with autumn ingredients such as acorn squash and apples, though it would also work with another type of squash 1 cup (200 g) einkorn berries

or even sweet potato. Bright and flavorful, this salad is an excellent 1 teaspoon apple cider vinegar

example of ways einkorn side dishes can steal the show.

1 cup water (235 ml)

1 ½ cups (180 g) peeled and cubed

acorn squash (about 1 small squash)

L In a medium-size bowl, place the einkorn berries with enough water to cover them and add apple cider vinegar. Soak for at least 4 hours 4 tablespoons (60 ml) melted coconut

oil or butter, divided

and up to overnight.

1 teaspoon sea salt, divided,

L After soaking, strain and rinse the berries and set in a saucepan plus more to taste

over medium heat with 1 cup (235 ml) of water. Bring to a boil then ½ teaspoon black pepper

reduce to a simmer, cooking until al dente, about 30 to 45 minutes.

2¼ cups (225 g) sliced yellow onion

While the einkorn is cooking, preheat the oven to 350°F (180°C, ³/4 cup (80 g) diced apple (unpeeled)

or gas mark 4). Once the einkorn is done, remove from heat, and ¼ cup (5 g) chopped parsley

strain any excess water.

½ cup (50 g) grated Pecorino cheese

L In a medium-size bowl, toss the squash with 2 tablespoons (30 ml) of coconut oil and a half a teaspoon each of salt and pepper. Transfer to a baking sheet and roast for 30 minutes, until soft and caramelized.

L Warm remaining 2 tablespoons (30 ml) of coconut oil in a large skillet. Add onions and cook over medium heat, stirring often, adding the remaining ½ teaspoon salt while they cook. This should take around 20 to 30 minutes. Once onions are soft, golden, and caramelized, remove from heat.

L To assemble the salad, toss together cooked einkorn berries, roasted squash, caramelized onion, diced apples, chopped parsley, and grated Pecorino together in a large bowl. Serve warm.

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mushroom salad with crushed red pepper

Yield: 4 servings

I wasted almost three full decades of my life hating mushrooms, and now I can’t get enough of them—thank you, Tim! Along with kale, fermented foods, and, ever so slowly, olives, my husband has opened my eyes to hundreds of ingredients I’d been afraid to 1 cup (200 g) einkorn berries

keep trying. In this salad, the mushrooms are sautéed until golden 1 teaspoon apple cider vinegar

and caramelized, and slightly spicy thanks to the kick of crushed red 1 cup (235 ml) water

pepper. They’re so meaty and addictive, I could eat the entire bowl 1 tablespoon (14 g) coconut oil

by myself.

½ pound (8 ounces, or 225 g)

mushrooms, sliced

½ teaspoon sea salt

L At least 4 hours ahead of time and up to the night before, soak einkorn berries in enough water to cover and add a teaspoon of ½ teaspoon black pepper

apple cider vinegar. When ready to use, drain and rinse berries and ½ teaspoon crushed red pepper

place in a saucepan over medium heat with a cup (235 ml) of water.

¼ cup (5 g) chopped parsley

Bring mixture to a boil and reduce to a simmer, cooking until al Grated Pecorino cheese, for garnish

dente, about 30 to 45 minutes. You’ll know the berries are cooked when they are no longer hard, just slightly chewy. Remove from heat and strain any excess water.

L Meanwhile, warm a tablespoon (14 g) of coconut oil in a large saucepan and add sliced mushrooms, salt, pepper, and crushed red pepper. Cook, stirring often, until mushrooms are soft and shiny, about 20 to 30 minutes.

L In a medium-size bowl, combine cooked berries, mushrooms, and parsley. Serve warm, with grated Pecorino cheese as a garnish.

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herbed tomato salad

Yield: 3 to 4

servings as a side dish

N ot only is this herby tomato salad a great seasonal side dish on its own, but it’s also the perfect filling for Stuffed Tomatoes (page 134). Rich in pure tomato flavor and filled with fresh herbs, it’s a creamy, savory option for a summer salad.

1 cup (200 g) einkorn berries

L At least 8 hours and up to a day or two beforehand, set einkorn 1 teaspoon apple cider vinegar

berries in a bowl and cover with water, adding apple cider vinegar 1 cup (235 ml) chicken, vegetable,

and covering on the counter. Check periodically to make sure it’s or beef stock (or water)

not out of water (if so, add more). If you soak for longer than a day, 1 tablespoon (15 ml) olive oil, plus

more for drizzling on tomatoes

drain, rinse, and refresh the water every 24 hours. The longer you before baking

let the berries sit, the more they will sprout and become easier to ½ onion, chopped

digest in the process.

¼ teaspoon sea salt

L When ready to use the berries, drain the water, rinse the berries, ¼ teaspoon black pepper

and add them to a pot on the stove. Cover with stock or water and 10 medium tomatoes, chopped and

bring mixture to a boil. Then, reduce to a simmer, cover the pot, drained over a strainer

and let cook until water is absorbed and berries are cooked, about ³/4 cup (12 g) roughly torn fresh basil

30 minutes. Drain berries.

(from about 20 leaves)

5 sprigs parsley, chopped

L In a large skillet, warm a tablespoon (15 ml) of olive oil and add chopped onion. Sauté until translucent, adding salt and pepper 4 sprigs thyme, chopped

along the way. Add cooked, drained einkorn berries to the pan and stir. Add chopped, drained tomatoes (either reserve liquid for another use or discard). Add fresh herbs, stir, and add salt and pepper to taste.

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italian-style kale and einkorn berry salad

Yield: 4 servings

E ver since my friend Ashley told me about the cheesy, bread crumb–filled Tuscan Kale Salad recipe on the blog 101 Cookbooks, it’s been a staple in our home. This riff on that Italian classic adds einkorn berries to the mix, creating a much more filling, but still FOR THE SALAD:

savory and delicious, side dish. Also, once everything’s tossed and 4 cups (75 g) chopped kale

massaged, the small, pale berries and bread crumbs blend together ²/³ cup (78 g) Herbed Bread Crumbs

so well, it’s hard to tell which is which.

(page 70)

½ cup (95 g) Cooked Einkorn Berries

L

(page 15)

In a large bowl, combine kale, bread crumbs, einkorn berries, and Pecorino. In a separate small bowl, whisk together olive oil, lemon ½ cup (50 g) grated Pecorino cheese

juice, garlic, and salt. Pour about half of this dressing over the kale mixture, and use clean hands to massage everything together. Taste FOR THE DRESSING:

and add more dressing to taste.

¼ cup (60 ml) olive oil

¼ cup (60 g) lemon juice

1 clove of garlic, grated

½ teaspoon sea salt

Recipe Note

r For another twist on this recipe, try doubling and roasting the garlic in the dressing, mashing it instead of grating.

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parsley pesto caprese salad

Yield: 4 servings

T his bright pesto salad pairs chewy einkorn berries with the classic, bold flavors of a caprese salad. Versatile enough to be eaten on its own or atop toast, it’s an excellent starter, side dish, or basic salad. We’re especially partial to containers of it packed away for FOR THE PESTO:

road trips or lunches on the go.

4 cloves of garlic, minced

½ cup (30 g) chopped parsley

L In a food processor or high-powered blender, combine minced ½ cup (50 g) grated Pecorino

garlic, chopped parsley, Pecorino, olive oil, pine nuts, and salt.

½ cup (120 ml) olive oil

Blend until thick and smooth.

½ cup (68 g) pine nuts

¼ teaspoon coarse salt

L In a large bowl, combine the Pesto sauce with einkorn berries, diced tomatoes, and diced mozzarella. Toss together with a big spoon; taste, and adjust salt as needed. Serve immediately!

FOR THE SALAD:

2 cups (380 g) Cooked Einkorn Berries

(page 15)

2 Roma tomatoes, diced

8 ounces (226 g) fresh mozzarella, diced

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classic panzanella

Yield: 2 to 4 servings

G rowing up, either one of us would have told you pizza was our favorite food—but that was probably because we hadn’t yet had panzanella. Filled with bright, fresh flavors that soak into the dry bread cubes, panzanella is as easy to make as it is addictive.

2 cups (335 g) chopped ripe tomatoes

We could eat it every day.

¼ cup (30 g) chopped white

or yellow onion

¼ cup (35 g) peeled, sliced cucumber

L Place the tomatoes, onion, cucumber, basil, and bread cubes in a large 4-quart (4 L) mixing bowl, and toss everything together with ¾ cup (12 g) roughly torn fresh basil

(from about 20 leaves)

a big spoon.

2 ½ to 3 cups (135 g) toasted,

L

cubed einkorn sourdough bread

Add olive oil, balsamic vinegar, and salt; toss together again. Taste, (pages 66 and 68)

and adjust as you like.

¼ cup (60 ml) olive oil

L To serve, transfer salad to smaller 2-quart (2 L) bowl, if desired.

2 tablespoons (30 ml) balsamic

vinegar

½ teaspoon sea salt

Recipe Note

r In order to minimize messes, we find it easiest to mix the bulky ingredients in panzanellas in larger-than-needed bowls. As you stir and combine the ingredients, the crusty bread soaks up the liquids and decreases in size, making it easier to transfer to a smaller serving bowl or platter.

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radish panzanella

Yield: 4 cups, or 2 to 4 servings

W hen we make this panzanella, it’s not at all uncommon to find one of us sitting on the sofa with an entire bowl of it in our lap. Bright with parsley, tangy with lemon, it’s a fresh, delightful way to redeem old bread.

1 cup (110 g) thinly sliced radishes

(from about 10 radishes)

1 cup (120 g) diced onion

L Place all the ingredients in a large, 4-quart (4 L) bowl, and toss everything together with spoons or your clean hands. Keep work-

½ cup (40 g) chopped radish greens

ing the mixture together until everything is well coated. Cover with ¼ cup (7 g) chopped parsley

a towel and let rest at room temperature for 15 minutes, so the ¼ cup (50 g) diced tomato

bread can soak up the salad juices. Taste; adjust as you like with 2 tablespoons (30 ml) lemon juice

more oil, salt, lemon juice, and so on. Transfer to a serving bowl or 1 tablespoon (15 ml) olive oil

platter and serve.

½ teaspoon sea salt

2 ½ to 3 cups (140 g) toasted, cubed

sourdough bread (page 66 or 68)

Recipe Note

r In order to minimize messes, we find it easiest to mix the bulky ingredients in panzanellas in larger-than-needed bowls. As you stir and combine the ingredients, the crusty bread soaks up the liquids and decreases in size, making it easier to transfer to a smaller serving bowl or platter.

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corn and white bean salad

Yield: 4 to 6 servings

T he sweetness of the corn beautifully balances the heartiness of the beans in this delicious salad. This recipe makes a wonderful lunch with some crusty bread on the side, or it works well as a side dish for dinner.

1 cup (195 g) cannellini or great

northern beans, soaked overnight

and drained

L In a medium stockpot over medium heat, cover the beans with ½ cup (100 g) einkorn berries, soaked

water and bring to a boil. Reduce heat to a simmer and cook for overnight and drained

about 2 hours, until beans are al dente, adding more water as 4 to 6 cloves garlic, quartered

needed as it evaporates. When you cook the beans uncovered, 1 tablespoon (14 g) butter

they won’t get super soft, but they’ll achieve a firm texture that 2½ cups (325 g) frozen organic corn

holds up well in salads. (Another option, to speed the process, is 2 tablespoons (30 ml) water

to cook the beans in a covered pot, for about 1 to 1½ hours, which ½ cup (30 g) chopped parsley

will yield much softer beans.)

2 to 3 tablespoons (30 to 45 ml)

L In a separate pot, combine berries with enough water to cover, and olive oil

bring mixture to a boil. Reduce to a simmer, cooking until al dente, 2 to 3 teaspoons fresh-squeezed

about 30 to 45 minutes. You’ll know the berries are cooked when lemon juice

they are no longer hard, just slightly chewy. Remove from heat and Sea salt and black pepper, to taste

strain any excess water.

L In a large sauté pan, add garlic and butter, and cook over medium-low heat until garlic is soft, fragrant, and beginning to brown. Add corn and the 2 tablespoons (30 ml) of water. Continue to cook over medium-low heat until corn is hot throughout, but still firm, about 5 to 10 minutes. Remove from heat, straining any excess water, and add to the bowl of einkorn berries.

L Add the chopped parsley to the bowl of einkorn mixture, and toss well to combine. Drain the cooked beans, add them to the bowl, and toss. Drizzle olive oil and lemon juice on the salad, season to taste with sea salt and pepper, and then mix again. Serve at room temperature.

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mediterranean salad

Yield: 4 servings

T his satisfying vegetarian salad pairs einkorn berries with Mediterranean favorites such as Peppadew peppers, olives, olive oil, and lemon juice for the sort of lunch that carries you well through to dinner.

1 ½ cups (275 g) Cooked Einkorn

Berries (page 15)

1 cup (30 to 35 g) chopped spinach

L In a large bowl, combine cooked berries, spinach, peppers, goat cheese, and olives. In a separate, small bowl, whisk together vin-2 to 3 Peppadew peppers, diced

egar, honey, lemon juice, olive oil, salt, and pepper. Drizzle this 1 ounce (28 g) goat cheese

dressing over the berry mixture and toss to coat everything evenly.

¼ cup chopped green Italian olives

(such as Cerignola or Castelvetrano)

Taste; adjust salt and pepper as you like.

¼ cup (60 ml) balsamic vinegar

1 tablespoon (20 g) honey

2 tablespoons (30 ml) fresh lemon juice

1 to 2 tablespoons (15 to 30 ml)

olive oil

¼ teaspoon sea salt

¼ teaspoon black pepper

Recipe Notes

r Although Peppadew peppers actually originate in South Africa, they pair so beautifully with olives and lemon juice that we love them in this Mediterranean side dish.

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Peppadew.com.

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dried fruit and toasted almond einkorn berry salad

Yield: 4 to 6 servings

A t a family party a few years ago, someone served a version of this salad with quinoa and different dried fruits and nuts, and we liked that combination so much, we had to recreate it at home. In this einkorn version, we pair cooked berries with toasted almonds, FOR THE SALAD:

diced bell pepper, dates, raisins, basil, and a bright vinaigrette for the 1 cup (200 g) einkorn berries

sort of party salad everyone will remember.

1 teaspoon apple cider vinegar

1 cup (235 ml) water

1

L At least 4 hours ahead of time and up to the night before, soak

/3 cup (37 g) blanched slivered

einkorn berries in enough water to cover and add apple cider vin-almonds, toasted

egar. When ready to use, drain and rinse. Set einkorn berries in a 1 ½ cups (220 g) diced red bell pepper

(from 1 red bell pepper)

saucepan with a cup (235 ml) of water, and bring to a boil over 6 dried dates, chopped

medium heat. Reduce to a simmer, cover, and cook for 30 to 45

minutes, until berries are no longer hard, but only slightly chewy.

6 tablespoons (180 g) raisins

Drain any excess water.

2 tablespoons (4 g) torn fresh basil

L While einkorn berries are cooking, prepare dressing in a small bowl: FOR THE DRESSING:

Whisk together olive oil, lemon juice, Dijon mustard, salt, pepper, and cumin. When berries are done, combine them in a large bowl ½ cup (120 ml) olive oil

with almonds, red pepper, dates, raisins, and basil. Drizzle some of ¹/8 to ¼ cup (30 to 60 ml)

fresh lemon juice

the dressing on top of the salad, and toss well to combine; taste and add more salt, cumin, and/or dressing as needed. Any leftover ½ teaspoon Dijon mustard

dressing may be reserved and stored in the fridge for other use, ¼ teaspoon sea salt, plus more to taste

such as adding a bright, fresh flavor to other salads.

¼ teaspoon pepper

¹/8 to ¼ teaspoon cumin

Recipe Note

r If you’re not planning to eat all the salad at once, only add the toasted almonds when serving. Leftover salad keeps well in the fridge for about a week, but the almonds tend to lose their crunch over time.

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butternut squash pilaf

Yield: 2 to 3 servings

T his savory pilaf capitalizes on the texture of creamy cooked einkorn berries by combining them with similarly creamy butternut squash purée. Toasted pine nuts add crunch, chopped parsley adds brightness, and the combination becomes a warm salad or side 1 butternut squash

dish with a strong squash appeal.

1 to 2 tablespoons (15 to 30 ml)

coconut oil

1 cup (250 g) Cooked Einkorn Berries

L Preheat oven to 375°F (190°C, or gas mark 5) and grease or line a (page 15)

rimmed baking sheet with parchment.

¼ cup (35 g) pine nuts, toasted

L Cut squash in half vertically and scoop out seeds. Place squash ¼ cup (10 g) chopped parsley

halves on prepared baking sheet. Rub lightly with coconut oil.

½ teaspoon sea salt

L Roast squash, cut-side-down, for 45 minutes, until soft. Let cool.

L Scoop flesh into food processor and purée until smooth.

L In a large bowl, combine ½ cup (122 g) roasted squash purée with remaining ingredients, tossing everything to coat well. Adjust salt to taste. Serve warm.

Recipe Note

r Leftover squash purée may be covered and refrigerated for later use. It should keep for up to a week in the fridge.

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Chapter 6

Main Dishes

Sharing a meal represents sharing life. We tell our stories and listen to one another’s while passing serving bowls and plates.

That’s what we love most about cooking and eating together, and that’s what we love the most about this chapter.

The truth is, there’s more to whole grains than desserts and side dishes, despite what you might think. From einkorn risotto (using berries in lieu of rice) to hearty einkorn-studded stews, the time-honored einkorn berry can pack a powerful punch in terms of satisfying food.

 Kale and Red Pepper Risotto ..104

 Kale and Cremini Vegetable

 Ravioli with Sundried Tomatoes,

 Red Wine Risotto ...................107

Pot Pie .......................................117

Capers, and Ricotta ................127

 Meat and Potato Pasties ......108

 Vegetable Lentil Stew ............118

 Butternut Squash Gnocchi



with Sweet Garlic–Ginger

Italian Meatball

 Vegetable Soup with

Brown Butter Sauce ..............128

Sandwiches ..............................110

Red Wine and Lemon ..........121





Thin and Crispy Pizza

Spicy Salmon over Cilantro

 Italian-Style Mustard

Crust ..........................................130

Lime Einkorn ...........................111

Green Soup ..............................122





Strawberry Leek Pizza

California-Style BLT with

 Lamb-Stuffed Peppers ..........123

with Kefir Crust .......................130

Roasted Garlic and Rosemary

 Whole-Grain Egg Noodles ....124

Yogurt Sauce ...........................112





Sourdough Pizza Crust .........133

Thai Noodle Bowls ................125

 Breaded Lemon Chicken





Parsley Pesto Pizza ................133

Basic Pasta Dough ................126

with Capers on Pilaf ..............114

 Stuffed Tomatoes ...................134

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red wine risotto

T he first time we made einkorn risotto was a revelation: “You Yield: 1 quart (4 cups, or 660 g)

mean you can use einkorn berries instead of rice?” While what risotto, or 4 servings

results is a slightly chewier version of the old Italian classic, it is every bit as creamy and comforting—a refined, satisfying favorite.

1 cup (200 g) of einkorn berries

L At least 4 hours ahead of time and up to the night before, soak 1 teaspoon apple cider vinegar

einkorn berries in enough water to cover and add a teaspoon 4 to 4½ cups (940 ml to 1 L)

of apple cider vinegar. When ready to use, drain and rinse and vegetable, chicken, or beef stock

set aside.

4 tablespoons (55 g) butter, divided

L Place the stock in a medium-size saucepan and heat until warm.

½ cup to 1 cup (115 g) sliced onion

While the stock is warming, place a large stockpot over medium ¼ cup (60 ml) red wine (such as

Cabernet Sauvignon)

heat and melt 2 tablespoons (28 g) butter. Add sliced onions to the 2 teaspoons fresh thyme, plus more for

butter and cook until onions are translucent, stirring occasionally, garnish (or 1 teaspoon dried thyme)

about 10 minutes.

¼ cup (25 g) grated Pecorino cheese,

L Add einkorn berries to onions and stir everything together until plus more for garnish

coated. Add wine and 1 cup (235 ml) of warm stock. Cook risotto Sea salt and black pepper, to taste

at a low simmer, stirring constantly, until most of the liquid is ab-Lemon wedges, for garnish

sorbed; when you push a section of the berries down, liquid should not immediately refill the space. Add another ½ cup (120 ml) stock and cook/stir until absorbed. Repeat this process until all the stock has been used, which will take about 45 minutes. Once done, the grains should be soft and plump but more al dente in doneness than rice (if they are still hard, add more broth and keep cooking).

L Add the remaining 2 tablespoons (28 g) butter, fresh thyme, and grated Pecorino cheese. Add salt and pepper to taste, and garnish with a big squeeze of lemon and extra cheese and thyme if desired.

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kale and red pepper risotto

Yield: 1 quart (4 cups, or 660 g)

risotto, or 4 servings

I f you ask Tim about his favorite kind of food, he’ll say “peasant-style Italian,” which basically means recipes like this one, despite what the term risotto might make you think. While it’s true risotto today is associated with fancy restaurants and impressive 1 cup (200 g) einkorn berries

menus, in actuality, it’s an incredibly simple, comforting dish. This 1 teaspoon apple cider vinegar

kale and red pepper version bursts with rich flavor in every bite, from 4 cups (950 ml) vegetable, beef,

the einkorn berries plumped up with stock to the sautéed vegetables or chicken stock

surrounding them.

3 tablespoons (42 g) butter

1 tablespoon (14 g) coconut oil

L At least 4 hours ahead of time and up to the night before, soak ½ medium (100 g) onion, sliced

einkorn berries in enough water to cover and add a teaspoon of ½ large (150 g) red pepper, seeds

apple cider vinegar. When ready to use, drain and rinse.

removed and diced

L In a saucepan, warm 4 cups (950 ml) of stock over medium heat ½ teaspoon sea salt

and keep at a simmer. In a large stockpot, warm 3 tablespoons ½ teaspoon black pepper

(42 g) butter. Add einkorn berries and toast them in the butter 8 cups (125 g) roughly chopped kale,

over medium heat for about 10 minutes, stirring frequently. Add from half a bunch of kale with

stems removed

½ cup (120 ml) of stock and continue cooking, stirring frequently, until stock is absorbed and liquid doesn’t immediately refill a ½ cup (50 g) grated Pecorino cheese

section when you push at it with a spoon. Repeat this process with the einkorn berries, adding ½ cup (120 ml) of stock at a time and stirring until it absorbs, until all the stock has been incorporated, about an hour.

L In between cooking einkorn berries, set a large skillet on an adja-cent burner and warm a tablespoon (14 g) of coconut oil over medium heat. Add sliced onion, chopped peppers, salt, and pepper, and cook until softened, about 10 to 15 minutes. Add chopped kale and stir/cook until it wilts, about 5 minutes. Remove from heat.

L Add kale-pepper-onion mixture and grated Pecorino cheese to pot of einkorn berries and stir everything together. Taste and adjust for salt. Serve in bowls, with freshly grated cheese.

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meat and potato pasties

Yield: 4 pasties

I spent 3 years of college in northern Wisconsin, where meat pasties are not hard to find. From small shops to large diners, ground beef and potatoes are encased in buttery dough like large hand pies everywhere you look, perhaps to thicken everybody up FOR THE DOUGH:

for the long winters. In this recipe, we have a throwback to that com-1 ¼ cups (156 g) all-purpose einkorn

forting classic.

flour, plus more for working with the

dough

L

½ teaspoon salt

Preheat oven to 350°F (180°C, or gas mark 4). In a medium bowl, ½ cup (112 g) unsalted butter,

combine einkorn flour and salt. Cut in butter with a pastry cutter cold and cubed

until butter is in chunks throughout. Stir in 2 tablespoons (30 ml) 2 tablespoons to ¼ cup

of water, and stir until it begins to come together. If dough seems (30 ml to 60 ml) cold water

too crumbly and dry still, add up to 2 more tablespoons (30 ml) of water; if too wet, add a bit more flour. Use clean hands to form FOR THE FILLING:

mixture into a solid ball of dough, pushing and forming the dough 1 tablespoon (13 g) coconut oil

right in the bowl. Separate ball into 4 equal pieces, form them into ³/

balls, and place them in the fridge to rest and chill while you make 4 cup (90 g) chopped onion

(about ½ onion)

the filling.

³/4 cup (90 g) chopped carrots

L In a large skillet over medium heat, melt coconut oil. Stir in onion, (about 3 to 4 peeled carrots)

carrots, bell peppers, ¼ teaspoon salt, and pepper. Once every-

³/4 cup (90 g) chopped bell peppers

thing’s soft and golden, about 10 to 15 minutes, add potatoes and (about 1 bell pepper)

ground beef, along with the remaining salt and thyme. Stir mixture ³/4 teaspoon sea salt, divided

together and cook just long enough to lightly sear meat, a few min-

½ teaspoon pepper

utes. Remove from heat.

³/4 cup (90 g) chopped Yukon gold

potatoes (about 1 potato)

L Working with 1 of the 4 rounds of dough at a time on floured ³/4 pound ground beef, preferably

parchment, use a floured rolling pin to create a 7 to 8-inch (18 to grass-fed

20 cm) round. Place a few spoonfuls of the meat and vegetable Leaves of 6 to 7 springs of thyme

mixture in the center, and pull the edges of the dough over the top, (or 1 tablespoon [4 g] dried thyme)

starting with the long sides and then sealing things together with 2 tablespoons (30 g) yogurt,

the short sides. Place these pasties on a parchment-lined rimmed for brushing

baking pan or sheet. Use a fork to press the edges, brush all 4 pasties with yogurt, and pierce all over with a fork. Leftover filling may be sautéed and eaten on its own, added to morning egg scrambles, added to pizzas, or frozen for later use.

L Bake in the oven for 60 to 75 minutes, until golden and firm.

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italian meatball sandwiches

Yield: About 19 sandwiches

Y ou don’t have to use einkorn bread crumbs or einkorn bread to make Italian meatball sandwiches like these, but this recipe demonstrates yet again the versatility of this ancient grain.

Here, the herbed einkorn bread crumbs (page 70) add lightness FOR THE SAUCE:

and softness to the baked and browned meatballs, and soft slices of 26 ¼ ounces (750 g) crushed tomatoes

(such as boxed San Marzano)

einkorn sandwich bread (page 45) are perfect for creating filling, 3 onions, peeled and halved

meaty, sauce-covered sandwiches everyone will enjoy. The 4-ingre-7 tablespoons (100 g) butter

dient tomato sauce in this recipe is simple Italian food at its finest and Sea salt

one of our favorite ways to make sauce, originally inspired by legend-ary cook Marcella Hazan.

FOR THE MEATBALLS:

2 pounds (900 g) ground beef,

L For the sauce: In a large stockpot over medium heat, combine to-preferably grass-fed

matoes, onions, and butter. Simmer for 45 minutes. Taste and ad-3 to 4 cloves garlic, diced

just by adding sea salt as desired. Remove onions (you can freeze ¼ cup (4 g) chopped basil

for making stock, use for another recipe, compost, or discard).

¼ cup (15 g) chopped parsley (packed)

L For the meat: In a large bowl, combine beef, garlic, basil, pars-

³/4 cup (75 g) grated Pecorino cheese,

ley, Pecorino, sea salt, and pepper. Stir gently and break up beef to plus more for serving

incorporate. Stir in eggs and then bread crumbs. Finally, add the 2 teaspoons sea salt

milk. The mixture should not be too runny and should be able to 1 teaspoon black pepper

hold form. Form meatballs by hand into 2½-inch (6 cm)-size balls 2 eggs

and place onto rimmed baking sheet (no need to grease it—there ½ cup (55 g) Herbed Bread Crumbs

is enough fat for the meatballs to brown on the bottom while bak-

(page 70)

ing). Bake at 375°F (190°C, or gas mark 5) for 35 minutes, turn-3 tablespoons (45 ml) whole milk

ing meatballs in the pan once halfway through. After meatballs are browned, add meatballs and any pan juices to the sauce and sim-FOR SERVING:

mer in sauce for at least 20 to 30 minutes, or longer to develop more flavor.

1 to 2 Soft Sandwich Loaves

(page 45), sliced

L For serving: Slice meatballs in half or thirds and place on toasted einkorn bread. Cover in sauce and grate extra Pecorino on top.

Cover with another slice of toasted bread to serve.

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spicy salmon over cilantro lime einkorn

Yield: 2 to 4 servings

N estled on a bed of bright and flavorful cilantro lime einkorn, this tender salmon is sweet and spicy, drizzled with what’s similar to a homemade barbecue sauce.

FOR THE SAUCE:

L

1 teaspoon ghee

Preheat oven to 400°F (200°C, or gas mark 6). In a saucepan over medium heat, melt ghee. Add ginger powder and grated garlic, ¼ teaspoon ginger powder

letting them toast in the ghee for a few minutes, until fragrant but 1 clove garlic, grated

not browned. Stir in salsa, sriracha, soy sauce, and sugar, and lower ½ cup (120 g) tomato salsa (what-the heat to medium-low; cook this mixture for 3 to 5 minutes, until ever heat level you prefer, we used

sugar dissolves and sauce is bubbly. Remove from heat.

medium)

¼ teaspoon sriracha

L Combine pilaf ingredients in a medium bowl. Toss well to incorpo-2 teaspoons organic soy sauce

rate. Adjust salt to taste.

2 tablespoons (26 g) of Sucanat

L

or coconut sugar

Brush the top and bottom of the salmon filets with ghee, and place them in a small oven-safe dish. Sprinkle with salt and pepper on top. Bake for 10 to 15 minutes, until cooked through, but not dried FOR THE PILAF:

out; insert a knife in the middle to check that it’s done. Immediately 2 ¼ cups (428 g) Cooked Einkorn

pour sauce on top and serve hot on top of pilaf.

Berries (page 15)

¼ cup (12 g) chopped cilantro

2 tablespoons (30 ml) fresh lime juice

¼ teaspoon smoked red paprika

½ teaspoon sea salt

FOR THE SALMON:

1 pound (450 g) fresh wild-caught

salmon fillets

2 teaspoons ghee

¼ teaspoon sea salt

¹/8 teaspoon black pepper, optional

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california-style blt with roasted

garlic and rosemary yogurt sauce

T his recipe is one of our favorite ways to use the beautiful marble Yield: 2 sandwiches

rye bread found on page 49. For the sandwich, toasted bread gets topped with bacon, avocado, tomato, lettuce, and a homemade garlicky yogurt sauce with bursts of rosemary for a refined take on 6 to 8 slices beef bacon

the classic BLT. While we prefer beef or turkey bacon, you can swap 1 clove garlic

in whatever type you like best.

¹/3 cup (77 g) yogurt

³/4 teaspoon finely diced rosemary

L Preheat oven to 375°F (190°C, or gas mark 5). Place the bacon on a ¼ teaspoon black pepper

baking sheet and bake for 10 to 12 minutes, until crispy and brown.

¼ teaspoon sea salt

Add the garlic clove to the pan for the last 3 to 4 minutes, so it can 4 slices Marble Rye Bread (page 49),

roast in the juices. Once done, drain bacon and set aside.

toasted

L To make the yogurt sauce: In a small bowl mix roasted garlic clove, 2 leaves romaine lettuce

yogurt, rosemary, pepper, and sea salt. The roasted garlic should be 1 tomato, sliced

soft enough to mash into the yogurt.

½ avocado, sliced

L To assemble the sandwich: On each slice of toasted rye, spread some of the rosemary yogurt. Then layer lettuce, 2 slices of bacon, tomato, 2 slices of bacon, avocado, and lettuce. Top with additional slice of bread.

Recipe Note

r Save your bacon grease! It comes in handy for our Spinach Skillet Cornbread on page 52.

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breaded lemon chicken with capers on pilaf

Yield: 2 to 4 servings

T his recipe is straight out of my childhood, when my mom cooked chicken most nights. When it’s cooking, it fills the kitchen with the scents of lemon, onion, and savory meat; once ready, it offers tender meat in creamy gravy studded with capers FOR THE BREADED LEMON CHICKEN:

and lemon.

2 boneless, skinless chicken breasts

(about a pound)

1 teaspoon sea salt

L Preheat oven to 375°F (190°C, or gas mark 5). Pound chicken breasts to be about ½ inch (13 mm) thick, and sprinkle salt and pepper on 1 teaspoon black pepper

each side. Mix together flour, garlic powder, and paprika in a rimmed ½ cup (63 g) all-purpose einkorn flour,

plus a tablespoon (8 g) for sauce

plate. Mix together egg and Pecorino in a separate rimmed plate.

½ teaspoon garlic powder

Warm a stainless steel pan over medium heat and melt a tablespoon (13 g) of coconut oil inside. Dredge chicken breasts in flour mixture, ½ teaspoon smoked red paprika

then egg mixture, then sauté in pan on each side (no need to redip in 1 egg

flour), just long enough to sear and brown, 3 to 4 minutes. Remove ¼ cup (25 g) grated Pecorino cheese

chicken to an 8-inch (20 cm) baking pan.

1 tablespoon (13 g) coconut oil

3 tablespoons (42 g) butter, divided

L To the same pan you just cooked the chicken in, melt 1 tablespoon (14 g) of butter. Add onion and garlic, cooking until translucent and ½ onion (80 to 100 g), sliced

fragrant, scraping the pan with a metal spatula to scoop up bread-1 clove of garlic, grated

ing in pan. After 5 to 10 minutes, add broth; the pan will steam and 1 cup (235 ml) broth

sizzle and it will be a little scary, but 2 seconds later you’ll be fine.

1 tablespoon (15 ml) water

Mix together a tablespoon (8 g) of flour and a tablespoon (15 ml) ½ lemon, sliced into 6 to 8 slices

of water in a bowl; add it and 2 tablespoons (28 g) of butter to pan.

2 tablespoons (17 g) capers

Reduce for 15 minutes. Meanwhile, add lemon slices and capers to the chicken dish. Pour broth mixture over the chicken, and bake 30

FOR THE PILAF:

to 40 minutes, until fully cooked, with a thick sauce and tender meat.

1 cup (190 g) Cooked Einkorn Berries

L

(page 15)

While chicken cooks, prepare pilaf by combining cooked berries and Pecorino in a small saucepan over lowest possible heat. Serve 1 tablespoon (6 g) grated Pecorino

chicken pieces atop ¼-cup (55 g) piles of einkorn pilaf, spooning pan juices over top.

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kale and cremini vegetable pot pie

Yield: 6 to 8 servings

I n this vegetarian spin on pot pie, a rich and hearty turmeric-colored stew of vegetables and spices cooks beneath a flaky, buttery pie crust topping. Sliced and served in bowls or on plates, each sloppy piece is the definition of comfort food: hot, creamy, FOR THE VEGETABLE FILLING:

and delicious.

1 tablespoon (13 g) coconut oil

4 carrots, peeled and diced

L Warm coconut oil in a 3- or 4-quart (3 or 4 L) stockpot over me-1 large onion, peeled and diced

dium heat. Add diced carrots, onion, mushrooms, coriander, chili 8 baby bella cremini mushrooms,

powder, and turmeric powder, and stir together to coat everything sliced

evenly with oil and spices. Let this mixture cook for 10 to 15 min-1 teaspoon coriander

utes, until onions are translucent. Add kale and toss to coat; cook 1 teaspoon chili powder

until kale wilts and reduces dramatically in size. Add stock. Taste ½ teaspoon turmeric powder

mixture and add salt and pepper to taste (amount will vary based 1 bunch of kale, roughly chopped

on type and saltiness of stock). Remove pot from heat and add milk 1 ½ cups (12 ounces) vegetable

and flour.

or chicken stock

Generous sea salt and black pepper

L Preheat oven to 350°F (180°C, or gas mark 4). Pour vegetable mix-to taste

ture into a 9-inch (23 cm) pie plate (if you have excess leftover, it ½ cup (120 ml) milk, plus more for

may be warmed on the stove and eaten as soup).

brushing pie crust

L Top with the prepared pie crust, forming and cutting it around 2 tablespoons (16 g) all-purpose flour

the edges in order to fit the plate. Slash the top in the middle, to allow air to escape while the pie bakes. Brush the top of the FOR THE PIE CRUST:

dough with milk.

Pie crust dough (page 156), rolled out

onto floured surface

L Bake for 45 to 50 minutes, until crust is golden. Let cool slightly before slicing. Serve warm.

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vegetable lentil stew

Yield: 8 to 10 servings

T here’s nothing better on a cold night than a pot of hot soup on the stove. This thick and chunky stew combines firm and nutty French lentils with plumped einkorn berries and cooked vegetables for a soothing, filling soup that warms you right up.

1 cup (200 g) einkorn berries

1 teaspoon apple cider vinegar

L

1 cup (192 g) French lentils

At least 8 hours ahead of time and up to overnight, place the einkorn berries in a bowl with enough water to cover and the ap-1 tablespoon (13 g) coconut oil

ple cider vinegar. Place the French lentils in a separate bowl with 4 large carrots, peeled and diced

enough water to cover. Cover both bowls with a towel.

1 cup (150 g) chopped bell pepper

(about 3 mini, seeded bell peppers)

L After letting berries and lentils soak, strain liquid, rinse, and place 1 white onion, sliced

the berries and lentils in a large 4-quart (4 L) stock pot. Cover with water and bring to a boil. Reduce heat to simmer and cook for ½ red onion, sliced

about an hour, until lentils are tender.

1 teaspoon sea salt

½ teaspoon black pepper

L Meanwhile, in a large skillet, warm coconut oil over medium heat.

¼ to ¹/3 cup (5 to 7 g) chopped greens

Add carrots, peppers, white onions, and red onions. Toss to coat (spinach, kale, chard, radish greens,

everything with oil, and add salt and pepper. Cook until softened, etc.)

but not caramelized, about 10 minutes. Add greens and toss, cooking until just barely wilted. Remove pan from heat.

L When berries and lentils are done cooking, add all the vegetable mixture to the pot, along with enough water to cover. Cook for another 20 minutes, or until all the vegetables are softened. Season with additional salt and pepper to taste.

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vegetable soup with red wine and lemon

Yield: 8 to 10 servings

T he beauty of a soup like this one, which as written is packed with winter vegetables, is that it’s highly adaptable. In spring, substitute peas and red radishes for the peppers and daikon radishes.

In fall, swap in chopped squash. The constants are sautéed vegeta-1 tablespoon (13 g) coconut oil

bles, a hefty dose of stock, red wine, lemon juice, and greens—as 1 teaspoon sea salt

long as those elements remain, you have an easy, go-to recipe for a 1 teaspoon black pepper

flavorful, comforting dinner.

1 large white or yellow onion,

chopped

2 large carrots, chopped

L In a large 3- or 4-quart (3 or 4 L) stockpot over medium heat, melt coconut oil and add salt and pepper, letting it toast for a few sec-2 small peppers, chopped

onds in the oil. Add chopped onion, chopped carrots, chopped 2 daikon radishes, chopped

peppers, chopped daikon radishes, chopped turnip, and minced 1 small turnip, chopped

garlic. Cook this mixture until onions are translucent and vegeta-2 cloves garlic, minced

bles are soft, about 15 to 20 minutes. Add chopped parsley and 2 tablespoons (8 g) chopped parsley

cook 5 minutes more.

4 cups (940 ml) unsalted vegetable,

chicken, or beef broth

L Add broth, red wine, lemon juice, and kale, and stir together. Cook ¹/3 cup (80 ml) red wine

this mixture for an additional 20 minutes. Finally, add cooked einkorn berries, stir together, and let simmer for 15 minutes. Taste 2 tablespoons (30 ml) lemon juice

(half a lemon)

and adjust salt and pepper as needed. Serve in bowls, with bread 2 handfuls of kale (115 g), leaves torn

on the side if desired.

from stems

1 cup (200 g) Cooked Einkorn Berries

(page 15)

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italian-style mustard green soup

Yield: 2½ to 3 quarts (2½ to

3 L) soup, or 8 to 10 servings

M ustard greens are known for their hot and spicy taste, but cooking them with garlic and olive oil in a soup helps to tame that powerful kick. Here, combined with the einkorn berries, the greens make a classic Italian soup that makes us think of Tim’s grandma, Emily, who frequently served him sautéed mustard greens ¾ cup (150 g) einkorn berries

in a broth of water, olive oil, and garlic. Note that if you cook the 3 cups (475 ml) water, divided

einkorn berries in the soup for a long time, they will get softer and 2 cloves of garlic

eventually break open (or puff ). Some people like it that way better, 1 cup (160 g) sliced onion

but either way is good. You may also cook them to al dente separate-2 to 4 tablespoons (28 to 60 ml)

olive oil

ly, then add to individual bowls of soup as desired. We love serving ½ bunch (8 cups, or 145 g) mustard

this soup with slices of One-Bowl Butter Bread (page 46).

greens, stems removed and chopped

2 cups (475 ml) chicken broth

L Soak berries in enough water to cover (with a splash of apple cider Sea salt to taste

vinegar or lemon, if you have it) for 4 to 8 hours or overnight. In Olive oil and grated Pecorino or

the morning, drain and rinse berries and set in a saucepan with a Parmiggiano cheese, for serving

cup (235 ml) of water; bring to boil; reduce to simmer; cover, and cook for about 40 minutes until al dente (they will be firm and still chewy). Check on the berries periodically as they cook; if they’re low on water, add another tablespoon or so, just enough to prevent burning.

L In a 3½-quart (3.5 L) stockpot over medium heat, sauté garlic and onions in olive oil until garlic is just beginning to brown. Add in mustard greens and sauté for another 1 to 2 minutes until the greens begin to wilt and are infused with the olive oil. Then add chicken broth and remaining water, bring to a boil, then reduce heat and simmer for 30 minutes. Add cooked einkorn berries and sea salt to taste.

L Serve with a drizzle of olive oil and freshly grated Pecorino or Parmiggiano cheese.

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lamb-stuffed peppers

Yield: 4 to 6 servings

T he filling in these peppers is so tasty—a savory, meaty, tomato mixture studded with fresh mint—that we could eat it on its own. But stuffed into bell peppers, topped with cheese and bread crumbs, and baked until soft, it gets even better. We love making 2 tablespoons (28 g) coconut oil, plus

these peppers as a savory, special dinner treat.

more for greasing pan

2 cups (260 g) chopped white onion

(about 1 or 2 onions)

L In a large (10-inch [25 cm]) skillet over medium heat, melt coconut oil. Once oil is hot, add onion and garlic, stirring them into the oil 4 garlic cloves, grated

to coat. Let cook 5 to 10 minutes, until onion is translucent and 1 pound (450 g) ground lamb

beginning to turn golden. Add lamb, salt, and pepper, and use a 1 teaspoon sea salt

wooden spoon to break up the meat and stir everything together.

1 teaspoon black pepper

Let mixture cook for another 5 to 10 minutes, stirring often, until 1 cup (180 g) strained tomatoes (such

meat is browned and cooked through. Add strained tomatoes and as POMI brand)

cooked einkorn berries, lower heat to medium-low, and cook until 1 cup (190 g) Cooked Einkorn Berries

most of the liquids are absorbed, about 15 minutes.

(page 15)

6 bell peppers

L While lamb mixture cooks, grease a pan big enough to hold your 1 cup (100 g) grated Pecorino,

peppers (probably 8 x 8-inch [20 x 20 cm] but perhaps larger if you plus more for garnish

have wide peppers) with a little coconut oil. Preheat oven to 375°F

¼ cup (24 g) chopped fresh mint,

(190°C, or gas mark 5). Use a sharp knife to cut a circle around the plus more for garnish

top of each pepper, around the stem, and pull it out and discard.

½ cup (55 g) Herbed Bread Crumbs

Scoop out any seeds inside, keeping the pepper shape intact. Set (page 70)

these hollowed peppers in the prepared pan.

L Once liquids are mostly evaporated from the lamb pan, remove pan from heat and add grated Pecorino and mint. Scoop meat filling into the hollowed peppers, distributing evenly among them.

Top peppers with bread crumbs and extra Pecorino.

L Bake peppers, uncovered, for 45 minutes to an hour, until peppers are no longer firm, but soft and easy to pierce with a fork.

Serve immediately.

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whole-grain egg noodles

Yield: ½ pound (230 g)

noodles, or 2 to 4 servings

W e know what you’re thinking: “Homemade einkorn noo-

dles? Who has time for that?” Before you write this recipe off as too time-intensive, however, let us sell you on its charms.

Watching dough transform into long, elastic strips is nothing short of magic, and everyone should experience a little magic now and 2 cups (220 g) whole-grain einkorn

then. What’s more, once you feel comfortable with your pasta flour, plus more for dusting surfaces

maker, whipping these noodles out is truly a breeze. Plus, the re-

½ teaspoon sea salt

ward of eating a meal with the noodles you formed from scratch?

2 eggs

That’s pretty priceless.

Water, if needed

L In a food processor, combine flour, salt, and eggs, pulsing for 30 to 60 seconds at a time. If mixture seems crumbly, add a tablespoon (15 ml) of water at a time and remix. If it seems wet and is sticking to the sides of the processor, add a tablespoon (7 g) of extra flour at a time and remix. When dough begins to come together into a ball, remove with floured hands and knead on a floured surface a few times. Set in a bowl to rest for 30 minutes.

L Divide rested dough into 4 equal portions. Following your pasta maker’s instructions, work 1 section at a time into long, thin strips of dough adding extra flour to dough and surface whenever things get sticky. Using the noodle attachment, cut these strips into noodles and set them over rods or pans to dry. (We like to stick bam-boo skewers under heavy books at the edge of our dining room table and lay the noodles on top of these to dry.) Noodles may be used immediately, or they may be dried for a few hours first. They also may be dried and frozen for later use.

Recipe Note

r Noodles may be cooked and eaten immediately, dried for a few hours and cooked, or even formed into nests and frozen for later use.

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thai noodle bowls

Yield: 2 to 4 servings

T he idea for this recipe occurred late one night when we’d just returned from a trip and the kitchen pickings were slim. “I’m starving!” I said to Tim, and, within an hour, a version of this is what he brought me. We both liked it so much, we made it again a few nights 2 tablespoons (28 ml) olive oil

later, only with homemade einkorn egg noodles—pure magic. Now, ½ teaspoon sea salt

every time I think about these noodle bowls, I think about what a ³/4 cup (90 g) chopped onion

sweet man I married.

¼ cup (36 g) chopped almonds

or peanuts (or other nut)

¼ teaspoon cinnamon

L In a large skillet over medium heat, warm 2 tablespoons (28 ml) of olive oil. Meanwhile, fill a 3- or 4-quart (3 or 4 L) stockpot with ½ teaspoon ginger powder

water and a pinch of salt, set over medium to high heat, and bring ½ teaspoon crushed red pepper

to a rolling boil.

¼ teaspoon cumin powder

½ teaspoon sriracha

L Add onion and nuts to the skillet, and stir everything together. Add spices (cinnamon, ginger, crushed red pepper, cumin, and sriracha) 1 teaspoon Thai green curry paste

(such as Thai Kitchen brand)

to the pan and stir again. Sauté for 5 to 10 minutes, then add the 1 tablespoon (15 ml) balsamic vinegar

curry paste and balsamic vinegar, tossing to coat the onions and ½ cup (38 g) chopped sweet red peppers

nuts. Sauté for 3 to 5 minutes more, then add the sweet red peppers.

½ pound Whole-Grain Egg Noodles

L When the water in the stockpot comes to a boil, add the egg noodles (page 124)

and cook for 3 to 5 minutes, until al dente. If the pasta is fresh, it ¹/8 cup chopped parsley

will cook extremely quickly; if it’s dried a little while, it will take a few minutes longer. Reserve ¼ cup (60 ml) of the cooking liquid and strain remaining.

L Add the drained egg noodles to the skillet along with the reserved cooking liquid, stirring everything together to coat. Garnish with chopped parsley.

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basic pasta dough

Yield: 1 pound (450 g)

pasta dough

M aking homemade pasta is one of those intimidating kitchen tasks that a lot of people are afraid to try—but when you do it in a food processor, everything changes! This incredibly fool-proof pasta recipe comes together in minutes and yields a beautifully pale yellow einkorn dough perfect for using in everything from spa-2 to 3 cups (250 to 375 g)

all-purpose einkorn flour

ghetti to ravioli.

½ teaspoon sea salt

To make this dough without a food processor, combine every-3 eggs

thing in a large bowl, first stirring and then using your hands to create a dough. Follow the rest of the instructions as written.

L In a food processor, combine 2 cups (250 g) of flour and salt. Pulse a few times to combine. Add the eggs, cracking them right on top of the flour mixture. Process the mixture for 30 to 60 seconds. Stop when the dough comes together into a rough ball.

L Take a look at the dough. If it’s dry, add a little bit of water. If it’s wet/sticky, enough to be smearing against the side, add more flour.

Repeat until the dough comes together in the processor, moving from crumbles into a cohesive giant piece of dough.

L Remove dough from food processor to a floured surface, and knead it for about 5 minutes, pressing and pushing on it until it’s smooth and elastic. It should not stick to your hands (if it does, add more flour), but it should not have noticeable flour pieces either.

Dust the finished ball of dough with a little flour and place it in a bowl. Cover with a towel, and let mixture rest at room temperature for 30 minutes. Use in your favorite pasta recipe or as directed in einkorn ravioli (page 127).

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ravioli with sundried tomatoes, capers, and ricotta

Yield: 24 to 36 ravioli,

depending on size, or enough

I f there is anything einkorn is perfect for, it’s homemade pasta.

Here, we take the elastic einkorn pasta dough from page 126

and turn it into beautiful pillows stuffed with sundried tomatoes, for 4 servings

capers, and ricotta.

To prepare pasta for later use, uncooked ravioli may be formed and then frozen on parchment. Once firm, move ravioli to plastic 1 tablespoon (15 ml) olive oil

bags and leave in the freezer until desired use.

1½ tablespoons (13 g) capers

2 ounces (56 g) sundried tomatoes

L In a medium skillet, drizzle a tablespoon (15 ml) of olive oil and 1 small onion, diced

warm it over medium heat. Add capers, sundried tomatoes, and 1 tablespoon (15 ml) balsamic vinegar

onion; sauté until soft, about 10 to 15 minutes. Remove this mix-15 ounces (425 g) ricotta cheese

ture to a bowl and combine with balsamic vinegar and ricotta.

1 pound (450 g) Basic Pasta Dough

(page 126)

L Divide pasta dough into 4 equal parts, removing 1 from the refrigerator at a time. On a floured surface, stretch out and press the dough as thinly as possible. For best results, do this in a pasta maker. Use the ravioli attachment of the pasta maker or biscuit cutters on the counter to cut out ravioli shapes. Set them on floured parchment while you continue working with the dough. Once all 4

portions of dough have been transferred to the parchment, place a dollop of prepared filling at the center of every other ravioli piece, leaving a 1/8- to ¼-inch (3 to 6 mm) border around the sides. Brush the edges with water, and layer an empty ravioli piece atop each filled one. Press down the edges with a fork.

L In a large stockpot over medium heat, bring water to a rolling boil.

Drop ravioli in water, cooking them in batches, as many as will fit in the pot at a time, for about 4 to 5 minutes per batch. Ravioli will float to the surface when cooked, but before removing all of them, take one out and taste it for doneness. Use a slotted spoon to remove cooked ravioli to plates, and repeat process until all ravioli are cooked. Serve immediately, with olive oil or your favorite pasta sauce on top.

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butternut squash gnocchi with

sweet garlic–ginger brown butter sauce

Yield: About 45 gnocchi, or

enough for 2 to 3 servings

M aking gnocchi is a meditative process, one that requires stopping and paying attention. We like saving it for weekend afternoons, especially weekend afternoons in fall and winter, when squash is at its peak. Here, gnocchi pairs beautifully with sweet and spicy sauce, featuring both the sharp kick of ginger and the nutty FOR THE GNOCCHI:

pleasure of browned butter.

1 medium (2- to 3-pound

[900 to 1350 g]) butternut squash

1 tablespoon (13 g) coconut oil, melted

L Preheat oven to 375°F (190°C, or gas mark 5). Cut butternut squash in half vertically, scoop out the seeds, and rub the insides with 2 ¹/3 to 3 cups (290 to 375 g) all-purpose

einkorn flour, plus more for surfaces

coconut oil. Place face down on baking sheet, and roast 35 min-

³/4 teaspoon nutmeg

utes, until a fork easily pierces the skin. Remove the squash from ½ teaspoon sea salt, plus more for water

the oven; scoop the flesh into a food processor; purée; and pour into a bowl. (This may be done ahead of time.)

¼ teaspoon black pepper

L In a large bowl, stir together 1 cup (260 g) squash puree with 2¹/3

FOR THE SAUCE:

cups (290 g) einkorn flour, nutmeg, salt, and pepper. If the mixture 4 tablespoons (55 g) butter

is too sticky to handle, add more flour until you can work with the dough, erring on the sticky rather than over-floured side. Us-

½ teaspoon freshly grated ginger

ing a spoon and then your floured fingers, work the mixture into 1 clove of garlic, grated

a smooth ball of dough. Separate the ball into 4 equal pieces, and ¼ teaspoon salt

roll balls into 1-inch (2.5 cm)-thick logs on a floured surface.

1 tablespoon (13 g) coconut sugar

L In a stockpot over medium heat, bring 3 quarts (3 L) of water and ½ teaspoon salt to a boil. While water heats, use a floured knife to cut 1-inch (2.5 cm) squares of gnocchi dough, pressing with a fork.

Drop these pieces into the boiling water and cook 10 to 15 minutes. The gnocchi will rise to the surface a little before being done.

L Warm 4 tablespoons (55 g) of butter in a saucepan over medium heat until it almost browns. Add ginger, garlic, salt, and coconut sugar, and cook a few minutes, until the moment when it starts to smell almost burned. To serve, place the gnocchi on a dish, top with a few spoonfuls of the reserved butternut squash pureé, and spoon brown butter sauce on top.

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thin and crispy pizza crust ³

Yield: 2 pizza crusts

Blame our 1980s childhoods or our Italian heritages: We could eat pizza every day, especially this einkorn one with its crisp, crackery crust.

2 to 2½ cups (250 to 313 g) all-purpose

einkorn flour, plus extra for sprinkling

L In a medium bowl, stir together 2 cups (250 g) einkorn flour, olive 2 tablespoons (30 ml) olive oil

oil, salt, yeast, and kefir. Stir in warm water, and then, using your hands, knead mixture in bowl until it forms a nice dough (you can 2 teaspoons sea salt

add up to ¼ cup [60 ml] extra warm water or ½ cup [63 g] more flour 1 packet (2¼ teaspoons [9 g]) active

dry yeast

if needed). Form into a ball, and place in an oiled bowl, rolling to coat. Cover and leave in a warm place for at least an hour.

¼ cup (60 ml) plain kefir (or yogurt,

but results vary)

L When ready to use, preheat oven to 475°F (250°C, or gas mark 9).

¼ cup (60 ml) warm water (105 to

Split the dough in half, and stretch and roll each half onto parch-110°F [40 to 43°C] )

ment paper, flouring your hands and the dough as necessary. Top pizzas; bake for 12 to 15 minutes.

strawberry leek pizza with kefir crust

Yield: 2 pizzas

T he idea for combining strawberries and leeks came to us from Sara Forte’s Sprouted Kitchen, where she put the two together in quesadillas. Here, the same winning combo tops our favorite thin and crispy einkorn pizza crust.

1 batch Thin and Crispy Pizza Crust

(above), stretched into 2 pizzas

1 teaspoon (5 ml) olive oil, for brush-

L Place crusts on parchment, brush with olive oil, and top with sautéed ing, plus more for finish

leeks, strawberries, mozzarella, salt, and pepper. Slide pizzas, one at 1 or 2 leeks, sliced, woody ends re-a time, onto baking pan, and bake according to crust instructions.

moved; sautéed in 1 tablespoon

Serve with drizzles of balsamic vinegar and olive oil.

(13 g) coconut oil until soft

12 strawberries, chopped

16 ounces (453 g) fresh mozzarella

½ teaspoon each sea salt and black

pepper

Balsamic vinegar, to finish

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1

2

3

4

1. On parchment, stretch and press the dough out

2. When the dough is as thin as you can press it, add oil with your fingers, pushing and flattening it into a or sauce.

large rectangle.

4. Bake pizzas at 475°F (250°C, or gas mark 9) for 12

3. Top crust as you like, placing toppings almost to to 15 minutes, then remove to cutting board to slice the edges.

and serve.

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sourdough pizza crust

Yield: 1 large pizza (8 to 12

large slices), or 2 medium

T his pizza crust requires an overnight soak in the fridge, but besides that step, it’s surprisingly simple. Compared with our thin and crispy crust (page 130), it’s heartier, thicker, and more substan-

(9-inch [23 cm]) pizzas

tial, with that wonderful tang from sourdough. But we’re basically obsessed with them both.

1 cup (250 g) unfed sourdough starter

(straight from the fridge)

L A day beforehand, combine starter, warm water, olive oil, flour, and ¹/3

salt in a large bowl. Turn mixture onto floured surface and knead cup (78 ml) warm (105 to 110˚F

[40 to 43˚c]) water

5 to 7 minutes, until smooth. Form into ball, and place in an oiled 1 tablespoon (15 ml) olive oil

bowl, turning to coat. Cover bowl with plastic. Refrigerate over-2 ³/4 cups (344 g) all-purpose einkorn

night. In the morning, remove bowl to counter and let sit at room flour, plus more for dusting

temperature 4 to 5 hours.

1 teaspoon sea salt

L Place floured piece of parchment on counter and place dough on top. It will feel soft, elastic, and stretchy. With floured fingers, spread pizza out into a 14-inch (35 cm) square or a 15 x 13-inch (38 x 33 cm) rectangle. Cover with plastic wrap directly on parchment (to prevent skin), and let rest 2 hours.

L Preheat oven to 500°F (260°C, or gas mark 10) and place a pizza stone inside, if using. If you’re not using a pizza stone, set the parchment and pizza on a large baking sheet, still with plastic covering it.

L Remove plastic from crust, add toppings, and bake 15 to 20 minutes, until golden. Move pizza to cutting board, brush edges with olive oil, and slice. Serve immediately. Leftover pizza may be refrigerated and reheated to serve.

R

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parsley pesto pizza

Bright, cheesy, and nutty, parsley pesto could make any pizza Yield: 8 to 12 servings

something special—but it pairs particularly well with the thick sourdough einkorn crust here.

FOR THE PARSLEY ALMOND PESTO:

L In a food processor, combine pesto ingredients and blend until 2 cups (70 g) packed fresh parsley

smooth. Top sourdough pizza crust(s) with pesto, tomatoes, and ½ cup (65 g) blanched almonds

mozzarella, and bake according to crust instructions.

2 cloves garlic

½ cup (50 g) Pecorino cheese

½ cup (120 ml) olive oil

1 ½ tablespoons (21 ml) fresh-squeezed

lemon juice

FOR THE PIZZA:

1 Sourdough pizza crust (page 132)

4 Roma tomatoes, sliced into ¼-inch

(6 mm) rounds

8 ounces (226 g) mozzarella

Recipe Note

r If you have leftover pesto, thin it out with olive oil for a great salad dressing!

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stuffed tomatoes

Yield: 10 stuffed tomatoes, or

enough for 3 to 4 servings

T his recipe uses a slight variation of the herbed tomato einkorn berry salad on page 91. Instead of chopping the tomatoes as you would for the salad, for this recipe, you hollow out the tomatoes and stuff the salad back inside, topping it with ricotta, bread crumbs, and olive oil, and then baking it for 30 minutes. What results is a sa-10 medium tomatoes

vory, saucy mixture with Italian roots.

1½ teaspoon sea salt, divided

1 tablespoon (15 ml) of olive oil,

plus more for drizzling on

L Using a paring knife, cut a small circle around the stem of each tomatoes before baking

tomato, removing it and throwing it away. Then, using a small ½ cup (80 g) chopped white onion

spoon, scoop out all the tomato’s fleshy insides and place them in a 2 ¼ cups (428 g) Cooked Einkorn

strainer set over a bowl, to let the juices drain. Set the tomato cavi-Berries (page 15)

ties in an 8 x 8-inch (20 x 20 cm) baking dish and salt all over (about ¼ teaspoon black pepper

1 teaspoon total). Preheat oven to 350°F (180°C, or gas mark 4).

20 leaves of fresh basil, chopped

L In a large skillet, warm a tablespoon (15 ml) of olive oil and add half 5 sprigs of parsley, chopped

an onion, chopped. Sauté until translucent, adding the remaining 4 sprigs of thyme, chopped

salt and the pepper along the way. Add cooked, drained einkorn ¼ to ½ cup (65 to 125 g) ricotta cheese

berries to the pan and stir. Add drained tomato flesh to the pan 2 to 3 tablespoons (14 to 21 g)

(discard juice or set aside for other use) and stir again. Add fresh Herbed Bread Crumbs (page 70)

herbs, stir, and add salt and pepper to taste. Spoon this filling into the prepared tomato cavities, filling all the way. Place a dollop of ricotta cheese on top of each tomato, then sprinkle bread crumbs all over everything. Bake, uncovered, for 30 to 40 minutes, until tomatoes are soft. Serve warm.

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chapter 7

Desserts

We met over ice pops, got engaged alongside cookies, and celebrated our wedding in a big white tent with a homemade pumpkin cake. We’ve always shared a sweet tooth.

And while we may be the couple that doesn’t keep white

sugar in the house, we still manage to try new cookie ideas every other week. We stock up on dark chocolate when it’s on sale. We have a giant gelato maker in our guest bed-room. So it’s no surprise that the desserts chapter of this book was the easiest one for us to write.

 Chocolate Pear Cake ............136

 Spiced Cut-Out Cookies ......145

 Flaky All-Butter Pie Crust ....156

 Chocolate Layer Cake with

 Spicy Chocolate

 Hearty, Whole-Grain

Chocolate Buttercream ........138

Sandwich Cookies ..................146

Pie Crust ...................................157

 Cannoli Cupcakes ..................139

 Pistachio Cranberry Cookies ..149

 Apple Dumplings ...................159

 Small-Batch Vanilla

 Classic Anise Biscotti .............150

 Rustic Apple Tartlets ..............160

Cupcakes with

 King-Size Chocolate Chip

 Chocolate Blueberry Pie .......161

Butterscotch Buttercream .....140

Currant Cookies .....................152

 Fruit and Jam Tart on Maple

 Maple Ginger Shortcakes ....141

 Rosewater Sorghum

Shortbread Cookie Crust ......163

 Grandma’s Oatmeal

Shortbread Cookies with

 Small-Batch Mini Cherry

Chocolate Chip Cookies .......143

Chocolate Drizzle ..................154

Banana Galettes ....................164

 Fudgey Cookies ......................144

 Grape and Thyme Galette ....155

 Waffle Bowls ...........................166

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chocolate pear cake

Yield: One 9 x 5-inch (23 x 13

cm) loaf, or 12 to 18 servings

A brownie-like cake gets taken up a notch in this recipe, as poached pears are placed directly in the batter while it bakes.

Beyond the obvious appeal of chocolate paired with fruit, this cake is visually stunning, especially when sliced.

FOR THE POACHED PEARS:

L Preheat oven to 350°F (180°C, or gas mark 4). Grease a 9 x 5-inch 1 vanilla bean

(23 x 13 cm) loaf pan, and line it with parchment paper so that ½ cup (80 g) coconut sugar

some hangs over each long side (this will make it easy to remove 2 bosc pears, peeled and bottom

cake after baking).

cores removed

L Place a saucepan over medium heat and fill it with enough water to be 3 inches (7.5 cm) deep. Add vanilla bean and coconut sugar, FOR THE CAKE:

and bring to a boil. Add pears and simmer this mixture for 12 to 6 tablespoons (85 g) butter

15 minutes, until pears are fork tender. Remove pears to separate 1 ½ cups (188 g) all-purpose

plate with a slotted spoon.

einkorn flour

L

1 cup (160 g) coconut sugar

Meanwhile, while pears are cooking, melt butter in a saucepan ½ teaspoon sea salt

over medium heat and remove immediately to cool.

1 teaspoon baking soda

L In a large bowl, combine flour, sugar, salt, baking soda, and cocoa ¹/3 cup (30 g) cocoa powder

powder. Add cooled butter and water, and stir together mixture ³/4 cup (175 ml) water

until well combined. Spoon this thick mixture into the prepared loaf pan, spreading it evenly in the pan, where it will fill about halfway to the top (it rises generously while baking). Place the poached pears into the cake batter, spacing them apart evenly and standing them upright.

L Bake cake for 40 to 50 minutes, until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes before lift-ing cake with parchment out of pan. Set on a wire rack to continue cooling. Serve sliced, warm or at room temperature.

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chocolate layer cake with chocolate buttercream

Yield: 10 to 12 servings

E ven for a dessert made with all natural ingredients, this cake is def-initely decadent. We think of it as a celebration cake—the perfect thing for a big birthday party or family gathering where everybody gets one moist, rich, memorable slice. Also, if three layers sounds too rich, FOR THE CAKE:

cut everything by three, and bake the mixture in one pan.

3 cups (375 g) all-purpose

einkorn flour

L Preheat oven to 350°F (180°C, or gas mark 4) and grease three 1³/4 cups (280 g) coconut sugar

9-inch (23 cm) round (or see recipe note) cake pans.

³/4 cup (45 g) cocoa powder

L

1 tablespoon (15 g) baking soda

In a large bowl, stir together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Use a hand mixer or stand mixer 1 tablespoon (15 g) baking powder

to blend in coconut oil, butter, yogurt, eggs, and vanilla extract. The 1½ teaspoons sea salt

batter will be thick and sticky. Once it’s fully blended, pour in 1 ½ cups (356 ml) coconut oil, melted

(or olive oil)

the hot water, stirring gently with a spoon to prevent splattering.

The mixture will be thin and runny at this point, thinner than a ³/4 cup (168 g) unsalted butter, melted

typical cake batter.

1½ cups (345 g) full-fat yogurt

L

3 eggs

Pour the mixture into the prepared pans. Bake for 30 to 35 minutes, 1 tablespoon (15 ml) vanilla extract

or until a toothpick inserted in the centers comes out clean. Cool completely on wire racks before removing from pans.

1½ cups (356 ml) hot water

L For frosting: In a large bowl, use a hand mixer to blend softened FOR THE BUTTERCREAM:

butter and powdered coconut sugar until creamy and soft. Add 1 ½ cups (336 g) butter,

cocoa powder and heavy cream, and blend until the mixture room temperature

reaches a buttercream consistency—thick and spreadable—about 1 ½ cups (240 g) coconut sugar, powdered

5 minutes.

in Vitamix or food processor

L Top the cake layers with blackberry jam and frost the entire ³/4 cup (65 g) cocoa powder

exterior of the cake with buttercream. The cake is best served at 1 cup (240 ml) heavy cream

room temperature.

FOR THE FILLING:

10 ounces (280 g) blackberry jam

(or other fruit jam)

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cannoli cupcakes

Yield: 20 to 24 cupcakes

T ake the filling inside a cannoli shell and stuff it inside and on top of yellow cupcakes. You get a throwback to Italian bakeries and a real showstopper in terms of visual appeal.

The cupcakes themselves may be baked ahead of time and frozen, FOR THE CUPCAKES:

so long as they’re thawed a day before frosting/serving. It’s best to 1 ½ cups (240 g) coconut sugar or

frost them the day you want to serve them, but the ricotta filling must Sucanat, powdered in a Vitamix

or food processor

be strained overnight, so prepare that the day before hand.

½ cup (225 g) unsalted butter, softened

L

½ cup (120 ml) olive oil

Preheat the oven to 350°F (180°C, or gas mark 4). Grease or line 4 eggs

two 12-cup muffin pans.

2 teaspoons vanilla extract

L In a large bowl, use a hand mixer or stand mixer to cream together 2 ³/4 cups (344 g) all-purpose einkorn

the powdered sugar with softened butter and olive oil. Beat in 4

flour

eggs, one at a time, and add vanilla. In a separate, medium bowl, 1 tablespoon (14 g) baking powder

sift flour, baking powder, and salt. In a small bowl, whisk together 1 teaspoon sea salt

milk, yogurt, and water. To the large bowl of butter-sugar mixture, 1¼ cup (295 ml) whole milk

add flour mixture and milk mixture alternately, mixing after each ½ cup (115 g) full-fat yogurt

addition. Once everything is combined, divide batter evenly among ¼ cup (60 ml) water

muffin cups.

L Bake cupcakes 25 to 35 minutes, until a toothpick inserted in the FOR THE FILLING/TOPPING:

center comes out clean. Remove from pan to another surface as 32 ounces (1 kg) whole-milk ricotta

soon as you can to prevent the cakes from falling (although if they cheese

do, don’t panic: the frosting will hide it). Let cool completely.

1 ½ cups (240 g) coconut sugar or

L Line a strainer with cheesecloth, place ricotta in the strainer over a Sucanat, sifted and ground in a

Vitamix or food processor

bowl, and cover with plastic wrap and a towel. Weigh it down with ½ teaspoon cinnamon

a heavy object, and let drain in the refrigerator overnight.

1 teaspoon vanilla extract

L In a large bowl, using a hand mixer or stand mixer, beat ricotta 1 ³/4 ounces (50 g) dark chocolate,

until smooth and creamy. Add sugar, cinnamon, and vanilla, and chopped finely

blend until smooth. Stir in zest. Fold in the chopped chocolate and Zest of 1 lemon

refrigerate for up to 24 hours, or use right away.

Chopped pistachios, for topping

L Cutting a cone shape out of the top of each cupcake (eat or save these scraps for later). Then, stuff the holes with ricotta filling, and spread on top. Sprinkle on chopped pistachios for garnish and serve.

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small-batch vanilla cupcakes

with butterscotch buttercream

Yield: 8 cupcakes

W hen you want a small batch of sweet treats, this 8-cupcake version is just the ticket. From its light, moist cake to its rich butterscotch frosting, this recipe yields a decadent dessert that feels both indulgent and satisfying.

FOR THE CUPCAKES:

Don’t swap the coconut sugar in the frosting! If you swap in plain 6 tablespoons (60 g) butter, softened

organic powdered sugar for the powdered coconut sugar, you will lose 6 tablespoons (60 g) coconut sugar

the butterscotch flavor and wind up with overpowering sweetness.

2 eggs

1 tablespoon (15 ml) vanilla extract

L Preheat oven to 350°F (180°C or gas mark 4) and line 8 muffin cups 1 ¼ cup (125 g) freshly ground, sifted

with liners.

einkorn flour

L

½ teaspoon baking powder

In a large bowl, use a stand mixer or hand mixer to cream together butter and sugar. Add eggs and vanilla, and continue to combine.

½ teaspoon baking soda

Add flour, baking, powder, baking soda, and salt, and combine. At ½ teaspoon sea salt

this point, the batter should look like frosting; add yogurt, and mix 2 tablespoons (30 g) yogurt

until incorporated.

L

FOR THE FROSTING:

Divide batter among 8 prepared muffin cups. If using a 12-cup muffin pan, fill empty muffin holders halfway with water. Bake cup-

¼ cup (55 g) butter, softened

cakes for 20 to 30 minutes, until a toothpick inserted in the center 1 cup (160 g) coconut sugar, powdered

in food processor or Vitamix

comes out clean. Let cool before frosting.

2 tablespoons (30 ml) milk

L To make the frosting, use a stand mixer or hand mixer to blend 1 tablespoon (16 g) all-purpose

butter, powdered coconut sugar, milk, flour, and vanilla extract in einkorn flour

a large bowl, until smooth and whipped. Frost cupcakes and serve 1 teaspoon vanilla extract

immediately. Leftover cupcakes should be stored in the refrigerator and will last up to a week.

Recipe Note

r Flour in the frosting? We know it seems unusual, but ever since our friend Christina told us about adding a little flour to buttercream, we’ve loved pairing this version with cupcakes. Prepare yourself for a rich, creamy frosting that could work with any of your favorite cakes.

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maple ginger shortcakes

Yield: 6 or 7 shortcakes

T ry a new spin on shortcakes with this recipe, which dresses up the traditional shortcake with maple syrup and ginger. On their own, these shortcakes are sugar-kissed biscuits, firm and sweet and dry; paired with ice cream and fruit, they’re a delicious dessert 1² /³ cups (208 g) all-purpose

einkorn flour

hard to resist.

3 tablespoons (60 g) maple syrup

2 teaspoons baking powder

L Preheat oven to 375°F (190°C, or gas mark 5) and line a baking sheet with parchment paper. In a large bowl, use a big spoon to stir to-2 teaspoons ginger powder

gether the first five ingredients. Cut in butter with a pastry cutter or ½ teaspoon sea salt

2 forks, until butter is broken up into chunks throughout, about 15

6 tablespoons (85 g) unsalted butter,

cold and cubed into tablespoons (14 g)

to 20 seconds. Stir in yogurt and egg until well combined. Use clean, floured hands to press and shape mixture into a ball of dough.

3 tablespoons (45 g) yogurt

1 egg

L On a floured surface and with a floured rolling pin, roll dough out 1 tablespoon (13 g) raw sugar,

into a 7-inch (18 cm) circle that’s ½ inch (13 mm) thick. Cut out for dusting

shortcakes using a 3-inch (7.5 cm) biscuit or cookie cutter. Gather together remaining dough, roll out to ½ inch (13 mm) thick and cut out shortcakes again until there’s no more dough. If you wind up with a little extra dough beyond the 6 shortcakes, freeform it into a smaller shortcake.

L Place the shortcakes on a baking sheet, sprinkle the tops with raw sugar, and bake 13 to 16 minutes, until golden brown on top. Serve with whipped cream and fruit, ice cream, or whatever you like.

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grandma’s oatmeal chocolate chip cookies

T here is no cookie I’ve been making longer than my grandma’s Yield: 20 cookies

crisp oatmeal chocolate chip cookies. In this einkorn version of her classic, we use butter and coconut oil instead of her called-for margarine, slightly different ingredient proportions, dark chocolate ¼ cup (57 g) butter, softened

instead of chocolate chips, and unrefined sugar instead of both white ¼ cup (57 g) coconut oil, softened

and brown—but the crunchy, flavorful treats that emerge from the 1 cup (160 g) Sucanat

oven are every bit the way I remember them.

1 egg

1 teaspoon vanilla

L Preheat oven to 325°F (160°C, or gas mark 3) and line 2 bak-1 cup (125 g) all-purpose einkorn flour

ing sheets with parchment paper. In a large bowl, use a wooden ½ teaspoon baking soda

spoon to stir together all ingredients except the oats and choco-1 teaspoon baking powder

late, until well mixed. Add the oats and chopped chocolate and ½ teaspoon sea salt

stir until just combined.

1½ cups (150 g) old-fashioned oats

L Drop dough by the spoonful onto prepared baking sheets, leaving 3 ½ ounces (100 g) dark chocolate,

at least an inch (2.5 cm) between cookies. Bake for 12 to 15 min-chopped

utes, rotating sheets halfway through, until firm and golden.

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fudgey cookies

T hese nutty chocolate treats pair finely ground pecans with a Yield: 20 cookies

cocoa-flavored cookie batter studded with chocolate chunks throughout. A must for the chocolate lover, these fudgey cookies are just begging for a tall glass of milk.

½ cup (55 g) pecan pieces

1 ¼ cups (156 g) all-purpose

einkorn flour

L Preheat oven to 350°F (180°C, or gas mark 4). Grind pecan pieces ¼ cup (31 g) cocoa powder

in a food processor until as fine as pecan meal.

1 teaspoon baking powder

L In a large bowl, combine einkorn flour, cocoa powder, baking pow-1 teaspoon baking soda

der, baking soda, coconut sugar, and salt. In a separate bowl, com-

¼ cup (25 g) coconut sugar

bine maple syrup, molasses, vanilla, and coconut oil. Stir wet ingre-

½ teaspoon sea salt, plus extra for

dients into the dry ingredients; add ground pecans and chopped sprinkling on top

chocolate and stir together well.

½ cup (160 g) maple syrup

L Put the bowl of batter in the fridge for 10 minutes and line 2 baking ½ teaspoon molasses

sheets with parchment paper. Spoon balls of dough onto prepared 1½ teaspoon vanilla extract

baking sheets and sprinkle a little salt on top. Bake for 10 to 15

½ cup (120 ml) melted coconut oil

minutes, until firm and set.

3 ½ ounces (100 g) dark chocolate,

chopped into small pieces

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spiced cut-out cookies

Yield: 24 medium-size cookies

I hate to admit it, but I’ve never loved gingerbread—but these soft, spiced cut-out cookies are another story. Dark and fragrant, they carry a punch of ginger with cinnamon, nutmeg, and cardamom.

½ cup (112 g) unsalted butter, softened

½ cup (80 g) Sucanat or coconut sugar

L In a large bowl, cream together butter and sugar with a hand mixer.

1 egg

Add egg, molasses, and extracts, and mix until just combined.

1 tablespoon (20 g) molasses

½ teaspoon vanilla extract

L In a separate bowl, combine all of the remaining ingredients. Add this mixture to the butter-sugar mixture and combine until dough ¼ teaspoon almond extract

forms a ball.

1 ²/³ cups (208 g) all-purpose einkorn

flour, plus more for dusting

L Wrap dough in plastic and chill for an hour or up to overnight in 2 teaspoons baking soda

the fridge; or freeze for up to a month, thawing overnight in the ½ teaspoon sea salt

fridge when you’re ready to use.

1 tablespoon (6 g) ground ginger

L When ready to make cookies, remove dough from fridge and let 2 teaspoons ground cinnamon

rest on counter for at least 10 minutes before separating it into 1 teaspoon ground nutmeg

2 equal pieces. Meanwhile, preheat oven to 400°F (200°C, or gas 1 teaspoon cardamom powder

mark 6) and line 2 baking sheets with parchment paper.

L Working with one half at a time, roll the dough out on a floured surface to approximately 1/8 inch (3 mm) thick. Cut out cookies as you like, placing them on parchment sheets.

L Bake cookies for 8 to 10 minutes, rotating sheets halfway through, until centers appear just baked through.

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spicy chocolate sandwich cookies

Yield: 12 cookie sandwiches

W e got engaged on a spring day in Nashville, sitting on a blue blanket in a quiet park, alongside a basket filled with a full picnic spread that included a version of these cookies. In this einkorn FOR THE COOKIES:

version of that memory, we pair the firm chocolate cookies with a sweet buttercream that counters the kick of the cayenne.

1 ¼ cups (156 g) all-purpose

einkorn flour

½ cup (43 g) cocoa powder

L In a medium-size bowl, combine flour, cocoa powder, baking soda, ¼ teaspoon baking soda

salt, cinnamon, ginger, black pepper, and cayenne. In a large bowl, cream sugar, butter, and coconut oil together with a hand mixer.

¼ teaspoon sea salt

Add vanilla, followed by dry ingredients. Beat on low speed until ¾ teaspoon ground cinnamon

fully incorporated. Finally, add egg; the batter will transform from ¼ teaspoon ginger powder

what looks like crumbly dirt to what’s closer to clay-like mud.

¹/8 teaspoon black pepper

¹/8 teaspoon cayenne pepper

L Form dough into a solid log about 6 inches (15 cm) long and 2½ inches (6 cm) in diameter. Wrap in waxed paper or parchment.

1 cup (160 g) Sucanat

(unrefined cane sugar)

Chill for at least 45 minutes.

5 tablespoons (69 g) unsalted butter,

L Preheat oven to 350°F (180°C, or gas mark 4) and line 2 baking sheets room temperature

with parchment paper. Take out the log of dough and use a sharp 2 tablespoons (26 g) coconut oil,

knife to slice rounds just under ¼ inch (6 mm) thick. Place the rounds softened

an inch (2.5 cm) or so apart on prepared baking sheets and bake 12

½ teaspoon vanilla extract

to 14 minutes, until cookies puff and crackle on top and begin to 1 egg

settle slightly. Let the cookies cool completely before frosting; any cookies that won’t be eaten immediately may be stored, unfilled, in FOR THE FILLING:

an airtight container for up to 2 weeks (or frozen for up to 2 months).

½ cup (112 g) butter, room temperature

L Just before serving, beat butter, powdered Sucanat or sugar, and va-1 cup (160 g) Sucanat, powdered in a

nilla in a large bowl with a hand mixer or stand mixer until smooth.

food processor (or powdered sugar)

Spread a spoonful of this mixture on the underside of half of the 1 teaspoon vanilla extract

cooled cookies, and top each with a remaining cookie.

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pistachio cranberry cookies

Yield: 24 cookies

I f you like oatmeal raisin cookies, you’ll love these little cranberry cookies, which mimic the texture, but add the unmistak-able twist of pistachios and tang of cranberries into the mix—and, like oatmeal raisin cookies, they may have a soft, chewy texture if you 1 cup (135 g) dry-roasted,

salted pistachio meats

take them early in the bake time, or they may achieve a crisp, firm 1 cup (125 g) all-purpose einkorn flour

texture if you let them go longer.

1 teaspoon baking powder

½ teaspoon baking soda

L Preheat oven to 350°F (180°C, or gas mark 4) and line 2 baking sheets with parchment paper.

¾ cup (120 g) Sucanat

½ cup (120 ml) olive oil

L Grind pistachios in a food processor until they crumble, about 20 to ½ teaspoon molasses

30 seconds; they should not quite be the texture of pistachio meal 2 teaspoons vanilla extract

or flour, but rather like a coarse, pebbly mixture of tiny nut pieces.

1 egg

L In a medium bowl, stir together pistachios with einkorn flour, baking ²/³ cup (100 g) dried, sweetened

powder, baking soda, and Sucanat. In a separate, larger bowl, whisk cranberries

together olive oil, molasses, vanilla extract, and egg. Add the dry mixture to the wet one, stirring until combined. Stir in cranberries.

L Scoop dough into 1-inch (2.5 cm) balls, and place on prepared baking sheets. The cookies won’t spread while baking, so you may fit as many as 10 to 12 to a sheet. Bake 12 to 15 minutes, until golden around the edges and just slightly moist in the centers; bake less for softer cookies, longer for firmer ones.

L Immediately after removing baking sheets, slide the parchment onto another surface and flatten each cookie with a spatula. Let cool slightly before eating. Leftover cookies may be stored in an airtight container for about a week or frozen for several months.

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classic anise biscotti

Yield: 16 to 18 biscotti

W hen we bring a tin of cookies to our families’ houses at Christmastime, these classic anise biscotti are the first to go.

Crisp and crunchy, they’re perfect for dunking in hot tea or coffee, and they’re also nice with milk. We like to melt chocolate and drizzle 1½ cups (240 g) coconut sugar

it over the cookies as a finishing, sweetening touch, but with or ³/4 cup (167 g) butter, softened

without the icing, they’re one of our all-time favorites.

2 eggs

2 teaspoons almond extract

L Preheat oven to 350°F (180°C, or gas mark 4). Line a baking sheet 3 cups (375 g) all-purpose

with parchment paper. In a large mixing bowl, cream together einkorn flour

coconut sugar and softened butter until they come together. Add 2 teaspoons baking powder

eggs one at a time, beating after each addition; blend in almond 1 teaspoon sea salt

extract. In a separate bowl, combine flour, baking powder, sea salt, ¹/8 teaspoon nutmeg

nutmeg, and anise seed.

3 tablespoons (24 g) anise seed

3 ½ ounces (100 g) dark chocolate,

L Slowly add in dry ingredients to wet, until the dough is a thick, chopped (optional)

heavy, and sticky mixture. Turn the dough out in one big mound onto the parchment-lined baking sheet, and with wet hands form a long rectangular log. You can form the log to your own preference, if you like. We shoot for a rectangle that is 12½ x 4½ inches (32 x 12 cm) and 1 inch (2.5 cm) thick. Once formed, bake dough for 30 to 35 minutes, until slightly brown around the edges and firm to the touch (the inside will still be moist). Remove from oven and cool completely.

L Reduce oven temperature to 225°F (107°C, or gas mark ½). Cut the cooled log diagonally into long, 1-inch (2.5 cm)-thick slices. Carefully place the slices on a baking sheet and bake for 75 to 90 minutes, flipping halfway through. Remove and let cool. Serve plain or drizzled with chocolate, as instructed below.

L For the optional chocolate glaze: Melt chocolate in a double boiler by heating water in a saucepan and setting a bowl on top with the chocolate in it, stirring while it heats. Once it’s melted, drizzle the chocolate over the cooled biscotti. Let glaze cool completely before storing the biscotti in an airtight container.

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king-size chocolate chip currant cookies

Yield: 8 king-size cookies

W e must have tested a dozen different versions of einkorn chocolate chip cookies before arriving at this one, which is loosely adapted from a method in Kim Boyce’s Good to the Grain.

Rather than softening the butter or melting and cooling it before 6 tablespoons (85 g) unsalted butter, cold

and cubed into half tablespoons (7 g)

creaming, this technique calls for cold, cubed butter to be mixed 1 cup (160 g) coconut sugar

with the sugar upfront. When you use a hand mixer, the process can 1 tablespoon (15 ml) whole milk

be a little messy, but with a little patience and some elbow grease, 2 teaspoons pure vanilla extract

the butter and sugar meld together well (if you find this too frustrat-1 egg yolk

ing, you might want to use a food processor to mix the batter instead, 1 ¼ cups (156 g) all-purpose

which is what we typically do). What results are enormous, bakery-einkorn flour

size cookies firm enough to hold with your fingers, cracked on top, 1 teaspoon baking powder

and both crisp around the edges and soft and chewy inside.

½ teaspoon baking soda

As for add-ins, there’s no reason not to get creative with this cookie ½ teaspoon sea salt

base. While we used currants and chocolate, feel free to try your ½ cup (113 g) currants

favorite chopped nut, dried fruit, or candy in their place.

2 ounces (57 g) chopped chocolate

L Preheat oven to 350°F (180°C, or gas mark 4) and line 2 baking sheets with parchment. In a large bowl, cream together butter and sugar with a hand mixer (it may be a little messy at first) or in a food processor until it’s fully incorporated, creamy, and almost whipped.

Add milk and vanilla and combine. Add egg yolk and combine.

L In a medium bowl, stir together dry ingredients. Add this mixture to the first bowl or food processor and mix. Stir in currants and chocolate chips.

L Use an ice cream scooper to spoon out large mounds of dough the size of tennis balls (roughly 2½ tablespoons, or 37 g each). Form these mounds into balls with your hands and place them on the parchment-lined sheets, 4 to a sheet, with plenty of space between them. Bake 15 to 20 minutes, rotating the pans halfway through, until cracked and set.

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rosewater sorghum shortbread cookies

with chocolate drizzle

Yield: 30 small or 15

large cookies

S weetened only with sorghum syrup, these rosewater shortbread cookies are truly unique. Each bite provides a light floral note amid the sort of tea-cookie texture we remember from the packaged cookies of our childhood. If you can't find sorghum FOR THE COOKIES:

syrup, swap in maple syrup—the taste will be slightly altered, but 2 cups (250 g) all-purpose

the light, dry texture, perfect for pairing with tea, will remain.

einkorn flour

3 tablespoons (45 g) non-GMO

L Preheat oven to 350°F (180°C, or gas mark 4) and line 2 baking cornstarch

sheets with parchment paper.

¼ teaspoon sea salt

L In a large bowl, mix flour, cornstarch, and sea salt. Cut in butter 10 tablespoons (145 g) chilled butter,

with a pastry cutter or 2 forks, until you get small pea-size pieces cubed into tablespoons

throughout. Add sorghum syrup, egg yolks, and rosewater. Mix 5 tablespoons (100 g) sorghum syrup

with a fork and form a ball of dough.

3 large egg yolks

1 tablespoon (15 ml) rosewater

L Gently press or roll the dough on a floured surface to between ¼

inch and ½ inch (6 and 13 mm). Using a cookie or biscuit cutter, cut out cookies and bake on prepared baking sheets for 12 to 15

FOR THE CHOCOLATE DRIZZLE:

minutes, until edges are golden.

2 ounces (57 g) dark chocolate

1 to 2 teaspoons sorghum syrup (to

L Once cookies have cooled, make the chocolate drizzle by melting taste, depending on how dark your

chocolate and sorghum syrup in a double boiler and drizzling across chocolate is)

the tops of the cookies as you like. Serve with hot drinks if desired.

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grape and thyme galette

Yield: 1 rustic grape galette,

around 6 to 8 servings

T o us, a grape galette is summer picnic food, the sort of thing easy to package up and eat with your hands on a blanket in the grass. That doesn’t mean it isn’t refined and elegant, however: pairing grapes with thyme in the filling here creates a sophisticated, complex flavor that’s both sweet and herbal.

FOR THE CRUST:

Because of the liquidic nature of the grape filling, we bake this 1¼ cups (156 g) all-purpose einkorn

flour

galette on parchment inside a rimmed baking dish, such as a tart pan ½ teaspoon sea salt

or rimmed baking sheet.

½ cup (112 g) butter, cold and

cubed into half tablespoons (7 g)

L Line a rimmed baking pan or tart pan with parchment paper (see ¼ cup (60 ml) cold water

headnote). In a medium bowl, combine flour and salt. Cut in the 1 tablespoon (15 g) plain

cubed butter with a pastry cutter or forks or, potentially, inside a (nonflavored) yogurt

food processor. Add water and yogurt; stir until it comes together and use your hands to form the dough into a ball. Roll out on a FOR THE FILLING:

floured surface to be larger than you’d like your galette to be. Place 2½ cups (500 g) quartered grapes

on a prepared baking sheet or pan. While you make the filling, stick 2 tablespoons (26 g) coconut

this dough in the fridge to keep it cold.

palm sugar

L Preheat oven to 350°F (180°C, or gas mark 4). To make the filling, 2 tablespoons (16 g) arrowroot

combine grapes, coconut sugar, arrowroot powder, thyme, and powder

lime juice in a bowl; stir to coat.

5 to 6 sprigs of thyme (pull off

the leaves)

L Remove the chilled galette dough from the fridge. Pile the filling in 2 tablespoons (30 ml) lime juice

the center and fold the edges on top of the grapes, pleating it as you do. The idea is just to get the edges folded up and over the filling to FOR BRUSHING THE DOUGH:

keep them securely inside while they bake.

2 to 3 tablespoons (15 to 30 g)

L Brush the dough with yogurt to give the galette a beautifully golden of yogurt

crust as it bakes. Place the galette in the oven for 45 minutes to a little over an hour, rotating once halfway through. The galette is done when the crust is golden and firm. Let cool before slicing.

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flaky all-butter pie crust

Yield: 1 pie crust

I inherited a version of this perfect pie crust from my mom and my grandma, and it does come with a learning curve. The way you work the butter into the mixture is different from most recipes.

The cold butter is in chunks rather than pebbles, and it only comes 1 cup (125 g) all-purpose einkorn

flour, plus more for surfaces

together when you quickly (in seconds!) work the dough with your ½ teaspoon sea salt

hands. The benefit is no chill time (though you may chill it for later ½ cup (112 g) unsalted butter, cold

use if you like; simply thaw before using).

and cubed into 16 pieces

¼ cup (60 ml) cold water

L Combine flour and salt in a medium bowl. Using a pastry cutter, cut in the cubed butter until the butter is in random chunks throughout, larger than peas but smaller than dimes. The chunks don’t need to be identical, and there can still be some big ones throughout, but you’re aiming to get all the (still cold) butter broken up—this should only take about 15 to 20 seconds.

L Stir in water; the mixture will still look crumbly, and you’ll think you need to add more water, but resist the impulse. Instead, use floured hands to push, press, and form the crumbly mixture into a soft, workable ball. This entire process should take no more than 3 to 5

minutes. If it’s too dry to work with, add another tablespoon (15 ml) of water; if it’s too wet, add another tablespoon (8 g) of flour; repeat until dough will come together into a ball.

L Set dough on a well-floured surface. Using a floured rolling pin, roll the dough with quick, swift strokes. Gently flip and continue rolling, turning it every few strokes to reflour the surface and keep it from sticking to the counter. Note that you will see streaks of butter throughout the dough—this is good; it’s what will impart the flaky texture once it bakes. Those streaks of butter may also make the dough sticky, however, so don’t be afraid to dust it with flour generously as you work.

L Roll dough into a circle a little larger than your pie plate. Gently transfer the dough to your pie plate and form to fit, pressing Recipe Note

around the sides with your fingers to make a design if you like.

r Using all butter—and such a

Prebake or fill and bake according to pie recipe instructions.

high proportion of it—is what

gives this pie crust its addictive,

flaky quality.

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hearty whole-grain pie crust

Yield: 1 pie crust

T his whole-grain version of our flaky pie crust requires more flour and less liquid than its all-purpose flour counterpart, but it emerges from the oven just as beautifully golden and firm. As with our other pie crust, this recipe requires no chilling. Instead, the same 1 ¼ cups (125 g) sifted (to remove

bran) whole-grain einkorn flour, plus

effect that is derived from chilled dough—cold butter that melts in more for surfaces

the crust as it bakes, forming air pockets and flakiness—occurs in a ½ teaspoon sea salt

quicker process. Dough may also be chilled for later use if you like; 7 tablespoons unsalted butter (100 g),

simply let thaw before using.

cold and cubed into 14 pieces

1 to 2 tablespoons (15 to 30 ml)

cold water

L Combine flour and salt in a medium bowl. Using a pastry cutter, cut in the cubed butter until the butter is in random chunks throughout, larger than peas but smaller than dimes. The chunks don’t need to be identical, and there can still be some big ones, but you’re aiming to get all the (still cold) butter broken up—this should only take about 15 to 20 seconds.

L Stir in water; the mixture will still look crumbly, and you’ll think you need to add more water, but resist the impulse. Instead, use your floured hands to push, press, and form the crumbly mixture into a soft, workable ball. This entire process should take no more than 3

to 5 minutes. If it’s too dry to work with, add another tablespoon (15 ml) of water; if it’s too wet, add another tablespoon (7 g) of flour; repeat until dough will come together into a ball.

L Set dough on a well-floured surface. Using a floured rolling pin, roll the dough with quick, swift strokes. Gently flip and continue rolling, turning it every few strokes to reflour the surface and keep it from sticking to the counter. Note that you will see streaks of butter throughout the dough—this is good; it’s what will impart the flaky texture once it bakes. Those streaks of butter may also make the dough sticky however, so don’t be afraid to dust it with flour generously as you work.

L Roll dough into a circle that is a little larger than your pie plate.

Gently transfer the dough to your pie plate and form to fit, press-a

ing around the sides with your fingers to make a design if you like.

t

Prebake or fill and bake according to pie recipe instructions.

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apple dumplings

D umplings are such a brilliant invention: Fill fruit with sugar, Yield: 5 dumplings

spices, and nuts; wrap it in pastry dough; and bake until the fruit is soft and the dough crisp and golden. They’re like individual apple pies, but simpler! When we eat these warm dumplings, topped FOR THE PASTRY DOUGH:

with ice cream, we give thanks to whomever first came up with this 2 cups (250 g) all-purpose

creation—as comforting as it is decadent.

einkorn flour

1 teaspoon sea salt

L Begin by combining einkorn flour, salt, and Sucanat in a large bowl.

1 tablespoon (13 g) Sucanat

Use a pastry cutter or 2 forks to cut the cubed butter into the mix-

¾ cup (167 g) butter, cold and cubed

ture until the butter is broken up into chunks throughout. Stir in up into 24 pieces

to ½ cup (120 ml) water, mixing until the water is absorbed and the ½ cup (120 ml) cold water

crumbs start to come together. Then, using clean hands, press and 5 apples

push the mixture into a large, smooth ball of dough. Separate this ball of dough into 5 equal portions, form them into balls, and wrap FOR THE DUMPLING FILLING:

them in plastic wrap. Place in the fridge to chill while you make the 2½ tablespoons (33 g) Sucanat

dumpling filling.

½ tablespoon (3 g) cinnamon

L Preheat oven to 375°F (190°C, or gas mark 5) and grease a baking 1 tablespoon (8 g) currants

pan large enough to hold all 5 apples snugly. Peel and core apples.

1 tablespoon (14 g) crushed pecans

In a small bowl, combine Sucanat, cinnamon, currants, and pecans.

3 tablespoons (42 g) butter, diced

L Remove 1 ball of dough at a time to a floured surface, rolling it out 2 tablespoons (30 g) yogurt

into a piece large enough to wrap up and around an apple. Place a cored apple in the center, and fill the middle alternately with the Sucanat mixture and pieces of butter. Lift the dough up and over the apple, pressing to create a firm sleeve around the entire fruit.

Set the dough-wrapped apple in the baking dish. Repeat with remaining dough and apples until all are snugly in the baking dish.

L Brush the dough around the apples with yogurt and bake for 45

minutes to an hour, until golden. Serve with ice cream, if desired.

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rustic apple tartlets

Yield: 12 tartlets

W hile these tartlets are simple, they are also pretty as a picture and sized perfectly for sweet appetizers, if not desserts. They are made, essentially, by cutting little rounds of pie crust and topping FOR THE PASTRY DOUGH:

with sweetened apples, fresh thyme, and toasted hazelnuts before baking in the oven. We dare you to eat just one.

1 to 1¹/3 cup (125 to 166 g) all-purpose

einkorn flour

½ teaspoon sea salt

L Start by making the pastry crust: In a large bowl, combine flour and ½ cup (112 g) cold, cubed unsalted

salt. Cut butter into this mixture with a pastry cutter or 2 forks, until butter

there are no more big chunks of butter and the mixture looks like ¼ cup (60 ml) cold water

coarse crumbs Add water, stir until it’s mixed, and then use your hands to work the dough into a solid dough, adding more flour FOR THE TOPPING:

if needed. Form dough into a ball and set in a bowl in the fridge.

3 apples, peeled and sliced as

L Preheat oven to 350°F (180°C, or gas mark 4). In a medium-size uniformly as possible

bowl, mix apples, lemon juice, cinnamon, and honey.

2 tablespoons (30 ml) fresh-squeezed

lemon juice

L Roll pastry dough out on parchment paper or a floured surface to 2 teaspoons cinnamon

be ½ inch (13 mm) thick, and cut out twelve 3-inch (7.6 cm) rounds, using a cookie or biscuit cutter.

1 to 2 teaspoons honey, plus more

for drizzling

L Arrange apple slices on top of the rounds, adding a little drizzle of Fresh thyme, to taste

honey and some thyme to each one. Bake for 30 to 45 minutes, ½ cup (58 g) toasted hazelnuts,

until apples turn slightly golden. Garnish with more honey and chopped

chopped hazelnuts.

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chocolate blueberry pie

Yield: One 9-inch (23 cm) pie,

or 6 to 8 servings

I t seems to us that the combination of blueberry and chocolate does not get enough attention. We always hear about strawberries and chocolate or raspberries and chocolate, but let’s be hon-est—chocolate goes with just about everything, especially when it comes to fruit. If you love strong, dark chocolate, then you will like 5 ½ cups (800 g) fresh blueberries,

divided

this recipe. It is not overly sweet, and the dark chocolate melts in with ½ cup (80 g) coconut sugar

the blueberry mixture.

1½ tablespoons (21 ml) lemon juice

Served warm, the pie is like a sophisticated, richer version of blue-3 tablespoons (21 g) arrowroot

berry pie; served cold, it’s like blueberry pie with chocolate chunks.

starch/powder

3. 2 ounces (91 g) dark chocolate,

L Preheat oven to 350°F (180°C, or gas mark 4) and butter a 9-inch chopped roughly (we used 85

(23 cm) pie plate.

percent dark)

2 batches Einkorn Pie Crust

L Make the berry filling: Add 2 cups (290 g) of the blueberries to a (page 156 or 157)

bowl and add the coconut sugar, lemon juice, and arrowroot pow-2 to 3 tablespoons (30 to 45 g)

der. Take a masher or large fork and mash the berries until some yogurt or kefir

of the juices start to flow, and the mixture gets liquidy. All of the berries do not have to be mashed, just enough that the mixture starts to liquefy. Add the chopped chocolate and the remaining blueberries. Stir to coat the berries with the mixture.

L On a floured surface, roll out the first ball of pie dough until it is slightly larger than your pie plate. Lay in the plate, letting the extra overhang around the edges. Add the blueberry mixture to the pie plate. Roll out the second ball of dough to be slightly larger than the pie plate and lay it on top of the blueberry mixture in the pie pan. Use the excess dough around the edges to create a decorative crust, trimming off anything too big, folding over the extras, and pinching together the crusts and/or using a fork to press them together.

L Brush pie with yogurt or kefir, and bake 60 to 65 minutes, until the crust is golden. Serve warm or cold.

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fruit and jam tart

on maple shortbread cookie crust

F rom the maple shortbread cookie crust to the layer of sweet Yield: One 9-inch (23 cm)

jam to the sliced fruit on top, this dessert is every bit as refresh-or 10-inch (25 cm) tart,

ing as it is sweet and celebratory. For the fruit, you could use peaches, or 8 to 10 servings

pears, apples, apricots, or even cranberries, depending on what’s in season at the time. Likewise, choose whatever jam you like best. If you wind up with leftover shortbread crust, form it into balls and 1 ³/4 cup (219 g) all-purpose

bake them on a parchment-lined baking sheet right alongside the tart.

einkorn flour

½ teaspoon sea salt

L Preheat the oven to 350°F (180°C, or gas mark 4). Generously but-

½ cup (55 g) unsalted butter, cold

and cubed into 8 pieces

ter a 9- or 10-inch (23 or 25 cm) round tart pan, line with parchment, and butter again.

¼ cup (60 ml) organic Grade B

maple syrup

L In a food processor, pulse together einkorn flour and salt. Add ½ cup (160 g) fruit jam

cubed butter and blend for 1 to 2 minutes, until butter is incor-2 ripe but firm fruit (such as peaches),

porated throughout. Add maple syrup; pulse until mixture starts washed and sliced into half circles

clumping together like a ball of dough. Turn off machine, gather to-Coconut sugar or Sucanat,

gether the dough, and press it into your pan, into the bottom and for sprinkling (optional)

sides (a 9-inch [23 cm] pan will have more dough up the sides; a 10-inch [25 cm] pan will be mostly pressed into the bottom). Pierce the dough gently all over with a fork. If using a springform tart pan, place the pan on top of a baking sheet and place in the oven; if using a traditional tart pan, place the pan directly in the oven. Bake for 14 to 18 minutes.

L Remove tart crust from oven when it’s just slightly golden. Dollop on jam, spreading an even layer all over the crust. Top with sliced fruit, organizing them in a circular fashion, and sprinkle with a little sugar, if desired. Bake again for 3 to 6 minutes, until the jam is bubbly and the sliced fruit is just getting soft. Let cool before slicing and serving.

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small-batch mini cherry banana galettes

Yield: Four 4-inch

(10 cm) galettes

S ometimes you want a quick dessert that doesn’t leave you with leftovers for days. Enter these galettes. Easy to assemble, the recipe only makes 4 mini-size galettes, each with sweet and tangy filling wrapped inside a crisp, buttery crust.

FOR THE FILLING:

L

2 cups (300 g) halved, sweet cherries

Preheat the oven to 375°F (190°C, or gas mark 5) and line 2 rimmed (fresh; or thawed, strained frozen)

baking sheets with parchment. In a small bowl, combine cherries, Sucanat, almond extract, lime juice, and cornstarch. Blend until ¼ cup (40 g) Sucanat

everything is evenly coated. Add sliced banana, stirring gently to 2 teaspoons almond extract

prevent mashing.

1 tablespoon (15 ml) lime juice

2 tablespoons (16 g) non-GMO

L Combine einkorn flour and salt in a medium bowl. Using a pastry cut-cornstarch (or arrowroot powder)

ter, cut in the cubed butter until the mixture resembles coarse crumbs.

1 small banana, sliced into ¼-inch

Stir in water, and then use your hands to press and form the mixture (6 mm) rounds

into a nice ball. Divide this dough into 4 sections. Working with one section at a time on a floured surface, roll out 5- to 6-inch (13 to FOR THE PASTRY DOUGH:

15 cm) rounds and place them on baking sheets.

1 cup (125 g) all-purpose einkorn flour

L Divide cherry-banana mixture evenly between the 4 rounds of ½ teaspoon sea salt

dough, leaving a border edge of about 2 inches (5 cm). Fold the ½ cup (112 g) unsalted butter,

edges up and pleat them as you do. Brush the edges of the dough cold and cubed

with yogurt and bake for 40 to 45 minutes, until golden. Serve ¼ cup (60 ml) cold water

warm or at room temperature.

1 tablespoon (15 g) yogurt,

for brushing

Recipe Note

r The filling without the banana may be cooled for 10 to 15 minutes over medium heat to thicken before adding to the dough.

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waffle bowls

Yield: 4 waffle bowls or cones

I f there’s anything better than ice cream, it’s ice cream in a crisp, homemade waffle bowl. We borrowed a friend’s waffle cone maker to create ours, but you could also do the same thing on a skillet: Brush the skillet with oil and warm it over medium heat until 1 egg

hot to the touch. Drizzle spoonfuls of batter on the skillet, spreading 1 egg white

them with the back of a spoon until very thin. Cook until firm on ¼ teaspoon sea salt

bottom; flip with a spatula, then remove to a towel and form imme-

¹/3 cup (53 g) Sucanat

diately, holding in place until cooled.

½ cup (63 g) all-purpose einkorn flour

1 tablespoon (14 g) unsalted butter,

melted and cooled

L Place all ingredients in a medium bowl, whisk until well combined, and let mixture rest while waffle iron preheats.

1 teaspoon vanilla extract

1 tablespoon (15 ml) milk

L When iron is ready, dollop 2 to 3 tablespoons (14 to 21 g) of batter at a time onto the iron, following the manufacturer’s instructions for cook time. You know the batter is cooked when you stop seeing steam escaping out the sides.

L Using pot holders or towels, remove each piece and immediately begin shaping as you like. For waffle bowls, set a piece in a ramekin and place a smaller ramekin inside/on top. For cones, shape around a cone-like object or carefully use towels. After a few seconds, the bowls or cones should harden and be ready to use.

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resources

Most of the ingredients found throughout this book

cost-effective and convenient. With that in mind, here

are available at specialty grocery stores or health food are a few helpful resources to check out.

chains, but buying them online can also be highly

einkorn

sWeeteners

all-purpose einkorn Flour

coconut sugar

• Jovial Foods (www.jovialfoods.com)

• Madhava (www.madhavasweeteners.com)

• Tropical Traditions (www.tropicaltraditions.com)

• Navitas Naturals (www.navitasnaturals.com)

whole-grain einkorn Flour

maple syrup

• Breadtopia (www.breadtopia.com/store/organic-

• Square Deal Farm (www.squaredealfarm.org)

einkorn-wheat-flour.html)

• GrowSeed.org (www.growseed.org/einkorn.html)

sorghum syrup

• Tropical Traditions (www.tropicaltraditions.com)

• Muddy Pond Sorghum Mill

(www.muddypondsorghum.com)

einkorn berries

• Einkorn.com (www.einkorn.com)

sucanat

• Jovial Foods (www.jovialfoods.com)

• Wholesome Sweeteners

• Pleasant Hill Grain (www.pleasanthillgrain.com/buy_

(www.wholesomesweeteners.com)

einkorn_berries_organic_ancient_grain_wheat.aspx)

• Tropical Traditions (www.tropicaltraditions.com)

other inGreDients

arrowroot powder

• Bob’s Red Mill (www.bobsredmill.com)

vanilla beans

• Amazon (www.amazon.com)

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acknowledgments

with full hearts

Wendy Ryan, MariJean Sanders, Christa Schneider,

If there’s anything you learn when you write a book,

Renee Shuman, Kristin Silverman, Roxanne

it’s how much you need help—and if there’s anything

Spielvogel, Aimee Suen, Shanon Tompson, Sarah

you learn from writing a book with your spouse, it’s

Keith Valentine, Lan Pham Wilson, and Micah

how much you need help from one another each day.

Wixom. Thank you not only for the time, money, and

While it’s true my voice is the one you hear through-

energy you invested in testing our recipe drafts, but

out the book, every part of this project has been col-

also for your ready and willing hearts to do so. People laborative, and we’re so grateful for the opportunity

often talk about loving others with food—you loved

not only to publish a collection of recipes, but also

us with your willingness to help us where we needed

for the opportunity to do it together. I am especially

it most. Thank you times a million.

grateful for the opportunity to do it with Tim, my true Nathan, Jared, Terry, and the staff of Life Fitness

partner in all parts of life. Creating this cookbook has Academy in Nashville: Without you, we would have

been a labor of love for us in every sense of the phrase, easily eaten our weight in einkorn week after week.

and we look at this finished project with full hearts,

Thank you for being our ready taste testers and for

overwhelmed by the support and encouragement of

gladly taking our batches and batches of bread, muf-

so many along the way.

fins, cookies, cakes, quiches, breadsticks, and every-

Thank you, Amanda Waddell, of Fair Winds Press,

thing else. We couldn’t have done this without you.

for setting this book in motion and carrying it through To the readers of Food Loves Writing who, at every

to completion with expertise and skill. We have so

mention of the cookbook, at every new photo on

much respect for what you do and are so grateful to

Instagram, at even the slightest mention of what we

have you on our team. Thank you, Heather Godin and

were working on, jumped up to encourage, cheer, and

Renae Haines, for being so easy to work with, and to

buoy us on with your kind words: You are the absolute

the entire team at Fair Winds for believing in our book best part of blogging. We hope you know this book is

concept and making it a reality.

for you.

We could not have assembled so many recipes so

To our families and friends who prayed for us while

quickly without the extraordinary help of our volun-

we worked to meet deadlines and perfect yet another

teer recipe testers: Erin Alderson, Jacquie Astemborski, loaf of bread: There is no greater gift.

Carrie Barga, Elizabeth Belof, Sarah Carter, Allison

And to the sovereign God who knit our lives to-

Godart, Julie Grice, Lindsey Hepler, Tabitha Hindman,

gether and who works all things together for good:

Elizabeth Machado, Marie Matter, Kira Miller,

We have never been eloquent, but it is you who moves

Heather Penn, Michele Reynolds, Angela Roberts,

our mouths.

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about the authors

Shanna Mallon is the voice behind the personal blog

Food Loves Writing, which she runs and photographs

with her husband, Tim. When she started the site in

2008, it was to chronicle cooking attempts, practice

writing, and remember her grandma, who had passed

away nine years before. In the years that followed, she fell in love with whole foods, as well as a man, Tim,

who emailed her one November night from his

home in Nashville, Tennessee. Her ebook, written

together, chronicles that story. Shanna holds an M.A.

in writing from DePaul University, and her work has

been featured in The Kitchn, BlogHer and Entrepre-

neur. When she’s not cooking and blogging about

life at FoodLovesWriting.com, she works from her Nashville home as a marketing copywriter.

Tim Mallon became interested in whole foods and

nutrition when he began researching health informa-

tion after his mom passed away in 2002. Discovering

firsthand the beauty and power of fresh foods eaten

in their original forms, he found himself fascinated by how what we eat affects our bodies and why. When

he saw a Chicago food blogger writing about digestive

problems, he shot her an email—and that email led to

a first meeting, which led to a long-distance relation-

ship, which led to his marriage to Shanna in October

2011. Today, he develops recipes, shoots photos, and

does behind-the-scenes work on the couple’s shared

blog, Food Loves Writing. He also works as a manag-

er and nutrition consultant for personal fitness studio Life Fitness Academy in Nashville.

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index

Acorn Squash and Caramelized Onion Salad, 89

Tomato Pastry Tart, 84

Breaded Lemon Chicken with Capers on Pilaf, 114

all-purpose einkorn flour. See also einkorn flour; whole-Vanilla Cardamom Breakfast Tea Cake, 27

breads

grain einkorn flour.

Waffle Bowls, 166

Avocado Parathas, 62

Apple Dumplings, 159

weight, 12

Cherry Walnut Sourdough Boule, 68

Avocado Parathas, 62

almonds

Cinnamon Raisin Bread, 50–51

Basic Pasta Dough, 126

Dried Fruit and Toasted Almond Einkorn Berry Salad, 100

Classic Artisan Sourdough Bread, 66–67

Breaded Lemon Chicken with Capers on Pilaf, 114

Parsley Pesto Pizza, 133

Dinner Rolls, 54

Butternut Squash Gnocchi with Sweet Garlic-Ginger

Thai Noodle Bowls, 125

Focaccia with Caramelized Onions and Tomatoes, 56

Brown Butter Sauce, 128

appetizers

Garlic Cheese Sourdough Croutons, 70

Cannoli Cupcakes, 139

Caramelized Onion, Mushroom, and Mozzarella

Herbed Bread Crumbs, 70

Cherry Walnut Sourdough Boule, 68

Quesadillas, 74

introduction, 43

Chocolate Layer Cake with Chocolate Buttercream,

Curried Cauliflower Puff Pies with Parsley Mint

Marble Rye Bread, 49

138

Chutney, 72–73

One-Bowl Butter Bread, 46

Chocolate Pear Cake, 136

Herbed Sourdough Crackers, 81

Pretzel Rolls, 65

Cinnamon Buns, 26

introduction, 71

Rosemary Breadsticks, 57

Cinnamon Raisin Bread, 50–51

Lettuce Wraps with Peanut Sauce, 78

Simple Homemade Tortillas, 60

Classic Anise Biscotti, 150

Olive Tapenade, 82

Soft, Pillowy Pita Pockets, 59

Classic Artisan Sourdough Bread, 66–67

Peach, Basil, and Ricotta Flatbreads, 75

Soft Sandwich Loaf, 45

Crisp and Buttery Belgian Waffles, 22

Sweet Potato and Onion Crostini, 77

Sourdough Slider Buns, 63

Curried Cauliflower Puff Pies with Parsley Mint

Tomato Avocado Crostini, 77

Spinach Skillet Cornbread, 52

Chutney, 72–73

Tomato Pastry Tart, 84

Whole-Grain Dinner Rolls, 55

Decadent Chocolate Chip Belgian Waffles, 23

apples

Whole-Grain Sourdough, 68–69

Dinner Rolls, 54

Acorn Squash and Caramelized Onion Salad, 89

breakfasts

Flaky All-Butter Pie Crust, 156

Apple Dumplings, 159

Apple Pie Breakfast Risotto, 42

flavor profile, 12, 43

Apple Pie Breakfast Risotto, 42

Cinnamon Buns, 26

Focaccia with Caramelized Onions and Tomatoes, 56

Fruit and Jam Tart on Maple Shortbread Cookie Crust, 163

Cinnamon Doughnut Holes, 24

Fruit and Jam Tart on Maple Shortbread Cookie Crust, 163

Rustic Apple Tartlets, 160

Cranberry Orange Whole-Grain Muffins, 31

Fudgey Cookies, 144

avocados

Cream of Einkorn, 41

Grandma’s Oatmeal Chocolate Chip Cookies, 143

Avocado Parathas, 62

Crisp and Buttery Belgian Waffles, 22

Grape and Thyme Galette, 155

California-Style BLT with Roasted Garlic and

Decadent Chocolate Chip Belgian Waffles, 23

Herbed Sourdough Crackers, 81

Rosemary Yogurt Sauce, 113

Honey Currant Scones, 32

Honey Currant Scones, 32

Tomato Avocado Crostini, 77

introduction, 19

introduction, 12

Pear Cinnamon Roll Muffins, 30

Kale and Cremini Vegetable Pot Pie, 117

bacon

Popped Einkorn Berry Parfaits, 39

King-Size Chocolate Chip Currant Cookies, 152

California-Style BLT with Roasted Garlic and

Potato Rosemary Dutch Baby Pancake with Roasted

Maple Ginger Shortcakes, 141

Rosemary Yogurt Sauce, 113

Red Pepper Sauce, 36

Marble Rye Bread, 49

Spinach Skillet Cornbread, 52

Ricotta Vegetable Quiche, 35

Meat and Potato Pasties, 108

bananas

Sourdough English Muffins, 29

One-Bowl Butter Bread, 46

Small-Batch Mini Cherry Banana Galettes, 164

Streusely Banana Bread, 40

Peach, Basil, and Ricotta Flatbreads, 75

Streusely Banana Bread, 40

Vanilla Cardamom Breakfast Tea Cake, 27

Pear Cinnamon Roll Muffins, 30

Basic Pasta Dough

Whole-Grain Overnight Pancakes, 20

Pistachio Cranberry Cookies, 149

Ravioli with Sundried Tomatoes, Capers, and Ricotta, 127

Brown, Alton, 82

Potato Rosemary Dutch Baby Pancake with Roasted

recipe, 126

butternut squash

Red Pepper Sauce, 36

beans and sprouts

Butternut Squash Gnocchi with Sweet Garlic-Ginger

Pretzel Rolls, 65

Corn and White Bean Salad, 98

Brown Butter Sauce, 128

Rosemary Breadsticks, 57

Lettuce Wraps with Peanut Sauce, 78

Butternut Squash Pilaf, 102

Rosewater Sorghum Shortbread Cookies with Choco-

beef

late Drizzle, 154

California-Style BLT with Roasted Garlic and

California-Style BLT with Roasted Garlic and Rosemary

Rustic Apple Tartlets, 160

Rosemary Yogurt Sauce, 113

Yogurt Sauce, 113

Simple Homemade Tortillas, 60

Italian Meatball Sandwiches, 110

Cannoli Cupcakes, 139

Small-Batch Mini Cherry Banana Galettes, 164

Meat and Potato Pasties, 108

Caramelized Onion, Mushroom, and Mozzarella

Small-Batch Vanilla Cupcakes with Butterscotch

bell peppers

Quesadillas, 74

Buttercream, 140

Dried Fruit and Toasted Almond Einkorn Berry Salad, 100

carrots

Soft, Pillowy Pita Pockets, 59

Lamb-Stuffed Peppers, 123

Kale and Cremini Vegetable Pot Pie, 117

Soft Sandwich Loaf, 45

Meat and Potato Pasties, 108

Lettuce Wraps with Peanut Sauce, 78

Sourdough English Muffins, 29

Ricotta Vegetable Quiche, 35

Meat and Potato Pasties, 108

Sourdough Pizza Crust, 132

Vegetable Lentil Stew, 118

Vegetable Lentil Stew, 118

Sourdough Slider Buns, 63

blackberries. See Chocolate Layer Cake with Chocolate Vegetable Soup with Red Wine and Lemon, 121

Spiced Cut-Out Cookies, 145

Buttercream, 138

cauliflower. See Curried Cauliflower Puff Pies with Parsley Spicy Chocolate Sandwich Cookies, 146

blueberries

Mint Chutney, 72–73

Spinach Skillet Cornbread, 52

Chocolate Blueberry Pie, 161

cheese

Streusely Banana Bread, 40

Popped Einkorn Berry Parfaits, 39

Acorn Squash and Caramelized Onion Salad, 89

Thin and Crispy Pizza Crust, 130

Boyce, Kim, 152

Apple Pie Breakfast Risotto, 42

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Breaded Lemon Chicken with Capers on Pilaf, 114

Kale and Red Pepper Risotto, 106

Cream of Einkorn, 41

Cannoli Cupcakes, 139

Lamb-Stuffed Peppers, 123

Crisp and Buttery Belgian Waffles, 22

Caramelized Onion, Mushroom, and Mozzarella

Meat and Potato Pasties, 108

cucumbers

Quesadillas, 74

Mushroom Salad with Crushed Red Pepper, 90

Classic Panzanella, 95

Focaccia with Caramelized Onions and Tomatoes, 56

Potato Rosemary Dutch Baby Pancake with Roasted

Lettuce Wraps with Peanut Sauce, 78

Garlic Cheese Sourdough Croutons, 70

Red Pepper Sauce, 36

Tabbouleh, 87

Italian Meatball Sandwiches, 110

Ricotta Vegetable Quiche, 35

currants

Italian-Style Kale and Einkorn Berry Salad, 92

Simple Homemade Tortillas, 60

Apple Dumplings, 159

E

Italian-Style Mustard Green Soup, 122

Soft Sandwich Loaf, 45

Honey Currant Scones, 32

e

Kale and Red Pepper Risotto, 106

Sourdough English Muffins, 29

King-Size Chocolate Chip Currant Cookies, 152

Lamb-Stuffed Peppers, 123

Spicy Chocolate Sandwich Cookies, 146

Curried Cauliflower Puff Pies with Parsley Mint Chutney, 72–73

Mediterranean Salad, 99

Strawberry Leek Pizza with Kefir Crust, 130–131

Mushroom Salad with Crushed Red Pepper, 90

Vanilla Cardamom Breakfast Tea Cake, 27

dates. See Dried Fruit and Toasted Almond Einkorn Berry Parsley Pesto Caprese Salad, 94

Vegetable Lentil Stew, 118

Salad, 100

Parsley Pesto Pizza, 133

Vegetable Soup with Red Wine and Lemon, 121

Decadent Chocolate Chip Belgian Waffles, 23

Peach, Basil, and Ricotta Flatbreads, 75

Whole-Grain Overnight Pancakes, 20

desserts

Potato Rosemary Dutch Baby Pancake with Roasted

coconut sugar

Apple Dumplings, 159

Red Pepper Sauce, 36

Butternut Squash Gnocchi with Sweet Garlic-Ginger

Cannoli Cupcakes, 139

Ravioli with Sundried Tomatoes, Capers, and Ricotta, 127

Brown Butter Sauce, 128

Chocolate Blueberry Pie, 161

Red Wine Risotto, 105

Cannoli Cupcakes, 139

Chocolate Layer Cake with Chocolate Buttercream, 138

Ricotta Vegetable Quiche, 35

Chocolate Blueberry Pie, 161

Chocolate Pear Cake, 136

Rosemary Breadsticks, 57

Chocolate Layer Cake with Chocolate Buttercream, 138

Classic Anise Biscotti, 150

Strawberry Leek Pizza with Kefir Crust, 130–131

Chocolate Pear Cake, 136

Flaky All-Butter Pie Crust, 156

Stuffed Tomatoes, 134

Cinnamon Buns, 26

Fruit and Jam Tart on Maple Shortbread Cookie Crust, 163

Sweet Potato and Onion Crostini, 77

Cinnamon Doughnut Holes, 24

Fudgey Cookies, 144

cherries

Cinnamon Raisin Bread, 50–51

Grandma’s Oatmeal Chocolate Chip Cookies, 143

Cherry Walnut Sourdough Boule, 68

Classic Anise Biscotti, 150

Grape and Thyme Galette, 155

Small-Batch Mini Cherry Banana Galettes, 164

Cranberry Orange Whole-Grain Muffins, 31

Hearty Whole-Grain Pie Crust, 157

chicken . See Breaded Lemon Chicken with Capers on Curried Cauliflower Puff Pies with Parsley Mint

introduction, 135

F

Pilaf, 114

Chutney, 72–73

King-Size Chocolate Chip Currant Cookies, 152

F

chocolate

Decadent Chocolate Chip Belgian Waffles, 23

Maple Ginger Shortcakes, 141

Cannoli Cupcakes, 139

Fruit and Jam Tart on Maple Shortbread Cookie Crust, 163

Pistachio Cranberry Cookies, 149

Chocolate Blueberry Pie, 161

Fudgey Cookies, 144

Rosewater Sorghum Shortbread Cookies with Choco-

Chocolate Layer Cake with Chocolate Buttercream, 138

Grape and Thyme Galette, 155

late Drizzle, 154

Chocolate Pear Cake, 136

introduction, 16

Rustic Apple Tartlets, 160

F

Classic Anise Biscotti, 150

King-Size Chocolate Chip Currant Cookies, 152

Small-Batch Mini Cherry Banana Galettes, 164

f

Decadent Chocolate Chip Belgian Waffles, 23

Pear Cinnamon Roll Muffins, 30

Small-Batch Vanilla Cupcakes with Butterscotch But-

F

Fudgey Cookies, 144

Potato Rosemary Dutch Baby Pancake with Roasted

tercream, 140

F

Grandma’s Oatmeal Chocolate Chip Cookies, 143

Red Pepper Sauce, 36

Spiced Cut-Out Cookies, 145

F

King-Size Chocolate Chip Currant Cookies, 152

Rosemary Breadsticks, 57

Spicy Chocolate Sandwich Cookies, 146

Rosewater Sorghum Shortbread Cookies with Choco-

Small-Batch Vanilla Cupcakes with Butterscotch

Waffle Bowls, 166

g

late Drizzle, 154

Buttercream, 140

Dinner Rolls, 54

Spicy Chocolate Sandwich Cookies, 146

Sourdough Slider Buns, 63

dough scrapers, 17

chromosomes, 10

Spiced Cut-Out Cookies, 145

dressings

Cinnamon Buns, 26

Spicy Salmon Over Cilantro Lime Einkorn, 111

Dried Fruit and Toasted Almond Einkorn Berry Salad, 100

Cinnamon Doughnut Holes, 24

Spinach Skillet Cornbread, 52

Italian-Style Kale and Einkorn Berry Salad, 92

Cinnamon Raisin Bread, 50–51

Streusely Banana Bread, 40

Mediterannean Salad, 99

Classic Anise Biscotti, 150

Whole-Grain Overnight Pancakes, 20

Dried Fruit and Toasted Almond Einkorn Berry Salad, 100

Classic Artisan Sourdough Bread

Cooked Einkorn Berries

Classic Panzanella, 95

Acorn Squash and Caramelized Onion Salad, 89

einkorn berries

Radish Panzanella, 97

Breaded Lemon Chicken with Capers on Pilaf, 114

Acorn Squash and Caramelized Onion Salad, 89

recipe, 66–67

Butternut Squash Pilaf, 102

Apple Pie Breakfast Risotto, 42

coconut oil

Italian-Style Kale and Einkorn Berry Salad, 92

Breaded Lemon Chicken with Capers on Pilaf, 114

Acorn Squash and Caramelized Onion Salad, 89

Italian-Style Mustard Green Soup, 122

Butternut Squash Pilaf, 102

Avocado Parathas, 62

Lamb-Stuffed Peppers, 123

cooking, 15

Breaded Lemon Chicken with Capers on Pilaf, 114

Lettuce Wraps with Peanut Sauce, 78

Corn and White Bean Salad, 98

Butternut Squash Gnocchi with Sweet Garlic-Ginger

Mediterranean Salad, 99

Cream of Einkorn, 41

Brown Butter Sauce, 128

Olive Tapenade, 82

Dried Fruit and Toasted Almond Einkorn Berry Salad, 100

Butternut Squash Pilaf, 102

Parsley Pesto Caprese Salad, 94

Herbed Tomato Salad, 91

Caramelized Onion, Mushroom, and Mozzarella

recipe, 15

Italian-Style Kale and Einkorn Berry Salad, 92

Quesadillas, 74

Spicy Salmon Over Cilantro Lime Einkorn, 111

Italian-Style Mustard Green Soup, 122

g

Chocolate Layer Cake with Chocolate Buttercream, 138

Stuffed Tomatoes, 134

Kale and Red Pepper Risotto, 106

Cinnamon Doughnut Holes, 24

Vegetable Soup with Red Wine and Lemon, 121

Lamb-Stuffed Peppers, 123

Curried Cauliflower Puff Pies with Parsley Mint

corn

Lettuce Wraps with Peanut Sauce, 78

Chutney, 72–73

Corn and White Bean Salad, 98

Mediterranean Salad, 99

Focaccia with Caramelized Onions and Tomatoes, 56

Spinach Skillet Cornbread, 52

Mushroom Salad with Crushed Red Pepper, 90

Fudgey Cookies, 144

cranberries

Olive Tapenade, 82

Grandma’s Oatmeal Chocolate Chip Cookies, 143

Cranberry Orange Whole-Grain Muffins, 31

Parsley Pesto Caprese Salad, 94

Herbed Sourdough Crackers, 81

Fruit and Jam Tart on Maple Shortbread Cookie Crust, 163

Popped Einkorn Berry Parfaits, 39

g

introduction, 16

Pistachio Cranberry Cookies, 149

Red Wine Risotto, 105

g

Kale and Cremini Vegetable Pot Pie, 117

cream cheese. See Rosemary Breadsticks, 57

soaking, 14

G

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Spicy Salmon Over Cilantro Lime Einkorn, 111

grain mills, 17

Avocado Parathas, 62

sprouting, 14

Grandma’s Oatmeal Chocolate Chip Cookies, 143

Breaded Lemon Chicken with Capers on Pilaf, 114

storing, 13

Grape and Thyme Galette, 155

Cannoli Cupcakes, 139

Stuffed Tomatoes, 134

GrowSeed.org website, 13

Chocolate Blueberry Pie, 161

Tabbouleh, 87

Corn and White Bean Salad, 98

Vegetable Lentil Stew, 118

Hazan, Marcella, 110

Curried Cauliflower Puff Pies with Parsley Mint

Vegetable Soup with Red Wine and Lemon, 121

hazelnuts

Chutney, 72–73

Einkorn.com website, 13

Pear Cinnamon Roll Muffins, 30

Dried Fruit and Toasted Almond Einkorn Berry Salad, 100

einkorn flour. See also all-purpose einkorn flour; whole-Rustic Apple Tartlets, 160

Italian-Style Kale and Einkorn Berry Salad, 92

grain einkorn flour.

Hearty Whole-Grain Pie Crust

Mediterranean Salad, 99

chromosomes, 10

Chocolate Blueberry Pie, 161

Mint Chutney, 73

cooking with, 11

recipe, 157

Parsley Pesto Pizza, 133

cost, 13

Ricotta Vegetable Quiche, 35

Radish Panzanella, 97

digestibility, 10, 14

Herbed Bread Crumbs

Rustic Apple Tartlets, 160

gluten, 15

Italian Meatball Sandwiches, 110

Tabbouleh, 87

history, 10, 11

Italian-Style Kale and Einkorn Berry Salad, 92

Vegetable Soup with Red Wine and Lemon, 121

introduction, 9

Lamb-Stuffed Peppers, 123

lentils. See Vegetable Lentil Stew, 118

making at home, 14

recipe, 70

lettuce

names of, 11

Stuffed Tomatoes, 134

California-Style BLT with Roasted Garlic and

nutritional value, 9, 10

Herbed Sourdough Crackers, 81

Rosemary Yogurt Sauce, 113

purchasing, 13

Herbed Tomato Salad, 91

Lettuce Wraps with Peanut Sauce, 78

root system, 9

honey

lime juice

soaking, 14

Cinnamon Buns, 26

Grape and Thyme Galette, 155

3

sprouted, 12

Cinnamon Raisin Bread, 50–51

Small-Batch Mini Cherry Banana Galettes, 164

storing, 13

Classic Artisan Sourdough Bread, 66–67

Spicy Salmon Over Cilantro Lime Einkorn, 111

taste of, 12, 43

Cream of Einkorn, 41

weights, 12

Dinner Rolls, 54

main dishes

Focaccia with Caramelized Onions and Tomatoes, 56

Basic Pasta Dough, 126

Fallon, Sally, 14

Honey Currant Scones, 32

Breaded Lemon Chicken with Capers on Pilaf, 114

Flaky All-Butter Pie Crust

Lettuce Wraps with Peanut Sauce, 78

Butternut Squash Gnocchi with Sweet Garlic-Ginger

Chocolate Blueberry Pie, 161

Marble Rye Bread, 49

Brown Butter Sauce, 128

Kale and Cremini Vegetable Pot Pie, 117

Mediterranean Salad, 99

California-Style BLT with Roasted Garlic and

recipe, 156

Peach, Basil, and Ricotta Flatbreads, 75

Rosemary Yogurt Sauce, 113

Ricotta Vegetable Quiche, 35

Peanut Sauce, 78

introduction, 103

Focaccia with Caramelized Onions and Tomatoes, 56

Popped Einkorn Berry Parfaits, 39

Italian Meatball Sandwiches, 110

food processors, 17

Pretzel Rolls, 65

Italian-Style Mustard Green Soup, 122

Forte, Sarah, 130

Rosemary Breadsticks, 57

Kale and Cremini Vegetable Pot Pie, 117

Fruit and Jam Tart on Maple Shortbread Cookie Crust, 163

Rustic Apple Tartlets, 160

Kale and Red Pepper Risotto, 106

Fudgey Cookies, 144

Soft, Pillowy Pita Pockets, 59

Lamb-Stuffed Peppers, 123

Soft Sandwich Loaf, 45

Meat and Potato Pasties, 108

garlic

Sourdough Slider Buns, 63

Parsley Pesto Pizza, 133

Breaded Lemon Chicken with Capers on Pilaf, 114

Spinach Skillet Cornbread, 52

Ravioli with Sundried Tomatoes, Capers, and Ricotta, 127

Butternut Squash Gnocchi with Sweet Garlic-Ginger

Whole-Grain Dinner Rolls, 55

Red Wine Risotto, 105

Brown Butter Sauce, 128

Whole-Grain Sourdough, 68–69

Sourdough Pizza Crust, 132

0

California-Style BLT with Roasted Garlic and Rose-

Spicy Salmon Over Cilantro Lime Einkorn, 111

mary Yogurt Sauce, 113

Italian Meatball Sandwiches, 110

Strawberry Leek Pizza with Kefir Crust, 130–131

Corn and White Bean Salad, 98

Italian-Style Kale and Einkorn Berry Salad, 92

Stuffed Tomatoes, 134

0

Focaccia with Caramelized Onions and Tomatoes, 56

Italian-Style Mustard Green Soup, 122

Thai Noodle Bowls, 125

Garlic Cheese Sourdough Croutons, 70

Thin and Crispy Pizza Crust, 130

Italian Meatball Sandwiches, 110

Journal of Gastroenterology, 10

Vegetable Lentil Stew, 118

Italian-Style Kale and Einkorn Berry Salad, 92

Vegetable Soup with Red Wine and Lemon, 121

Italian-Style Mustard Green Soup, 122

kale

Whole-Grain Egg Noodles, 124

Lamb-Stuffed Peppers, 123

Italian-Style Kale and Einkorn Berry Salad, 92

maple syrup

Lettuce Wraps with Peanut Sauce, 78

Kale and Cremini Vegetable Pot Pie, 117

Cream of Einkorn, 41

Parsley Pesto Caprese Salad, 94

Kale and Red Pepper Risotto, 106

Crisp and Buttery Belgian Waffles, 22

Parsley Pesto Pizza, 133

Vegetable Lentil Stew, 118

Decadent Chocolate Chip Belgian Waffles, 23

Spicy Salmon Over Cilantro Lime Einkorn, 111

Vegetable Soup with Red Wine and Lemon, 121

Fruit and Jam Tart on Maple Shortbread Cookie Crust, 163

0

Tabbouleh, 87

kefir

Fudgey Cookies, 144

Tomato Avocado Crostini, 77

Chocolate Blueberry Pie, 161

introduction, 16

Vegetable Soup with Red Wine and Lemon, 121

Cinnamon Raisin Bread, 50–51

Maple Ginger Shortcakes, 141

ghee

Decadent Chocolate Chip Belgian Waffles, 23

Pear Cinnamon Roll Muffins, 30

Apple Pie Breakfast Risotto, 42

introduction, 16

Rosewater Sorghum Shortbread Cookies with Choco-

Cinnamon Buns, 26

Pear Cinnamon Roll Muffins, 30

late Drizzle, 154

Herbed Sourdough Crackers, 81

Strawberry Leek Pizza with Kefir Crust, 130–131

Whole-Grain Overnight Pancakes, 20

introduction, 16

Thin and Crispy Pizza Crust, 130

Marble Rye Bread

Spicy Salmon Over Cilantro Lime Einkorn, 111

Whole-Grain Overnight Pancakes, 20

California-Style BLT with Roasted Garlic and Rose-

Sweet Potato and Onion Crostini, 77

King-Size Chocolate Chip Currant Cookies, 152

mary Yogurt Sauce, 113

Tomato Avocado Crostini, 77

recipe, 49

gluten, 10, 15, 66

Lamb-Stuffed Peppers, 123

Meat and Potato Pasties, 108

goat cheese. See Mediterranean Salad, 99

leeks. See Strawberry Leek Pizza with Kefir Crust, 130–131

Mediterranean Salad, 99

Good to the Grain (Kim Boyce), 152

lemon

medium chain triglycerides (MCTs), 16

index 173

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milk

Italian Meatball Sandwiches, 110

Roasted Red Pepper Sauce, 36

Apple Pie Breakfast Risotto, 42

Italian-Style Mustard Green Soup, 122

Thai Noodle Bowls, 125

s

Cannoli Cupcakes, 139

Kale and Cremini Vegetable Pot Pie, 117

Vegetable Soup with Red Wine and Lemon, 121

S

Cinnamon Raisin Bread, 50–51

Kale and Red Pepper Risotto, 106

phytic acid, 14

Cranberry Orange Whole-Grain Muffins, 31

Lamb-Stuffed Peppers, 123

pistachios

Cream of Einkorn, 41

Meat and Potato Pasties, 108

Cannoli Cupcakes, 139

Crisp and Buttery Belgian Waffles, 22

Radish Panzanella, 97

Pistachio Cranberry Cookies, 149

S

Decadent Chocolate Chip Belgian Waffles, 23

Ravioli with Sundried Tomatoes, Capers, and Ricotta, 127

pizza stones, 18

S

Dinner Rolls, 54

Red Wine Risotto, 105

Popped Einkorn Berry Parfaits, 39

S

Honey Currant Scones, 32

Ricotta Vegetable Quiche, 35

potatoes

introduction, 17

Stuffed Tomatoes, 134

Acorn Squash and Caramelized Onion Salad, 89

S

Italian Meatball Sandwiches, 110

Sweet Potato and Onion Crostini, 77

Meat and Potato Pasties, 108

S

Kale and Cremini Vegetable Pot Pie, 117

Thai Noodle Bowls, 125

Potato Rosemary Dutch Baby Pancake with Roasted

King-Size Chocolate Chip Currant Cookies, 152

Vegetable Lentil Stew, 118

Red Pepper Sauce, 36

Marble Rye Bread, 49

Vegetable Soup with Red Wine and Lemon, 121

Sweet Potato and Onion Crostini, 77

Pear Cinnamon Roll Muffins, 30

oranges. See Cranberry Orange Whole-Grain Muffins, 31

Pretzel Rolls, 65

s

Potato Rosemary Dutch Baby Pancake with Roasted

Red Pepper Sauce, 36

parsley

radishes

Ricotta Vegetable Quiche, 35

Acorn Squash and Caramelized Onion Salad, 89

Radish Panzanella, 97

Small-Batch Vanilla Cupcakes with Butterscotch

Butternut Squash Pilaf, 102

Vegetable Soup with Red Wine and Lemon, 121

s

Buttercream, 140

Corn and White Bean Salad, 98

raisins

Soft Sandwich Loaf, 45

Focaccia with Caramelized Onions and Tomatoes, 56

Cinnamon Raisin Bread, 50

Sourdough English Muffins, 29

Garlic Cheese Sourdough Croutons, 70

Dried Fruit and Toasted Almond Einkorn Berry Salad, 100

Vanilla Cardamom Breakfast Tea Cake, 27

Herbed Tomato Salad, 91

raspberries. See Popped Einkorn Berry Parfaits, 39

S

Waffle Bowls, 166

Italian Meatball Sandwiches, 110

Ravioli with Sundried Tomatoes, Capers, and Ricotta, 127

S

Whole-Grain Dinner Rolls, 55

Mint Chutney, 73

red peppers

Whole-Grain Overnight Pancakes, 20

Mushroom Salad with Crushed Red Pepper, 90

Avocado Parathas, 62

mint

Olive Tapenade, 82

Kale and Red Pepper Risotto, 106

S

Lamb-Stuffed Peppers, 123

Parsley Almond Pesto, 133

Mushroom Salad with Crushed Red Pepper, 90

S

Mint Chutney, 73

Parsley Pesto Caprese Salad, 94

Roasted Red Pepper Sauce, 36

S

Tabbouleh, 87

Parsley Pesto Pizza, 133

Thai Noodle Bowls, 125

S

molasses

Radish Panzanella, 97

Red Wine Risotto, 105

s

Fudgey Cookies, 144

Stuffed Tomatoes, 134

ricotta cheese

Marble Rye Bread, 49

Tabbouleh, 87

Apple Pie Breakfast Risotto, 42

Pistachio Cranberry Cookies, 149

Thai Noodle Bowls, 125

Cannoli Cupcakes, 139

Spiced Cut-Out Cookies, 145

Vegetable Soup with Red Wine and Lemon, 121

Peach, Basil, and Ricotta Flatbreads, 75

mozzarella cheese

pastry cutters, 17

Ravioli with Sundried Tomatoes, Capers, and Ricotta, 127

Caramelized Onion, Mushroom, and Mozzarella

peaches

Ricotta Vegetable Quiche, 35

Quesadillas, 74

Fruit and Jam Tart on Maple Shortbread Cookie Crust, 163

Stuffed Tomatoes, 134

Parsley Pesto Caprese Salad, 94

Peach, Basil, and Ricotta Flatbreads, 75

Sweet Potato and Onion Crostini, 77

Parsley Pesto Pizza, 133

peanut butter. See Lettuce Wraps with Peanut Sauce, 78

Roasted Red Pepper Sauce, 36

s

Strawberry Leek Pizza with Kefir Crust, 130–131

pears

Rosemary Breadsticks, 57

S

mushrooms

Chocolate Pear Cake, 136

Rosemary Yogurt Sauce, 113

S

Caramelized Onion, Mushroom, and Mozzarella

Fruit and Jam Tart on Maple Shortbread Cookie Crust, 163 Rosewater Sorghum Shortbread Cookies with Chocolate S

Quesadillas, 74

Pear Cinnamon Roll Muffins, 30

Drizzle, 154

S

Kale and Cremini Vegetable Pot Pie, 117

pecans

Rustic Apple Tartlets, 160

S

Mushroom Salad with Crushed Red Pepper, 90

Apple Dumplings, 159

rye flour. See Marble Rye Bread, 49

Ricotta Vegetable Quiche, 35

Apple Pie Breakfast Risotto, 42

Mushroom Salad with Crushed Red Pepper, 90

Fudgey Cookies, 144

salads

mustard greens. See Italian-Style Mustard Green Soup, 122

Pecorino cheese

Acorn Squash and Caramelized Onion Salad, 89

Acorn Squash and Caramelized Onion Salad, 89

Butternut Squash Pilaf, 102

Nourishing Traditions (Sally Fallon), 14

Breaded Lemon Chicken with Capers on Pilaf, 114

Classic Panzanella, 95

Focaccia with Caramelized Onions and Tomatoes, 56

Corn and White Bean Salad, 98

oats. See Grandma’s Oatmeal Chocolate Chip Cookies, 143

Garlic Cheese Sourdough Croutons, 70

Dried Fruit and Toasted Almond Einkorn Berry Salad, 100

olives

Italian Meatball Sandwiches, 110

Herbed Tomato Salad, 91

Mediterranean Salad, 99

Italian-Style Kale and Einkorn Berry Salad, 92

introduction, 85

Olive Tapenade, 82

Italian-Style Mustard Green Soup, 122

Italian-Style Kale and Einkorn Berry Salad, 92

One-Bowl Butter Bread

Kale and Red Pepper Risotto, 106

Mediterranean Salad, 99

recipe, 46

Lamb-Stuffed Peppers, 123

Mushroom Salad with Crushed Red Pepper, 90

Sweet Potato and Onion Crostini, 77

Mushroom Salad with Crushed Red Pepper, 90

Parsley Pesto Caprese Salad, 94

Tomato Avocado Crostini, 77

Parsley Pesto Caprese Salad, 94

Radish Panzanella, 97

onions

Parsley Pesto Pizza, 133

Tabbouleh, 87

Acorn Squash and Caramelized Onion Salad, 89

Potato Rosemary Dutch Baby Pancake with Roasted

salmon. See Spicy Salmon Over Cilantro Lime Einkorn, 111

Breaded Lemon Chicken with Capers on Pilaf, 114

Red Pepper Sauce, 36

salsa. See Spicy Salmon Over Cilantro Lime Einkorn, 111

Caramelized Onion, Mushroom, and Mozzarella

Red Wine Risotto, 105

sauces

Quesadillas, 74

Rosemary Breadsticks, 57

Italian Meatball Sandwiches, 110

Classic Panzanella, 95

peppers

Parsley Almond Pesto, 133

Curried Cauliflower Puff Pies with Parsley Mint

Avocado Parathas, 62

Peanut Sauce, 78

Chutney, 72–73

Kale and Red Pepper Risotto, 106

Roasted Red Pepper Sauce, 36

Focaccia with Caramelized Onions and Tomatoes, 56

Mediterranean Salad, 99

Rosemary Yogurt Sauce, 113

S

Herbed Tomato Salad, 91

Mushroom Salad with Crushed Red Pepper, 90

Spicy Salmon Over Cilantro Lime Einkorn, 111

s

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Sweet Garlic-Ginger Brown Butter Sauce, 128

Acorn Squash and Caramelized Onion Salad, 89

Whole-Grain Sourdough Bread

scallions. See Lettuce Wraps with Peanut Sauce, 78

Sweet Potato and Onion Crostini, 77

Classic Panzanella, 95

Simple Homemade Tortillas

Radish Panzanella, 97

Caramelized Onion, Mushroom, and Mozzarella

Tabbouleh, 87

recipe, 68–69

Quesadillas, 74

Thai Noodle Bowls, 125

wine

recipe, 60

Theoretical and Applied Genetics journal, 10

Red Wine Risotto, 105

Simple Origins website, 13

Thin and Crispy Pizza Crust

Vegetable Soup with Red Wine and Lemon, 121

Small-Batch Mini Cherry Banana Galettes, 164

recipe, 130

Small-Batch Vanilla Cupcakes with Butterscotch

Strawberry Leek Pizza with Kefir Crust, 130–131

yogurt

Buttercream, 140

tomatoes

Apple Dumplings, 159

Soft, Pillowy Pita Pockets, 59

California-Style BLT with Roasted Garlic and

California-Style BLT with Roasted Garlic and

Soft Sandwich Loaf

Rosemary Yogurt Sauce, 113

Rosemary Yogurt Sauce, 113

Herbed Bread Crumbs, 70

Classic Panzanella, 95

Cannoli Cupcakes, 139

Italian Meatball Sandwiches, 110

Focaccia with Caramelized Onions and Tomatoes, 56

Chocolate Blueberry Pie, 161

recipe, 45

Herbed Tomato Salad, 91

Chocolate Layer Cake with Chocolate Buttercream, 138

sorghum syrup

Italian Meatball Sandwiches, 110

Cinnamon Buns, 26

introduction, 17

Lamb-Stuffed Peppers, 123

Grape and Thyme Galette, 155

Rosewater Sorghum Shortbread Cookies with

Parsley Pesto Caprese Salad, 94

Honey Currant Scones, 32

Chocolate Drizzle, 154

Parsley Pesto Pizza, 133

introduction, 17

soups and stews

Radish Panzanella, 97

Maple Ginger Shortcakes, 141

Italian-Style Mustard Green Soup, 122

Ravioli with Sundried Tomatoes, Capers, and Ricotta, 127

Meat and Potato Pasties, 108

Vegetable Lentil Stew, 118

Ricotta Vegetable Quiche, 35

Popped Einkorn Berry Parfaits, 39

Vegetable Soup with Red Wine and Lemon, 121

Spicy Salmon Over Cilantro Lime Einkorn, 111

Small-Batch Mini Cherry Banana Galettes, 164

Sourdough English Muffins, 29

Stuffed Tomatoes, 134

Small-Batch Vanilla Cupcakes with Butterscotch

Sourdough Pizza Crust

Tabbouleh, 87

Buttercream, 140

Parsley Pesto Pizza, 133

Tomato Avocado Crostini, 77

Spinach Skillet Cornbread, 52

recipe, 132

Tomato Pastry Tart, 84

Streusely Banana Bread, 40

Sourdough Slider Buns, 63

tools

Thin and Crispy Pizza Crust, 130

Spiced Cut-Out Cookies, 145

Classic Artisan Sourdough Bread, 66

Tomato Pastry Tart, 84

Spicy Chocolate Sandwich Cookies, 146

dough scrapers, 17

Whole-Grain Overnight Pancakes, 20

Spicy Salmon Over Cilantro Lime Einkorn, 111

food processors, 17

spinach

grain mills, 17

Caramelized Onion, Mushroom, and Mozzarella

pastry cutters, 17

Quesadillas, 74

pizza stones, 18

Curried Cauliflower Puff Pies with Parsley Mint

Vitamix blenders, 18

Chutney, 72–73

Tropical Traditions website, 13

Mediterranean Salad, 99

turnips. See Vegetable Soup with Red Wine and Lemon, 121

Ricotta Vegetable Quiche, 35

Vanilla Cardamom Breakfast Tea Cake, 27

Spinach Skillet Cornbread, 52

Vegetable Lentil Stew, 118

Vegetable Lentil Stew, 118

Vegetable Soup with Red Wine and Lemon, 121

sprouted einkorn flour, 12

Vitamix blenders, 18

Sprouted Kitchen, 130

Strawberry Leek Pizza with Kefir Crust, 130–131

Waffle Bowls, 166

Streusely Banana Bread, 40

walnuts. See Cherry Walnut Sourdough Boule, 68

Stuffed Tomatoes, 134

websites

Sucanat

Breadtopia, 13

Apple Dumplings, 159

Einkorn.com, 13

Cannoli Cupcakes, 139

Food Loves Writing blog, 8

Cherry Walnut Sourdough Boule, 68

GrowSeed.org, 13

Cinnamon Buns, 26

Jovial Foods, 13

Cranberry Orange Whole-Grain Muffins, 31

Simple Origins, 13

Cream of Einkorn, 41

Tropical Traditions, 13

Curried Cauliflower Puff Pies with Parsley Mint

Whole-Grain Egg Noodles

Chutney, 72–73

recipe, 124

Fruit and Jam Tart on Maple Shortbread Cookie Crust, 163

Thai Noodle Bowls, 125

Grandma’s Oatmeal Chocolate Chip Cookies, 143

whole-grain einkorn flour. See also all-purpose einkorn introduction, 17

flour; einkorn flour.

Pistachio Cranberry Cookies, 149

Cinnamon Doughnut Holes, 24

Potato Rosemary Dutch Baby Pancake with Roasted

Cranberry Orange Whole-Grain Muffins, 31

Red Pepper Sauce, 36

Curried Cauliflower Puff Pies with Parsley Mint

Rosemary Breadsticks, 57

Chutney, 72–73

Small-Batch Mini Cherry Banana Galettes, 164

flavor profiles, 12, 43

Spiced Cut-Out Cookies, 145

Hearty Whole-Grain Pie Crust, 157

Spicy Chocolate Sandwich Cookies, 146

introduction, 12

Spicy Salmon Over Cilantro Lime Einkorn, 111

Small-Batch Vanilla Cupcakes with Butterscotch

Streusely Banana Bread, 40

Buttercream, 140

Vanilla Cardamom Breakfast Tea Cake, 27

Soft Sandwich Loaf, 45

Waffle Bowls, 166

weight, 12

Whole-Grain Overnight Pancakes, 20

Whole-Grain Dinner Rolls, 55

Sweet Garlic-Ginger Brown Butter Sauce, 128

Whole-Grain Egg Noodles, 124

sweet potatoes

Whole-Grain Overnight Pancakes, 20

index 175

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ALSO AVAILABLE

The Homemade Flour Cookbook

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978-1-59233-600-5

978-1-59233-546-6

Back to Butter

The Kitchen Pantry Cookbook

978-1-59233-587-9

978-1-59253-843-0

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Document Outline

- Cover

- Title

- Dedication

- Contents

- Introduction

- Chapter 1: All About Einkorn

- Chapter 2: Breakfasts

- Chapter 3: Breads

- Chapter 4: Appetizers

- Chapter 5: Einkorn Berry Salads

- Chapter 6: Main Dishes

- Chapter 7: Desserts

- Resources

- Acknowledgments

- About the Authors

- Index

- A

- B

- C

- D

- E

- F

- G

- H

- I

- J

- K

- L

- M

- N

- O

- P

- R

- S

- T

- V

- W

- Y

Table of Contents

Introduction

Chapter 1: All About Einkorn

Chapter 2: Breakfasts

Chapter 3: Breads

Chapter 4: Appetizers

Chapter 5: Einkorn Berry Salads

Chapter 6: Main Dishes

Chapter 7: Desserts

Resources

Acknowledgments

About the Authors

Index

chapter one

89

, 84

114

, 27

166

, 62

159

12

68

50–5

1

126

100

66–6

7

133

54

125

, 56

128

70

, 139

74

49

138

72–7

3

46

, 136

81

65

26

57

78

60

150

82